Results 31 to 40 of about 11,011 (226)

Effect of Different Carbohydrates on Gel Properties of Grass Carp Surimi

Shipin gongye ke-ji, 2022
The effects of dextran, sucrose, trehalose, xylo-oligosaccharide and fructooligosaccharide on the microstructure, gel protein structure, water molecule fraction and texture characteristics of grass carp surimi were studied.
Feng QUE, Tianqi GAO, Chao WANG, Guangquan XIONG, Liu SHI, Wenjin WU, Yu QIAO, Anzi DING, Xin LI, Lan WANG   +9 more
doaj   +1 more source

Inhibition of Protease Activity in Muscle Extracts and Surimi from Pacific Whiting, Merluccius productus, and Arrowtooth Flounder, Atheresthes stomias [PDF]

, 1993
Muscle extracts of Pacific whiting, Merluccius productus, and arrowtooth flounder, Atheresthes stomias, were assayed for proteolytic activity using azocasein as a substrate. Pacific whiting extracts showed maximum activity at pH 5.0-5.2 and a temperature
Koury, Barbara, Kudo, George, Porter, Roy W.   +2 more
core  

Impact of Oil Frying on the Physicochemical Properties and Nutritional Quality of Hilsa Fish (Tenualosa ilisha)

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
Frying Hilsa fish (Tenualosa ilisha) in mustard oil at 170°C–180°C for 3–6 min optimally balances sensory quality and nutritional retention. Prolonged frying progressively reduces moisture (68.5% → 41.4%), increases fat (12.3% → 27.3%), degrades EPA by 59%, and elevates lipid oxidation.
Md. Suman Rana, Arafat Hossain, Rafiqul Islam, Md. Pallob Hossain, Bhuiyan Mohammad Khaled, Md. Momin Khan, Sharmin Akther, Shafi Ahmed, Mrityunjoy Biswas   +8 more
wiley   +1 more source

PENGARUH DEFATTING, FREKUENSI PENCUCIAN DAN JENIS DRYOPROTECTANT TERHADAP MUTU TEPUNG SURIMI IKAN LELE KERING BEKU [Effect of Defatting, Washing Cycle and Dryoprotectant Type on the Quality of Freeze Dried Catfish Surimi Powder]

Jurnal Teknologi dan Industri Pangan, 2014
Freeze dried surimi powder is a surimi type processed by freeze drying. To utilize oversized catfish and to reduce surimi handling cost, oversized catfish has been used as raw material of surimi powder.
Wahyu Ramadhan*, Joko Santoso , Wini Trilaksani   +2 more
doaj   +1 more source

Factors affecting the rheological properties of gels made from hoki (Macruronus novaezelandiae) : a thesis presented in partial fulfillment of the requirements for the degree of Master of Technology at Massey University / [PDF]

, 1989
Hoki (Macruronus novaezelandiae) is an important commercial fish in the New Zealand Exclusive Economic Zone. The resource remains underutilized with only a small proportion of the 250,000 tonnes Total Allowable Catch presently being made into added value
MacDonald, Grant Arthur
core  

Fermented Fish Products: A Comprehensive Overview of Traditional Processing Techniques, Varieties, and Their Health Benefits

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT This review addresses the processing aspects and integrates in vitro and in vivo findings to highlight the various health benefits of indigenous fermented fish products from different regions of the world. Across Asia, Africa, and Northern Europe, fermented fish holds cultural significance, with each region boasting unique varieties shaped by ...
Banlambhabok Khongthaw, Mthokozisi Dladla, Pankaj Kumar Chauhan, Kanika Dulta, Vinod Kumar, Helen Oneyaka, Soumya Ghosh   +6 more
wiley   +1 more source

Effect of Pre-frying Treatment on Gel and Flavor Characteristics of Surimi Products

Shipin gongye ke-ji
To explore the effects of pre-frying treatment on the gel and flavor characteristics of surimi products, mixed surimi (Nemipterus virgatus and Hypophthalmichthys molitrix) was used as the research object. The gel characteristics of fried surimi products (
Qiming ZANG, Shumin YI, Yongxia XU, Hongbo MI, Xuepeng LI, Jianrong LI   +5 more
doaj   +1 more source

Effect of Flammulina velutipes polysaccharides on the physicochemical properties of catfish surimi and myofibrillar protein oxidation during frozen storage

Frontiers in Nutrition, 2023
This study investigated the effect of Flammulina velutipes polysaccharides (FVPs) on the myofibrillar protein (MP) oxidation protein and physicochemical properties of catfish surimi during 75 days of frozen storage at −18°C. FVP was added to surimi at 1%,
Liang Ling, Ying Liu, Xin Zhang, Tariq Aziz, Muhammad Shahzad, Manal Y. Sameeh, Ying Wang, Chunbo Cai, Yingchun Zhu   +8 more
doaj   +1 more source

Fat extraction from mechanically deboned beef with various pH and alkalis : a thesis presented in fulfilment of the requirements for the degree of Master of Technology at Massey University [PDF]

, 1994
The study showed that meat surimi with a 1.3% fat content could be prepared from mechanically deboned beef. The process used in the laboratory to prepare the meat surimi was a relatively simple process requiring few unit operations, unit ...
Wu, San-Der
core  

Pengaruh Rasio Larutan Pencuci pada Bagian Dada dan Paha Ayam terhadap Karakteristik Surimi Based Product Ayam Broiler [PDF]

, 2013
Surimi-based product can be made from white meat like fish meat but also chicken meat which had different physicochemical properties, similar to if using different part of meat like breast and thigh. The study used Nested Factorial with the the factor is
Kurniawan, M. (Mario), Matoetina, M. (Maria), Setijawati, E. (Erni)   +2 more
core   +2 more sources