Results 81 to 90 of about 689 (135)
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2005
SURIMI RESOURCES Introduction Cold-Water Whitefish Used for Surimi Tropical Fish Used for Surimi Pelagic Fish Used for Surimi Conclusions: Changes in Surimi Supply and Demand References SURIMI: MANUFACTURING AND EVALUATION Introduction Processing Technology and Sequence Biological (Intrinsic) Factors Affecting Surimi Quality Processing (Extrinsic ...
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SURIMI RESOURCES Introduction Cold-Water Whitefish Used for Surimi Tropical Fish Used for Surimi Pelagic Fish Used for Surimi Conclusions: Changes in Surimi Supply and Demand References SURIMI: MANUFACTURING AND EVALUATION Introduction Processing Technology and Sequence Biological (Intrinsic) Factors Affecting Surimi Quality Processing (Extrinsic ...
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Role of Cryoprotectants in Surimi and Factors Affecting Surimi Gel Properties: A Review
Food Reviews International, 2020Surimi is a good source of myofibrillar proteins, stabilized with the addition of cryoprotectants during long-term frozen storage.
Noman Walayat +6 more
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2014
En tipik balık ürünlerinden biri olan surimi ve ürünleri, yağ oranının düşük, protein oranının yüksek ve uzun raf ömrüne sahip olması nedeni ile başta Uzakdoğu olmak üzere birçok ülkede tüketicilerin artan talebi ile geniş bir tüketim alanı bulmaktadır.
ÇETİN, Ece, TEMELLİ, Seran
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En tipik balık ürünlerinden biri olan surimi ve ürünleri, yağ oranının düşük, protein oranının yüksek ve uzun raf ömrüne sahip olması nedeni ile başta Uzakdoğu olmak üzere birçok ülkede tüketicilerin artan talebi ile geniş bir tüketim alanı bulmaktadır.
ÇETİN, Ece, TEMELLİ, Seran
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1996
Surimi is a semiprocessed wet fish protein product that can be made into “Kamaboko”-type products and fish sausages. These products are familiar to us as imitation crab legs and other seafood products. In this laboratory session, students will produce a surimi-based product.
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Surimi is a semiprocessed wet fish protein product that can be made into “Kamaboko”-type products and fish sausages. These products are familiar to us as imitation crab legs and other seafood products. In this laboratory session, students will produce a surimi-based product.
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Surimi technology and the production of surimi from fat and dark muscle fish
Journal of FisheriesSciences.com, 2009The surimi, which is a fish minced meat that has been leached by washing with water then mixed with sugar and other additives such as sorbitol, polyphosphaten and protectives (cryoprotectan) then frozen was described as moist frozen concentrated myofibrillar protein of fish meat.
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Surimi-based product development and viscous properties of surimi paste
2009Raman spectroscopy was used to study the protein structure in raw and salted surimi from Pacific whiting, and in gels formed by setting (32°C), cooking (86°C) or setting followed by cooking. The intensity of the peaks assigned to disulfide bond stretching vibrations increased considerably in the cooked and set-cooked gels.
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