Results 121 to 130 of about 4,399 (231)

Surimi-based product development and viscous properties of surimi paste

, 1996
Raman spectroscopy was used to study the protein structure in raw and salted surimi from Pacific whiting, and in gels formed by setting (32°C), cooking (86°C) or setting followed by cooking.
Bouraoui, Moez Mohamed
core  

Surimi jelindeki omega-3 yağ asitlerinin fiziksel ve oksidatif kararlılığı

, 2009
Fiziksel alıkonma prensibi surimi jelindeki omega-3 yağ asitlerinin kararlılığının korunması amaçlı uygulanabilmektedir. Surimi jelinin iyi bir koruyucu fonksiyona sahip olabilmesi için, küçük yağ damlacıklarının surimi jeli içinde düzenli bir şekilde ...
Tolasa, Şebnem
core  

Potential of ultrasonication to produce low-salt surimi from blue mussel (Mytilus edulis) meat. [PDF]

Ultrason Sonochem
Moghadam M, Heyn TR, Schwarz K, Keppler JK.   +3 more
europepmc   +1 more source

Karakterisasi Kimia dan Sensori Surimi di Perairan Tarakan

Surimi adalah daging lumat yang terkonstrat dengan protein miofibril melalui proses pencucian berulang-ulang menggunakan air dingin yang terstandar dengan penambahan garam dan gula (Cryoprotectant). Tujuan penelitian ini adalah mengetahui kualitas surimi
Diah Anggraini Wulandari, Serliana, Serliana, Nurhikma, Nurhikma   +2 more
core   +1 more source

Physical field processing in surimi gelation: From molecular triad modulation to customized nutrition. [PDF]

Ultrason Sonochem
Gao X, Gui M, Gao L, Huang J, Ren X, Liu R.   +5 more
europepmc   +1 more source

Surimi: The development of a new testing method

, 1988
Eight samples of varying qualities and ages of surimi were used in the development of a new method for testing the quality of surimi. The effects of salt, pH, concentration, heating temperatures and times, and cooling times were observed.
McRae, Lorelie Biggs, 1963-
core  

Regulating surimi particle size promotes ice-crystal alignment and anisotropic lamellar structuring in vacuum-compressed surimi-based products: Protein conformation and microstructural insights. [PDF]

Food Chem X
Shen Z, Fu Y, Ding Y, Xu Y.
europepmc   +1 more source

A comparison of physicochemical and flavor properties of species on surimi gels from <i>Andrias davidianus</i> and freshwater fishes. [PDF]

Food Chem X
Deng S, Kang K, Lou A, Wei Y, Yang H, Yu M.   +5 more
europepmc   +1 more source

Chemical, technological and nutritional quality of sausage processed with surimi

, 2015
Surimi was obtained by washing of mechanical separated meat (MSM) of Argentine anchovy and it was used to produce sausages. Chemical, technological and nutritional quality of product was evaluated.
Kavitha A/P Nardarajan
core  

Optimization of Anchovy-Threadfin Bream Composite Surimi: I-Optimal Mixture Design for Sensory Enhancement and Impact Assessment of Three Exogenous Proteins. [PDF]

Foods
Ma X, Chen S, Bai J, Yin S, Rong Z, Hou H, Kang W.   +6 more
europepmc   +1 more source