Add to ORKGThe 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, fractions of myofibrillar proteins actin and myosin were identified by electrophoresis in both products. With these results, it was concluded that it is possible to obtain a protein isolate and surimi with desirable functional characteristics, with high protein value and less lipids and a chemical process applicable in the food industry
The main objectives of this investigation were to determine appropriate methods for recovering prote...
This study was aimed to prepare ready food from some meat proteins . Two groups of protein fractions...
A surimi-like material made from beef or pork by a series of chopping, screening and repeated water-...
Abstract The aim of this study was to evaluate the physicochemical and functional properties of the ...
Mechanically deboning poultry meat (MDPM) is widely used due to its suitable technological propertie...
The Japanese developed a process to wash mechanically deboned fish mince with water which resulted i...
The Japanese developed a process to wash mechanically deboned fish mince with water which resulted i...
The Japanese developed a process to wash mechanically deboned fish mince with water which resulted i...
Surimi is a semi-processed washed fish mince protein concentrate mixed with cryoprotectants for froz...
Protein isolates are having extensive scope in various food industries as they boost protein content...
In the present study, the functional properties of mechanically deboned chicken meat proteins (MDCM-...
Not AvailableIn the present study, myofibrillar proteins were extracted from the meat proteins of be...
This study aimed to utilize enzymatic treatment and pressurized hot water extraction (PHWE) to recov...
This study aimed to utilize enzymatic treatment and pressurized hot water extraction (PHWE) to recov...
The appropriate number of washing cycles for obtaining most of the surimi-like materials is not well...
The main objectives of this investigation were to determine appropriate methods for recovering prote...
This study was aimed to prepare ready food from some meat proteins . Two groups of protein fractions...
A surimi-like material made from beef or pork by a series of chopping, screening and repeated water-...
Abstract The aim of this study was to evaluate the physicochemical and functional properties of the ...
Mechanically deboning poultry meat (MDPM) is widely used due to its suitable technological propertie...
The Japanese developed a process to wash mechanically deboned fish mince with water which resulted i...
The Japanese developed a process to wash mechanically deboned fish mince with water which resulted i...
The Japanese developed a process to wash mechanically deboned fish mince with water which resulted i...
Surimi is a semi-processed washed fish mince protein concentrate mixed with cryoprotectants for froz...
Protein isolates are having extensive scope in various food industries as they boost protein content...
In the present study, the functional properties of mechanically deboned chicken meat proteins (MDCM-...
Not AvailableIn the present study, myofibrillar proteins were extracted from the meat proteins of be...
This study aimed to utilize enzymatic treatment and pressurized hot water extraction (PHWE) to recov...
This study aimed to utilize enzymatic treatment and pressurized hot water extraction (PHWE) to recov...
The appropriate number of washing cycles for obtaining most of the surimi-like materials is not well...
The main objectives of this investigation were to determine appropriate methods for recovering prote...
This study was aimed to prepare ready food from some meat proteins . Two groups of protein fractions...
A surimi-like material made from beef or pork by a series of chopping, screening and repeated water-...