physicochemical properties of surimi and kamaboko obtained of solubility in acid, alkaline and conventional methods were compared. the results indicated that the highest protein recovery was related to solubility in acid, alkaline and conventional methods, respectively. the highest removal of lipid and myoglobin was observed by solubility in alkali. excretion of total pigment and sulfhydryl gro...

Studies were conducted to evaluate the effects of soy protein concentrate (SPC) and Xanthan gum (X) on physical properties of surimi prepared from Silver carp (Hypophthalmichthys molitrix) using various amount of soy protein concentrate (0, 5 and 10%) and xanthan gum (0, 0.25 and 0.5%) in fish paste during 3 months of frozen storage at -18ºC. Results obtained from folding test showed that the g...

Physicochemical properties of surimi and kamaboko obtained of solubility in acid, alkaline and conventional methods were compared. The results indicated that the highest protein recovery was related to solubility in acid, alkaline and conventional methods, respectively. The highest removal of lipid and myoglobin was observed by solubility in alkali. Excretion of total pigment and sulfhydryl gro...

Understanding the role of food-related factors on efficacy protective cultures is essential to attain optimal results for developing biopreservation-based strategies. The aim this work was assess and model growth Latilactobacillus sakei CTC494 Listeria monocytogenes CTC1034, their interaction, in two different ready-to-eat fish products (i.e., surimi-based product tuna pâté) at 2 12 °C. existin...

Physicochemical properties of surimi and kamaboko obtained of solubility in acid, alkaline and conventional methods were compared. The results indicated that the highest protein recovery was related to solubility in acid, alkaline and conventional methods, respectively. The highest removal of lipid and myoglobin was observed by solubility in alkali. Excretion of total pigment and sulfhydryl gro...

Abstract The consumption of surimi made from fish has begun to see a continuous rise in demand owing vast availability, low pricing and copious protein content. Despite visible improvements processing distribution trends Indian surimi, the downstream operations supply chain specific lacks performance due prolonged delays, extended waiting times diminishing quality. rising fossil fuel prices, as...