Fish is one of the eight major foods causing type-I food allergy, and prevalence its allergy increasing in part due to changes consumption habits. One main drivers for these has been processing developments transforming fish muscle into seafood products. Most allergic patients react Ca2+-binding protein β-parvalbumin (β-PV) abundant muscle. Here we have analyzed effect content allergenic proper...

in this study, thyme extract (0, 2 and 4% w/v) on the chemical quality of common carp surimi was investigated during refrigerator storage. samples were withdrawn at four 3 days intervals over a storage period of 15 days (0, 3, 6, 9, 12 and 15 days), and analyzed to determine the extent of deterioration by chemical tests  such as thiobarbitoric acid (tba), total volatile bases nitrogen (tvb-n) a...

in this study of common carp surimi produced under the influence of different concentration of thyme (0, 2 and 4%) was investigated. the samples were stored in a refrigerator for 15 days and the three days of the microbial tests include measurement of total bacterial load, enterobacteriaceae and pseudomonas bacteria and the total volatile nitrogenous bases was performed on the samples. the resu...

Some biochemical characteristics of common carp (Cyprinus carpio) and silver carp (Hypophtalmichthys moltrix) surimi prepared by a conventional washing method and protein isolated using alkaline-acid-aided processes were investigated. Solubility of protein in silver carp and common carp were found to be highest by using the conventional washing method. Decreases in myoglobin and lipid contents ...

Fish meatballs are processed fishery products that use minced fish meat or surimi of at least 40% mixed with flour, and other ingredients if needed, which undergo formation cooking. In general, used is for example snapper, grouper mackerel. This study aims to determine the detection Salmonella sp. bacteria, balls sold in several traditional markets city Surabaya calculation Total Plate Count ci...

This paper considers the possibility to use various fillings – smoked chicken breast fillet, lightly salted salmon with cottage cheese, imitation crab meat and mayonnaise in manufacture of rice balls named “onigiri”, using porphyry algae, their effect on quality indicators samples obtained. To achieve this goal, onigiri prepared introduction types were studied. In Japanese cuisine recipe classi...