Characterization of surimi from mechanically deboned tilapia meat and fishburger preparation
The aim of this study was to obtain products (surimi and fishburger) from mechanically separated meat (MSM) of Nile tilapia (Oreochromis niloticus), and evaluate its aspects chemical, microbiological, nutritional and sensory attributes. For fishburger preparation the MSM was submitted to successive...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Universidade Estadual de Londrina
2015-04-01
|
| Series: | Semina: Ciências Agrárias |
| Subjects: | |
| Online Access: | http://www.uel.br/revistas/uel/index.php/semagrarias/editor/submission/16910 |