Results 101 to 110 of about 4,399 (231)

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

The surimi production process: environmental impact and new frontiers in the use of food additives for greater sustainability

reservedIl surimi è un prodotto alimentare di larga diffusione ottenuto dalla lavorazione delle proteine muscolari del pesce e costituisce un'importante risorsa alimentare globale grazie alla sua versatilità e alle sue caratteristiche nutrizionali ...
BERTÈ, ARIANNA
core  

PENGARUH PERBEDAAN JENIS SURIMI DENGAN METODE PEMBEKUAN CONTACT PLATE FREEZER (CPF) TERHADAP MUTU SURIMI

, 2017
Surimi merupakan salah satu jenis produk perikanan yang telah dikenal di dunia dan sangat potensial untuk dikembangkan. Pembuatan surimi dapat menggunakan jenis ikan air tawar maupun ikan air laut.
Maya Febri Jayanti, Jumiati, Raka Nur Sukma   +2 more
core  

Effect of sodium chloride on 3D printing performance and gel properties of silver carp surimi system

Shipin yu jixie
Objective: Improve 3D printing performance and gel properties of silver carp surimi system. Methods: By optimizing 3D printing parameters, the 3D printing process is associated with material rheological properties and 3D printing performance. The effects
ZHANG Zhichao, CHEN Xu, WANG Shaoyun, CAI Xixi   +3 more
doaj   +1 more source

PRODUCTION OF SURIMI AND SURIMI BASED PRODUCTS FROM HORSE-MACKEREL FLESH

, 1992
THE AIM OF THIS STUDY WAS THE DEVELOPMENT OF A METHOD OF MANUFACTURING "SURIMI"FROM HORSE-MACKEREL FLESH; ALSO THE FEASABILITY OF STORAGE UNDER FREEZING CONDITIONS OF HORSE- MACKEREL SURIMI BY USING TWO DIFFERENT COMBINATIONS OF CRYOPROTECTIVE SUBSTANCES
Σούλτος, Νικόλαος, Soultos, Nikolaos   +1 more
core   +1 more source

El Surimi

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

Effects of Transglutaminase on the Gel Properties of Indonesian Catfish Surimi Using Response Surface Methodology

Squalen
Surimi is a myofibrillar fish protein, extracted mainly from marine fish, which is commonly used to produce fish balls, crab imitation products, and various other seafood substitutes.
Ida Royanti, Dewi Nandyawati, Renny Primasari Gustia Putri, Ambar Dwi Kusumasmarawati, Kharis Yohan Abidin, Molina Indah Pradiva, Rizky Aulia Prasasti Dewi, Amanda Dwi Gebrina, Heri Purwoto, Erma Widyasti   +9 more
doaj   +1 more source

Role of Cryoprotectant in Stability of Surimi and Surimi Products

Surimi is refined fish myofibrillar proteins produced through various step-by-step processes involving heading, gutting, filleting, deboning, washing, dewatering, mincing, mixing with cryoprotectants and freezing. The structural features of surimi products are complexly associated to the gelation.
openaire   +1 more source

Yaşlı yumurtacı tavuk etinden surimi üretimi

, 2019
Yaşlı yumurtacı tavuk etinden üretilen surimi gruplarının özelliklerine %0.5 sodyumbikarbonat, 0.1 M sodyumklorür, 0.04 M sodyumfosfat tampon çözeltileri ve musluk suyu gibi yıkama çözeltilerinin ve kryoprotektan olarak kullanılan %2 sakkaroz, %2 ...
ENSOY, Ümran (Yazar), KOLSARICI, Nuray (Tez Danışmanı)   +1 more
core  

Investigation on 3D Printing of Shrimp Surimi Adding Three Edible Oils

Foods
Three-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, Qinxiu Sun, Yang Liu, Shuai Wei, Zongyuan Han, Ouyang Zheng, Hongwu Ji, Bin Zhang, Shucheng Liu   +8 more
doaj   +1 more source