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
Evaluating physicochemical, nutritional and sensory properties of plant-based surimi: A focus on protein source [PDF]
Food Chemistry: XThis study focuses on the development and characterization of plant-based surimi formulations incorporating soy, pea, and mung bean protein isolates.
Shahriyar Valizadeh +3 more
doaj +2 more sources
Jurnal Teknologi dan Industri Pangan, 2014 Freeze dried surimi powder is a surimi type processed by freeze drying. To utilize oversized catfish and to reduce surimi handling cost, oversized catfish has been used as raw material of surimi powder.
Wahyu Ramadhan* +2 more
doaj +3 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
doaj +2 more sources
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
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
doaj +2 more sources
Effect of Large Yellow Croaker By-Products on Physical Properties and Thermal Gelling Properties Changes in Reconstituted Surimi Gel [PDF]
FoodsTo investigate the effects of water-soluble taste substances (WSTSs) on the physical properties and thermal coagulation properties of reconstituted surimi gels, this study used large yellow croaker muscle (FM) and the WSTS from by-product minced meat (MM)
Fen Zhou +4 more
doaj +2 more sources
Effect of Pre-Emulsified Flaxseed Oil Containing Rutin on the Quality of Nemipterus virgatus Surimi Gel: Gelatinization Properties, Storage Stability, and Protein Digestibility [PDF]
FoodsRinsing during surimi protein processing can result in the loss of essential nutrients, such as fats and minerals. Therefore, supplementing functional fats in a stable form can make up for the fat loss of surimi during the rinsing process.
Qingguan Liu +6 more
doaj +2 more sources
Ultrasound-Assisted Enhancement of Gel Properties in <i>Hypomesus olidus</i> Surimi. [PDF]
FoodsFu Y +7 more
europepmc +3 more sources