IMPACT OF WASHING SOLUTIONS ON CHEMICAL COMPOSITION AND PHYSICO-CHEMICAL PROPERTIES OF SURIMI-LIKE MECHANICALLY DEBONED TURKEY MEAT
The impact of washing solutions on mechanically deboned turkey meat (MDM) was evaluated with the aim to produce surimi-like material using solutions of succinic (pH 5.9) and lactic acid (pH 5.8). Inorganic phosphoric acid was found to be the strongest ionization constants, with tartaric, then citric...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Stefan cel Mare University of Suceava
2020-06-01
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| Series: | Food and Environment Safety |
| Online Access: | http://fia-old.usv.ro/fiajournal/index.php/FENS/article/view/722/650 |