Works matching DE "SURIMI"

Results: 523

Effect of Large Yellow Croaker By-Products on Physical Properties and Thermal Gelling Properties Changes in Reconstituted Surimi Gel.

Published in:

Foods, 2025, v. 14, n. 11, p. 1949, doi. 10.3390/foods14111949

By:

Zhou, Fen;
Wu, Fengchao;
Ren, Xiaoqing;
Guo, Jiaxin;
Wang, Xichang

Publication type:

Article

A Mathematical Model of Myosin Heavy Chain Dynamics in the Disintegration of Golden Threadfin Bream Nemipterus virgatus Surimi Gel.

Published in:

Gels (2310-2861), 2025, v. 11, n. 5, p. 348, doi. 10.3390/gels11050348

By:

Nakamizo, Ryoko;
Hayashi, Tatsuya;
Kominami, Yuri;
Ushio, Hideki

Publication type:

Article

Análisis fisicoquímico, microbiológico y sensorial de nuggets elaborados a partir de bagre de faja (Galeichthys peruvianus).

Published in:

Ingeniería y Desarrollo, 2023, v. 41, n. 1, p. 50, doi. 10.14482/inde.41.01.616.012

By:

HLEAP ZAPATA, JOSÉ IGOR;
SOLÍS ESTÁCIO, MARIA FERNANDA;
SARRIA, SAÚL DUSSÁN

Publication type:

Article

羧基化纤维素纳米纤维对金线鱼鱼糜冻融稳定性的影响.

Published in:

Food Research & Development, 2025, v. 46, n. 6, p. 57, doi. 10.12161/j.issn.1005‐6521.2025.06.008

By:

米红波;
郑传海;
赵育茗;
陈敬鑫;
李学鹏;
励建荣

Publication type:

Article

基于减损采肉的纤维化重组鱼糜及其凝胶品质.

Published in:

Food Research & Development, 2023, v. 45, n. 23, p. 1, doi. 10.12161/j.issn.1005-6521.2023.023.001

By:

叶伟建;
焦熙栋;
张文海;
张娜娜;
闫博文;
黄建联;
赵建新;
张灏;
陈卫;
范大明

Publication type:

Article

鱼糜制品凝胶特性影响因素的研究进展.

Published in:

Food Research & Development, 2023, v. 44, n. 19, p. 208, doi. 10.12161/j.issn.1005-6521.2023.19.030

By:

韦芳;
窦容容;
孙纪录;
桑亚新;
亢春雨;
赵春青

Publication type:

Article

甲壳素纳米晶体对带鱼肌原纤维蛋白的冷冻保护作用.

Published in:

Food Research & Development, 2023, v. 44, n. 14, p. 105, doi. 10.12161/j.issn.1005-6521.2023.14.016

By:

黄秋钰;
俞珊;
姜海鑫;
童志胜;
曾荣淮;
庞杰;
吴春华

Publication type:

Article

微波膨化鱼糜制品料坯加工工艺优化.

Published in:

Food Research & Development, 2023, v. 44, n. 13, p. 97, doi. 10.12161/j.issn.1005-6521.2023.13.015

By:

王蕾;
王金厢;
李学鹏;
励建荣;
周小敏;
王明丽;
杨青;
位正鹏;
季广仁

Publication type:

Article

即食鱼糜片的配方设计及贮藏特性研究.

Published in:

Food Research & Development, 2022, v. 43, n. 7, p. 126, doi. 10.12161/j.issn.1005-6521.2022.07.018

By:

蔡一芥;
杜琳;
俞军华;
闫博文

Publication type:

Article

不同浓度臭氧水漂洗对鱿鱼鱼糜凝胶特性的影响.

Published in:

Food Research & Development, 2022, v. 43, n. 6, p. 1, doi. 10.12161/j.issn.1005-6521.2022.06.001

By:

宋洁;
李文协;
王金厢;
李学鹏;
励建荣;
郭晓华;
丁浩雇名;
杨青

Publication type:

Article

漂洗对罗非鱼鱼糜凝胶特性的影响.

