Cargando…

Effect of high intensity ultrasound on gelation properties of silver carp surimi with different salt contents

Surimi from silver carp with different salt contents (0–5%) was obtained treated by high intensity ultrasound (HIU, 100 kHz 91 W·cm(−2)). The gelation properties of samples were evaluated by puncture properties, microstructures, water-holding capacity, dynamic rheological properties and intermolecul...

Descripción completa

Detalles Bibliográficos
Autores principales:	Gao, Xia, Xie, Yaru, Yin, Tao, Hu, Yang, You, Juan, Xiong, Shanbai, Liu, Ru
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Elsevier 2020
Materias:	Original Research Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7786557/ https://www.ncbi.nlm.nih.gov/pubmed/32906063 http://dx.doi.org/10.1016/j.ultsonch.2020.105326

Ejemplares similares

Changes in Gelation Properties of Silver Carp Myosin Treated by Combination of High Intensity Ultrasound and NaCl
por: Gao, Xia, et al.
Publicado: (2022)

Improvement of gelation properties of silver carp surimi through ultrasound-assisted water bath heating
por: He, Xueli, et al.
Publicado: (2022)

Effects of Enzymatic Konjac Glucomannan Hydrolysates on Textural Properties, Microstructure, and Water Distribution of Grass Carp Surimi Gels
por: Wu, Wenjin, et al.
Publicado: (2022)

Synergistic effects of oat β-glucan combined with ultrasound treatment on gel properties of silver carp surimi
por: He, Xueli, et al.
Publicado: (2023)

Optimization of vacuum frying condition for producing silver carp surimi chips
por: Hu, Jiamiao, et al.
Publicado: (2019)

Ultrasonic pretreatment improves the gelation properties of low-salt Penaeus vannamei (Litopenaeus vannamei) surimi
por: Zhang, Tong, et al.
Publicado: (2022)

Effect of Washing Times on the Quality Characteristics and Protein Oxidation of Silver Carp Surimi
por: Zhang, Xiaodi, et al.
Publicado: (2022)

Effects of exogenous lipids on gelling properties of silver carp surimi gel subjected to microwave heating
por: Yang, Yiling, et al.
Publicado: (2022)

Gel properties and flavor characteristics of blended anchovy (Engraulis japonicus) mince and silver carp (Hypophthalmichthys molitrix) surimi
por: Yi, Shumin, et al.
Publicado: (2020)

Seaweed Slurry Improved Gel Properties and Enhanced Protein Structure of Silver Carp (Hypophthalmichthys molitrix) Surimi
por: Leng, Liping, et al.
Publicado: (2022)

Physicochemical Characteristics and Flavor Properties of Texturized Dual-Proteins Extrudates: Effect of Surimi to Soybean Flour Ratio
por: Li, Xiaodong, et al.
Publicado: (2022)

Effects of deacetylation of konjac glucomannan on the physico-chemical properties of surimi gels from silver carp (Hypophthalmichthys molitrix)
por: Yuan, Li, et al.
Publicado: (2019)

Effects of Pineapple Peel Ethanolic Extract on the Physicochemical and Textural Properties of Surimi Prepared from Silver Carp (Hypophthalmichthys molitrix)
por: Sharma, Sanjeev, et al.
Publicado: (2022)

Asian Carp, an Alternative Material for Surimi Production: Progress and Future
por: Yingchutrakul, Manatsada, et al.
Publicado: (2022)

Effects of Potassium Bicarbonate on Gel, Antioxidant and Water Distribution of Reduced-Phosphate Silver Carp Surimi Batter under Cold Storage
por: Fan, Jing-Chao, et al.
Publicado: (2023)

Hydrophobic bonds-dominated key off-odors/silver carp myofibrillar protein interactions, and their binding characteristics at cold storage and oral temperatures
por: Xue, Chao, et al.
Publicado: (2022)

The Effect of Acidic and Alkaline pH on the Physico-Mechanical Properties of Surimi-Based Edible Films Incorporated with Green Tea Extract
por: Munir, Sadia, et al.
Publicado: (2020)

Effects of Potato Protein Isolated Using Ethanol on the Gelation and Anti-Proteolytic Properties in Pacific Whiting Surimi
por: Yoon, Won Byong, et al.
Publicado: (2022)

