Anisakis simplex (s.l.) resistance to the action of gastric enzymes depends upon previous treatments applied to infected fish mince and affects antigen release.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11031
Abstract: BACKGROUND Freezing is considered the most suitable technological treatment to avoid Anisakis infection from eating raw or undercooked fish but modifications of their cuticle upon freezing may reduce their resistance to gastric fluids, provoking a… read more here.
Keywords: mince; fish mince; resistance; larvae ... See more keywords
Blue Agave Inulin-soluble dietary fiber: Effect on technological quality properties of pangasius mince emulsion- type sausage.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12594
Abstract: BACKGROUND The aim of the work was to investigate the influence of supplementing pangas mince based emulsion sausages with blue agave-derived inulin (at T1 - 1%, T2 - 2%, T3 - 3%, T4 - 4%… read more here.
Keywords: blue agave; technological quality; sausage; mince ... See more keywords
Comparative quality and volatilomic characterisation of unwashed mince, surimi, and pH-shift-processed protein isolates from farm-raised hybrid catfish (Clarias macrocephalus × Clarias gariepinus).
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.130365
Abstract: Earthy off-odour in farm-raised freshwater fish is considered a quality defect. This study aimed to investigate the potential of pH-shift processing to remove off-odours from farm-raised hybrid catfish while at the same time documenting de-novo… read more here.
Keywords: shift; quality; hybrid catfish; mince ... See more keywords
Pilot-Scale Antioxidant Dipping of Herring (Clupea harengus) Co-products to Allow Their Upgrading to a High-Quality Mince for Food Production
Sign Up to like & getrecommendations! Published in 2023 at "ACS Sustainable Chemistry & Engineering"
DOI: 10.1021/acssuschemeng.2c07164
Abstract: To enable production of high-quality mince from herring backbones, a scalable antioxidant strategy is needed due to the high susceptibility of herring muscle to lipid oxidation. We here measured the stabilizing effect of lab-/pilot-scale predipping… read more here.
Keywords: pilot scale; production; acid; mince ... See more keywords
Gel Properties of Blue Round Scad (Decapterus Maruadsi) Mince as Influenced by the Addition of Egg White Powder.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of texture studies"
DOI: 10.1111/jtxs.12696
Abstract: The use of egg white powder (EWP) to enhance the physicochemical properties, molecular structure, and thermal stability of Decapterus maruadsi mince gels was investigated. The thermal stability was analyzed by adding spray-dried EWP (0%, 0.2%,… read more here.
Keywords: addition; egg white; water; gel ... See more keywords
Evaluation of Lipid Oxidation, Volatile Compounds and Vibrational Spectroscopy of Silver Carp (Hypophthalmichthys molitrix) during Ice Storage as Related to the Quality of Its Washed Mince
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DOI: 10.3390/foods10030495
Abstract: Changes in the lipid oxidation of silver carp (Hypophthalmichthys molitrix) stored in ice for 14 days and that of its respective washed mince were evaluated. Total lipid, phospholipid, polyunsaturated fatty acid (PUFA) and monounsaturated fatty… read more here.
Keywords: washed mince; mince; lipid oxidation; spectroscopy ... See more keywords
Regulation of the Colour Change of 3D-Printed Mackerel Mince (Scomber scombrus) Based on Purple Potato Powder and Citric Acid
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DOI: 10.3390/foods12061342
Abstract: The present study evaluates the effect of purple potato (PP) powder and citric acid (CA) on the regulation of the colour change of 3D (three-dimensional) printed mackerel mince (Scomber scombrus). In addition, the effects of… read more here.
Keywords: mackerel mince; purple potato; mince; regulation ... See more keywords