Results 31 to 40 of about 5,723 (223)
Status of Surimi Industry in the Southeast Asia [PDF]
, 2007 Fish paste products have long been a part of traditional Asian cuisine, but surimi has become one of the most dynamic commodities in the Asian seafood industry because of recent innovations in production and utilization. Surimi is an intermediate product
Pangsorn, Siriporn +2 more
core
Effects of the Addition Amount of Citrus Fiber on the Gel Properties of Nemipterus virgatus Surimi
Shipin gongye ke-jiTo improve the gel quality of surimi products, this study investigated the effects of adding Citrus fiber at different mass fractions (0%, 0.5%, 1.0%, 1.5%, 2%) on the gel properties and microstructure of Nemipterus virgatus surimi.
Yuting WANG +6 more
doaj +1 more source
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 +6 more
doaj +1 more source
Journal of Food Science, Volume 91, Issue 9, September 2026.ABSTRACT Seafood is highly susceptible to rapid microbial proliferation, lipid oxidation, and volatile spoilage compound accumulation, resulting in rapid quality deterioration and food waste. Metal‐organic frameworks (MOFs), a class of crystalline coordination materials with tunable porosity, high surface area, and diverse metal‐ligand architectures ...
Abhishek Bisht +3 more
wiley +1 more source
Trend of SURIMI Raw Materials in the Southeast Asia [PDF]
, 2007 Threadfin bream (Nemipterus spp.) Lizard fish (Saurida spp.) Bigeye (Priacanthus spp.) Croaker (Johnius spp., Pennahia spp.) and Goatfish or Red mullet (Upeneus spp., Parapeneus spp.) are economically important demersal fishes distributed from the ...
Pangsorn, Siriporn +2 more
core
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 +9 more
doaj +1 more source
Comparative Case Study of Small‐Scale Fish Processing for Local Seafood Supply
Aquaculture, Fish and Fisheries, Volume 6, Issue 4, August 2026.ABSTRACT This study examines the cost feasibility of local seafood processing as a market diversification strategy for small‐scale aquaculture producers in the US Midwest. It addresses a gap in the literature by moving beyond commercial processing and mass marketing of processed seafood to assess the cost profitability of niche local fish processing ...
Jingjing Tao, Kwamena K. Quagrainie
wiley +1 more source
Effect of Pre-frying Treatment on Gel and Flavor Characteristics of Surimi Products
Shipin gongye ke-jiTo 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 +5 more
doaj +1 more source
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* +2 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 +8 more
doaj +1 more source