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
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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
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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 +2 more
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Effect of Hyposalivation on Fish Cake Mastication in Healthy Individuals
Food Science &Nutrition, Volume 14, Issue 1, January 2026.Hyposalivation did not affect any fish cake sensory evaluation properties. Masticatory duration for rolled omelet increased considerably. No significant differences in fish cake were observed between volunteers with and without hyposalivation, owing to the high water content of fish paste products.
Chisato Aizawa +10 more
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
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Effect of Moringa oleifera Dietary Fiber on Gel Properties of Silver Carp Surimi [PDF]
Shipin KexueThe 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
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 +8 more
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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
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Food Science &Nutrition, Volume 14, Issue 1, January 2026.A food‐derived fructooligosaccharide‐Larimichthys crocea peptide (FOS‐LCP) copolymer was prepared by wet‐heating and exhibited high calcium‐binding capacity and enhanced intestinal calcium uptake compared with native peptides. In bone marrow mesenchymal stem cells from calcium‐deficient mice, FOS‐LCP was found to promote osteogenesis while suppressing ...
Chunlei Liu +3 more
wiley +1 more source
Foods, 2021 The effects of Asian sea bass (Lates calcarifer) bio-calcium (ASBB) at different levels (0, 2, 4, 6, 8, and 10%) (w/w) on properties of threadfin bream (Nemipterus sp.) surimi gel were investigated. ASBB addition increased breaking force and deformation,
Ima Wijayanti +3 more
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