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81por Tian, Zhihang, Jiang, Xin, Xiao, Naiyong, Zhang, Qiang, Shi, Wenzheng, Guo, Quanyou“…Epigallocatechin gallate (EGCG) with concentrations of 0–0.03% was added to manufacture surimi gels, respectively, while effects on gel quality and storage properties indicators during freeze-thaw (F-T) cycles were investigated. …”
Publicado 2022
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82“…The gel formation ability of freshwater surimi is weak, resulting in its poor flavor and quality. …”
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83“…Fresh grass carp was used to produce surimi and 50 g/kg, 100 g/kg, or 150 g/kg pork back fat was added. …”
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84“…Fresh grass carp was used to produce surimi samples that were supplemented with 50 g/kg, 100 g/kg, or 150 g/kg pork back fat. …”
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86“…The effects of astaxanthin extract (AE) from shrimp by-products on the quality and sensory properties of ready-to-cook shrimp surimi products (RC-SSP) during frozen storage at −18 °C were investigated. …”
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87“…The stress and strain properties of surimi gels (72.49% moisture content) under large deformation were analyzed during penetration (cylindrical, conical, and spherical puncture) and extension (ring tensile) tests. …”
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88“…The effects of ultrasound combined (25 kHz, 400 ± 20 W/L, ultrasonic time of 5, 10 and 15 min) with soy protein isolate processing on gelling properties of low-salt silver carp surimi, aggregation and conformation of myofibrillar protein were investigated. …”
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89“…Excessive intake of sodium chloride may bring a series of diseases; as a result, reduced-salt surimi gels have gained growing popularity for sodium reduction. …”
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90“…The effects of Asian sea bass (Lates calcarifer) bio-calcium (ASBB) at different levels (0, 2, 4, 6, 8, and 10%) (w/w) on properties of threadfin bream (Nemipterus sp.) surimi gel were investigated. ASBB addition increased breaking force and deformation, while reduced expressible moisture content (p < 0.05) of surimi gel. …”
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91“…Divalent calcium ions (Ca(2+)) are often used in surimi gels to improve their physicochemical characteristics. …”
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92“…The texture of surimi-like gels made from the protein isolate extracted from catfish byproducts has been proven to be brittle and lack elasticity. …”
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100por Cattadori, Gaia, Segurini, Chiara, Picozzi, Anna, Padeletti, Luigi, Anzà, ClaudioEnlace del recurso
Publicado 2017
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