- SA@OSU Home
- →
- Browsing by Subject
JavaScript is disabled for your browser. Some features of this site may not work without it.
Browsing by Subject "Surimi"
Now showing items 1-20 of 24
-
(1993-07-30)Surimi is a seafood product which is used to manufacture restructured products such as artificial crab and lobster. Surimi is produced from fish fillets by washing to remove sarcoplasmic proteins and increase the conce ...
-
(2005-12-09)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 ...
-
(2008-05-12)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 ...
-
(1995-04-28)Cathepsin B was the most active cysteine proteinase in the Pacific whiting (Merluccius productus) fish fillet, and cathepsin L in surimi when the activities of the most active cysteine proteinases (cathepsin L, B, and ...
-
(1998-07-17)High proteolytic activity Pacific whiting muscle causes hydrolysis of myofibrillar protein and lowers surimi gel quality. Although food grade proteinase inhibitors can be used to prevent autolytic activity in surimi, t ...
-
(1995-11-17)Proteolysis of myofibrillar proteins in Pacific whiting surimi occurs when the 50- 70°C temperature range is reached during standard cooking procedures (e.g. 90°C for 15 min). This proteolytic activity results in the s ...
-
(1999-07-07)Anserine and carnosine are water-soluble dipeptides that have antioxidant properties and are found in the skeletal muscle of mammals and fishes. These dipeptides are removed through the washing process in surimi produc ...
-
(1989-03-03)The abundance and low fat content of Pacific whiting support Its use for the production of surimi. The degradation of muscle proteins by myxosporidian secreted proteinase(s) has been associated with its soft texture. ...
-
(1993-03-19)The effect of salt (0, 0.9, 1.7, 2.5%) and pH (range 4 to 10) on surimi gels made from Pacific Whiting (Merluccius productus) was investigated. Gel-forming ability was measured by the torsion test. In general, surimi ...
-
(1995-12-13)The viability of using ohmic "resistance" heating as a process alternative to inactivating the heat-stable softening enzyme in Pacific whiting surimi was investigated. A fast heating rate through the enzyme-active temp ...
-
(1992-03-06)A heat stable protease was identified as the cause of textural degradation in cooked arrowtooth flounder (Atheresthes stomias) muscle. Maximum proteolytic activity in the fish muscle was observed between 55°C and 60°C ...
-
(2010-12-15)Increased sales of surimi seafood, with the majority as crabstick in the United States indicates that surimi based products are becoming more popular. With growing popularity, there is increased competition for market sh ...
-
(2002-12-13)Protein solubility of Pacific whiting muscle with isoelectric point at pH 5.5 was significantly affected by pH. The highest breaking force was measured from fish proteins treated at pH 11, while high deformation values ...
-
(2000-07-19)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 ...
-
(1999-09-13)In surimi manufacturing, less than 25% of the total weight of the fish is utilized. This research focused on meat recovery from fish frames, the residual portion of the fish after filleting headed and gutted fish. A new ...
-
(2012-11-12)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 ...
-
(2011-12-05)Rice flour possesses functional properties in enhancing texture and whiteness. This study was carried out to evaluate rice flour as a functional ingredient for premium crabstick and to develop a commercially viable recip ...
-
(1996-03-07)The results of SDS-PAGE and densitometry indicated that a significant amount of myofibrillar proteins was lost during surimi processing. Microfiltration (MF) was utilized to recover insoluble particulate. The MF-recove ...
Now showing items 1-20 of 24
