Works about SURIMI

Results: 521

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

Comparison of functional properties and SDS-PAGE patterns between fish protein isolate and surimi produced from silver carp.

Published in:

European Food Research & Technology, 2012, v. 235, n. 1, p. 83, doi. 10.1007/s00217-012-1721-z

By:

Azadian, Mohsen;
Moosavi-Nasab, Marzieh;
Abedi, Elahe

Publication type:

Article

Effects of CaCl on chemical interactions and gel properties of surimi gels from two species of carps.

Published in:

European Food Research & Technology, 2011, v. 233, n. 4, p. 569, doi. 10.1007/s00217-011-1546-1

By:

Ding, Yuqin;
Liu, Youming;
Yang, Hong;
Liu, Ru;
Rong, Jianhua;
Zhao, Siming;
Xiong, Shanbai

Publication type:

Article

Correction: Mu et al. Effect of Inoculation with Lacticaseibacillus casei and Staphylococcus carnosus on the Quality of Squid (Dosidicus gigas) Surimi Sausage. Fermentation 2023, 9 , 794.

Published in:

2024

By:

Mu, Hongliang;
Weng, Peifang;
Wu, Zufang

Publication type:

Correction Notice

Effect of Inoculation with Lacticaseibacillus casei and Staphylococcus carnosus on the Quality of Squid (Dosidicus gigas) Surimi Sausage.

Published in:

Fermentation (Basel), 2023, v. 9, n. 9, p. 794, doi. 10.3390/fermentation9090794

By:

Mu, Hongliang;
Weng, Peifang;
Wu, Zufang

Publication type:

Article

植物乳植杆菌通过抑制蛋白水解改善罗非鱼发酵鱼糜凝胶强度.

Published in:

South China Fisheries Science, 2024, v. 20, n. 4, p. 1, doi. 10.12131/20240060

By:

崔巧燕;
李来好;
陈天玉;
陈胜军;
黄卉;
赵永强;
李春生

Publication type:

Article

4 个家系斑点叉尾鮰鱼肉形成热诱导鱼糜凝胶性能的评价.

Published in:

South China Fisheries Science, 2023, v. 19, n. 3, p. 164, doi. 10.12131/20220198

By:

王鑫;
李梦哲;
张伟;
孔云菲;
熊治渝;
石彤;
包玉龙;
袁丽;
张世勇;
王明华;
陈校辉;
高瑞昌

Publication type:

Article

羧甲基琼胶对罗非鱼鱼糜凝胶性能的影响.

Published in:

South China Fisheries Science, 2022, v. 18, n. 2, p. 83, doi. 10.12131/20210311

By:

戚勃;
杨少玲;
王悦齐;
胡晓;
杨贤庆;
潘创;
李来好;
王露楠

Publication type:

Article

5 种淡水鱼鱼糜凝胶基本特性研究.

Published in:

South China Fisheries Science, 2021, v. 17, n. 2, p. 114, doi. 10.12131/20200220

By:

刘芳芳;
林婉玲;
韩迎雪;
李来好;
李春生;
杨贤庆;
周文果

Publication type:

Article

VALUE ADDED FOOD PRODUCTS FROM MACKEREL RASTRELLIGER KANAGURTA (CUVIER, 1817).

Published in:

Journal of Experimental Zoology India, 2024, v. 27, n. 2, p. 1865, doi. 10.51470/jez.2024.27.2.1865

By:

More, Nandita;
Nanaware, Sanjay;
Pawar, Suman;
Balinge, A. K.

Publication type:

Article

EFFECT OF NUTRITIONAL QUALITY ON FROZEN STORED SURIMI PREPARED FROM LESSER SARDINE (SARDINELLA SPP.) ADDED WITH DIFFERENT NATURAL PHENOLIC COMPOUNDS.

Published in:

Journal of Experimental Zoology India, 2020, v. 23, p. 855

By:

Gaikwad, B. V.;
Pagarkar, A. U.;
Kudale, A. S.;
Chogale, N. D.;
Shinde, V. V.;
Mohite, S. A.;
Chaudhari, K. J.;
Dhaker, H. S.;
Bhosale, B. P.;
Naik, S. D.;
Balange, A. K.;
Sawant, N. H.

