Cargando…

Low-Content Pre-Emulsified Safflower Seed Oil Enhances the Quality and Flavor of the Nemipterus Virgatus Surimi Gel

Surimi-based products occupy an important position in the aquatic product processing industry. To enhance the quality and flavor of surimi-based products, the effects of pre-emulsified safflower seed oil on the texture, water-holding capacity (WHC), microstructure, and flavor of Nemipterus virgatus...

Descripción completa

Detalles Bibliográficos
Autores principales:	Song, Chunyong, Lin, Yufeng, Hong, Pengzhi, Liu, Huanming, Zhou, Chunxia
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8871502/ https://www.ncbi.nlm.nih.gov/pubmed/35200487 http://dx.doi.org/10.3390/gels8020106

Ejemplares similares

Compare with different vegetable oils on the quality of the Nemipterus virgatus surimi gel
por: Song, Chunyong, et al.
Publicado: (2022)

Insight into the Effect of Ice Addition on the Gel Properties of Nemipterus virgatus Surimi Gel Combined with Water Migration
por: Chen, Haiqiang, et al.
Publicado: (2021)

Usage of nanocrystalline cellulose as a novel cryoprotective substance for the Nemipterus virgatus surimi during frozen storage
por: Li, Zhengyi, 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)

Improving the Gel Quality of Threadfin Bream (Nemipterus spp.) Surimi Using Salted Duck Egg White Powder
por: Wasinnitiwong, Naphat, et al.
Publicado: (2022)

The second complete mitogenome of Nemipterus virgatus to dissect control region structure and phylogenetic problem of the superfamily Sparoidea (Teleostei, Perciformes)
por: Wu, Ren-Xie, et al.
Publicado: (2019)

Textural, Sensory, and Chemical Characteristic of Threadfin Bream (Nemipterus sp.) Surimi Gel Fortified with Bio-Calcium from Bone of Asian Sea Bass (Lates calcarifer)
por: Wijayanti, Ima, et al.
Publicado: (2021)

Flavor formation analysis based on sensory profiles and lipidomics of unrinsed mixed sturgeon surimi gels
por: Xu, Pengfei, et al.
Publicado: (2022)

Physicochemical properties and microstructure of composite surimi gels: The effects of ultrasonic treatment and olive oil concentration
por: Lu, Yufeng, et al.
Publicado: (2022)

Optimization of the Hydrolysis of Safflower Oil for the Production of Linoleic Acid, Used as Flavor Precursor
por: Aziz, Marya, et al.
Publicado: (2015)

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

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)

Emulsion Surimi Gel with Tunable Gel Properties and Improved Thermal Stability by Modulating Oil Types and Emulsification Degree
por: Zhu, Shichen, et al.
Publicado: (2022)

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 Some Biopolymers on the Rheological Behavior of Surimi Gel
por: Sarker, Md. Zaidul Islam, et al.
Publicado: (2012)

Distinct Effects of Seed Coat and Flower Colors on Metabolite Contents and Antioxidant Activities in Safflower Seeds
por: Li, Weilan, et al.
Publicado: (2023)

Characterization of Wei Safflower Seed Oil Using Cold-Pressing and Solvent Extraction
por: Song, Linlin, et al.
Publicado: (2023)

Assessment of flavor characteristics in snakehead (Ophiocephalus argus Cantor) surimi gels affected by atmospheric cold plasma treatment using GC-IMS
por: Huang, Jia-bao, et al.
Publicado: (2023)

Improved Estimation of Oil, Linoleic and Oleic Acid and Seed Hull Fractions in Safflower by NIRS
por: Rudolphi, Sabine, et al.
Publicado: (2011)

Effects of safflower seed extract on arterial stiffness
por: Suzuki, Katsuya, et al.
Publicado: (2010)

Selection tools for oil content and fatty acid composition in safflower (Carthamus tinctorius L.)
por: Cerrotta, Alfonso, et al.
Publicado: (2020)

Population Genetic Structure of Ornate Threadfin Bream (Nemipterus hexodon) in Thailand
por: Supmee, Verakiat, et al.
Publicado: (2021)

Seed‐specific RNAi in safflower generates a superhigh oleic oil with extended oxidative stability
por: Wood, Craig C., et al.
Publicado: (2018)

Comprehensive analysis of volatile compounds in cold‐pressed safflower seed oil from Xinjiang, China
por: Wang, Lin, et al.
Publicado: (2019)

Safflower Seed Oil and Its Active Compound Acacetin Inhibit UVB-Induced Skin Photoaging
por: Jeong, Eun Hee, et al.
Publicado: (2020)

Safflower seed oil, a rich source of linoleic acid, stimulates hypothalamic neurogenesis in vivo
por: Barmak, Mehrzad Jafari, et al.
Publicado: (2023)

Comparison on Quality Performance of Human Hair Types with Herbal Oils (Grape Seed/Safflower Seed/Rosehip) by Analysis Techniques
por: Demir, Ecem, et al.
Publicado: (2023)

Adaptability and Stability of Safflower Genotypes for Oil Production
por: de Oliveira Neto, Sebastião Soares, et al.
Publicado: (2022)

Impacts of agar gum and fucoidan on gel properties of surimi products without phosphate
por: Zheng, Mingjing, 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)

Determination of Mineral Content in Methanolic Safflower (Carthamus tinctorius L.) Seed Extract and Its Effect on Osteoblast Markers
por: Lee, Young Seok, et al.
Publicado: (2009)

An Efficient Deacidification Process for Safflower Seed Oil with High Nutritional Property through Optimized Ultrasonic-Assisted Technology
por: Xin, Leyu, et al.
Publicado: (2022)

Changes in Gel Structure and Chemical Interactions of Hypophthalmichthys molitrix Surimi Gels: Effect of Setting Process and Different Starch Addition
por: Jiang, Xin, et al.
Publicado: (2021)

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)

Effects of Animal Fat Replacement by Emulsified Melon and Pumpkin Seed Oils in Deer Burgers
por: Martínez, Elena, et al.
Publicado: (2023)

Diacylglycerol pre-emulsion prepared through ultrasound improves the gel properties of golden thread surimi
por: Xu, Yongxia, 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)

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

Antioxidant and α-Amylase Inhibitory Property of Phyllanthus virgatus L.: An In Vitro and Molecular Interaction Study
por: Hashim, Arshya, et al.
Publicado: (2013)

The complete mitochondrial genome of Tachysurus virgatus (Oshima 1926) (Siluriformes: Bagridae) and its phylogenetic status
por: He, Yujie, et al.
Publicado: (2020)

Cannot write session to /tmp/vufind_sessions/sess_i8mao019qs1445s2p0kjvm7ggm