IMPACT OF WASHING SOLUTIONS ON CHEMICAL COMPOSITION AND PHYSICO-CHEMICAL PROPERTIES OF SURIMI-LIKE MECHANICALLY DEBONED TURKEY MEAT

IMPACT OF WASHING SOLUTIONS ON CHEMICAL COMPOSITION AND PHYSICO-CHEMICAL PROPERTIES OF SURIMI-LIKE MECHANICALLY DEBONED TURKEY MEAT

The impact of washing solutions on mechanically deboned turkey meat (MDM) was evaluated with the aim to produce surimi-like material using solutions of succinic (pH 5.9) and lactic acid (pH 5.8). Inorganic phosphoric acid was found to be the strongest ionization constants, with tartaric, then citric...

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Autores principales: Oleg GALENKO, Svitlana SCHULER, Vadim BEZPALKO, Ostap GASYUK
Formato: article
Lenguaje:EN
Publicado: Stefan cel Mare University of Suceava 2020
Materias:
Food processing and manufacture
TP368-456
Acceso en línea:https://doaj.org/article/1311bb67b8054fb3998bfbe20538c42d
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