Results 61 to 70 of about 689 (135)

Effect of Pre-Emulsified Flaxseed Oil Containing Rutin on the Quality of Nemipterus virgatus Surimi Gel: Gelatinization Properties, Storage Stability, and Protein Digestibility

Foods
Rinsing during surimi protein processing can result in the loss of essential nutrients, such as fats and minerals. Therefore, supplementing functional fats in a stable form can make up for the fat loss of surimi during the rinsing process.
Qingguan Liu, Xiaobing Huang, Huanta Ma, Xinyi Qin, Pengzhi Hong, Xiaowen Pi, Chunxia Zhou   +6 more
doaj   +1 more source

Effect of frozen storage on texture and color of fish burgers produced from Sarm surimi

‬‭Majallah-i ̒Ilmī-i Shīlāt-i Īrān, 2010
Surimi is a high quality myofibrillar protein concentrate that is obtained from cheap and underutilized fish species. In this research, surimi burger was prepared from Sarm (Scomberiodes commersonnianus) surimi (60%) and other ingredients.
M Mousavi Nassab email ; M Parvizi; A Farahnaki; H Gheisari
doaj  

Progress on the Quality of Animal/Plant Protein and Fish Surimi Mixed Gel

Shipin gongye ke-ji
Gel properties play a crucial role in evaluating the quality of surimi products, which are favored by consumers for their high nutritional value, delightful taste, and convenient storage and transportation.
Xinyue ZHANG, Wenhao GENG, Miaomiao TIAN, Xin LIANG, Xinrong LI, Xinru FAN, Qiancheng ZHAO   +6 more
doaj   +1 more source

Development of 3D Printable Silver Carp (Hypophthalmichthys molitrix) Surimi Gel with Dynamic High-Pressure Microfluidization-Modified Pea Protein Isolate and Microcrystalline Cellulose

Foods
Sliver carp is a nutritious and abundant species in China, but its low market value stems from its thin meat, small bones and strong odor. Processing it into surimi enhances its economic value, though surimi typically has low gel strength and is prone to
Xiaodan Liu, Qianyu Le, Yi Shi, Ying Yu, Jihao Zeng, Huiyun Chen, Jinhong Wu   +6 more
doaj   +1 more source

Effect of Laminaria japonica Powder on Physicochemical Properties, Rheological Properties and Protein Structure of Silver Carp Surimi Gel

Shipin gongye ke-ji
In order to improve the gel properties of surimi, the surimi gel was prepared by adding Laminaria japonica powder (LJP) with a mass fraction of 2%~10% in silver carp surimi. The effect of amount of LJP on the gel strength, texture, water holding capacity,
Fengchao ZHOU, Wenting JIANG, Han TIAN, Wei LUO, Xiaolan ZHANG, Jiazhen WANG, Jie LIANG, Leiwen XIANG, Shaoyun WANG, Xixi CAI, Qiming WU, Honglai LIN   +11 more
doaj   +1 more source

Role of Cryoprotectant in Stability of Surimi and Surimi Products

Surimi is refined fish myofibrillar proteins produced through various step-by-step processes involving heading, gutting, filleting, deboning, washing, dewatering, mincing, mixing with cryoprotectants and freezing. The structural features of surimi products are complexly associated to the gelation.
openaire   +1 more source

Effect of sodium chloride on 3D printing performance and gel properties of silver carp surimi system

Shipin yu jixie
Objective: Improve 3D printing performance and gel properties of silver carp surimi system. Methods: By optimizing 3D printing parameters, the 3D printing process is associated with material rheological properties and 3D printing performance. The effects
ZHANG Zhichao, CHEN Xu, WANG Shaoyun, CAI Xixi   +3 more
doaj   +1 more source

Effects of Transglutaminase on the Gel Properties of Indonesian Catfish Surimi Using Response Surface Methodology

Squalen
Surimi is a myofibrillar fish protein, extracted mainly from marine fish, which is commonly used to produce fish balls, crab imitation products, and various other seafood substitutes.
Ida Royanti, Dewi Nandyawati, Renny Primasari Gustia Putri, Ambar Dwi Kusumasmarawati, Kharis Yohan Abidin, Molina Indah Pradiva, Rizky Aulia Prasasti Dewi, Amanda Dwi Gebrina, Heri Purwoto, Erma Widyasti   +9 more
doaj   +1 more source

Development and characterization of defatted coconut flour based oleogels: A fat substitute for application in oil-fortified surimi

Food Chemistry: X
This research examined the impact of defatted coconut flour (DCF)-based oleogels on the quality of surimi. Microscopic analysis indicated that the dietary fiber present in DCF could act as the main structure of the oleogels network.
Xia Gao, Zhisheng Pei, Xiangzhou Yi, Xuan Zhang, Dongxue He, Zilan Feng, Guanghua Xia, Xuanri Shen   +7 more
doaj   +1 more source

The Construction of a Low-Odor Background Model of Silver Carp (Hypophthalmichthys molitrix) Surimi

Progress in Fishery Sciences
In the Healthy China Strategy context, fish are increasingly in demand as a source of high-quality protein. Silver carp (Hypophthalmichthys molitrix) is a resource-rich and highly productive freshwater fish species found in China that is not edible raw ...
Haiyong GENG, Lihua CHEN, Fang YANG, Yi WU, Shufen WANG, Qixing JIANG, Yanshun XU, Wenshui XIA   +7 more
doaj   +1 more source