Chemical, technological and nutritional quality of sausage processed with surimi
Surimi was obtained by washing of mechanical separated meat (MSM) of Argentine anchovy and it was used to produce sausages. Chemical, technological and nutritional quality of product was evaluated. Surimi obtained with sodium bicarbonate (SB) solution showed a lighter color, but the gel strength was...
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International Food Research Journal, Universiti Putra Malaysia
2015
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| Online Access: | http://www.myjurnal.my/public/article-view.php?id=87223 |