Works about SURIMI

Results: 523

Suitability of chitosan nanoparticles as cryoprotectant on shelf life of restructured fish surimi during chilled storage.

Published in:

Cellulose, 2019, v. 26, n. 11, p. 6825, doi. 10.1007/s10570-019-02555-1

By:

Hajji, Sawssen;
Hamdi, Marwa;
Boufi, Sami;
Li, Suming;
Nasri, Moncef

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

Impact of Eggshell-Derived Calcium Oxide on Protein Cross-Linking and Gel Properties of Giant Snakehead (Channa micropeltes) Surimi.

Published in:

Gels (2310-2861), 2025, v. 11, n. 3, p. 182, doi. 10.3390/gels11030182

By:

Sanboonmee, Nattaporn;
Bunlue, Kriangsak;
Putkham, Apipong;
Li, Hua;
Siriamornpun, Sirithon

Publication type:

Article

Surimi and Low-Salt Surimi Gelation: Key Components to Enhance the Physicochemical Properties of Gels.

Published in:

Gels (2310-2861), 2025, v. 11, n. 2, p. 142, doi. 10.3390/gels11020142

By:

Walayat, Noman;
Blanch, María;
Moreno, Helena M.

Publication type:

Article

非漂洗鱼糜即食食品的加工工艺.

Published in:

Modern Food Science & Technology, 2022, v. 38, n. 9, p. 215, doi. 10.13982/j.mfst.1673-9078.2022.9.1278

By:

陈瑶;
江彩艳;
郑杰;
尚珊;
焦甜甜;
姜鹏飞

Publication type:

Article

Exploration and Evaluation of Pony Fish (Leiognathus sp) Mince as a Source of Surimi and Study its Spectral and Textural Attributes.

Published in:

Indian Journal of Animal Research, 2023, v. 57, n. 3, p. 386, doi. 10.18805/IJAR.B-4999

By:

Janarthanan, Gunasekaran;
Akram Javith, S. Mohammed;
Vignaesh, Dhanabalan;
Kumar, L. Vinoth;
Nagarajan, Muralidharan;
Xavier, K. A. Martin;
Nayak, Binaya Bhushan;
Balange, Amjad K.

Publication type:

Article

Chicken surimi fortified by omega-3 fatty acid addition: manufacturing and quality properties.

Published in:

Journal of the Science of Food & Agriculture, 2016, v. 96, n. 5, p. 1609, doi. 10.1002/jsfa.7262

By:

Wang, Hao ‐ Lun;
Chou, Chung ‐ Hsi;
Yu, Yu ‐ Shan;
Hsu, Chin ‐ Lin;
Wang, Sheng ‐ Yao;
Ko, Yi ‐ Feng;
Chen, Yi ‐ Chen

Publication type:

Article

Removal of Anisakis simplex allergens from infected fish during the washing step of surimi production.

Published in:

Journal of the Science of Food & Agriculture, 2015, v. 95, n. 13, p. 2626, doi. 10.1002/jsfa.6994

By:

Olivares, Fabiola;
González‐Muñoz, Miguel;
Carballeda‐Sangiao, Noelia;
Rodríguez‐Mahillo, Ana;
Careche, Mercedes;
de las Heras, Cristina;
Navas, Alfonso;
Tejada, Margarita

Publication type:

Article

Application of melanin-free ink as a new antioxidative gel enhancer in sardine surimi gel.

Published in:

Journal of the Science of Food & Agriculture, 2015, v. 95, n. 11, p. 2201, doi. 10.1002/jsfa.6934

By:

Vate, Naveen Kumar;
Benjakul, Soottawat;
Agustini, Tri Winarni

Publication type:

Article

Effect of setting temperature on glucono-δ-lactone-induced gelation of silver carp surimi.

Published in:

Journal of the Science of Food & Agriculture, 2015, v. 95, n. 7, p. 1528, doi. 10.1002/jsfa.6857

By:

Weng, Wuyin;
Zheng, Wenxiang

Publication type:

Article

Effects of Hydroxypropyl Distarch Phosphate on Surimi Gel Properties Under 'Setting–Freezing–Reheating' Procedure During Frozen Storage.