Publication type:

Article

EFFECTS OF POMEGRANATE PEEL EXTRACT ON GELATION CHARACTERISTIC OF LESSER SARDINE (SARDINELLA SPP.) SURIMI.

Published in:

Journal of Experimental Zoology India, 2020, v. 23, p. 811

By:

Shah, Sanna;
Patange, S. B.;
Meshre, Supriya D.;
Koli, J. M.;
Naik, S. D.;
Sawant, M. S.;
Mohite, S. A.

Publication type:

Article

EFFECT OF WASHING PROCESSES ON QUALITY PARAMETERS OF SURIMI PREPARED FROM LESSER SARDINE (SARDINELLA SPP.).

Published in:

Journal of Experimental Zoology India, 2019, v. 22, n. 1, p. 393

By:

Gaikwad, B. V.;
Pagarkar, A. U.;
Chogale, N. D.;
Mohite, S. A.;
Chaudhari, K. J.;
Kudale, A. S.;
Satam, S. B.;
Bhosale, B. P.;
Sawant, N. H.

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

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

Perubahan Nilai Gizi dan Alergenisitas Produk Olahan Intermediat Surimi dan Otak-Otak Ikan Tenggiri Siap Santap.

Published in:

Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2023, v. 34, n. 2, p. 242, doi. 10.6066/jtip.2023.34.2.242

By:

Giovani, Vina;
Palupi, Nurheni Sri;
Herawati, Dian;
Saraswati

Publication type:

Article

PENGARUH DEFATTING, FREKUENSI PENCUCIAN DAN JENIS DRYOPROTECTANT TERHADAP MUTU TEPUNG SURIMIIKAN LELE KERING BEKU.

Published in:

Journal of Food Technology & Industry / Jurnal Teknologi & Industri Pangan, 2014, v. 25, n. 1, p. 47, doi. 10.6066/jtip.2014.25.1.47

By:

Ramadhan, Wahyu;
Santoso, Joko;
Trilaksani, Wini

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

The effectiveness of a new physical property evaluation method of kamaboko which applied the principal component analysis to the puncture and stress relaxation tests.

Published in:

Fisheries Science, 2006, v. 72, n. 2, p. 393, doi. 10.1111/j.1444-2906.2006.01162.x

By:

Hagihara, Tomokazu;
Ando, Masashi;
Kawasaki, Kenichi;
Makinodan, Yasuo;
Tsukamasa, Yasuyuki

Publication type:

Article

Cryoprotective effects of shrimp head protein hydrolysate on gel forming ability and protein denaturation of lizardfish surimi during frozen storage.

Published in:

Fisheries Science, 2006, v. 72, n. 2, p. 421, doi. 10.1111/j.1444-2906.2006.01166.x

By:

Ruttanapornvareesakul, Yaowalux;
Somjit, Kingduean;
Otsuka, Akinori;
Hara, Kenji;
Osatomi, Kiyoshi;
Osako, Kazufumi;
Kongpun, Orawan;
Nozaki, Yukinori

Publication type:

Article

Comparison of horse mackerel and tilapia surimi gel based on rheological and<sup>1</sup>H NMR relaxation properties.

Published in:

Fisheries Science, 2005, v. 71, n. 3, p. 655, doi. 10.1111/j.1444-2906.2005.01012.x

By:

Ahmad, Moin Uddin;
Tashiro, Yuri;
Matsukawa, Shingo;
Ogawa, Hiroo

Publication type:

Article

Effects of additives on the thermal gelation of Japanese common squid natural actomyosin.

Published in:

Fisheries Science, 2005, v. 71, n. 3, p. 688, doi. 10.1111/j.1444-2906.2005.01018.x

By:

Tsujioka, Eiji;
Ehara, Tsukasa;
Kanzawa, Nobuyuki;
Noguchi, Satoshi;
Tsuchiya, Takahide

Publication type:

Article

Effect of trehalose on the gel-forming ability, state of water and myofibril denaturation of horse mackerelTrachurus japonicussurimi during frozen storage.

