Results 71 to 80 of about 19,256 (316)
Chemical changes and shelf-life of conventional surimi and proteins recovered using pH change method from common carp (Cyprinus carpio) muscle during 5 months storage at -18ºC [PDF]
, 2016 Chemical changes and shelf-life of common carp (Cyprinus carpio) surimi prepared by conventional washing method and solubilization by acid and alkali processes were investigated during 5 months of storage at -18 °C.
Etemadian, Y., Shabanpour, B.
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FoodsThe gel prepared using Nemipterus virgatus (N. virgatus) surimi alone still has some defects in texture and taste. Complexing with polysaccharides is an efficient strategy to enhance its gel properties. The main objective of this study was to analyze the
Xiaobing Huang +6 more
semanticscholar +1 more source
Drivers and Dynamics of Salmon Bycatch in the Eastern Bering Sea Pollock Fishery
Fish and Fisheries, Volume 26, Issue 6, Page 1107-1121, November 2025.ABSTRACT Minimising bycatch is a pervasive challenge for sustainable fisheries management, the importance of which is amplified for non‐target species or populations that are in decline. In the eastern Bering Sea (EBS) walleye pollock (Gadus chalcogrammus) fishery, salmon—most notably Chinook (Oncorhynchus tshawytscha) and chum (O.
Lukas B. DeFilippo +8 more
wiley +1 more source
Journal of Food Quality, 2017 Fish-paste products, also known as fish cakes or surimi-based products, are worldwide favorites. Surimi, a wet protein concentrate of fish muscle, is used as an intermediate raw material to produce surimi seafood.
Khawaja Muhammad Imran Bashir +4 more
doaj +1 more source
Study of Fat Reduction on Catfish (Pangasius Hypophthalmus) Surimi Which Prepared Submerged Methods [PDF]
, 2014 This study was intended to evaluated fat concentration of catfish surimi prepared by different washing methods. Catfish were teken from fish pond culture in Pekanbaru. The fish were filleted, ground and the mince was grouped into three parts which washed
Anwar, S. (Saipul) +2 more
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Nutritional Aspects of Eggs for a Healthy and Sustainable Consumption: A Narrative Review
Food Science &Nutrition, Volume 13, Issue 9, September 2025.In this review we have described the structural and bromatological composition of the different varieties of eggs available in the market, analyzing in detail the biological role of the various nutrients present in eggs and their involvement in health and disease.
Irene Caffa +10 more
wiley +1 more source
Development and future prospects of 3D printed surimi products: A review
Applied Food ResearchAs one of the dominant seafood products in the global market, consumers appreciate high-quality surimi products for their high nutritional value and unique taste. However, most surimi products on the market need appeal and attractiveness.
Dieynabou Diao +7 more
doaj +1 more source
Overview of Seafood Research at Ashtown Food Research Centre (1990 - 2007) [PDF]
, 2008 End of project reportIn recent years, the Irish seafood industry has faced stringent quotas and dwindling fish stocks. The introduction of fish farming added a new dimension but falling prices also created difficulties for this sector.
Gormley, Ronan T.
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Nursing Open, Volume 12, Issue 9, September 2025.ABSTRACT Aims To find out how Kenyan nurses rate their organisational culture, determine their level of job satisfaction, and organisational culture predictors of job satisfaction. Design A cross‐sectional online survey. Methodology A total of 300 nurses across Kenya were invited to participate in this study.
Evans Kasmai Kiptulon +3 more
wiley +1 more source
The Effect of the Addition of Surimi Fish Catfish Dumbo (Clarias Gariepinus) on the Quality of the Fish Nugget [PDF]
, 2015 This study was aimed to determine the effect of the number of catfish surimi added on the quality of the fish nuggets. The study used experiment method with completely randomized design, consisting of a 5 level of the treatment, those were N0 (adding ...
Firmansyah, F. (Firmansyah) +2 more
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