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61“…The breaking force of surimi gel increased by the amount of SDEWP (p < 0.05). …”
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62por Buamard, Natchaphol, Singh, Avtar, Zhang, Bin, Hong, Hui, Singh, Prabjeet, Benjakul, Soottawat“…The quality of surimi gel can be improved using protein cross-linkers, especially from plant extracts. …”
Publicado 2023
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63por Magalhães, Gabriella Leite, Soares Júnior, Manoel Soares, Caliari, Márcio, Monteiro, Maria Lúcia Guerra, Mársico, Eliane Teixeira“…This research aimed to optimize surimi production with innovative raw materials called pirarucu trimmings and broken rice grains, which are by-products from food industries. …”
Publicado 2023
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64por Zhang, Chang, Chen, Lei, Lu, Minxin, Ai, Chao, Cao, Hui, Xiao, Jianbo, Zhong, Saiyi, Teng, Hui“…The processing of surimi products requires the addition of high levels of salt, which makes it a high-salt food that poses a risk to human health. …”
Publicado 2023
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65por Cortez-Vega, William Renzo, Fonseca, Gustavo Graciano, Bagatini, Daniela Cardozo, Prentice, Carlos“…Functional and nutritional soluble proteins can be recovered from surimi (and surimi-like material) processing wastewater, reducing environmental problems and the cost of an irresponsible waste disposal. …”
Publicado 2017
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66“…In this study NGS technologies were applied by testing the usefulness of the Ion Torrent Personal Genome Machine (PGM) in seafood traceability. Sixteen commercial surimi samples produced both in EU and non-EU countries were analysed. …”
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67por Li, Qiang, Yi, Shumin, Wang, Wei, Xu, Yongxia, Mi, Hongbo, Li, Xuepeng, Li, Jianrong“…Decapterus maruadsi surimi products were prepared using the thermal treatment methods of boiling (BOI), steaming (STE), back-pressure sterilization (BAC), roasting (ROA), microwaving (MIC), and frying (FRI), respectively. …”
Publicado 2021
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68“…The modifications of histological properties and chemical forces on heated surimi gels with starch addition (0–12 g/100 g surimi) were investigated. …”
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69por Sharma, Sanjeev, Majumdar, Ranendra Kumar, Mehta, Naresh Kumar, Nirmal, Nilesh Prakash“…Overall results suggested that the addition of PPE powder up to 1% to the surimi gels enhanced the gelling properties as well as the microstructure of the surimi.…”
Publicado 2022
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70por Duan, Weiwen, Qiu, Hui, Htwe, Kyi Kyi, Wang, Zefu, Liu, Yang, Wei, Shuai, Xia, Qiuyu, Sun, Qinxiu, Han, Zongyuan, Liu, Shucheng“…The relationship between the gel quality of golden pompano surimi treated with dense phase carbon dioxide (DPCD) and changes in water characteristics was evaluated. …”
Publicado 2023
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71“…The changes in storage loss, water distribution status, gel characteristics, thiobarbituric acid reactive substances (TBARSs), total volatile basic nitrogen, and total plate count of cooked reduced-phosphate silver carp surimi batter during cold storage at 4 °C were investigated. …”
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72“…The effects of green tea extract (GTE) at acidic and alkaline pH (pH 3 and 11, respectively) on the physico-mechanical, thermal, and water transmission properties of silver carp surimi-based edible films were investigated. Incorporation of GTE significantly (p < 0.05) reduced elongation at break (EAB) but improved tensile strength (TS). …”
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73por Samuel Wu, Yi-Hsieng, Lin, Dan Qing, Wang, Sheng-Yao, Lin, Yi-Ling, Chen, Jr-Wei, Nakthong, Sasitorn, Chen, Yi-Chen“…However, ω-3 FA and dietary fiber could be incorporated during the manufacture of surimi-like products. In our previous study, chicken surimi was successfully developed from spent-hen breast. …”
Publicado 2020
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74por Pan, Yanmo, Sun, Qinxiu, Liu, Yang, Wei, Shuai, Xia, Qiuyu, Zheng, Ouyang, Liu, Shucheng, Ji, Hongwu, Deng, Chujin, Hao, Jiming“…The three‐dimensional (3D) printing properties of pure shrimp surimi are poor and require improvement via the addition of other materials. …”
Publicado 2021
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75por Zhang, Tong, Wang, Jie, Feng, Jiaqi, Liu, Yaqiong, Suo, Ran, Ma, Qianyun, Sun, Jianfeng“…The objective of this study was to evaluate the effects of single ultrasound (360 W, 20 min), single microwave (10 W/g, 120 s) and ultrasonic–microwave combination treatment on shrimp surimi gel properties. The structure and physicochemical properties of myofibrillar protein (MP) were also determined. …”
Publicado 2022
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76“…Quality degradation due to the formation and growth of ice crystals caused by temperature fluctuations during storage, transportation, or retailing is a common problem in frozen surimi. While commercial antifreeze is used as an ingredient in frozen surimi, its high sweetness does not meet the contemporary consumer demand for low sugar and low calories. …”
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77“…Shrimp surimi is widely acknowledged as a value-added shrimp product due to its delicious taste, rich flavor, and nutrition. …”
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78“…Although dark muscle is currently the most important obstacle in marketing high-quality Indian mackerel (Rastrelliger kanagurta) surimi, reducing washing remains a challenge for long-term surimi production from this species. …”
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79“…The cross-linking degree between myosin affected the surimi gel properties in the hairtail. In this study, the effects of phlorotannin extracts (PE) derived from brown algae (Sargassum horneri) with different concentrations (0.05%, 0.3%, 1% w/w) on the hairtail surimi gel-forming properties were investigated in comparison with the commercial phloroglucinol (PG). …”
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80por Walayat, Noman, Liu, Jianhua, Nawaz, Asad, Aadil, Rana Muhammad, López-Pedrouso, María, Lorenzo, José M.“…The addition of food-based additives as antioxidants (monosaccharides, oilgosaccharides, polysaccharides and protein hydrolysates) in surimi and other seafood products has become a promising trend at an industrial scale. …”
Publicado 2022
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