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
Freeze-dried phosphatidylcholine liposomes encapsulating various antioxidant extracts from natural waste as functional ingredients in surimi gels.
Sign Up to like & getrecommendations! Published in 2018 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.10.141
Abstract: Three antioxidant extracts (collagen hydrolysate, pomegranate peel extract, shrimp lipid extract) were encapsulated in soy phosphatidylcholine liposomes with the addition of glycerol. The particle size of the fresh liposomes ranged from 75.7 to 81.0 nm… read more here.
Keywords: liposomes encapsulating; dried phosphatidylcholine; phosphatidylcholine liposomes; surimi gels ... See more keywords
In vitro trypsin digestion and identification of possible cross-linking sites induced by transglutaminase (TGase) of silver carp (Hypophthalmichthys molitrix) surimi gels with different degrees of cross-linking.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.130443
Abstract: Surimi gels with different cross-linking degrees (18.52%, 34.67%, 62.87% and 79.11%) were prepared to identify the numbers and locations of lysine residues involved in TGase-induced cross-linking, and to reveal the quantity and location relationships among… read more here.
Keywords: gels different; digestion; cross; linking sites ... See more keywords
Characterization of Warmed-Over Flavor Compounds in Surimi Gel Made from Silver Carp (Hypophthalmichthys molitrix) by Gas Chromatography-Ion Mobility Spectrometry, Aroma Extract Dilution Analysis, Aroma Recombination, and Omission Studies.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.2c02119
Abstract: The warmed-over flavor (WOF) in surimi gels was characterized by gas chromatography-ion mobility spectrometry, aroma extract dilution analysis, aroma recombination, and omission studies. Surimi gels with different WOF levels were prepared by different gelling temperatures,… read more here.
Keywords: chromatography ion; surimi gels; gas chromatography; omission ... See more keywords
Changing the Gel-Forming Properties of Myofibrillar Protein by Using a Gentle Breaking Method.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of food science"
DOI: 10.1111/1750-3841.14362
Abstract: Chopping and stirring methods were used to prepare surimi gels in a way that preserved their inherent characteristics while maintaining or improving their textural properties and microstructures. In samples with the same-salt levels, the stirring… read more here.
Keywords: salt; gentle breaking; method; surimi gels ... See more keywords
Assessment of flavor characteristics in snakehead (Ophiocephalus argus Cantor) surimi gels affected by atmospheric cold plasma treatment using GC-IMS
Sign Up to like & getrecommendations! Published in 2023 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2022.1086426
Abstract: The gel formation ability of freshwater surimi is weak, resulting in its poor flavor and quality. Atmospheric cold plasma (ACP), a widely developed non-thermal processing technology in the food industry, is considered to have potential… read more here.
Keywords: surimi gels; flavor characteristics; acp; treatment ... See more keywords