2011
DOI: 10.3109/09637486.2011.637902
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Nutritional properties of spent duck surimi-like material prepared by conventional and acid–alkaline solubilization methods

Abstract: The nutritional properties of surimi-like materials produced from spent duck meat processed conventionally (CDS) and processed with acid and alkaline solubilization (ACDS and ALDS, respectively) were studied. The essential amino acids (EAAs) content was significantly higher (p < 0.05) in the ACDS and ALDS than in control (CON) and CDS, with values of 436.78 ± 13.67, 450.30 ± 9.72, 377.29 ± 7.20 and 400.61 ± 14.7 mg/g protein, respectively. All duck surimi-like materials had a higher chemical score, amino acid … Show more

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