- Volume 17 Issue 12
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Effect of Setting Temperatures and Time on the Gelation Properties (Suwari and Modori Phenomena) of Surimi from Mechanically Deboned Chicken Meat
- Lee, Sung Ki (Department of Food Science and Technology in Animal Resources, Kangwon National University) ;
- Min, Byung Jin (Department of Food Science and Human Nutrition, Clemson University)
- Received : 2004.02.20
- Accepted : 2004.07.28
- Published : 2004.12.01
This study was carried out to investigate gel forming and degradation properties (suwari and modori phenomena) of chicken surimi from mechanically deboned chicken meat (MDCM) at various setting temperatures and time. Chicken surimi was manufactured by a continuous process including chopping of MDCM, washing with 5% NaCl solution or pure water, standing, straining and centrifuging etc. Total process of washing for the MDCM from chopping to centrifuging was repeated over 3 cycles. Gel from prepared surimi were formed at
Supported by : Agriculture R & D Center
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