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Effect of enzymatic modification on frozen chicken surimi
transglutaminase texture rheological NMR water activity DSC
2014/2/24
The effects were assessed of the addition of microbial origin transglutaminase (MTG) and modification time of proteins in frozen chicken surimi on its texture, rheological attributes, molecular dynami...
Effect of enzymatic modification on chicken surimi
transglutaminase texture rheology NMR water activity
2014/2/25
The impact of the addition and duration of protein modification with transglutaminase preparation of microbial origin (MTG) of a chicken surimi on its texture, rheological characteristics, water molec...
A Review on the Loss of the Functional Properties of Proteins during Frozen Storage and the Improvement of Gel-forming Properties of Surimi
Functional Properties Proteins during
2016/5/31
The functional properties of the myofibrillar proteins were protected during frozen storage when a cryoprotectant was added. Some normally used cryoprotectants are sorbitol, sucrose, polydextrose, lac...
Cryoprotective effect of polydextrose on chicken surimi
thermal transitions temperature initial freezing point DSC DTA chicken surimi polydextrose
2014/2/25
Two thermal analysis techniques – Differential scanning calorimetry (DSC) and Differential thermal analysis (DTA), – were used to study the cryoprotective effects of polydextrose on chicken surimi. Th...
Dielectric Properties of Frozen Surimi at 915 MHz and 2450 MHz
dielectric properties frozen surimi microwave thawing
2009/6/17
Dielectric properties of two types of unsalted frozen surimi (SA grade made on shipboard and K grade made in onshore plants) at 2450 MHz and 915 MHz were measured from 30°C to 30°C by the open-ended c...
Estimation of Cryo-cutting Conditions for Frozen Surimi Gel Using DSC
surimi fish meat bending energy
2009/6/10
Frozen surimi (fish-meat) gel samples with different moisture contents were subjected to measurement of their fracture stress (bending energy) in a low temperature range. The optimum conditions for lo...
亲水胶体对竹荚鱼鱼糜凝胶特性的影响（Effect of Hydrocolloids on the Gel Properties of Horse-mackerel Surimi）
亲水胶体 竹荚鱼 鱼糜
2009/5/22
研究了亲水胶体类型和添加量对竹荚鱼鱼糜凝胶特性的影响。通过对竹荚鱼鱼糜的质构特性、持水力和白度的测定，以及超微结构观察等结果表明，添加可得胶、罗望子胶、魔芋胶、卡拉胶、琼胶和CMC的鱼糜凝胶能形成均匀、致密的三维凝胶网络结构，因此能显著改善竹荚鱼鱼糜的凝胶特性，其中可得胶的效果最显著，其次是罗望子胶、魔芋胶、卡拉胶；添加瓜尔胶和海藻酸钠对竹荚鱼鱼糜的凝胶特性无显著影响；添加黄原胶和果胶后形成了较疏...
Properties of Edible Surimi Film as Affected by Heat Treatment of Film-Forming Solution
Edible film Mechanical properties Heat treatment
2009/5/20
The effect of heat treatment of film-forming solutions on the properties of edible surimi films was investigated. The film-forming solutions prepared at pH 3 from frozen Alaska pollack surimi were hea...
A new ohmic thawing system was tested with a frozen saline surimi cube. The thawing rate and surimi gel strength in the ohmic thawing process were investigated, in comparison with conventional thawing...
Effects of Number of Washes and pH Adjustment on Characteristics of Surimi-like Materials from Pork Leg Muscle
Surimi-like Materials Washing Time pH Adjustment Pork Leg Alaska Pollock
2016/4/29
The effects of different washing time and pH adjustment of surimi-like materials from pork leg on quality characteristics were investigated. Surimi was made from pork leg by washing two or four times ...
The Market Potential of Whey Protein Concentrate as a Functional Ingredient in Surimi Seafoods
whey protein concentrate surimi least cost formulations
2008/7/8
Whey protein concentrates containing 33 or 72% protein were evaluated as functional ingredients to improve the textural properties of surimi seafoods made from Pacific whiting. The development of leas...
Quality Characteristics of Chicken Breast Surimi as Affected by Water Washing Time and pH Adjustment
Surimi Chicken Breast Washing Time pH Adjustment Gel Properties
2016/4/27
This study was carried out to compare the quality properties of chicken breast surimi manufactured by four different procedures/methods. Surimi was made from chicken breast by washing two (T1) or four...
Gel Properties of Surimi-like Materials from Cardiac and Skeletal Muscle of Pigs
Gel Property Myofibrillar Protein Pig Heart Surimi-like Materials
2016/4/26
To investigate the gel properties of surimi-like materials (SLM) made from pig heart (PH), psoas major muscle (PM) and semimembranosus muscle (SM) of pigs, the three muscles were diced, chopped and wa...
Gel Color and Texture of Surimi-like Pork from Muscles at Different Rigor States Post-mortem
Surimi-like Pork Gel Color Texture Muscle Rigor States
2016/4/26
Gels were made from surimi-like pork (SLP) made from muscles obtained at 1, 24 and 72 h post-mortem. The SLP from pre-rigor muscle had higher pH and moisture percentage compared to in- or post-rigor m...
Effect of Setting Temperatures and Time on the Gelation Properties (Suwari and Modori Phenomena) of Surimi from Mechanically Deboned Chicken Meat
Surimi Mechanically Deboned Chicken Meat (MDCM) Suwari Modori Setting Temperature Setting Time
2016/4/18
This study was carried out to investigate gel forming and degradation properties (suwari and modori phenomena) of chicken surimi from mechanically deboned chicken meat (MDCM) at various setting temper...