Published in:

Food Research & Development, 2022, v. 43, n. 2, p. 10, doi. 10.12161/j.issn.1005-6521.2022.02.002

By:

姜鹏飞;
于文静;
朱凯悦;
赵文宇;
郑杰;
孙娜

Publication type:

Article

鲮鱼糜致腐微生物分离及其复合生物防腐剂研究.

Published in:

Food Research & Development, 2021, v. 42, n. 21, p. 137, doi. 10.12161/j.issn.1005-6521.2021.21.021

By:

柏建玲;
王惠惠;
蔡淑珍;
莫树平;
杨小鹃;
何莹龙;
苏悦;
吴清平

Publication type:

Article

响应面法优化高膳食纤维鱼丸加工的制作工艺.

Published in:

Food Research & Development, 2021, v. 42, n. 9, p. 82, doi. 10.12161/j.issn.1005-6521.2021.09.013

By:

林倩;
泮丽冰;
刘学;
刘建朝;
董婧琪;
邵娟娟

Publication type:

Article

外源添加物对贮藏的肉糜制品中TBARS值的影响研究.

Published in:

Food Research & Development, 2020, v. 41, n. 22, p. 213, doi. 10.12161/j.issn.1005-6521.2020.22.035

By:

王婵;
贺习耀;
裴亚琼

Publication type:

Article

rBTI 对鲈鱼鱼糜凝胶特性的影响.

Published in:

Food Research & Development, 2020, v. 41, n. 21, p. 22, doi. 10.12161/j.issn.1005-6521.2020.21.004

By:

胡倩楠;
韩宇航;
李晨

Publication type:

Article

I型和K型卡拉胶对鱼糜TG酶凝胶的性质影响.

Published in:

Food Research & Development, 2020, v. 41, n. 13, p. 167, doi. 10.12161/j.issn.1005-6521.2020.13.027

By:

罗璨;
陈超;
姜泽东;
伍凌;
倪辉;
李清彪

Publication type:

Article

蛋白质类添加物在鱼糜制品中的应用现状及发展趋势.

Published in:

Food Research & Development, 2020, v. 41, n. 5, p. 220, doi. 10.12161/j.issn.1005-6521.2020.05.036

By:

李钰金;
林洪;
赵元晖;
吴浩浩;
解万翠;
杨锡洪;
梁兴国

Publication type:

Article

Composición proximal y propiedades funcionales del surimi liofilizado de Dosidicus gigas "calamar gigante".

Published in:

Scientia Agropecuaria, 2017, v. 8, n. 1, p. 57, doi. 10.17268/sci.agropecu.2017.01.05

By:

Solari-Godiño, Armando;
Córdova-Ramos, Javier S.;
Pilco-Quesada, Silvia;
Cerrón-Mallqui, Luz M.;
Albrecht-Ruiz, Miguel;
Sánchez Hernández, Jorge

Publication type:

Article

Seasonal effects on proximal composition of male and female giant squid ( Dosidicus gigas ) and its rheological properties of surimi.

Published in:

Cogent Food & Agriculture, 2017, v. 3, n. 1, p. N.PAG, doi. 10.1080/23311932.2017.1308621

By:

Albrecht-Ruiz, Miguel;
Yupanqui-Galindo, Gladys;
Solari-Godiño, Armando;
Pariona-Velarde, Daniel;
Yildiz, Fatih

Publication type:

Article

Effect of high-temperature setting on gelling characteristic of surimi from some tropical fish.

Published in:

International Journal of Food Science & Technology, 2004, v. 39, n. 6, p. 671, doi. 10.1111/j.1365-2621.2004.00825.x

By:

Benjakul, Soottawat;
Visessanguan, Wonnop;
Chantarasuwan, Chakkawat

Publication type:

Article

Effects of water, oil, starch, calcium carbonate and titanium dioxide on the colour and texture of threadfin and hairtail surimi gels.

