“…The objective of this study was to investigate the effect of selected biopolymers on the rheological properties of surimi. In our paper, we highlight the functional properties and rheological aspects of some starch mixtures used in surimi. …”
Enlace del recurso
Enlace del recurso
Enlace del recurso

“…This study aimed to evaluate and improve the gelling properties of Antarctic krill surimi, with Pacific white shrimp surimi as control. …”
Enlace del recurso
Enlace del recurso
Enlace del recurso

“…Surimi is usually made from marine fish, but Asian carp have been widely used for surimi production in China. …”
Enlace del recurso
Enlace del recurso
Enlace del recurso

“…In this study, we explored the feasibility of vacuum frying to produce crisp silver carp surimi chips. The influence of three process parameters (frying temperature, frying time, and slice thickness) on the quality parameters of vacuum‐fried surimi chips (oil uptake, crispness, and optical properties) was investigated. …”
Enlace del recurso
Enlace del recurso
Enlace del recurso

“…To enhance the quality and flavor of surimi‐based products, we investigated the effects of vegetable oils (peanut, soybean, corn, coconut, olive, and safflower seed oils) on the texture, water‐holding capacity (WHC), microstructure, and flavor of the Nemipterus virgatus surimi gel. …”
Enlace del recurso
Enlace del recurso
Enlace del recurso

“…In this study, the influence of ultrasound-assisted resting at different power on the rheological properties, water distribution and structural characteristics of dough with 50 % surimi as well as the texture, cooking and microstructure characteristics of the surimi-wheat noodles were investigated. …”
Enlace del recurso
Enlace del recurso
Enlace del recurso

“…In order to study the effects and mechanism of Monascus on the quality of hairtail surimi, high-throughput sequencing technology, headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC/MS), and electronic nose techniques were used to investigate the changes in the quality, microbial diversity, and volatile flavor compounds of Monascus-fermented hairtail surimi (MFHS) during fermentation. …”
Enlace del recurso
Enlace del recurso
Enlace del recurso

“…Several kinds of emulsified surimi gels were prepared from different quality levels of Alaska Pollack surimi, and the relationship between the emulsifying stability (ES) of myofibrillar protein and the properties of the emulsified surimi gels was investigated. …”
Enlace del recurso
Enlace del recurso
Enlace del recurso

“…This study investigated the effects of α-tocopherol (α-TOH) on the physicochemical properties of sturgeon surimi during 16-week storage at −18 °C. An aliquot of 0.1% (w/w) of α-TOH was added into the surimi and subjected to frozen storage, and 8% of a conventional cryoprotectant (4% sorbitol and 4% sucrose, w/w) was used as a positive control. …”
Enlace del recurso
Enlace del recurso
Enlace del recurso

“…The effects of Perilla frutescens leaf extract (PLE) on the quality of surimi fish balls were investigated in the present study. …”
Enlace del recurso
Enlace del recurso
Enlace del recurso

“…Chemical analysis showed that surimi nuggets contained less protein, fat, and ash due to washing steps during surimi preparation. …”
Enlace del recurso
Enlace del recurso
Enlace del recurso

“…This study uses a response surface methodology to optimize the vacuum deep frying process of surimi cubes. The effects of vacuum deep frying temperature, frying time, and thickness on the hardness and color difference of surimi cubes with Raphanus sativus were studied. …”
Enlace del recurso
Enlace del recurso
Enlace del recurso

“…The increase in phosphorylation was linked to improved gelling properties, which could lead to new ideas for manufacturing low-salt surimi products in the future.…”
Enlace del recurso
Enlace del recurso
Enlace del recurso

“…The washing enhanced the water holding capacity in the surimi gels, and the microstructure of the surimi gels was denser and delayed the protein oxidation during refrigeration. …”
Enlace del recurso
Enlace del recurso
Enlace del recurso

“…Phosphate is widely used in surimi products to improve the gel properties. However, excess addition of phosphate occurs, which can harm the consumer's health. …”
Enlace del recurso
Enlace del recurso
Enlace del recurso

“…Increased ultrasonic time resulted in greater protein denaturation, protein oxidation, myoglobin removal, and lipid oxidation in surimi (p < 0.05). Surimi produced by CSA ultrasonication for 5 min (A3), on the other hand, had a comparable overall quality to A2 surimi (p > 0.05). …”
Enlace del recurso
Enlace del recurso
Enlace del recurso

“…An oscillating uniform magnetic field was applied during the freezing of surimi. Samples were placed at the central zone of a pair of Helmholtz coils (acting as the freezing chamber, guaranteeing a 99% magnetic field homogeneity) during freeze-thawing. …”
Enlace del recurso
Enlace del recurso
Enlace del recurso

“…The gel strength of resultant surimi products fabricated with KG/URSS mixture was significantly higher than that of other groups. …”
Enlace del recurso
Enlace del recurso
Enlace del recurso

“…In order to develop low-salt and healthy surimi products, we limited the amount of NaCl to 0.5 g/100 g in this work and studied the effect of CaCl(2) (0, 0.5, 1.0, 1.5, and 2.0 g/100 g) on the 3D printing quality of low-salt surimi gel. …”
Enlace del recurso
Enlace del recurso
Enlace del recurso