Cargando…

Improving the Gel Quality of Threadfin Bream (Nemipterus spp.) Surimi Using Salted Duck Egg White Powder

The effect of salted duck egg white powder (SDEWP) as a source of salt at different salt equivalent (SE) levels (0–2.5% SE) on gel qualities and texture properties of threadfin bream surimi was investigated. SDEWP possessed a high protein (64.59%) and salt (34.86%) concentration. The breaking force...

Descripción completa

Detalles Bibliográficos
Autores principales:	Wasinnitiwong, Naphat, Tavakoli, Samad, Benjakul, Soottawat, Hong, Hui
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9657398/ https://www.ncbi.nlm.nih.gov/pubmed/36359963 http://dx.doi.org/10.3390/foods11213350

Ejemplares similares

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)

Effect of Psyllium (Plantago ovata Forks) Husk on Characteristics, Rheological and Textural Properties of Threadfin Bream Surimi Gel
por: Singh, Avtar, et al.
Publicado: (2021)

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)

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

Complete mitochondrial genome and phylogenetic relationship of ornate threadfin bream, Nemipterus hexodon (Perciformes, Nemipteridae)
por: Zhai, Yun, et al.
Publicado: (2019)

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

Characterization of the complete mitochondrial genome of the fork-tailed threadfin bream, Nemipterus furcosus (Spariformes, Nemipteridae) and phylogenetic analysis
por: Song, Ha Yeun, et al.
Publicado: (2020)

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

Morphological and Molecular Characteristics of Anisakis typica Larvae in Two Species of Threadfin Bream, Nemipterus hexodon and N. japonicus, from the Gulf of Thailand
por: Tunya, Rattanachai, et al.
Publicado: (2020)

Comparative study of the metal accumulation in Hysterothalycium reliquens (nematode) and Paraphilometroides nemipteri (nematode) as compared with their doubly infected host, Nemipterus peronii (Notched threadfin bream)
por: Mazhar, Roshan, et al.
Publicado: (2014)

Low-Content Pre-Emulsified Safflower Seed Oil Enhances the Quality and Flavor of the Nemipterus Virgatus Surimi Gel
por: Song, Chunyong, et al.
Publicado: (2022)

Compositions, Protease Inhibitor and Gelling Property of Duck Egg Albumen as Affected by Salting
por: Quan, Tran Hong, et al.
Publicado: (2018)

Ethanolic Extract of Duea Ching Fruit: Extraction, Characterization and Its Effect on the Properties and Storage Stability of Sardine Surimi Gel
por: Buamard, Natchaphol, et al.
Publicado: (2023)

Usage of nanocrystalline cellulose as a novel cryoprotective substance for the Nemipterus virgatus surimi during frozen storage
por: Li, Zhengyi, et al.
Publicado: (2022)

Comparative Study on the Nutritional Value of Pidan and Salted Duck Egg
por: Ganesan, P., et al.
Publicado: (2014)

High gelatinous salted duck egg white protein powder gel: Physicochemical, microstructure and techno-functional properties
por: Yao, Xinjun, et al.
Publicado: (2023)

The effect of heating method on the gel structures and properties of surimi prepared from Bombay duck (Harpadon nehereus)
por: Li, Mingao, et al.
Publicado: (2022)

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)

Comparative Effect of Cricket Protein Powder and Soy Protein Isolate on Gel Properties of Indian Mackerel Surimi
por: Somjid, Panumas, 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)

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

Anatomy and evolution of the pectoral filaments of threadfins (Polynemidae)
por: Presti, Paulo, et al.
Publicado: (2020)

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

Predict the Gelling Properties of Alkali-Induced Egg White Gel Based on the Freshness of Duck Eggs
por: Sun, Jun, 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)

Characteristics and Gel Properties of Gelatin from Goat Skin as Influenced by Alkaline-pretreatment Conditions
por: Mad-Ali, Sulaiman, et al.
Publicado: (2016)

Freeze-Dried Tuna Pepsin Powder Stabilized by Some Cryoprotectants: In Vitro Simulated Gastric Digestion toward Different Proteins and Its Storage Stability
por: Patil, Umesh, 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)

Genome of the four-finger threadfin Eleutheronema tetradactylum (Perciforms: Polynemidae)
por: Qu, Zhe, et al.
Publicado: (2020)

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)

Improving the gel properties of duck egg white by synergetic phosphorylation/ultrasound: Gel properties, crystalline structures, and protein structure
por: Xue, Hui, 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)

Characterization and Mechanism of Gel Deterioration of Egg Yolk Powder during Storage
por: Tian, Yang, et al.
Publicado: (2023)

Extraction and Characterization of Lysozyme from Salted Duck Egg White
por: Yao, Xinjun, et al.
Publicado: (2022)

Study on the mechanism of soy protein isolate to improve quality of reduced-salt Hypophthalmichthys molitrix surimi gel: Focus on gel quality, protein structure, and in vitro digestibility
por: Zhang, Xuehua, 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)

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

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

Cannot write session to /tmp/vufind_sessions/sess_lt796vn563afsnlusikmhiet7u