Results 51 to 60 of about 4,399 (231)

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

Crustacean and Mollusc Shell Proteins: Origin, Structure, and Functionality

Journal of Food Science, Volume 91, Issue 5, May 2026.
ABSTRACT Crustacean and molluscan processing as seafood generates a significant amount of shell waste annually, owing to the dense, mineral‐rich composition of the exoskeleton. Although valorization efforts have mostly focused on chitin and chitosan, the protein fraction remains underutilized despite its prominent nutritional, functional, and sensory ...
Tharuka Wijesekara, Idaresit Ekaette
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

Safety evaluation of the food enzyme containing endo‐polygalacturonase and pectinesterase activities from the non‐genetically modified Aspergillus luchuensis strain GSP‐4‐404

EFSA Journal, Volume 24, Issue 5, May 2026.
Abstract The food enzyme containing endo‐polygalacturonase (1,4‐α‐d‐galacturonan glycanohydrolase; EC 3.2.1.15) and pectinesterase (pectin pectylhydrolase; EC 3.1.1.11) activities is produced with the non‐genetically modified Aspergillus luchuensis strain GSP‐4‐404 by Shin Nihon Chemical Co., Ltd.
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Alicja Mortensen, Yrjö Henrik Roos, Marize Solano, Henk Van Loveren, Laurence Vernis, Magdalena Andryszkiewicz, Daniele Cavanna, Ana Criado, Cristina Fernandes Fraguas, Yi Liu   +16 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

Surimi and surimi seafood from whole ungutted myctophid mince

LWT - Food Science and Technology, 2013
Abstract This work demonstrates the processing and properties of surimi and surimi seafood from whole ungutted myctophid mince. The study was based on the evaluation of the microbial and physicochemical quality and new product development. The microbial counts were reduced effectively during leaching process. Microbial counts of myctophid surimi were
Amir Reza Shaviklo, Fereidoon Rafipour
openaire   +1 more source

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

Effect of Ultrasound-Assisted Heat Treatment Combined with Trehalose and/or Glutamine Transaminase on Gel Characteristics of Unwashed Surimi [PDF]

Shipin Kexue
In this study, the effect of alginate and/or transglutaminase (TGase) in combination with ultrasonic treatment on the heat-induced gel quality, water-holding capacity (WHC) and myosin conformational changes of unwashed surimi was investigated.
ZHANG Chang, LI Qiang, WANG Wei, YI Shumin, LI Xuepeng, LI Jianrong
doaj   +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

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