Results 11 to 20 of about 5,723 (223)
Effects of different marine surimi addition on the gelling properties of freshwater surimi gels: Protein crosslinking and endogenous enzyme interactions [PDF]
Food Chemistry: XBlending freshwater and marine surimi has been widely applied to improve gel product quality, while the species-dependent effects on gelation remain unclear.
Tianyu Cao +11 more
doaj +2 more sources
Vitamin A Emulsion Encapsulated with Whey Protein Isolate–Soybean Lecithin Enhances Surimi Gel Structure and Protein Conformation [PDF]
FoodsIn this study, whey protein isolate–soybean lecithin-encapsulated vitamin A emulsion (VA-WSE) with different oil-to-water ratios was prepared and characterized.
Mulin Chen +3 more
doaj +2 more sources
Surimi: status and prospects [PDF]
, 1995 The paper discusses the current situation of surimi industry. It is a minced fish meat that is used as a raw material for a wide array of convenient food. Japan remains the world’s leader in consumption and production of surimi. The total supply for 1992 is expected to be 120000-130000 tons of pollock and 30000 tons of others such as Alaska mackerel ...
core +5 more sources
Chemical composition of lizardfish surimi by-product: focus on macro and micro-minerals contents [PDF]
, 2021 Surimi processing industries generated over 60% of fish by-products, including head, skin, viscera, trimming, bone, scale, and fin. Hence, an effort converting these by-products into valuable compounds and constituents is necessary for optimizing the ...
Rossita Shapawi +4 more
core +1 more source
Mutu Mikrobiologi Produk Surimi IkanTuna dan Produk Surimi di Pasar Swalayan [PDF]
, 2020 Surimi is an export product and has a high economic value because it has high quality content, but surimi products can be contaminated. This study aims to determine the moisture content, pH, Total Plate Count, and Salmonella from self-made surimi of tuna
Lohoo, Helen Jenny +6 more
core +1 more source
, 2022 Surimi-based products with preferred textural properties and high nutritional value are fashionable throughout the market. Enhancing surimi gel characteristics is of key importance for enabling the following processing and warranting the end-product ...
Zheng, B. +13 more
core +1 more source
Food Frontiers, 2020 Myosin is a major protein involved in gel formation during the heating process. The physicochemical properties, protein conformation, and aggregate morphology of myosin extracted from mixed Hypophthalmichthys molitrix/Nemipterus virgatus muscle in ...
Shumin Yi +4 more
doaj +1 more source
Comparison of the quality of surimi gel from three squid species
Shipin yu jixie, 2023 Objective: This study aimed to help with determination of optimal raw materials for squid surimi products. Methods: The differences in gel strength, water-holding capacity, cooking loss, rheological properties and chemical interaction force of surimi ...
ZHANG Qi-xiu +6 more
doaj +1 more source
Food Science and Human Wellness, 2021 Traditionally, fish carcass is headed and gutted to prepare a skin-on fillet in surimi production. In this study, tail and/or belly of grass carp carcass were further cut off in the filleting step. Yield, composition, gelling properties and aroma profile
Liu Shi +6 more
doaj +1 more source
FORMULASI SURIMI IKAN PATIN DAN PUREE WORTEL YANG BERBEDA TERHADAP MUTU PROKSIMAT NUGGET IKAN
Jurnal Enggano, 2018 The utilization of Patin fish surimi (Pangasius hypopthalmus) become the instant products such as nugget has not been maximized because the information about the content of nutrition and innovation is still limited.
Fitra Mulia Jaya +1 more
doaj +1 more source