Gelation Process Optimization of Shrimp Surimi Induced by Dense Phase Carbon Dioxide and Quality Evaluation of Gel
por: Zheng, Ouyang, et al.
Publicado: (2022)

Analysis of protein structure changes and quality regulation of surimi during gelation based on infrared spectroscopy and microscopic imaging
por: Wei, Wei, et al.
Publicado: (2018)

Cryoprotective Effect of NADES on Frozen-Thawed Mirror Carp Surimi in Terms of Oxidative Denaturation, Structural Properties, and Thermal Stability of Myofibrillar Proteins
por: Li, Haijing, et al.
Publicado: (2023)

The Effect of Salt on the Gelling Properties and Protein Phosphorylation of Surimi-Crabmeat Mixed Gels
por: Zhu, Yajun, et al.
Publicado: (2021)

Effect of Multiple Freeze-Thaw Cycles on Myoglobin and Lipid Oxidations of Grass Carp (Ctenopharyngodon idella) Surimi with Different Pork Back Fat Content
por: Shang, Xiaolan, et al.
Publicado: (2020)

Effects of washing step and salt-addition levels on textural and quality properties in the chicken-surimi products
por: Wu, Yi-Hsieng Samuel, et al.
Publicado: (2022)

Ultrasound- and Temperature-Induced Gelation of Gluconosemicarbazide Gelator in DMSO and Water Mixtures
por: Himabindu, Mothukunta, et al.
Publicado: (2017)

Ultrasound-Triggered Enzymatic Gelation
por: Nele, Valeria, et al.
Publicado: (2020)

Effect of ultrasound-assisted resting on the quality of surimi-wheat dough and noodles
por: Cao, Geng, et al.
Publicado: (2023)

Gel properties of Amur sturgeon (Acipenser schrenckii) surimi improved by lecithin at reduced and regular-salt concentrations
por: Shi, Tong, et al.
Publicado: (2020)

Ultrasound-assisted processing: Changes in gel properties, water-holding capacity, and protein aggregation of low-salt Hypophthalmichthys molitrix surimi by soy protein isolate
por: Zhang, Xuehua, et al.
Publicado: (2022)

Diacylglycerol pre-emulsion prepared through ultrasound improves the gel properties of golden thread surimi
por: Xu, Yongxia, et al.
Publicado: (2022)

Effect of emulsifying stability of myofibrillar protein on the gel properties of emulsified surimi gel
por: Gao, Yuanpei, et al.
Publicado: (2018)

Effects of CaCl(2) on 3D Printing Quality of Low-Salt Surimi Gel
por: Wang, Chaoye, et al.
Publicado: (2023)

Dataset on evolution analysis of splenic transcriptome in bighead carp and silver carp
por: Li, Guoxi, et al.
Publicado: (2019)

Effect of cellulose on gel properties of heat-induced low-salt surimi gels: Physicochemical characteristics, water distribution and microstructure
por: Zhang, Chang, et al.
Publicado: (2023)

Effect of Multiple Freeze-Thaw Cycles on Lipid Degradation and Lipid Oxidation of Grass Carp Surimi Containing Different Amounts of Pork Back Fat
por: Shang, Xiaolan, et al.
Publicado: (2021)

Characterization and Comparative Profiling of MiRNA Transcriptomes in Bighead Carp and Silver Carp
por: Chi, Wei, et al.
Publicado: (2011)

Ultrasound-induced gelation of a giant macrocycle
por: Núñez-Villanueva, Diego, et al.
Publicado: (2018)

Ontogenetic changes in swimming speed of silver carp, bighead carp, and grass carp larvae: implications for larval dispersal
por: George, Amy E., et al.
Publicado: (2018)

Insight into the Gel Properties of Antarctic Krill and Pacific White Shrimp Surimi Gels and the Feasibility of Polysaccharides as Texture Enhancers of Antarctic Krill Surimi Gels
por: Li, Shuang, et al.
Publicado: (2022)

Effect of red pepper (Zanthoxylum bungeanum Maxim.) leaf extract on volatile flavor compounds of salted silver carp
por: Li, Junke, et al.
Publicado: (2020)

Cannot write session to /tmp/vufind_sessions/sess_1bcnitejdosfnf3rfm7fa5o26j