Vitamin A Emulsion Encapsulated with Whey Protein Isolate–Soybean Lecithin Enhances Surimi Gel Structure and Protein Conformation [PDF]
FoodsIn this study, whey protein isolate–soybean lecithin-encapsulated vitamin A emulsion (VA-WSE) with different oil-to-water ratios was prepared and characterized.
Mulin Chen +3 more
doaj +2 more sources
Effect of frozen storage on texture and color of fish burgers produced from Sarm surimi [PDF]
Majallah-i ̒Ilmī-i Shīlāt-i Īrān, 2010 Surimi is a high quality myofibrillar protein concentrate that is obtained from cheap and underutilized fish species. In this research, surimi burger was prepared from Sarm (Scomberiodes commersonnianus) surimi (60%) and other ingredients.
M Mousavi Nassab email ; M Parvizi; A Farahnaki; H Gheisari
doaj +2 more sources
Surimi and Low-Salt Surimi Gelation: Key Components to Enhance the Physicochemical Properties of Gels. [PDF]
GelsSurimi-based products are nutritionally valuable due to their essential amino acid composition, their content of high-quality proteins with excellent digestibility, and their low fat content.
Walayat N, Blanch M, Moreno HM.
europepmc +2 more sources
Comparative analysis of gel quality of Chinese herring surimi and common surimi
Shipin yu jixie, 2022 Objective: This study aimed to provide theoretical support for the processing application of surimi products by comparing the gel characteristics of Chinese herring surimi and the common surimi.
CHEN Hui +3 more
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Soybean protein isolate–inulin conjugates prepared through ultrasound improves the quality of unwashed surimi gel [PDF]
Ultrasonics SonochemistryIn order to improve the problem of low quality in unwashed surimi gels, this study prepared soybean protein isolate–inulin (SPI–inulin) conjugates using ultrasonic-assisted treatment and investigated their potential applications in unwashed surimi.
Dongrui Zhang +6 more
doaj +2 more sources
Deep-sea salt as a novel additive for 3D-printed surimi: boosting protein bonding, antioxidant capacity, and digestibility [PDF]
Food Chemistry: XEnhancing both structural integrity and nutritional properties is crucial for developing a functional three-dimensional (3D)-printed surimi formulation.
Yaqin Hu +8 more
doaj +2 more sources
Correlations of Gelling Properties and 3D Printability to the Chemical Composition and Rheological Properties of Surimi from Different Marine Fish Species [PDF]
FoodsSamples of marine surimi made from six different fish types have been comprehensively investigated and compared in terms of chemical composition, protease activity, gelling chemistry, gel properties and 3D printability. It has been found that surimi with
Yijin Liu +8 more
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Investigation on 3D Printing of Shrimp Surimi Adding Three Edible Oils
FoodsThree-dimensional (3D) printing provides a new method for innovative processing of shrimp surimi. However, there still exists a problem of uneven discharge during the 3D printing of surimi.
Yanmo Pan +8 more
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Food Chemistry: XThis research examined the impact of defatted coconut flour (DCF)-based oleogels on the quality of surimi. Microscopic analysis indicated that the dietary fiber present in DCF could act as the main structure of the oleogels network.
Xia Gao +7 more
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Foods, 2022 This study investigated the effects of salting pretreatment and microwave (MW) power on drying characteristics, water distribution and quality attributes of Pacific white shrimp (Litopenaeus vannamei).
Yawen Lin +7 more
doaj +1 more source