pH‐Dependent Effect of Lecithin on Lupin‐Protein‐Based Egg Custard Mimics
Journal of Food Science, Volume 90, Issue 8, August 2025.ABSTRACT This study presents lupin‐protein‐stabilized emulsions across pH 6.0–8.0, containing 9.92% protein and 7.97% lipid, which formed egg custard mimics upon steaming. To support emulsion stability and potential nutritional benefits, soy lecithin, a phospholipid mixture, was added at 1.0% (w/w) to the emulsion.
Uma Jingxin Tay +10 more
wiley +1 more source
Journal of Chemistry, 2016 Adding microbial transglutaminase (MTGase) to frozen surimi to enable the surimi to be sold as a higher-grade product at a higher price defrauds surimi product manufacturers and undercuts legitimate industry prices.
Daming Fan +7 more
doaj +1 more source
Journal of Food Science, Volume 90, Issue 8, August 2025.ABSTRACT Fetal bovine serum (FBS) is a critical media component in cell culture, but it is also expensive and highly controversial from an animal welfare level, being of fetal blood origin. Therefore, our study aimed to develop FBS substitutes from slaughterhouse waste blood.
Da Young Lee +11 more
wiley +1 more source
The Effect of Raws Materials of Catfish (Pangasius Hypopthalmus) and Snakehead Fish Surimi (Channa Striata) Toward Fishball Quality for Cold Temperature Storage [PDF]
, 2017 The study was aimed to determine the quality of fishball was processed from raw material of surimi in organoleptic, proximate and microbiology for cold storage.
Aimin, M. (Mul) +2 more
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FIRM-LEVEL HEDONIC ANALYSIS OF U.S. PRODUCED SURIMI: IMPLICATIONS FOR PROCESSORS AND RESOURCE MANAGERS [PDF]
Firm-level data on U.S. produced surimi, the only seafood product that is graded on the objective measurement of several quality characteristics, are used to estimate the effect of production variables (e.g., hours between harvest and processing) and ...
Larkin, Sherry L., Sylvia, Gilbert
core +1 more source
DIVERSIFICATION OF FISHERIES PRODUCTS [PDF]
, 2009 Global market and product distribution development make us easy to find various products from other countries in Indonesia. We can find salmon from Europe or Tasmania in any supermarket in Indonesia. Fresh tuna from Indonesia can be found easily in Japan.
Agustini, Tri Winarni +2 more
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The effect of heating factors on the properties of heat-induced surimi gel under ohmic heating
, 2021 Van Hoa Nguyen
openalex +2 more sources
Study on shelf life of fish cake prepared from surimi of silver carp (Hypophthalmichthys molitrix) during frozen storage [PDF]
, 2009 Surimi was prepared from silver carp with an aim to put this underutilized fish for profitable use. The mince prepared was washed twice with chilled water (5°C) using mince to water ratio (w/v) of 1:2 for 5-6 minutes each.
Chowdhury, S., Dora, K.C., Sarkar, S.
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Analisis Kimia Burger Ikan dengan Penambahan Surimi Ikan Lele Dumbo (Clarias Gariepinus) dan Tepung Terigu dengan Komposisi yang Berbeda [PDF]
, 2017 Penelitian ini bertujuan untuk mengetahui kimia meliputi : kadar air, kadar abu, kadar protein, kadar lemak dan kadar karbohidrat. Penelitian ini dilaksanakan pada bulan Mei sampai dengan Juni 2014 di Workshop Teknologi Pengolahan Hasil Perikanan (WSTPHP)
Jaya, F. M. (Fitra), Sari, D. I. (Dwi)
core +2 more sources
The shelf-life of conventional surimi and recovery of functional proteins from silver carp (Hypophthalmichthys molitrix) muscle by an acid or alkaline solubilization process during frozen storage [PDF]
, 2016 The shelf-life of conventional surimi and isolated proteins that modified by acidic pH (2.5) and by using alkali pH (11) from silver carp (Hypophthalmichthys molitrix) was studied during months of storage at -18±2 °C.
Etemadian, Y., Shabanpour, B.
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