Selected washing processes affect thermal gelation properties and microstructure of mechanically deboned chicken meat

Cooked mechanically deboned chicken meat (MDCM), washed with tap water, 0.5% sodium bicarbonate, sodium phosphate buffer (pH 7.2; ionic strength, 0.1), or 0.1M sodium chloride had increased (P0.05) gel strength compared to unwashed MDCM. The selected washing solutions affected (P0.05) lightness (Hun...

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Veröffentlicht in:	Journal of food science 1992-03, Vol.57 (2), p.325-329
Hauptverfasser:	Yang, T.S. (Univ. of Nebraska, Lincoln, NE), Froning, G.W
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences CARNE DE POLLO chicken DESHUESADO DESOSSAGE Food industries Fundamental and applied biological sciences. Psychology GELIFICACION GELIFICATION LAVADO LAVAGE Meat and meat product industries Mechanical deboning microstructure Poultry TEXTURA TEXTURE thermal gelation TRAITEMENT THERMIQUE TRATAMIENTO TERMICO VIANDE DE POULET washing
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