Published in:

International Journal of Food Science & Technology, 2002, v. 37, n. 4, p. 387, doi. 10.1046/j.1365-2621.2002.00577.x

By:

Hsu, Cheng-Kuang;
Chiang, Been-Huang

Publication type:

Article

Functional properties of surimi powder from three Malaysian marine fish.

Published in:

International Journal of Food Science & Technology, 2001, v. 36, n. 4, p. 401, doi. 10.1046/j.1365-2621.2001.00473.x

By:

Huda, Nurul;
Abdullah, Aminah;
Babji, Abdul Salam

Publication type:

Article

EFFECT OF SOME BIOGENIC AMINES ON PROTEIN CROSS-LINKING AND GEL FORMING ABILITY OF SURIMI FROM NILE TILAPIA INDUCED BY MICROBIAL TRANSGLUTAMINASE.

Published in:

Carpathian Journal of Food Science & Technology, 2017, v. 9, n. 4, p. 41

By:

Chanarat, Sochaya;
Benjakul, Soottawat;
Youling Xiong

Publication type:

Article

Textural Properties of Heat-induced Gels Prepared Using Different Grades of Alaska Pollock Surimi under Ohmic Heating.

Published in:

Food Science & Technology Research, 2020, v. 26, n. 2, p. 205, doi. 10.3136/fstr.26.205

By:

Van-Thi NGUYEN;
PARK, Jae W.;
Niu LIQIONG;
Naho NAKAZAWA;
Kazufumi OSAKO;
Emiko OKAZAKI

Publication type:

Article

Evaluating sustainability of the surimi supply chain in India: a life cycle assessment approach.

Published in:

International Journal of Life Cycle Assessment, 2021, v. 26, n. 7, p. 1319, doi. 10.1007/s11367-021-01927-9

By:

Sultan, Farook Abdullah;
Routroy, Srikanta;
Thakur, Maitri

Publication type:

Article

Separation Method of Eggshell Membranes Using Steam Flash-explosion with Pressure Compensation.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2025, v. 25, n. 2, p. 304, doi. 10.16429/j.1009-7848.2025.02.027

By:

WANG Mengyu;
MA Xingsheng;
ZHANG Zhiming;
WANG Wei;
YI Shumin;
LI Xuepeng;
LI Jianrong;
LIU Yingli

Publication type:

Article

前处理方式对空气炸制鱼饼中AGEs生成的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 309, doi. 10.16429/j.1009-7848.2024.10.028

By:

武润琳;
秦瑞珂;
荣建华;
贾才华;
熊善柏;
刘茹

Publication type:

Article

葡聚糖对鱼糜凝胶体外消化特性和糖基化的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 10, p. 93, doi. 10.16429/j.1009-7848.2024.10.009

By:

阙凤;
石柳;
吴文锦;
陈胜;
汪超;
汪兰

Publication type:

Article

Effect of Artificial Inoculation of Single/Compound Lactic Acid Bacteria on Gel Characteristics of Fermented Spanish Mackerel Surimi.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 6, p. 74, doi. 10.16429/j.10009-7848.2024.06.007

By:

Lu Xinran;
Wang Yanbo;
Wang Xiaomi;
Bai Fengling;
Li Jianrong;
Zheng Wanyuan

Publication type:

Article

甜橙油与马铃薯淀粉复配对鱼糜制品品质的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 5, p. 241, doi. 10.16429/j.1009-7848.2023.05.024

By:

卢彦轩;
王玉栋;
庄洋;
严浩;
钟武;
杨宏

Publication type:

Article

不同植物油对金线鱼鱼糜凝胶风味的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 4, p. 354, doi. 10.16429/j.1009-7848.2023.04.033

By:

宋春勇;
洪鹏;
春霞;
陈艾霖;
林玉锋;
钟坦君;
刘璐

Publication type:

