Cargando…

Comparison of Whole and Gutted Baltic Herring as a Raw Material for Restructured Fish Product Produced by High-Moisture Extrusion Cooking

Interest in using undervalued forage fish for human consumption has recently increased due to its environmental benefits. However, feasible strategies to process the undervalued fish species to food use are limited. Therefore, this study investigated the possibility to utilise whole (ungutted) Balti...

Descripción completa

Detalles Bibliográficos
Autores principales:	Nisov, Anni, Aisala, Heikki, Holopainen-Mantila, Ulla, Alakomi, Hanna-Leena, Nordlund, Emilia, Honkapää, Kaisu
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7692608/ https://www.ncbi.nlm.nih.gov/pubmed/33114534 http://dx.doi.org/10.3390/foods9111541

Ejemplares similares

Characterization of Microbiological Quality of Whole and Gutted Baltic Herring
por: Huotari, Jaana, et al.
Publicado: (2022)

Quality of Protein Isolates and Hydrolysates from Baltic Herring (Clupea harengus membras) and Roach (Rutilus rutilus) Produced by pH-Shift Processes and Enzymatic Hydrolysis
por: Kakko, Tanja, et al.
Publicado: (2022)

Comparison of Commercial Fish Proteins’ Chemical and Sensory Properties for Human Consumption
por: Partanen, Moona, et al.
Publicado: (2023)

The prevalence of Corynosoma parasite worms in the great cormorants and the Baltic herring in the northern Baltic Sea, Finland
por: Sahlstén, Johannes, et al.
Publicado: (2023)

Development of High-Moisture Meat Analogues with Hemp and Soy Protein Using Extrusion Cooking
por: Zahari, Izalin, et al.
Publicado: (2020)

Varying frequency of vateritic otoliths in the Baltic herring Clupea harengus membras
por: Mäkinen, Katja, et al.
Publicado: (2022)

Oceanographic connectivity and environmental correlates of genetic structuring in Atlantic herring in the Baltic Sea
por: Teacher, Amber GF, et al.
Publicado: (2013)

Development and Characterization of Extrudates Based on Rapeseed and Pea Protein Blends Using High-Moisture Extrusion Cooking
por: Zahari, Izalin, et al.
Publicado: (2021)

Thermal conditions and age structure determine the spawning regularities and condition of Baltic herring (Clupea harengus membras) in the NE of the Baltic Sea
por: Arula, Timo, et al.
Publicado: (2019)

Population dynamics of Baltic herring since the Viking Age revealed by ancient DNA and genomics
por: Atmore, Lane M., et al.
Publicado: (2022)

Physical Properties of Extrudates with Fibrous Structures Made of Faba Bean Protein Ingredients Using High Moisture Extrusion
por: Kantanen, Katja, et al.
Publicado: (2022)

Effects of Weak Acids on the Microbiological, Nutritional and Sensory Quality of Baltic Herring (Clupea harengus membras)
por: Logrén, Nora, et al.
Publicado: (2022)

Selenium concentration in herring from the Baltic Sea tracks decadal and spatial trends in external sources
por: Soerensen, Anne L., et al.
Publicado: (2022)

Predicting the Properties of Industrially Produced Oat Flours by the Characteristics of Native Oat Grains or Non-Heat-Treated Groats
por: Jokinen, Iina, et al.
Publicado: (2021)

Warming, but Not Acidification, Restructures Epibacterial Communities of the Baltic Macroalga Fucus vesiculosus With Seasonal Variability
por: Mensch, Birte, et al.
Publicado: (2020)

Health effects of nutrients and environmental pollutants in Baltic herring and salmon: a quantitative benefit-risk assessment
por: Tuomisto, Jouni T., et al.
Publicado: (2020)

Structure and Characterization of Phosphoglucomutase 5 from Atlantic and Baltic Herring—An Inactive Enzyme with Intact Substrate Binding
por: Gustafsson, Robert, et al.
Publicado: (2020)

Effect of Protein Denaturation Temperature on Rheological Properties of Baltic Herring (Clupea harengus membras) Muscle Tissue
por: Strzelczak, Agnieszka, et al.
Publicado: (2021)

