Results 41 to 50 of about 4,399 (231)
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
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Journal of Food Science, Volume 91, Issue 6, June 2026.ABSTRACT Cellular aquaculture offers a sustainable solution to global seafood demand, yet the production of high‐value, whole‐cut fillets is hindered by the “texture gap,” the inability to replicate the complex, anisotropic architecture of native fish muscle and its collagenous myosepta.
Mustafa Öz, Enes Üstüner
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
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Enhancement of the Gelling Properties of Sardine Surimi with Transglutaminase and Optimization of its Activity Using Response Surface Methodology [PDF]
, 2016 In order to improve the gelling properties of sardine surimi gel and to determine the maximum activity range of microbial transglutaminase (MTGase), we investigated the characteristics of surimi gel as a function of MTGase concentration, as well as ...
Zaghbib, Imen +4 more
core +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
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
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
doaj +1 more source
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 +8 more
wiley +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
doaj +1 more source
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 +6 more
wiley +1 more source