The effect of hydrocolloids on gel properties and protein secondary structure of silver carp surimi.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.10254
Abstract: BACKGOUND Hydrocolloids is the most commonly used additive in the processing of surimi products. However, the effect of hydrocolloids on surimi protein conformation has not been reported and the level of hydrocolloids may be a… read more here.
Keywords: effect; surimi; curdlan carrageenan; gel properties ... See more keywords
Effects of repeated deboning on structure, composition, and gelling properties of silver carp surimi.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11885
Abstract: BACKGROUND Surimi is produced from the various sequences of filleting, deboning, washing, dehydrating, blending with cryprotectant, and freezing. Deboning, after which fish flesh is minced and separated from bone, skin, etc., is a vital step… read more here.
Keywords: cycle; repeated deboning; gelling properties; silver carp ... See more keywords
Effect of modified washing process on water usage, composition and gelling properties of grass carp surimi.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12079
Abstract: BACKGROUND Washing is an essential process in surimi production, from which a large amount of waste water is generated. Due to the increasing pressure of environmental protection, it is an urgent technical requirement for surimi… read more here.
Keywords: composition; water; water usage; gelling properties ... See more keywords
Effects of chopping temperature on the gel quality of silver carp (Hypophthalmichthys molitrix) surimi: insight from gel-based proteomics.
Sign Up to like & getrecommendations! Published in 2024 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.13654
Abstract: BACKGROUND Morden advanced analytical tools offer valuable information into the understanding of molecular mechanism of traditional food processing. Chopping temperature is well-known to affect the surimi gel quality of silver carp, but the detailed molecular… read more here.
Keywords: silver carp; gel; gel quality; chopping temperature ... See more keywords
Myoglobin-induced gel degradation in surimi: mechanistic insights into the structural disruption and oxidative aggregation of myofibrillar proteins via myosin binding.
Sign Up to like & getrecommendations! Published in 2025 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.70341
Abstract: BACKGROUND The utilization of unwashed surimi presents a promising strategy for reducing water consumption and wastewater discharge during processing. However, the elevated levels of impurities, including water-soluble proteins, proteases and lipids, in unwashed surimi contribute… read more here.
Keywords: myosin; oxidative aggregation; myoglobin; gel degradation ... See more keywords
Nutraceutical profiling of surimi gel containing β-glucan stabilized virgin coconut oil with and without antioxidants after simulated gastro-intestinal digestion
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-020-04347-z
Abstract: Surimi gels containing β-glucan stabilized virgin coconut oil (VCO) were subjected to simulated gastrointestinal digestion and the resulting digest was analyzed for nutraceutical properties. β-glucan stabilized VCO nanoemulsion (βG-V-N) remarkably improved antioxidant activities of the… read more here.
Keywords: glucan stabilized; containing glucan; surimi; gel ... See more keywords
Chemical interactions and rheological properties of hairtail (Trichiurus haumela) surimi: Effects of chopping and pressure
Sign Up to like & getrecommendations! Published in 2020 at "Food bioscience"
DOI: 10.1016/j.fbio.2020.100781
Abstract: Abstract Hairtail surimi was treated with high hydrostatic pressure (HHP) and heating, and the gel network structure, gel strength and water holding capacity were studied. The best gel properties were observed with HHP at 350 MPa… read more here.
Keywords: surimi; chemical interactions; interactions rheological; gel ... See more keywords
Effects of thinned young apple polyphenols on the quality of grass carp (Ctenopharyngodon idellus) surimi during cold storage.
Sign Up to like & getrecommendations! Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2016.12.097
Abstract: The aim of this study was to investigate the effects of young apple polyphenols (YAP) on the quality of grass cap surimi (GCS) during storage at 4°C. The addition of YAP into GCS was found… read more here.
Keywords: storage; quality; surimi; apple polyphenols ... See more keywords
Prevention of protein oxidation and enhancement of gel properties of silver carp (Hypophthalmichthys molitrix) surimi by addition of protein hydrolysates derived from surimi processing by-products.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.126343
Abstract: Surimi processing industry generates huge quantities of underutilized surimi processing by-products (SPB). This study aimed to investigate the potential antioxidant-cryoprotective and gelation-enhancing effects of SPB hydrolysates on silver carp (Hypophthalmichthys molitrix) surimi based on protein… read more here.
Keywords: protein; oxidation; processing products; surimi processing ... See more keywords
Starch-fatty acid complexes improve the gel properties and enhance the fatty acid content of Nemipterus virgatus surimi under high-temperature treatment.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.130253
Abstract: The effect of high amylose corn starch (HAS)-fatty acid complexes on the gel properties, protein secondary structure, microstructure, fatty acid content, and sensory properties of surimi under high-temperature treatment were investigated. The formation of HAS-fatty… read more here.
Keywords: fatty acid; surimi; acid content; acid complexes ... See more keywords
Importance of thickness in electromagnetic properties and gel characteristics of surimi during microwave heating
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2019.01.003
Abstract: Abstract To better apply microwave technology to surimi industry, surimi gels of different thicknesses were investigated. According to the determination of electromagnetic properties of surimi paste, both the maximum penetration depth and absorption peak are… read more here.
Keywords: surimi; electromagnetic properties; microwave heating; thickness ... See more keywords