Results 31 to 40 of about 4,399 (231)

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

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

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

Effect of Seaweed Fucoidan Incorporated Into Batter on Shelf Life Extension of Silver Carp (Hypophthalmichthys molitrix) Nugget During Refrigerated Storage

Food Science &Nutrition, Volume 14, Issue 7, July 2026.
The fucoidan from Sargassum angustifolium incorporated directly in batter (0%, 1%, 2%, and 3% w/w; C, F1, F2, and F3, respectively) of silver carp (Hypophthalmichthys molitrix) nuggets increased some physiochemical properties during the refrigerated storage.
Sedigheh Babaei, Farzaneh Vardizadeh, Mahshid Mojarrad, Tahereh RoshanZamir, Samaneh Rajabloo, Mehrnaz Ghanbarzadeh   +5 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

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

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