Results 11 to 20 of about 19,256 (316)
Effects of sturgeon oil and its Pickering emulsion on the quality of sturgeon surimi gel
Food chemistry: XThis study aimed to extract sturgeon oil (SO) from the sturgeon head and apply it to sturgeon meat to produce surimi gel. The effects of SO and its Pickering emulsion on the qualities of surimi gel were investigated.
Li Yuan +7 more
semanticscholar +2 more sources
Jurnal Teknologi dan Industri Pangan, 2014 Freeze dried surimi powder is a surimi type processed by freeze drying. To utilize oversized catfish and to reduce surimi handling cost, oversized catfish has been used as raw material of surimi powder.
Wahyu Ramadhan* +2 more
doaj +3 more sources
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
Investigation and comparison of some physicochemical and sensory properties of produced sausage from minced meat and surimi of Talang Queenfish (Scomberoides Commersonnianuus) [PDF]
Majallah-i ̒Ilmī-i Shīlāt-i Īrān, 2013 The purpose of this study was investigation and comparison of physicochemical characteristics of produced fish sausage from minced fish meat and Surimi. Conventional method includes three washing steps were used to prepare Surimi.
A.R. Yousefi email ; M. Moosavi-Nasab; M. Govahian
doaj +2 more sources
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
Shipin gongye ke-ji, 2023 In this study, myosin isolated from Nemipterus virgatus was added with 0%~8%（w/w）soybean protein isolate (SPI) and the physicochemical, spectroscopic, and gel properties of the composite system were analyzed, in order to investigate the effect of ...
Zhen LIU +8 more
doaj +1 more source
Shipin gongye ke-ji, 2022 The antioxidative peptides were prepared from the muscle of Pacific saury by enzymatic hydrolysis. Based on the degree of hydrolysis(DH), the content of TCA-soluble peptide, DPPH free radical scavenging rate, Fe3+ reducing power, ·OH radical scavenging ...
Junjia LUAN +9 more
doaj +1 more source