Results 101 to 110 of about 14,420 (270)

Development of 3D Printable Silver Carp (Hypophthalmichthys molitrix) Surimi Gel with Dynamic High-Pressure Microfluidization-Modified Pea Protein Isolate and Microcrystalline Cellulose

Foods
Sliver carp is a nutritious and abundant species in China, but its low market value stems from its thin meat, small bones and strong odor. Processing it into surimi enhances its economic value, though surimi typically has low gel strength and is prone to
Xiaodan Liu, Qianyu Le, Yi Shi, Ying Yu, Jihao Zeng, Huiyun Chen, Jinhong Wu   +6 more
doaj   +1 more source

Pengaruh Penambahan Komponen Fenolik Teroksidasi terhadap Karakteristik Gel Surimi Ikan Lele Dumbo (Clarias gariepinus) [PDF]

, 2012
Penambahan komponen fenolik teroksidasi pada surimi telah dikaji pada beberapa spesies ikan laut, namun demikian penggunaannya pada ikan air tawar belum pernah dilakukan.
Jacoeb, Agoes M, Santoso, Joko, Wijayanti, Ima   +2 more
core  

KARAKTERISASI ENZIM KATEPSIN DARI IKAN PATIN (Pangasius sp) [PDF]

, 2011
Enzim katepsin merupakan enzim penting yang berperan dalam prases pelunakan daging ikan selama prases kemunduran mutu. Aktivitas enzim ini sangat berpengaruh terhadap proses kemunduran mutu ikan .
Fikri, M. Zakiyul, Hardiningtyas , Safrina D, Nuraenah, Nani, Tapotubun, Elizabeth, Wijayanti, Ima   +4 more
core  

El Surimi

, 1987
Peer ...
Borderías, A. Javier, Tejada Yábar, Margarita   +1 more
openaire   +1 more source

Penurunan Kandungan Protein Penyebab Alergi pada Proses Pembuatan Surimi Ikan Nila (Oreochromis niloticus)

, 2021
Roni Nugraha, Irama Dramawanti Pamungkas, Rizsa Mustika Pertiwi, ‪Tati Nurhayati   +3 more
openalex   +2 more sources

Effect of Laminaria japonica Powder on Physicochemical Properties, Rheological Properties and Protein Structure of Silver Carp Surimi Gel

Shipin gongye ke-ji
In order to improve the gel properties of surimi, the surimi gel was prepared by adding Laminaria japonica powder (LJP) with a mass fraction of 2%~10% in silver carp surimi. The effect of amount of LJP on the gel strength, texture, water holding capacity,
Fengchao ZHOU, Wenting JIANG, Han TIAN, Wei LUO, Xiaolan ZHANG, Jiazhen WANG, Jie LIANG, Leiwen XIANG, Shaoyun WANG, Xixi CAI, Qiming WU, Honglai LIN   +11 more
doaj   +1 more source

INTERNATIONAL TENSIONS IN THE NORTH PACIFIC SEAFOOD INDUSTRY [PDF]

International Relations/Trade,
Matulich, Scott C.
core   +1 more source

Some Physico-chemical Properties of Surimi-like Material Made From Goat Meat as Affected by Sucrose Level [PDF]

, 2010
This experiment was carried out to study the effect of sucrose level on the physico-chemicalproperties of goat surimi. The muscle tissue of round meat of goat was separated from fat andconnective tissue manually and then was cut into 3 cm size of meat ...
Badarina, I. (I), Mega, O. (O), Suharyanto, S. (S)   +2 more
core  

Progress on the Quality of Animal/Plant Protein and Fish Surimi Mixed Gel

Shipin gongye ke-ji
Gel properties play a crucial role in evaluating the quality of surimi products, which are favored by consumers for their high nutritional value, delightful taste, and convenient storage and transportation.
Xinyue ZHANG, Wenhao GENG, Miaomiao TIAN, Xin LIANG, Xinrong LI, Xinru FAN, Qiancheng ZHAO   +6 more
doaj   +1 more source

Textural and chemical attributes of sausages developed from talang queenfish (Scomberoides commersonnianuus) mince and surimi [PDF]

, 2014
Talang Queenfish (Scomberoides commersonnianuus) is relatively inexpensive fish with low consumption in Fars Province, South of Iran. In this research which was performed in 2011, sausages were produced from mince and surimi of this species and some ...
Moosavi-Nasab, M., Yousefi, A.
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