introduction: surimi is one of the procedures that nowadays it is suggested to increase the consumption of fish such as silver carp (shabanpour et al., 2008). surimi is washed and minced fish meat myofibrillar concentration of proteins, this would wash out most of the soluble material in surimi (sultanbawa & li- chan, 1998). raw fish freshness and quality of the most important factors affecting...

protectants during freezing or freeze drying upon properties of washed mechanically recovered broiler meat. I. J. Food Sci. and Tech. 31,45-54. Lanier T. C., G. A. Macdonald (1991): Carbohydrates as cryoprotectants for meatrs and surimi. Food Tech. 45,150-159. Murphy, R. Y., B. P.Marks, J. A.Marcy(1998): Apparent specific heat of chicken breast patties and their constituent proteins by differen...

Surimi has been traditionally used as the main ingredient in gelling foods, such imitation crab sticks. However, it can also be to manufacture snacks without properties. To assess properties of surimi a snack ingredient, we prepared fried fish with different grades Alaska pollack (AP) and threadfin bream (TB) evaluated their quality characteristics. AP had significantly higher protein gel stren...

the preferred colour for surimi is white, but surimi prepared from light fillets of common carp (cyprinus carpio) is slightly pink. hydrogen peroxide (h2o2; 1-3% v/v) with and without sodium tri-polyphosphate (stp; 1-2% w/v) was added to a sodium carbonate bath (ph 7.0-11.5) resulting in a final ph range of 4.4 to 10.1 which was injected into carp fillets. after soaking and tumbling for 30 min ...

The use of intelligent sensor-based packaging in food products allows the quick evaluation quality. This study aimed to design a color sensor from surimi utilizing sappan wood extract (SWE) for packaging. myofibrillar-protein-based edible film incorporated SWE at different concentrations (0.15%, 0.25%, and 0.35%). physical properties wood–surimi (SSEF) were analyzed, changes various pH levels s...

Se evaluaron las propiedades reológicas y nutricionales en surimi de calamar gigante o pota (Dosidicus gigas) elaborado mediante lixiviación ácida-salina la generación un coloide sol con citrato sódico. La aplicación 0.25, 1.27, 2.0, 3.0 7.0% sódico produjo a partir proteínas miofibrilares gigante. adición hasta 3.0% presenta una correlación lineal positiva dureza fuerza, 2.0% se produce increm...

Increased education of consumers can be an effective tool for conservation of commercially harvested marine species when product labeling is accurate and allows an informed choice. However, generic labeling (e.g., as white fish or surimi) and mislabeling of seafood prevents this and may erode consumer confidence in seafood product labels in general. We used DNA barcoding to identify the species...