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Effects of Number of Washes and pH Adjustment on Characteristics of Surimi-like Materials from Pork Leg Muscle
Surimi-like Materials Washing Time pH Adjustment Pork Leg Alaska Pollock
2016/4/29
The effects of different washing time and pH adjustment of surimi-like materials from pork leg on quality characteristics were investigated. Surimi was made from pork leg by washing two or four times ...
Gel Properties of Surimi-like Materials from Cardiac and Skeletal Muscle of Pigs
Gel Property Myofibrillar Protein Pig Heart Surimi-like Materials
2016/4/26
To investigate the gel properties of surimi-like materials (SLM) made from pig heart (PH), psoas major muscle (PM) and semimembranosus muscle (SM) of pigs, the three muscles were diced, chopped and wa...
Surimi Quality from Mechanically Deboned Chicken Meat as Affected by Washing Cycle, Salt Concentration, Heating Temperature and Rate
Chicken Surimi Mechanically Deboned Chicken Meat Salt Concentration Heating Condition
2016/4/14
The effects of salt concentration and heating conditions on the thermal gelation properties of surimi produced from mechanically deboned chicken meat (MDCM) were investigated. Chicken surimi was manuf...