Published in:

Journal of Aquatic Food Product Technology, 2024, v. 33, n. 10, p. 793, doi. 10.1080/10498850.2024.2435315

By:

Zhang, Shutong;
Mao, Min;
Zhang, Xinxin;
Wang, Zhufen;
Liu, Siqi;
Gao, Yuanpei;
Yang, Wenge;
Jia, Ru

Publication type:

Article

Application of Placket Burman Design Analysis for Optimization of the Physico-Chemical Properties of Multispecies Surimi.

Published in:

Journal of Aquatic Food Product Technology, 2024, v. 33, n. 1, p. 49, doi. 10.1080/10498850.2023.2283002

By:

Suryaningrum, Theresia Dwi;
Octavini, Hasta;
Irianto, Hari Eko;
Sinurat, Ellya;
Syamdidi, Syamdidi;
Ikasari, Diah;
Nurbayasari, Rhodiah;
Rahmawati, Rahmawati

Publication type:

Article

Sensory Improvement of Tuna Dark Flesh for Food Application; Processing Conditions and New Meat Product Development.

Published in:

Journal of Aquatic Food Product Technology, 2022, v. 31, n. 10, p. 1142, doi. 10.1080/10498850.2022.2133584

By:

Shaviklo, Amir Reza;
Abolghasemi, Seyedjavad;
Taati, Reza;
Malekpour, Navid

Publication type:

Article

Protective Effect of Fish Gut Hydrolysates from Olive Flounder (Paralichthys olivaceus) Surimi Byproducts Against AAPH-Induced Oxidative Stress in In Vitro and In Vivo Zebrafish Models.

Published in:

Journal of Aquatic Food Product Technology, 2022, v. 31, n. 9, p. 924, doi. 10.1080/10498850.2022.2119909

By:

Jayawardhana, H. H. A. C. K.;
Oh, Jae Young;
Jayawardena, T. U.;
Sanjeewa, K. K. A.;
Liyanage, N. M.;
Nagahawatta, D. P.;
Hyun, Jimin;
Son, Kwang-Tae;
Jeon, You-Jin;
Park, Joodong

Publication type:

Article

Natural Additives as Quality Promoters in Surimi: a Brief Review.

Published in:

Journal of Aquatic Food Product Technology, 2022, v. 31, n. 7, p. 735, doi. 10.1080/10498850.2022.2092434

By:

de Albuquerque Sousa, Thamyres César;
Ferreira, Valquiria Cardoso da Silva;
da Silva Araújo, Íris Braz;
da Silva, Fábio Anderson Pereira

Publication type:

Article

The Effect of Lyophilized Coconut Mesocarp — Aqueous and Ethanol Phenolic Extracts on the Gel Quality of Tilapia Surimi.

Published in:

Journal of Aquatic Food Product Technology, 2021, v. 30, n. 10, p. 1330, doi. 10.1080/10498850.2021.1989100

By:

Priyadarshini, M. Bhargavi;
Balange, Amjad Khansaheb;
Xavier, K. A. Martin;
Reddy, Ramakrishna;
Nayak, Binaya Bhusan;
Sanath Kumar, H.

Publication type:

Article

Effect of Asian Sea Bass (Lates calcarifer) Bio-calcium in Combination with Different Calcium Salts on Gel Properties of Threadfin Bream Surimi.

Published in:

Journal of Aquatic Food Product Technology, 2021, v. 30, n. 9, p. 1173, doi. 10.1080/10498850.2021.1975004

By:

Wijayanti, Ima;
Singh, Avtar;
Prodpran, Thummanoon;
Sookchoo, Pornsatit;
Benjakul, Soottawat

Publication type:

Article

The Preservative Effects of Marjoram (Origanum majorana L.) And Zataria (Zataria multiflora) Essential Oils on Common Carp (Cyprinus carpio) Surimi Quality during Frozen Storage.

Published in:

Journal of Aquatic Food Product Technology, 2021, v. 30, n. 6, p. 763, doi. 10.1080/10498850.2021.1937423

By:

Pourmollaei, Fatemeh;
Sarvari Nouri, Sahand;
Jafarpour, Ali;
Mokhtarpour, Amir

Publication type:

Article

Fortification of Surimi Gels with Camel Milk.

