What people are saying - Write a review
We haven't found any reviews in the usual places.
A PROCESS FOR PREPARATION OF DEHYDRATED
PRODUCT DEVELOPMENT FROM MECHANICALLY
1-9 hedonic scale 9 increasing mushiness acids and 0.2 antioxidants ascorbic acid ascorbic and citric cake formation capacity of MDFM citric acid color values deboned flounder meat decrease denaturation deviation of panelists EDTA Effect of various emulsifying capacity Figure fish cakes fish muscle fish-soy balls fish-soy crispies fish-soy patties fish-soy product flavor Freeze Guard frozen storage Hobart mixer Hunter L color Ingredients juiciness Kena and Na^EDTA kg MDFM Kramer Shear Press MDFM sample Mean and standard Mean Std mechanically deboned flounder methaemoglobin mixture modified starch moisture Na^DTA NaCl organoleptic Overall acceptability oxidative rancidity percent pH adjusted polyphosphates post-deboning addition prior to deboning pro-oxidant protein extractability scores Shear Press values soak treatment sodium chloride sodium erythorbate soybean curd standard deviation TBA values Textured vegetable protein treated MDFM treated products treated sample untreated control values of MDFM various treatments Series water holding capacity WEEKS OF STORAGE