Results 21 to 30 of about 11,011 (226)

Quality characteristics of silver carp surimi gels as affected by okara

International Journal of Food Properties, 2023
The objective of this study was to investigate the effects of okara on the quality of silver carp surimi gels. The characteristics of surimi gels without and with okara (0%, 2%, 4%, 6%, 8%, and 10% w/w) were evaluated by measuring water-holding capacity (
Yudong Wang, Xiaoqin Tu, Liu Shi, Hong Yang   +3 more
doaj   +1 more source

Effect of sodium starch octenyl succinate-based Pickering emulsion on the physicochemical properties of hairtail myofibrillar protein gel subjected to multiple freeze-thaw cycles

Food Science and Human Wellness
A Pickering emulsion based on sodium starch octenyl succinate (SSOS) was prepared and its effects on the physicochemical properties of hairtail myofibrillar protein gels (MPGs) subjected to multiple freeze-thaw (F-T) cycles were investigated.
Huinan Wang, Jiaxin Zhang, Xinran Liu, Jinxiang Wang, Xuepeng Li, Jianrong Li   +5 more
doaj   +1 more source

Effect of Fatty Acid Unsaturation on Gel Properties of Hairtail Myosin

Shipin gongye ke-ji, 2023
In order to investigate effects of fatty acid unsaturation on the gel properties of myosin, four kinds of fatty acids (stearic acid, oleic acid, linoleic acid, and α-linolenic acid) with different saturation was added into hairtail myosin. The changes of
Hongbo MI, Yaling LI, Zhenghan LI, Shumin YI, Jianrong LI, Mingli WANG, Xiaohua GUO, Xiaomin ZHOU, Jianyang YU   +8 more
doaj   +1 more source

Rheological characteristics, microstructures and stability of soy protein isolate nanoparticles stabilized silver carp oil pickering emulsions via mechanical-ultrasonic shearing

Ultrasonics Sonochemistry
Reusing by-products from aquatic product processing stages, such as fish oil, remains a considerable challenge. In this study, soy protein isolate (SPI) nanoparticles stabilized silver carp oil Pickering emulsions were firstly manufactured via mechanical
Cikun Liu, Biao Liang, Jiaxin Zhang, Yanwei Liu, Shumin Yi, Jianrong Li, Beibei Ye, Xuepeng Li   +7 more
doaj   +1 more source

The Optimization of the Billet Formulation of Microwave Expanded Surimi Products by Response Surface Methodology

Shipin gongye ke-ji, 2023
In this study, the frozen surimi was select as the main raw material, and the effects of starch types, and the additions of starch, salt, leavening agent and egg white powder on the gel strength, expansion ratio, texture properties, and sensory score of ...
Lei WANG, Jinxiang WANG, Xuepeng LI, Jianrong LI, Qing YANG, Zhengpeng WEI, Guangren JI   +6 more
doaj   +1 more source

Effects of Taro Powder on Quality of Silver Carp Surimi Products

Shipin gongye ke-ji, 2023
In order to improve the gel properties and flavor quality of silver carp surimi products, frozen silver carp surimi was studied, where the effects of different amounts of taro powder (0, 0.1%, 0.25%, 0.5%, 1%, 1.5% (w/w)) on the water-holding capacity ...
Yongqi SHI, Pan WANG, Sirui ZHOU, Zhaomin ZHENG, Hang ZOU, Shanglong ZHAO, Enlai ZHANG, Chunxia YAO, Zhiguo TAN   +8 more
doaj   +1 more source

Surimi and surimi seafood from whole ungutted myctophid mince

LWT - Food Science and Technology, 2013
Abstract This work demonstrates the processing and properties of surimi and surimi seafood from whole ungutted myctophid mince. The study was based on the evaluation of the microbial and physicochemical quality and new product development. The microbial counts were reduced effectively during leaching process. Microbial counts of myctophid surimi were
Amir Reza Shaviklo, Fereidoon Rafipour
openaire   +1 more source

Trade and Management: Exclusive Economic Zones and the Changing Japanese Surimi Market [PDF]

, 1994
The United States' increasing competitive advantage in international seafood trade in Alaska walleye pollock. Theragra chalcogramma, has contributed to higher prices for surimi-based goods and structural changes in seafood production and trade in Japan ...
Queirolo, Lewis E., Sproul, John T.
core  

Structural and Functional Characteristics of Animal and Plant‐Based Seafood Analogues: A Comparative Study of Squid, Snapper, Salmon, and Scallops

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
Comparative analysis of the structural, thermal, and textural properties of four animal‐based seafood species – salmon, scallop, squid, and snapper and their commercially available plant‐based analogues. ABSTRACT This study compares the structural and functional properties of four animal‐based seafood species such as salmon, scallop, squid, and snapper,
Deepa Agarwal, Andreas Hopf, William MacNaughtan, Hong Tran, Thomas Hauswald, Marine Girardot, Roman Buckow   +6 more
wiley   +1 more source

Effect of Moringa oleifera Dietary Fiber on Gel Properties of Silver Carp Surimi [PDF]

Shipin Kexue
The study analyzed the impact of adding Moringa oleifera dietary fiber (MDF) on the gel strength, color, water-holding capacity, protein secondary structure, microstructure, rheology, and texture properties of silver carp surimi.
YONG Jinye, ZOU Yuxuan, TIAN Yang, ZHANG Jianqun, LI Xiufen, ZHAO Bing
doaj   +1 more source