Results 1 to 10 of about 11,011 (226)
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
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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
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
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
Ultrasonics Sonochemistry, 2022 This study determined the influence of diacylglycerol (DAG) pre-emulsion on the gel properties and microstructure of golden thread surimi gels. DAG emulsion stabilized using sodium caseinate was pre-emulsified through ultrasound.
Yongxia Xu +6 more
doaj +1 more source
Taste Characteristics and Fingerprinting of Surimi Products Made from Three Species of freshwater Fish and Three Species of Marine fish [PDF]
Shipin Kexue, 2023 To clarify the taste differences between surimi products from different fish species and establish a taste fingerprint of surimi products, three species of marine fish (hairtail, red sea snapper, and golden thread) and three species of freshwater fish ...
AN Yueqi, RUAN Qiufeng, ZHANG Xuezhen, XIONG Shanbai
doaj +1 more source
Ultrasonics Sonochemistry, 2022 The present work investigated the effects of water bath heating coupled with different ultrasound treatments on the gel properties, protein conformation, microstructures and chemical interactions of silver carp surimi at low/high salt levels.
Xueli He +6 more
doaj +1 more source
Ultrasonics Sonochemistry, 2023 The effect of oat β-glucan (OG) combined with ultrasound treatment on the gelation properties of silver carp surimi with different salt contents was investigated.
Xueli He +5 more
doaj +1 more source
Shipin gongye ke-ji, 2023 In order to improve the utilization rate of silver carp fat, a by-product of silver carp surimi processing, the modified starch-based Pickering emulsion was prepared with six modified starches as solid particles and silver carp oil as oil phase.
Zhen LI +8 more
doaj +1 more source