Fish ball is an extruded surimi-based product that is popular among Asian communities. In the manufacturing of fish ball, optimum floatation is extremely important for maximal production. Factors affecting floatation of ...

Myoglobin (Mb) was extracted from Pacific sardine and added to Pacific whiting surimi to measure its effects on protein gelation. The purity of Mb extract was determined by SDS-PAGE. Mb extracted using ethanol showed hi ...

Pacific whiting and its by-products were good raw materials for high quality fish sauce production. Heat stable and salt activated enzymes were responsible for autolytic activity in Pacific whiting and by-products. Acc ...

The rheological, color, micro-structural, and electrical properties of surimi seafood gels were investigated. Various starches and protein additives at different ratios were evaluated with Alaska pollock surimi under o ...

Effects of thermal and electron beam (e-beam) processing on microbial inactivation and physichochemical properties of surimi and surimi seafood were investigated. Thermal-death-time (TDT) concept was used to model Sta ...

The effects of freeze-drying and flake freezing of surimi on biochemical and physical properties as affected by various storage conditions were examined. Using three cooking parameters shear stress and strain values we ...

Optimization of comminuting and heating conditions for surimi gel preparation obtained from three fish species: Alaska pollock (AP) (Theragra chalcogramma), Pacific whiting (PW) (Merluccius productus), and threadfin brea ...

Rice flour possesses functional properties in enhancing texture and whiteness. This study was carried 2 out to evaluate rice flour as a functional ingredient for premium crabstick and develop a commercially viable recipe ...