Broad-Scale Climate Influences on Spring-Spawning Herring (Clupea harengus, L.) Recruitment in the Western Baltic Sea
por: Gröger, Joachim P., et al.
Publicado: (2014)

Selection by higher‐order effects of salinity and bacteria on early life‐stages of Western Baltic spring‐spawning herring
por: Poirier, Maude, et al.
Publicado: (2017)

Correction to: Health effects of nutrients and environmental pollutants in Baltic herring and salmon: a quantitative benefit-risk assessment
por: Tuomisto, Jouni T., et al.
Publicado: (2020)

Enzyme-Assisted Extraction of Fish Oil from Whole Fish and by-Products of Baltic Herring (Clupea harengus membras)
por: Aitta, Ella, et al.
Publicado: (2021)

Use of Legumes in Extrusion Cooking: A Review
por: Pasqualone, Antonella, et al.
Publicado: (2020)

Rheological properties of dry-fractionated mung bean protein and structural, textural, and rheological evaluation of meat analogues produced by high-moisture extrusion cooking
por: De Angelis, Davide, et al.
Publicado: (2023)

High-moisture extrusion cooking on soybean-wheat protein mixtures: Effect of sodium alginate/xanthan gum/maltodextrin on promoting a fibrous structure
por: Wang, Fengqiujie, et al.
Publicado: (2023)

Contaminant-related suppression of delayed-type hypersensitivity and antibody responses in harbor seals fed herring from the Baltic Sea.
por: Ross, P S, et al.
Publicado: (1995)

Development and Consumer Perception of a Snack Machine Producing Customized Spoonable and Drinkable Products Enriched in Dietary Fiber and Protein
por: Vehmas, Kaisa, et al.
Publicado: (2020)

Changes in Phenolics during Cooking Extrusion: A Review
por: Šárka, Evžen, et al.
Publicado: (2021)

Application of extrusion-cooking technology in hatchery waste management
por: Sobota, Aldona, et al.
Publicado: (2020)

Bilberry and bilberry press cake as sources of dietary fibre
por: Aura, Anna-Marja, et al.
Publicado: (2015)

Mercury and Chlorinated Pesticides on the Highest Level of the Food Web as Exemplified by Herring from the Southern Baltic and African Penguins from the Zoo
por: Falkowska, Lucyna, et al.
Publicado: (2013)

Shifts in the Spring Herring (Clupea harengus membras) Larvae and Related Environment in the Eastern Baltic Sea over the Past 50 Years
por: Arula, Timo, et al.
Publicado: (2014)

Production of Bioactive Peptides from Baltic Herring (Clupea harengus membras): Dipeptidyl Peptidase-4 Inhibitory, Antioxidant and Antiproliferative Properties
por: Mäkinen, Sari, et al.
Publicado: (2022)

Drying Characteristics and Physicochemical Properties of Semi-Dried Restructured Sausage Depend on Initial Moisture Content
por: Kim, Dong-Hyun, et al.
Publicado: (2022)

Human Hair, Baltic Grey Seal (Halichoerus grypus) Fur and Herring Gull (Larus argentatus) Feathers as Accumulators of Bisphenol A and Alkylphenols
por: Nehring, Iga, et al.
Publicado: (2017)

Individual Differences in the Perception of Color Solutions
por: Hoppu, Ulla, et al.
Publicado: (2018)

Rework Potential of Soy and Pea Protein Isolates in High-Moisture Extrusion
por: Snel, Silvia J. E., et al.
Publicado: (2023)

Comparative biology and population mixing among local, coastal and offshore Atlantic herring (Clupea harengus) in the North Sea, Skagerrak, Kattegat and western Baltic
por: Berg, Florian, et al.
Publicado: (2017)

Effects of extrusion cooking on physicochemical properties of white and red ginseng (powder)
por: Gui, Ying, et al.
Publicado: (2013)

Extrusion-Cooking Modifies Physicochemical and Nutrition-Related Properties of Wheat Bran
por: Roye, Chiara, et al.
Publicado: (2020)

Cannot write session to /tmp/vufind_sessions/sess_jf0t14funbgeguc3okhnlmse66