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Investigation of the Influence of Alaskan Pollock Surimi on the Gel Quality, Protein Structure and Flavor Property of Shrimp (Solenocera crassicornis) Surimi Gel and its Mechanism
In this study, the effects and mechanism of the addition of Alaskan pollock surimi on shrimp ( Solenocera crassicornis ) surimi gel were explored from...
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Comprehensive review: by-products from surimi production and better utilization
Over 1 million MT of surimi is produced globally, which theoretically would generate approximate 2 million MT of solid by-products and more than 1...
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Application of ultrasound technology in the washing process of surimi: improvement of meat yield and gel quality
Washing is a key process in surimi processing, whereby lipids, water-soluble proteins, pigments, and other factors that impede gel formation are...
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Effect of different oil incorporation on gelling properties, flavor and advanced glycation end-products of silver carp surimi sausages
Effects of deep sea fish oil (FO) and virgin coconut oil (VCO) incorporation on gelling properties, flavor and levels of protein-bound N ε -carboxymethy...
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Gelling properties and microstructure of the silver carp surimi treated with pomegranate (Punica granatum L.) peel extract
Effects of ethanolic extracts of pomegranate peel (PPE) on the gelling and textural characteristics of silver carp surimi gel was investigated. The...
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Cryoprotective effect of low molecular weight collagen peptides on myofibrillar protein stability and gel properties of frozen silver carp surimi
This study was aimed to investigate the cryoprotective effects of collagen peptides (10 g/kg; Collagen A, about 4500 Da; Verisol, 2000–3000 Da) on...
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Antioxidant activity of olive flounder (Paralichthya olivaceus) surimi digest in in vitro and in vivo
Surimi is refined myofibrillar proteins of fish, which are materials of processed seafood products. However, the health-related outcomes associated...
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Effects of High Hydrostatic Pressure Treatment: Characterization of Eel (Anguilla japonica) Surimi, Structure, and Angiotensin-Converting Enzyme Inhibitory Activity of Myofibrillar Protein
effects of HHP on the texture properties of eel surimi, eel myofibrillar protein (MP) structure, and angiotensin-converting enzyme (ACE) inhibitory...
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Preparation of soybean β-conglycinin epitope antibody and its preliminary application in frozen surimi detection
Food allergy has become one of the food safety issues in the world. As a common source of food allergy, soybean poses a dietary risk to allergic...
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Functional and structural characteristics of chocolate flavoured cake incorporated with surimi powder from Nemipterus species
Surimi is the concentrated myofibrillar protein extracted from fish. In this study, surimi prepared from Nemipterus species of fish was dried by two...
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Physicochemical characteristics of surimi-like material made from the muscle tissues of freshwater mussels (Sinanodonta woodiana Lea, 1834)
The aim of the study was to determine selected characteristics of surimi-like material (SLM) made from the muscle tissues of Sinanodonta woodiana ...
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Incorporation effect of inulin and microbial transglutaminase on the gel properties of silver carp (Hypophthalmichthys molitrix) surimi
Surimi-based products with elasticity and specific shapes have received considerable notice in recent years. To ascertain the effects of inulin,...
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Investigation of the physicochemical properties of the thin slices of dried pork meat paper mixed with squid
Globally, the Peruvian squid ( Dosidicus gigas ) has the highest productivity among squid species. However, due to its high-water content and...
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Effect of added calcium and heat setting on gel forming and functional properties of Sardinella fimbriata surimi
Present study evaluates the effect of calcium and heat setting on gel characteristics of lesser sardine ( Sardinella fimbriata ) surimi. Total seven...
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Activity Changes and Catalytic Effect of Cathepsin L on Low-Salt Myosin Under High-Intensity Ultrasound
The present study aimed to investigate the effects of high-intensity ultrasound (HIU) on the activity and structure, as well as the catalytic...
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Nutraceutical profiling of surimi gel containing β-glucan stabilized virgin coconut oil with and without antioxidants after simulated gastro-intestinal digestion
Surimi gels containing β-glucan stabilized virgin coconut oil (VCO) were subjected to simulated gastrointestinal digestion and the resulting digest...
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Combined Use of Rheology, LF-NMR, and MRI for Characterizing the Gel Properties of Hairtail Surimi with Potato Starch
The effects of potato starch (4%, 8%, 12%, 16%, and 20%) on the gel properties of hairtail surimi were investigated by rheology, low-field nuclear...
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Myofibrillar Protein Structure and Gel Properties of Trichiurus Haumela Surimi Subjected to High Pressure or High Pressure Synergistic Heat
The changes in gel properties and myofibrillar protein structure of Trichiurus haumela surimi subjected to high pressure (300–450 MPa; 5 min) or high...
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Fish and Shellfish
This chapter covers commercially important fish and shellfish and their processing. The chapter is divided into five main sections. (1) Introduction,...
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Effect of Catla catla roe protein isolate on textural and sensorial properties of surimi gel from Piaractus brachypomus
Influence of protein isolate from catla ( Catla catla ) roe at different levels (0–8%, w/w) on the textural and sensorial properties of surimi gel from...
