Results 71 to 80 of about 689 (135)

Investigation and comparison of some physicochemical and sensory properties of produced sausage from minced meat and surimi of Talang Queenfish (Scomberoides Commersonnianuus)

‬‭Majallah-i ̒Ilmī-i Shīlāt-i Īrān, 2013
The purpose of this study was investigation and comparison of physicochemical characteristics of produced fish sausage from minced fish meat and Surimi. Conventional method includes three washing steps were used to prepare Surimi.
A.R. Yousefi email ; M. Moosavi-Nasab; M. Govahian
doaj  

Surimi: status and prospects

, 1995
The paper discusses the current situation of surimi industry. It is a minced fish meat that is used as a raw material for a wide array of convenient food. Japan remains the world’s leader in consumption and production of surimi. The total supply for 1992 is expected to be 120000-130000 tons of pollock and 30000 tons of others such as Alaska mackerel ...
openaire   +3 more sources

The Latest Trend of Surimi Market and Surimi Technology.

NIPPON SHOKUHIN KOGYO GAKKAISHI, 1993
openaire   +2 more sources

Fluorometry on the surface of surimi.

NIPPON SUISAN GAKKAISHI, 1988
Niwa, Eiji, Chen, En-sheng, Kanoh, Satoshi, Nakayama, Teruo   +3 more
openaire   +2 more sources

SURIMI project manual

This report will include standard procedures, rules, and materials allowing partners to have details on deliverables, events, timeline, contacts database, storage, document exchange and communication practices.
openaire   +1 more source

Some of the next articles are maybe not open access.

Related searches:

Surimi et surimi-base

Agroalimentaire, 2021
Cette fiche procede traite de la premiere et de la seconde etapes de la transformation qui permettent la fabrication d’une part, du surimi-base et, d’autre part, du surimi. Apres une breve description du produit fini (surimi) et de son environnement economique, les differentes operations mises en œuvre lors de la  fabrication sont presentees ainsi que ...
openaire   +1 more source

Exploring the versatility of carbohydrates in surimi and surimi products: novel applications and future perspectives

Journal of the Science of Food and Agriculture, 2023
AbstractCarbohydrate is one kind of the most important additives in the production of surimi and surimi products, mainly due to its wide range of sources and superior functionality. In recent years, new carbohydrates (oligosaccharides and polysaccharides) have been gradually applied in the production of surimi and surimi products which is mainly driven
Zhang Sijin, Liangzi Zhang, Tao Yin, Juan You, Ru Liu, Lan Wang, Qilin Huang, Weisheng Wang, Huawei Ma   +8 more
openaire   +2 more sources

New developments in manufacturing of Surimi and Surimi seafood

Food Reviews International, 1997
Abstract Manufacturing technology of surimi and surimi seafood has been developed to keep the balance of the quality and quantity (yield) of surimi proteins. This review article covers the chemistry of surimi manufacturing with an emphasis on solubility of myofibrillar proteins as affected by ionic strength, pH, washing cycles, wash/meat (W/M) ratio ...
Jae W. Park, Tein M. Lin, Jirawat Yongsawatdigul   +2 more
openaire   +1 more source

Surimi Technology and New Techniques Used For Surimi-Based Products

Aquatic Food Studies, 2022
With growing population is in the world, food requirement of people is also increasing. Therefore, increasing of the current animal protein sources or presenting to human consumption for using different methods is of great importance. Surimi is an excellent source of myofibrillar proteins, which are preserved by cryoprotectants during long-term frozen ...
openaire   +1 more source

Cryoprotectant Effects in Surimi and Surimi/Mince‐based Extruded Products

Journal of Food Science, 1990
ABSTRACT The relative cryoprotective effects of liquid sorbitol (L) alone and in combination with sucrose (L‐ S ) was assessed in surimi, extruded uncooked and cooked products, and compared with the cryoprotective effects of crystalline sorbitol (C), liquid polyol (P), and ...
K.S. YOON, CM. LEE
openaire   +1 more source