“…In order to improve the quality of squid surimi products, squid surimi gels were prepared using several types of organic salts under two heating conditions to study the effects of organic salts on squid gel properties. …”
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“…In order to develop a healthy low-fat frankfurter-type sausage, different formulations were developed with tilapia viscera surimi (T1) and two with mechanically separated tilapia meat (MSTM) surimi (T2 and T3), all without pig lard addition. …”
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“…These disadvantages make the conventional water washing process of surimi inefficient (low protein recovery rate, and high residual muddy off-odor). …”
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“…In this study, three foodstuffs (surimi, minced meat, and milk) were dyed with carminic acid and carminic aluminum lake. …”
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“…The results of this study suggest that curdlan has the potential to be used in surimi‐based seafood products to enhance the gel structure.…”
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“…All FPIs had significantly higher protein content and lower lipid content than the surimi, indicating the high efficiency of using the pH-shift method to recover proteins from industrial Tra catfish side streams. …”
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“…The cover image, by Yuanpei Gao et al., is based on the Original Article Effect of emulsifying stability of myofibrillar protein on the gel properties of emulsified surimi gel, DOI: 10.1002/fsn3.663. [Image: see text]…”
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“…MATERIALS AND METHODS: This was a cross-sectional study based on hospital records from six districts (Boké, Kindia, Mamou, Faranah, N'Zérékoré, and Siguiri) from January 1, 2015, to December 31, 2017. …”
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“…There is a rising concern about the cross-contamination of surimi-based products with L. monocytogenes during handling and storage. …”
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“…In conclusion, the gross seafood mislabel rate in Taiwan is 18.9% (12.5–26.8%). Snapper, cod and surimi products are particularly vulnerable to fraudulent substitutions. …”
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“…These results may provide a theoretical basis for improving the deodorization efficiency of traditional surimi rinsing methods by adjusting the properties of the solutions used.…”
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“…The addition of textured soy protein (TSP) to surimi products extends the supply of fish protein and improves nutritional and sensory properties, which has attracted considerable research interest. …”
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“…This study offers an important reference theoretically for the ultrasound modification of aquatic proteins and the future development of N. taihuensis deep-processed products represented by surimi.…”
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“…Different vegetable (corn, soy, mung bean, pea, grass pea, wild and Pasankalla quinoa, bitter vetch) and animal (whey, casein, keratin, collagen, gelatin, surimi, egg white) protein sources are discussed. …”
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“…Water-soluble protein (WSP) from fish meat is abundant in the waste effluent generated via the surimi manufacturing process. This study investigated the anti-inflammatory effects and mechanisms of fish WSP using primary macrophages (MΦ) and animal ingestion. …”
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“…IFP was prepared from Alaska Pollack, spent laying hens surimi and protein hydrolysates which were enzymatically extracted from MDCM. …”
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“…Although the histamine-degrading activities of rMCO were affected, this enzyme reached a degradation rate of 28.1% in the presence of surimi. Grape juice improved the tyramine degradation activity of rMCO by up to 31.18%. …”
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“…This study can provide a theoretical basis for the functional modification of shrimp MP and the processing of its surimi products.…”
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“…The molecular behavior of myosin in a low-salt environment limited the production of surimi-based products. This study aimed to investigate the effect of the combination of high intensity ultrasound (HIU) and NaCl (0.1, 0.3, 0.5 mol/L) on the physicochemical indexes of myosin. …”
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“…However, the treatment of the trypsin hydrolysate of P. crocea protein significantly promoted the water-holding capacity level and reduced the loss of Ca(2+)-ATP enzyme activity and the structural integrity damage of myofibrillar protein in surimi. Moreover, compared with 4% sucrose-added fillets, trypsin hydrolysate treatment enhanced the umami of frozen fillets and reduced the unnecessary sweetness. …”
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