Article

多糖对罗非鱼鱼糜凝胶化行为的影响.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 1, p. 87, doi. 10.16429/j.1009-7848.2023.01.009

By:

姜鹏飞;
于文静;
朱凯悦;
李双;
董秀萍;
温成荣;
鲍志杰;
孙娜

Publication type:

Article

鱼糜组分间相互作用对其凝胶特性影响的研究进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 9, p. 365, doi. 10.16429/j.l009-7848.2022.09.037

By:

王卉楠;
励建荣;
李学鹏;
高瑞昌;
周小敏;
王明丽

Publication type:

Article

基于漂洗工艺的冷冻鱼糜冻藏过程中品质的变化规律.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 8, p. 253, doi. 10.16429/j.1009-7848.2022.08.028

By:

陈康;
张益奇;
朱凯

Publication type:

Article

鱼糜凝胶热稳定性的增强技术研究进展.

Published in:

Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2022, v. 22, n. 7, p. 384, doi. 10.16429/j.1009-7848.2022.07.038

By:

朱士臣;
冯媛;
刘书来;
周绪霞;
丁玉庭

Publication type:

Article

Evaluation the Effect of Aqueous Grape Extract in Nano – Chitosan – TPP on Chemical Properties of Surimi (Clupeonella cultriventris) in refrigerator.

Published in:

Journal of Food Science & Technology (2008-8787), 2024, v. 20, n. 143, p. 13, doi. 10.22034/FSCT.20.143.13

By:

Soleymanfallah, Sepideh.;
Khoshkhoo, Zhaleh.;
Hosseini, Seyed Ebrahim.;
Azizi, Mohammad. Hossein

Publication type:

Article

ارزیابی تغییرات حسی فیش فینگر تولید شده از گوشت چرخ شده و سوریمی ماهی کوتر وتاثیر جایگزینی گوشت قرمز با گوشت ماهی در طول نگهداري در سردخانه (Sphyraena jello) ساده -18 ) به مدت چهار ماه Ċ).

Published in:

Journal of Food Science & Technology (2008-8787), 2022, v. 19, n. 128, p. 93, doi. 10.22034/FSCT.19.128.93

By:

سحر جلیلی

Publication type:

Article

Nutritional Value and Organoleptic Evaluation of Chocolate Biscuits Incorporated with Freeze Dried and Oven Dried Itoyori Surimi.

Published in:

Journal of Coastal Research, 2019, v. 86, p. 56, doi. 10.2112/SI86-008.1

By:

Arone, Brita Nicy;
Padmanaban, Velayutham;
Pandi, Ganesan;
Shakila, Robinson Jeya;
Neethirajan, Neethiselvan;
Saravanan, Balasundari;
Velsamy, Kanaga

Publication type:

Article

Minimal addition of transglutaminase on the preparation and characteristics of tilapia (Oreochromis mossambicus) surimi.

Published in:

Fisheries Science, 2023, v. 89, n. 5, p. 699, doi. 10.1007/s12562-023-01699-1

By:

Huang, Ping-Hsiu;
Cheng, Yu-Tsung;
Chan, Yung-Jia;
Lu, Wen-Chien;
Ko, Wen-Ching;
Hsieh, Hung-Chun;
Li, Po-Hsien

Publication type:

Article

Development of fermented surimi products using simulated tofuyo processing: associated changes in chemical composition, antioxidant activities and angiotensin-converting enzyme inhibition.

Published in:

Fisheries Science, 2020, v. 86, n. 1, p. 215, doi. 10.1007/s12562-019-01386-0

By:

Yoshioka, Miwa;
Matsuo, Yu;
Nemoto, Yurika;
Ogushi, Mariko;
Onodera, Munenaka;
Yoshie-Stark, Yumiko

Publication type:

Article

Cryoprotective effect of gelatin hydrolysate from shark skin on denaturation of frozen surimi compared with that from bovine skin.

