The effect of cross-linking degrees on physicochemical properties of surimi gel as affected by MTGase.
Sign Up to like & getrecommendations! Published in 2021 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.11274
Abstract: BACKGROUND The transglutaminase-induced cross-linking reaction could enhance the textural properties of surimi gels. However, when the cross-linking degree exceeded a certain range, surimi gels became brittle, giving the gel a special mouthfeel. Little information was… read more here.
Keywords: cross; surimi gel; surimi gels; cross linking ... See more keywords
Investigation on fish surimi gel as promising food material for 3D printing
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2017.02.029
Abstract: This paper presents the development of a new 3D printing food constructs based on fish surimi gel system. This study investigated the influence of NaCl addition on rheological property, gel strength, water holding capacity (WHC),… read more here.
Keywords: fish surimi; printing; gel; surimi gel ... See more keywords
Effect of gellan and calcium chloride on properties of surimi gel with low and high setting phenomena
Sign Up to like & getrecommendations! Published in 2017 at "RSC Advances"
DOI: 10.1039/c7ra10869a
Abstract: The properties of bigeye snapper surimi gel as affected by gellan (GL) at different levels (2–6% based on solid content of surimi) in combination with calcium chloride (CaCl2) at various concentrations (25–75 mmol kg−1) were… read more here.
Keywords: tgase; low high; properties surimi; surimi gel ... See more keywords
Effect of β-Glucan Stabilized Virgin Coconut Oil Nanoemulsion on Properties of Croaker Surimi Gel
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Aquatic Food Product Technology"
DOI: 10.1080/10498850.2019.1571552
Abstract: ABSTRACT Effects of virgin coconut oil (VCO) nanoemulsion stabilized by β-glucan and β-glucan solution at final β-glucan levels of 5–20% (based on solid weight of surimi) on croaker surimi gel were comparatively studied. Increases in… read more here.
Keywords: glucan stabilized; nanoemulsion; gel; surimi gel ... See more keywords
Role of Cryoprotectants in Surimi and Factors Affecting Surimi Gel Properties: A Review
Sign Up to like & getrecommendations! Published in 2020 at "Food Reviews International"
DOI: 10.1080/87559129.2020.1768403
Abstract: Surimi is a good source of myofibrillar proteins, stabilized with the addition of cryoprotectants during long-term frozen storage. Cryoprotectants have been found to be effective in protecting phys... read more here.
Keywords: surimi factors; factors affecting; surimi gel; role cryoprotectants ... See more keywords
Ethanolic Extract of Duea Ching Fruit: Extraction, Characterization and Its Effect on the Properties and Storage Stability of Sardine Surimi Gel
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12081635
Abstract: The quality of surimi gel can be improved using protein cross-linkers, especially from plant extracts. Apart from the presence of phenolic compounds, Duea ching fruit is rich in calcium, which can activate indigenous transglutaminase or… read more here.
Keywords: surimi gel; duea ching; sardine surimi; gel ... See more keywords