Results 101 to 110 of about 19,256 (316)

The effect of heating factors on the properties of heat-induced surimi gel under ohmic heating

, 2021
Van Hoa Nguyen
openalex   +2 more sources

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
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Effect of κ-carrageenan on the quality of crayfish surimi gels

Food chemistry: X
The demand for crayfish surimi products has grown recently due to its high protein content. This study examined the effects of varying κ-carrageenan (CAR) and crayfish surimi (CSM) concentrations on the gelling properties of CAR-CSM composite gel and its
Qing-Jun Wei, Wang-wei Zhang, Jing-jing Wang, K. Thakur, F. Hu, Mohammad Rizwan Khan, Jian-Guo Zhang, Zhaojun Wei   +7 more
semanticscholar   +1 more source

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

Potential fishery industry activities and financial aspects of east Malaysian marine fisheries [PDF]

The South China Sea separates East Malaysia from Peninsular Malaysia that is consisted of two big states; Sarawak and Sabah. The marine resources of peninsular Malaysia have been adequately explored in last few decades whereas East Malaysian marine ...
Safa, Mohammad Samaun
core   +1 more source

Physicochemical and sensory quality changes of surimi from silver carp (Hypophthalmichthys molitrix) in frozen storage at -18ºC [PDF]

, 2011
The physicochemical and sensory quality changes of silver carp (Hypophthalmichthys molitrix) surimi were studied during three months at frozen storage (-18ºC).
Hamrang Omshi, A., Jalili, S.H.
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A comparative assessment of the effects of fresh and saltwater on soluble proteins and surimi made from Hypophthalmichthys molitrix [PDF]

, 2008
Due to the special taste of the Silver carp, the fish is not used for production of Surimi. Researchers have shown that water soluble proteins in water and brine have significant effects on the taste, flavor and odor of the Surimi produced from the fish.
Asghari Sari, A., Delroshan, M., Kouchakeyan Saboor, A., Moeini, S.   +3 more
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Avaliação da composição centesimal, aminoácidos e mercúrio contaminante de surimi [PDF]

, 2005
Nádia Valéria Mussi de Mira, Ursula Maria Lanfer‐Marquez   +1 more
openalex   +1 more source

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

PEMBUATAN UDANG ANALOG RENDAH KOLESTEROL DARI SURIMI IKAN LEUBIM HITAM (CHANTHIDERMIS MACULATA) DAN IKAN NILA (OREOCHROMIS NILOTICUS) [PDF]

, 2017
RINGKASANUdang analog merupakan produk pangan yang dibuat mirip dengan udang asli dari segi organoleptiknya, baik dari segi rasa, warna, aroma dan tekstur.
M AKBAR HARDIAN SYAH
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