Document Detail

Physicochemical properties and sensory analysis of duck meatballs containing duck meat surimi-like material during frozen storage.
MedLine Citation:
PMID:  22260136     Owner:  NLM     Status:  MEDLINE    
PRACTICAL APPLICATION: Surimi-like material from duck meat is an alternative source of meat protein to produce ready-to eat or value-added products. Little is known about duck surimi-like material and physicochemical and sensory properties of such products. Therefore, the results of this study are critical for assessing the possibility of duck meat surimi-like material for human food.
T Nurkhoeriyati; N Huda; R Ahmad
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Publication Detail:
Type:  Comparative Study; Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of food science     Volume:  77     ISSN:  1750-3841     ISO Abbreviation:  J. Food Sci.     Publication Date:  2012 Jan 
Date Detail:
Created Date:  2012-01-20     Completed Date:  2012-06-12     Revised Date:  2014-11-13    
Medline Journal Info:
Nlm Unique ID:  0014052     Medline TA:  J Food Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  S91-8     Citation Subset:  IM    
Copyright Information:
© 2011 Institute of Food Technologists®
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MeSH Terms
Avian Proteins / analysis,  chemistry*,  isolation & purification
Dietary Fats / analysis
Food Handling
Frozen Foods / analysis*
Hydrogen-Ion Concentration
Lipid Peroxidation
Meat Products / analysis*
Mechanical Phenomena
Muscle Proteins / analysis,  chemistry*,  isolation & purification
Physicochemical Phenomena
Quality Control
Time Factors
Water / analysis
Reg. No./Substance:
0/Avian Proteins; 0/Dietary Fats; 0/Muscle Proteins; 059QF0KO0R/Water

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

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