Food Processing from Mechanically Deboned Minced Cod
نویسندگان
چکیده
منابع مشابه
Edible Packaging Film Derived from Mechanically Deboned Chicken Meat Proteins: Effect of Transglutaminase on Physicochemical Properties
In this study, effect of transglutaminase (TGase) addition on physical, water barrier, optical and mechanical properties of mechanically deboned chicken meat protein (MDCM-P) films was investigated. When TGase was added to the films, the thickness increased, but the solubility decreased. Films treated with TGase exhibited higher water vapor permeability than control film (p<0.05). When TGase co...
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The aim of this study was to evaluate the physicochemical and functional properties of the protein recovered from mechanically deboned chicken meat (MDM) obtained by surimi and pH shift processes. The final products were characterized for proximate chemical composition with the protein isolate show in low value of lipids and a higher value of proteins than the surimi. Among these proteins, frac...
متن کاملBioavailability of Calcium, Fluoride and Iron in Mechanically-Deboned Beef Fed to Growing Rats
Bioavailability of Calcium, Fluroide and Iron in Mechanically-Deboned Beef Fed to Growing Rats
متن کاملProtein Efficiency Ratio and Amounts of Selected Nutrients in Mechanically Deboned Spent Layer Meat
Three types of mechanically deboned spent layer meat (MDSL) were found to have adjusted protein efficiency ratios (PER) equivalent or superior to a standard (casein) diet. These same materials proved to be good sources of calcium, iron and zinc. Percentage protein ranged from 15.39 for MDSL from whole spent layers to 16.55 for MDSL from spent layer frames with wings. Fat levels were highest for...
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ژورنال
عنوان ژورنال: Food Processing: Techniques and Technology
سال: 2020
ISSN: 2074-9414,2313-1748
DOI: 10.21603/2074-9414-2020-2-361-371