Published in:

Fisheries Science, 2015, v. 81, n. 2, p. 383, doi. 10.1007/s12562-014-0844-5

By:

Limpisophon, Kanokrat;
Iguchi, Hitomi;
Tanaka, Munehiko;
Suzuki, Toru;
Okazaki, Emiko;
Saito, Toshiki;
Takahashi, Kigen;
Osako, Kazufumi

Publication type:

Article

Processing technology for walleye pollock: surimi innovation.

Published in:

Fisheries Science, 2014, v. 80, n. 2, p. 205, doi. 10.1007/s12562-014-0724-z

By:

Fukuda, Yutaka

Publication type:

Article

Thermal gelation properties of white croaker, walleye pollack and deepsea bonefish surimi after suwari treatment at various temperatures.

Published in:

Fisheries Science, 2013, v. 79, n. 4, p. 715, doi. 10.1007/s12562-013-0640-7

By:

Matsuoka, Yoko;
Wan, Jianrong;
Ushio, Hideki;
Watabe, Shugo

Publication type:

Article

Effect of surimi processing on dimethylamine formation in fish meat during frozen storage.

Published in:

Fisheries Science, 2011, v. 77, n. 2, p. 271, doi. 10.1007/s12562-011-0325-z

By:

Mizuguchi, Toru;
Kumazawa, Keiko;
Yamashita, Shinya;
Stuart, Graham

Publication type:

Article

Oxygen permeability and antioxidative properties of edible surimi films.

Published in:

Fisheries Science, 2009, v. 75, n. 1, p. 233, doi. 10.1007/s12562-008-0024-6

By:

Wu Yin Weng;
Osako, Kazufumi;
Tanaka, Munehiko

Publication type:

Article

cDNA cloning and complete primary structures of myosin heavy chains from brushtooth lizardfish Saurida undosquamis and wanieso lizardfish S. wanieso fast skeletal muscles.

Published in:

Fisheries Science, 2008, v. 74, n. 4, p. 921, doi. 10.1111/j.1444-2906.2008.01607.x

By:

Hossain, Mohammed Anwar;
Ikeda, Daisuke;
Nomura, Akira;
Fukushima, Hideto;
Watabe, Shugo

Publication type:

Article

Changes in physical properties of heat-induced gel on addition of gluconate associated with suppression of myosin denaturation in walleye pollack salt-ground surimi during preheating.

Published in:

Fisheries Science, 2007, v. 73, n. 4, p. 931, doi. 10.1111/j.1444-2906.2007.01416.x

By:

OKAYAMA, Takashi;
OOIZUMI, Tooru;
AKAHANE, Yoshiaki;
KITAKAMI, Sei-Ichi;
ABE, Yo-Ichi;
SHIRAI, Jun

Publication type:

Article

Effect of decreasing pH on gel microstructure of walleye pollack surimi.

Published in:

Fisheries Science, 2006, v. 72, n. 5, p. 1127, doi. 10.1111/j.1444-2906.2006.01267.x

By:

Shikha, Ftema H.;
Hossain, Mohammed I.;
Morioka, Katsuji;
Kubota, Satoshi;
Itoh, Yoshiaki

Publication type:

Article

Effect of pH-shifting on the gel forming characteristics of salt-ground meat from walleye pollack.

Published in:

Fisheries Science, 2006, v. 72, n. 4, p. 870, doi. 10.1111/j.1444-2906.2006.01229.x

By:

Shikha, Fatema Hoque;
Hossain, Mohammed Ismail;
Morioka, Katsuji;
Kubota, Satoshi;
Itoh, Yoshiaki

Publication type:

Article

Thermal gelation behaviors of surimi protein mixed with Hydroxypropylmethylcellulose.

Published in:

Fisheries Science, 2006, v. 72, n. 3, p. 679, doi. 10.1111/j.1444-2906.2006.01199.x

By:

Hui-Huang Chen

Publication type:

Article