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ANÁLISIS MICROBIOLÓGICO Y SENSORIAL DE PRODUCTOS ELABORADOS A PARTIR DE SURIMI DE CARDUMA (Cetengraulis mysticetus) Y PLUMUDA (Opisthonema spp.). ANÁLISE MICROBIOLÓGICA E SENSORIAL DOS PRODUTOS PROCESSADOS DE SURIMI DE CARDUMA (Cetengraulis mysticetus) E PLUMUDA (Opisthonema spp.) MICROBIOLOGICAL AND SENSORY ANALYSIS OF PRODUCTS MADE FROM SURIMI CARDUMA (Cetengraulis mysticetus) AND PLUMUDA (Opisthonema spp.).

, 2010
José Igor Hleap, Anyela Gutiérrez, LEIDY JOHANA RIVERA   +2 more
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Surimi et surimi-base

Agroalimentaire, 2021
Cette fiche procede traite de la premiere et de la seconde etapes de la transformation qui permettent la fabrication d’une part, du surimi-base et, d’autre part, du surimi. Apres une breve description du produit fini (surimi) et de son environnement economique, les differentes operations mises en œuvre lors de la  fabrication sont presentees ainsi que ...
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New developments in manufacturing of Surimi and Surimi seafood

Food Reviews International, 1997
Abstract Manufacturing technology of surimi and surimi seafood has been developed to keep the balance of the quality and quantity (yield) of surimi proteins. This review article covers the chemistry of surimi manufacturing with an emphasis on solubility of myofibrillar proteins as affected by ionic strength, pH, washing cycles, wash/meat (W/M) ratio ...
Jae W. Park, Tein M. Lin, Jirawat Yongsawatdigul   +2 more
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Surimi and Surimi Seafood

2005
SURIMI RESOURCES Introduction Cold-Water Whitefish Used for Surimi Tropical Fish Used for Surimi Pelagic Fish Used for Surimi Conclusions: Changes in Surimi Supply and Demand References SURIMI: MANUFACTURING AND EVALUATION Introduction Processing Technology and Sequence Biological (Intrinsic) Factors Affecting Surimi Quality Processing (Extrinsic ...
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Surimi Technology and New Techniques Used For Surimi-Based Products

Aquatic Food Studies, 2022
With growing population is in the world, food requirement of people is also increasing. Therefore, increasing of the current animal protein sources or presenting to human consumption for using different methods is of great importance. Surimi is an excellent source of myofibrillar proteins, which are preserved by cryoprotectants during long-term frozen ...
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Cryoprotectant Effects in Surimi and Surimi/Mince‐based Extruded Products

Journal of Food Science, 1990
ABSTRACT The relative cryoprotective effects of liquid sorbitol (L) alone and in combination with sucrose (L‐ S ) was assessed in surimi, extruded uncooked and cooked products, and compared with the cryoprotective effects of crystalline sorbitol (C), liquid polyol (P), and ...
K.S. YOON, CM. LEE
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Surimi ve Surimi Ürünleri

2014
En tipik balık ürünlerinden biri olan surimi ve ürünleri, yağ oranının düşük, protein oranının yüksek ve uzun raf ömrüne sahip olması nedeni ile başta Uzakdoğu olmak üzere birçok ülkede tüketicilerin artan talebi ile geniş bir tüketim alanı bulmaktadır.
ÇETİN, Ece, TEMELLİ, Seran
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Production of Surimi

1996
Surimi is a semiprocessed wet fish protein product that can be made into “Kamaboko”-type products and fish sausages. These products are familiar to us as imitation crab legs and other seafood products. In this laboratory session, students will produce a surimi-based product.
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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.
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Surimi: Something fishy

Journal of Allergy and Clinical Immunology, 1996
J J, Musmand, A, Helbling, S B, Lehrer
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