Published in:

Fisheries Science, 2005, v. 71, n. 2, p. 367, doi. 10.1111/j.1444-2906.2005.00973.x

By:

Osako, Kazufumi;
Anwar Hossain, Mohammed;
Kuwahara, Koichi;
Nozaki, Yukinori

Publication type:

Article

Quality evaluation of frozen surimi by using pH stat for ATPase assay.

Published in:

Fisheries Science, 2005, v. 71, n. 2, p. 388, doi. 10.1111/j.1444-2906.2005.00976.x

By:

Koseki, Satomi;
Ootake, Rie;
Katoh, Noboru;
Konno, Kunihiko

Publication type:

Article

New approaches for the effective recovery of fish proteins and their physicochemical characteristics.

Published in:

Fisheries Science, 2003, v. 69, n. 6, p. 1231, doi. 10.1111/j.0919-9268.2003.00750.x

By:

Young Sin Kim, Fumie;
Jae Won Park;
Yeung Joon Choi, Fumie

Publication type:

Article

Effect of enzymatic fish-scrap protein hydrolysate on gel-forming ability and denaturation of lizard fish Saurida wanieso surimi during frozen storage.

Published in:

Fisheries Science, 2003, v. 69, n. 6, p. 1271, doi. 10.1111/j.0919-9268.2003.00755.x

By:

Ali, Mohammed Abu;
Hossain, Mohammed Anwar;
Hara, Kenji;
Kiyoshi Osatomi, Kenji;
Tadashi Ishihara, Kenji;
Yukinori Nozaki, Kenji

Publication type:

Article

Dielectric properties of surimi at 915 MHz and 2450 MHz as affected by temperature, salt and starch.

Published in:

Fisheries Science, 2003, v. 69, n. 5, p. 1042, doi. 10.1046/j.1444-2906.2003.00724.x

By:

Mao, Weiji;
Watanabe, Manabu;
Sakai, Noburu

Publication type:

Article

Acceptability comparison of kamaboko gels derived from silver carp surimi and from walleye pollack surimi between the Chinese and Japanese.

Published in:

Fisheries Science, 2002, v. 68, n. 1, p. 165, doi. 10.1046/j.1444-2906.2002.00403.x

By:

WANG, XICHANG;
HIRATA, TAKASHI;
FUKUDA, YUTAKA;
KINOSHITA, MASATO;
SAKAGUCHI, MORIHIKO

Publication type:

Article

Thermogelation in plasma protein-added surimi of horse mackerel and the changes in its physical characteristics in stewed products.

Published in:

Fisheries Science, 2002, v. 68, n. 1, p. 190, doi. 10.1046/j.1444-2906.2002.00407.x

By:

CHEN, HUI-HUANG

Publication type:

Article

Effect of Na-gluconate on the physical properties of preheated and two-step heated gel prepared from walleye pollack surimi.

Published in:

Fisheries Science, 2002, v. 68, n. 1, p. 197, doi. 10.1046/j.1444-2906.2002.00408.x

By:

OKAYAMA, TAKASHI;
OOIZUMI, TOORU;
TAKESHITA, MIZUE;
AKAHANE, YOSHIAKI;
ABE, YO-ICHI;
KITAKAMI, SEI-ICHI;
WADA, TAIJIN;
SHIRAI, JUN

Publication type:

Article

Rapid enumeration of bacteria grown on surimi-based products by flow cytometry.

Published in:

Fisheries Science, 2001, v. 67, n. 5, p. 969, doi. 10.1046/j.1444-2906.2001.00348.x

By:

Endo, Hideaki;
Nagano, Yoshiyuki;
Ren, Huifeng;
Hayashi, Tetsuhito

Publication type:

Article

Contribution of the polymerization of protein by disulfide bonding to increased gel strength of walleye pollack surimi gel with preheating time.

Published in:

Fisheries Science, 2001, v. 67, n. 4, p. 710, doi. 10.1046/j.1444-2906.2001.00310.x

By:

Hossain, Mohammed Ismail;
Itoh, Yoshiaki;
Morioka, Katsuji;
Obatake, Atsushi

Publication type:

Article