Published in:

Journal of Aquatic Food Product Technology, 2021, v. 30, n. 5, p. 535, doi. 10.1080/10498850.2021.1900970

By:

Sharaf Eddin, Abdulhakim;
Adegoke, Samuel Chetachukwu;
Ibrahim, Salam A.;
Tahergorabi, Reza

Publication type:

Article

The Effects of Surimi Process on Amino Acids Profile of Sphyraena jello Fish.

Published in:

Journal of Aquatic Food Product Technology, 2021, v. 30, n. 3, p. 315, doi. 10.1080/10498850.2021.1882634

By:

Aberoumand, Ali;
Baesi, Ferideh

Publication type:

Article

Physicochemical Changes of Surimi Gels with Addition of Different Particle Sizes of Citrus Peel Fiber.

Published in:

Journal of Aquatic Food Product Technology, 2020, v. 29, n. 10, p. 1029, doi. 10.1080/10498850.2020.1829229

By:

Sharaf Eddin, Abdulhakim;
Adegoke, Samuel;
Issa, Aseel T.;
Wilson, Cassidy;
Tahergorabi, Reza

Publication type:

Article

Comparative Study between Surimi Gel and Surimi/crabmeat Mixed Gel on Nutritional Properties, Flavor Characteristics, Color, and Texture.

Published in:

Journal of Aquatic Food Product Technology, 2020, v. 29, n. 7, p. 681, doi. 10.1080/10498850.2020.1789253

By:

Liang, Feng;
Lin, Lin;
Zhu, Yajun;
Jiang, Shaotong;
Lu, Jianfeng

Publication type:

Article

Effects of Partial and Complete Replacement of Synthetic Cryoprotectant with Carrot (Daucus carota) Concentrated Protein on Stability of Frozen Surimi.

Published in:

Journal of Aquatic Food Product Technology, 2019, v. 28, n. 8, p. 808, doi. 10.1080/10498850.2019.1651807

By:

Sharma, Sanjeev;
Majumdar, R. K.;
Siddhnath, K.;
Mehta, N. K.;
Saha, Apurba;
Gupta, Shubham

Publication type:

Article

Elaboration of Surimi-Based Products from Lisa Blanca (Mugil curema ) with Different Thermal Treatments: Heat Transfer Modeling to Determine Cooking Time and Thermophysical Properties.

Published in:

Journal of Aquatic Food Product Technology, 2019, v. 28, n. 1, p. 107, doi. 10.1080/10498850.2018.1563259

By:

Ruiz Cabrera, Miguel A.;
González García, Raúl;
Abud Archila, Miguel;
Grajales Lagunes, Alicia

Publication type:

Article

Effects of Olive Leaf Powder on Mechanical Properties of Heat-Induced Surimi Gel.

Published in:

Journal of Aquatic Food Product Technology, 2019, v. 28, n. 1, p. 2, doi. 10.1080/10498850.2018.1559904

By:

Arsyad, Muh Ali;
Akazawa, Takashi;
Ogawa, Masahiro

Publication type:

Article

Effect of Squid Melanin-Free Ink and Pre-Emulsification on Properties and Stability of Surimi Gel Fortified with Seabass Oil during Refrigerated Storage.

Published in:

Journal of Aquatic Food Product Technology, 2018, v. 27, n. 8, p. 919, doi. 10.1080/10498850.2018.1508533

By:

Sae-Leaw, Thanasak;
Buamard, Natchaphol;
Vate, Naveen Kumar;
Benjakul, Soottawat

Publication type:

Article

Effect of Washing on the Quality of Surimi-Like Preparation Obtained from Soft Tissue of Freshwater Mussel Sinanodonta woodiana (Lea, 1834).

Published in:

Journal of Aquatic Food Product Technology, 2018, v. 27, n. 9, p. 961, doi. 10.1080/10498850.2018.1518360

By:

Stangierski, Jerzy;
Andrzejewski, Wojciech;
Tomaszewska-Gras, Jolanta;
Grześ, Bożena;
Konieczny, Piotr;
Urbańska, Maria

Publication type:

Article

Quality Characteristics of Tilapia Surimi: Effect of Single Washing Cycle and Different Washing Media.

