Results 11 to 20 of about 14,420 (270)

Improvement of Pacific White Shrimp (Litopenaeus vannamei) Drying Characteristics and Quality Attributes by a Combination of Salting Pretreatment and Microwave

Foods, 2022
This study investigated the effects of salting pretreatment and microwave (MW) power on drying characteristics, water distribution and quality attributes of Pacific white shrimp (Litopenaeus vannamei).
Yawen Lin, Yue Gao, Aiqing Li, Lei Wang, Ziping Ai, Hongwei Xiao, Jianrong Li, Xuepeng Li   +7 more
doaj   +1 more source

Diacylglycerol pre-emulsion prepared through ultrasound improves the gel properties of golden thread surimi

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, Yanan Lv, Honglei Zhao, Xueli He, Xuepeng Li, Shumin Yi, Jianrong Li   +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

Improvement of gelation properties of silver carp surimi through ultrasound-assisted water bath heating

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, Yanan Lv, Xuepeng Li, Shumin Yi, Honglei Zhao, Jianrong Li, Yongxia Xu   +6 more
doaj   +1 more source

Synergistic effects of oat β-glucan combined with ultrasound treatment on gel properties of silver carp surimi

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, Honglei Zhao, Yongxia Xu, Shumin Yi, Jianrong Li, Xuepeng Li   +5 more
doaj   +1 more source

LF-NMR for Assessing the Influence of Cryoprotectant Additives on Functional Properties and Feasibility of 3D Printing of Atlantic Cod (Gadus morhua) Surimi. [PDF]

Magn Reson Chem
LF‐NMR assessment of the complex gelling processes of 3D printed surimi from Atlantic cod sidestreams, as affected by different cryoprotectants, was conducted. High‐quality products from sidestreams are necessary for full utilization of the raw material and more sustainable food processing.
Napitupulu RJ, Arason S, Tómasson T, Gudjónsdóttir M.   +3 more
europepmc   +2 more sources

Preparation of Modified Starch-Based Silver Carp Oil Pickering Emulsion and Its Physicochemical Properties

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, Jinxiang WANG, Xuepeng LI, Yongxia XU, Hongbo MI, Shumin YI, Jianrong LI, Ruichang GAO, Yuhao ZHANG   +8 more
doaj   +1 more source

Effect of Interaction between Soy Protein Isolate and Nemipterus virgatus Myosin on Its Gel Properties

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, Jinxiang WANG, Xuepeng LI, Ruichang GAO, Jianrong LI, Shumin YI, Qing YANG, Zhengpeng WEI, Guangren JI   +8 more
doaj   +1 more source

The Optimization of the Preparation Process of Antioxidative Active Peptide from the Enzymatic Hydrolysate of Pacific Saury (Cololabis saira) by Response Surface Methodology

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, Shangyue ZHANG, Angda LI, Xuepeng LI, Jianrong LI, Hong LIN, Mingli WANG, Xiaohua GUO, Jianyang YU, Xiaomin ZHOU   +9 more
doaj   +1 more source

Changes in texture, flavor, and protein digestion of low-salt chickpea surimi composite gel: Based on Kanto cooking model and peptidomics. [PDF]

Food Chem X
Zhang Q, Yuan L, Kong Y, Xiong Z, Bao Y, Gao R.   +5 more
europepmc   +2 more sources