Evaluation and relationship analysis of pea protein on structure and heat-induced gel performance of myofibrillar protein.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12430
Abstract: BACKGROUND Surimi products occupy a large market in the food industry, among which the gel performance is an important index to evaluate surimi products, so it is of great significance and practical value to find… read more here.
Keywords: structure; performance; surimi products; gel performance ... See more keywords
Development of primer set for the identification of fish species in surimi products using denaturing gradient gel electrophoresis
Sign Up to like & getrecommendations! Published in 2017 at "Food Control"
DOI: 10.1016/j.foodcont.2017.03.024
Abstract: The purpose of this study was to develop a DNA marker for the identification of fish species in processed surimi products. A DNA marker was designed based on the mitochondrial cytochrome c oxidase subunit I… read more here.
Keywords: denaturing gradient; species surimi; surimi products; fish species ... See more keywords
Investigation of the effect of chemical composition of surimi and gelling temperature on the odor characteristics of surimi products based on gas chromatography-mass spectrometry/olfactometry.
Sign Up to like & getrecommendations! Published in 2023 at "Food chemistry"
DOI: 10.2139/ssrn.4331017
Abstract: This study investigated the effects of chemical composition of surimi (prepared by 0, 1, or 2 times of rinsing) and gelling temperature (90 °C and 100 °C) on the odor characteristics of surimi products and the relationship… read more here.
Keywords: chemical composition; composition surimi; surimi products; surimi ... See more keywords
Astaxanthin Extract from Shrimp (Trachypenaeus curvirostris) By-Products Improves Quality of Ready-to-Cook Shrimp Surimi Products during Frozen Storage at −18 °C
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11142122
Abstract: The effects of astaxanthin extract (AE) from shrimp by-products on the quality and sensory properties of ready-to-cook shrimp surimi products (RC-SSP) during frozen storage at −18 °C were investigated. Changes in 2-thiobarbituric acid reactive substances… read more here.
Keywords: shrimp; astaxanthin extract; surimi products; shrimp surimi ... See more keywords