Results 211 to 220 of about 15,606 (269)

Characteristics of hairtail surimi gels treated with myofibrillar protein‐stabilized Pickering emulsions

The Journal of the Science of Food and Agriculture
Hairtail (Trichiurus haumela) surimi exhibits poor gelation properties and a dark gray appearance, which hinder its utilization in high‐quality surimi gel products.
Min Lin, Yaqing Cui, Linfan Shi, Zhanming Li, Shuji Liu, Zhiyu Liu, Wuyin Weng, Zhongyang Ren   +7 more
semanticscholar   +1 more source

Enhancing gel and 3D printing performance of lipid-enhanced skipjack tuna (Katsuwonus pelamis) surimi via Pickering high internal phase emulsion.

Food Research International
This study explored the effect of lactoferrin (LF)-stabilized fish oil Pickering high internal phase emulsions (HIPPEs) on the gel property and 3D printing performance of skipjack tuna surimi compared with directly added fish oil.
Ying Sun, Jiahui Sun, Mantong Zhao, Meihui Zhao, Haohao Shi, Zhongyuan Liu, Xueying Zhang, G. Xia   +7 more
semanticscholar   +1 more source

Surimi-based product development and viscous properties of surimi paste

2009
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. The intensity of the peaks assigned to disulfide bond stretching vibrations increased considerably in the cooked and set-cooked gels.
openaire   +1 more source

Effect and mechanisms of mechanical pre-dehydration treatment on gelling and physicochemical properties of unwashed silver carp (Hypophthalmichthys molitrix) surimi.

Food Chemistry
Washing improves the overall quality of surimi production. However, the washing process significantly increases wastewater discharge from factories, thus raising environmental concerns and highlighting the need for more sustainable methods of surimi ...
Sirui Zeng, Xidong Jiao, Xiaowei Yan, Bowen Yan, Tenghui Yu, Yongwei Niu, Heng Jiang, Nana Zhang, Hao Zhang, Wei Chen, Daming Fan   +10 more
semanticscholar   +1 more source

Enhanced Gelation Properties and Saltiness Perception of Low-Salt Surimi Gel with Psyllium Husk Powder.

Journal of Agricultural and Food Chemistry
Reducing salt intake is an effective strategy for preventing and managing hypertension and cardiovascular diseases. In this study, psyllium husk powder (PHP) was incorporated into surimi to address the challenges of diminished saltiness and texture in ...
Pei Zhang, Meixia Zheng, Guohua Hou, Fuzhen Zhou, Kaibo Deng, Song Miao, Longtao Zhang, Baodong Zheng   +7 more
semanticscholar   +1 more source

The influence of pressure-shift freezing based on the supercooling and pressure parameters on the freshwater surimi gel characteristics.

Food Research International
In this study, the phase transition curve of grass carp surimi gel in the ice I region was mapped and fitted. Additionally, the average adiabatic compressibility of surimi gel was calculated to be 2.7℃/100 MPa in the range of 0-320 MPa.
Sinan Zhang, Ting Xiao, Junde Ren, Tao Song, Lihui Hu, Ying Liu, H. Ramaswamy, Yong Yu   +7 more
semanticscholar   +1 more source

Quality improvement of threadfin bream (Nemipterus virgatus) surimi-gel using soy protein as a natural food additive.

Food Chemistry
Previously, we identified sarcoplasmic serine proteinase (SSP) as a modori-inducing proteinase from threadfin bream belly muscle. In this study, we investigated the autolytic activity of commercial threadfin bream surimi under modori-inducing conditions.
Yi-Li Gao, Asami Yoshida, Jin-Yang Liu, Jing-jing Yuan, Shinnosuke Maeda, Youjun Wang, Yanzhen Jiang, Xiao-Mi Sun, Chao Chen, Yajun Wang, Tetsuhiko Okajima, K. Osatomi   +11 more
semanticscholar   +1 more source

Surimi: Something fishy

Journal of Allergy and Clinical Immunology, 1996
J J, Musmand, A, Helbling, S B, Lehrer
openaire   +2 more sources

Surimi Teknolojisi ile Yağlı ve Koyu Etli Balıklardan Surimi Üretimi [PDF]

, 2014
The surimi, which is a fish minced meat that has been leached by washing with water then mixed with sugar and other additives such as sorbitol, polyphosphaten and protectives (cryoprotectan) then frozen was described as moist frozen concentrated myofibrillar protein of fish meat.
openaire  

Role of Cryoprotectants in Surimi and Factors Affecting Surimi Gel Properties: A Review

Food Reviews International, 2022
Noman Walayat, Hanguo Xiong, Asad Nawaz
exaly