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Massingue AA, de Oliveira Paula MM, de Barros Silva Haddad G, Gonçalves M, Silva VRO, de Souza Ramos AL, Ramos EM. Effect of incorporating surimi‐like material from mechanically deboned turkey meat on physicochemical and sensory characteristics of ready‐to‐eat broiler breast meat. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16524] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Armando Abel Massingue
- Departamento de Ciência dos Alimentos, Universidade Federal de Lavras (UFLA), P.O. Box 3037 Lavras Minas Gerais Brazil
- Escola Superior de Desenvolvimento Rural, Universidade Eduardo Mondlane (UEM), Vilankulo, C. P. 1304 Mozambique
| | | | | | - Michelle Gonçalves
- Departamento de Microbiologia Agrícola, Universidade Federal de Lavras (UFLA), Lavras Minas Gerais Brazil
| | - Vanessa Riani Olmi Silva
- Instituto Federal de Educação Ciência e Tecnologia do Sudeste de Minas Gerais, Campus Rio Pomba Rio Pomba Minas Gerais Brazil
| | - Alcinéia Lemos de Souza Ramos
- Departamento de Ciência dos Alimentos, Universidade Federal de Lavras (UFLA), P.O. Box 3037 Lavras Minas Gerais Brazil
| | - Eduardo Mendes Ramos
- Departamento de Ciência dos Alimentos, Universidade Federal de Lavras (UFLA), P.O. Box 3037 Lavras Minas Gerais Brazil
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Chaijan M, Srirattanachot K, Panpipat W. Biochemical property and gel‐forming ability of surimi‐like material from goat meat. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14751] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Manat Chaijan
- Food Technology and Innovation Research Centre of Excellence School of Agricultural Technology Walailak University Thasala Nakhon Si Thammarat80161Thailand
| | - Kesinee Srirattanachot
- Food Technology and Innovation Research Centre of Excellence School of Agricultural Technology Walailak University Thasala Nakhon Si Thammarat80161Thailand
| | - Worawan Panpipat
- Food Technology and Innovation Research Centre of Excellence School of Agricultural Technology Walailak University Thasala Nakhon Si Thammarat80161Thailand
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Wu H, Ghirmai S, Undeland I. Stabilization of herring (Clupea harengus) by-products against lipid oxidation by rinsing and incubation with antioxidant solutions. Food Chem 2020; 316:126337. [DOI: 10.1016/j.foodchem.2020.126337] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2019] [Revised: 01/28/2020] [Accepted: 01/30/2020] [Indexed: 10/25/2022]
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