Results 21 to 30 of about 4,399 (231)
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
Comparative study on protein and frying characteristics of three surimi
Shipin yu jixie, 2022 Objective: The objective of this study isto investigatethe protein and frying characteristics of grass carp, silver carp and pangasius fish surimi. Methods: The frying characteristics of surimi were characterized by measuring porosity, hardness, and ...
HE Li +5 more
doaj +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
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
, 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
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
Pressure Difference Puffing Process of Surimi-Starch Chips
Shipin gongye ke-ji, 2022 Using glutinous rice flour and surimi as main raw materials, surimi-starch chips were prepared by pressure difference puffing technology. Using hardness, brittleness, puffing rate, color and sensory scores as evaluation indicators, the effects of surimi ...
Dandan WANG +7 more
doaj +1 more source
PENAMBAHAN BAHAN PEMBENTUK GEL DALAM PEMBUATAN SURIMI DARI IKAN PATIN (Pangasius hypophthalmus)
Jurnal Pascapanen dan Bioteknologi Kelautan dan Perikanan, 2014 Kajian tentang pengolahan surimi dari ikar patin (P. hypophthalmus) dengan menggunakan karaginan atau kalsium laktat 0,05% sebagai bahan pembentuk gel telah dilakukan. Pengamatan dilakukan selama proses pengolahan dan mutu surimi yang dihasilkan.
Theresia Dwi Suryaningrum Dwi Suryaningrum +2 more
doaj +1 more source