Results 41 to 50 of about 11,011 (226)

Descriptive Sensory Characterization of Raw Atlantic Salmon and Pacific Bluefin Tuna Sashimi

Journal of Sensory Studies, Volume 41, Issue 2, April 2026.
ABSTRACT Establishing standardized sensory lexicons for raw fish sashimi is critical for seafood quality evaluation and sensory research. In this study, we developed descriptive sensory lexicons for raw Atlantic salmon (Salmo salar) and Pacific bluefin tuna (Thunnus orientalis) using descriptive sensory analysis.
Hwabin Jung, Seul‐Ki Lee, Jungmin Oh
wiley   +1 more source

Dietary exposure to lycopene from background diet, novel foods and food additive use in the European population

EFSA Journal, Volume 24, Issue 4, April 2026.
Abstract In 2023, EFSA adopted a scientific opinion on the safety of yellow/orange tomato extract as a novel food pursuant to Regulation (EU) 2015/2283, concluding that its safe use could not be established under the proposed conditions and estimated intakes could lead to an exceedance of the acceptable daily intake for lycopene when considering ...
European Food Safety Authority (EFSA), Bruno Dujardin, Zsuzsanna Horváth, Alexandra Tard   +3 more
wiley   +1 more source

Moisture sorption isotherm and shelf-life estimation of freeze-dried surimi powder [PDF]

BIO Web of Conferences
Due to the fact that commercial wet surimi must be frozen, the adoption of dried surimi or surimi powder has emerged as the favored choice in the surimi industry to reduce costs. However, as surimi experiences the transition to its dried form, changes in
Ramadhan Wahyu, Santoso Joko, Trilaksani Wini   +2 more
doaj   +1 more source

Textural, Sensory, and Chemical Characteristic of Threadfin Bream (Nemipterus sp.) Surimi Gel Fortified with Bio-Calcium from Bone of Asian Sea Bass (Lates calcarifer)

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, Avtar Singh, Soottawat Benjakul, Pornsatit Sookchoo   +3 more
doaj   +1 more source

Fibers as Oleogelators: Innovations, Applications, and Future Prospects in Structured Lipid Systems

Journal of the American Oil Chemists' Society, Volume 103, Issue 3, Page 197-224, March 2026.
Schematic overview of fiber‐based oleogelation mechanisms, processing routes, and food applications highlighting particulate/capillary structuring, polymer entanglement, and emulsion‐templated approaches. ABSTRACT Oleogels, structured oil systems created with low levels of gelators‐enables solid fat functionality while preserving the underlying liquid ...
P. Abdul Wahid, Rajni Chopra, Nitin Kumar, Monika Chand, Aishwarya Dhiman, Rajat Singh   +5 more
wiley   +1 more source

Effect of CaCl2 Substitution of NaCl Combined with Sodium Alginate on the Gelling Properties of Shrimp Surimi [PDF]

Shipin Kexue
In order to reduce the content of NaCl in shrimp surimi while improving its gelation properties, the effects of different levels of NaCl substitution with CaCl2 combined with sodium alginate (SA) on the protein structure and gelation properties of shrimp
WANG Yueyue, LIU Ying, JIANG Pengfei, FU Baoshang, QI Libo, WANG Limin, GE Jinghui, SHANG Shan
doaj   +1 more source

Effect of high intensity ultrasound on gelation properties of silver carp surimi with different salt contents

Ultrasonics Sonochemistry, 2021
Surimi from silver carp with different salt contents (0–5%) was obtained treated by high intensity ultrasound (HIU, 100 kHz 91 W·cm−2). The gelation properties of samples were evaluated by puncture properties, microstructures, water-holding capacity ...
Xia Gao, Yaru Xie, Tao Yin, Yang Hu, Juan You, Shanbai Xiong, Ru Liu   +6 more
doaj   +1 more source

Incidental Catch of Marine Mammals by Foreign and Joint Venture Trawl Vessels in the U.S. EEZ of the North Pacific, 1973-88 [PDF]

, 1991
During 1973-88, 3,661 marine mammals of 17 species were reported as incidental catch by U.S. fishery observers aboard foreign and joint venture trawl vessels in the U.S. Exclusive Economic Zone in the North Pacific Ocean and the Bering Sea. Northern sea
Loughlin, Thomas, Perez, Michael A.
core  

Characteristics of Composite Gels Derived From Seaweed, Rice Protein, and Insoluble Dietary Fibers: Effect of pH and Monovalent Ions

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
Composite gels comprises of seaweed, rice protein and date fibers exhbited enhanced gel strength and texture with reduced syneresis. Date fibers contributing significantly to the gels’ distinctive color. The combination of ingredients in this blend leverages the functional properties of each component to create a composite blend with superior physical ...
Muneeba Zubair Alam, Mohammed Tarique, Shamma Aldhaheri, Oni Yuliarti   +3 more
wiley   +1 more source

Properties of Celery Soluble Dietary Fiber and Its Synergistic Effect with TG Enzyme to Improve Gel Properties of Nemipterus virgatus Unrinsed Surimi

Shipin gongye ke-ji
Addressing the issue of poor gelation and easy deterioration of unrinsed surimi, the basic properties (average particle size, solubility, water holding capacity, oil holding capacity, swelling capacity), antioxidant properties (DPPH radical scavenging ...
Shengnan TONG, Jinmei WANG, Xingsheng MA, Shumin YI, Xuepeng LI, Jianrong LI, Guangren JI   +6 more
doaj   +1 more source