Use of different additives to improve low quality surimi gelation.
نویسندگان
چکیده
منابع مشابه
Application of a Surimi-Based Coating to Improve the Quality Attributes of Shrimp during Refrigerated Storage
Shrimp is a popular seafood throughout the world. However, shrimp is highly perishable due to biochemical, microbiological, or physical changes during postmortem storage. In this study, the effect of a surimi-based coating with and without montmorillonite (MMT) nanoclay on shrimp quality was evaluated during eight days of refrigerator storage. Use of a surimi-based coating resulted in reduction...
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The effect of using preheated whey protein isolate (WPI) to replace part of the poultry meat proteins in batters formulated with different salt levels was studied. Substitution with 2% preheated whey proteins followed by cold set gelation (16 h at 1 C) significantly (P < 0.05) improved binding and water holding capacity of the raw batters. In the cooked state, WPI substitution reduced cook loss...
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Gelation properties of Alaska pollock surimi as affected by addition of nano-scaled fish bone (NFB) at different levels (0%, 0.1%, 0.25%, 0.5%, 1% and 2%) were investigated. Breaking force and penetration distance of surimi gels after setting increased significantly as NFB concentration increased up to 1%. The first peak temperature and value of storage modulus (G'), which is known to relate to...
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ژورنال
عنوان ژورنال: Frontiers in Marine Science
سال: 2014
ISSN: 2296-7745
DOI: 10.3389/conf.fmars.2014.02.00169