Physicochemical properties and sensory analysis of duck meatballs containing duck meat surimi-like material during frozen storage

Journal of Food Science

Volumn 77, Issue 1, 2012, Pages

  Nurkhoeriyati, T ^a   Huda, N ^a   Ahmad, R ^b  

^a Universiti Sains Malaysia   (Malaysia)

^b ADVANCED MEDICAL AND DENTAL INSTITUTE   (Malaysia)

Author keywords

Meatballs; Physicochemical properties; Sensory analysis; Storage; Surimi like material

Indexed keywords

AVIAN PROTEIN; MUSCLE PROTEIN; WATER;

ANIMAL; ARTICLE; CHEMISTRY; COMPARATIVE STUDY; DUCK; FAT INTAKE; FOOD FREEZING; FOOD HANDLING; HUMAN; ISOLATION AND PURIFICATION; LIPID PEROXIDATION; MALAYSIA; MEAT; MECHANICS; PH; PHYSICAL CHEMISTRY; QUALITY CONTROL; SENSATION; SOLUBILITY; TIME;

ANIMALS; AVIAN PROTEINS; DIETARY FATS; DUCKS; FOOD HANDLING; FROZEN FOODS; HUMANS; HYDROGEN-ION CONCENTRATION; LIPID PEROXIDATION; MALAYSIA; MEAT PRODUCTS; MECHANICAL PHENOMENA; MUSCLE PROTEINS; PHYSICOCHEMICAL PHENOMENA; QUALITY CONTROL; SENSATION; SOLUBILITY; TIME FACTORS; WATER;

EID: 84856065732     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2011.02519.x     Document Type: Article

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