Published in:

Journal of Aquatic Food Product Technology, 2018, v. 27, n. 5, p. 643, doi. 10.1080/10498850.2018.1469558

By:

Priyadarshini, Bhargavi;
Xavier, Martin;
Nayak, Binaya Bhusan;
Apang, Tony;
Balange, Amjad Khansaheb

Publication type:

Article

A milestone for the OSU Surimi School.

Published in:

Journal of Aquatic Food Product Technology, 2017, v. 26, n. 5, p. 501, doi. 10.1080/10498850.2017.1335078

By:

DeWitt, Christina A. Mireles

Publication type:

Article

Comparison of Conventional Washing Processing and pH Shift Processing on Gelation Characteristics of Bighead Carp ( Aristichthys nobilis ) Muscle Proteins.

Published in:

Journal of Aquatic Food Product Technology, 2017, v. 26, n. 1, p. 103, doi. 10.1080/10498850.2015.1099067

By:

Chang, Tong;
Wang, Chenjie;
Yang, Hong;
Xiong, Shanbai;
Liu, Youming;
Liu, Ru

Publication type:

Article

Effects of Whitening Agents and Frozen Storage on the Quality of Sardine ( Sardina pilchardus ) Surimi: Physicochemical and Mechanical Properties.

Published in:

Journal of Aquatic Food Product Technology, 2017, v. 26, n. 1, p. 29, doi. 10.1080/10498850.2015.1089526

By:

Zaghbib, Imen;
Felix, Manuel;
Romero, Alberto;
Arafa, Soumaya;
Hassouna, Mnasser

Publication type:

Article

Chemical Parameters for Traceability of Raw Material Freshness of Tropical Surimi.

Published in:

Journal of Aquatic Food Product Technology, 2016, v. 25, n. 6, p. 895, doi. 10.1080/10498850.2014.964433

By:

Yongsawatdigul, Jirawat;
Wongngam, Wasana;
Khampirat, Buratin

Publication type:

Article

Influence of Washing and Cold Storage on Lipid and Protein Oxidation in Catfish ( Clarias lazera ) Surimi.

Published in:

Journal of Aquatic Food Product Technology, 2016, v. 25, n. 6, p. 790, doi. 10.1080/10498850.2014.931898

By:

Li, Peng;
Yang, Hua;
Zhu, Yingchun;
Wang, Yang;
Bai, Dongqing;
Dai, Ruitong;
Ren, Xiaoqing;
Yang, Hongshun;
Ma, Lizhen

Publication type:

Article

Factors influencing surimi gelling properties and natural additive–based gel fortification strategies: A review.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2025, v. 24, n. 1, p. 1, doi. 10.1111/1541-4337.70067

By:

Yang, Ruizhi;
Juma, Nasra Seif;
Zhao, Yadong;
Zheng, Bin;
Xu, Yan;
Gao, Yuanpei;
Jia, Ru;
Gao, Pingping;
He, Yanhong

Publication type:

Article

Alternatives for Efficient and Sustainable Production of Surimi: A Review.

Published in:

Comprehensive Reviews in Food Science & Food Safety, 2009, v. 8, n. 4, p. 359, doi. 10.1111/j.1541-4337.2009.00087.x

By:

Martín‐Sánchez, A.M.;
Navarro, C.;
Pérez‐Álvarez, J.A.;
Kuri, V.

Publication type:

Article

Alternativas para a agregação de valor aos resíduos da industrialização de peixe.

Published in:

Revista Brasileira de Engenharia Agricola e Ambiental - Agriambi, 2010, v. 14, n. 6, p. 669, doi. 10.1590/S1415-43662010000600014

By:

Feltes, Maria M. C.;
Correia, João F. G.;
Beirão, Luiz H.;
Block, Jane M.;
Ninow, Jorge L.;
Spiller, Valeria R.

Publication type:

Article

Effects of Suwari Suppression and Enzyme Inhibitors on Water Holding Capacity of Alaska Pollock (Theragra chalcogramma) Surimi Gel and Its Improvement by Modified Grinding Method.

Published in:

Fishes (MDPI AG), 2024, v. 9, n. 12, p. 504, doi. 10.3390/fishes9120504

By:

Nakamura, Yusa;
Takahashi, Kigen

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

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