Biochemical and rheological properties of surimi were examined based on: 1) salting time (from 18 to 3 min) while maintaining 21 min for total chopping time; 2) total chopping time (from 6 to 21 min) while salting during the final 3 min. Extending salting time significantly increased breaking force and...
Nano fish bone (NFB) was prepared using high-energy wet media milling. The characteristics of NFB including particle size distribution, morphology, elemental composition, ZETA potential, calcium ion concentration and chemical structure were investigated. The suitable operational parameters of milling were determined to be 0.5 mm diameter bead, agitation speed at 3,000...
The effect of salmon blood plasma (SPP) on the gelation of Pacific whiting surimi under different ohmic heating conditions was investigated. SPP was found to significantly increase gel strength in gels heated ohmically to and held at 60° for 30 min followed by heating ohmically to 90°C. SPP at a...
The effect of salmon plasma (SP) from Chinook salmon on proteolytic inhibition was investigated. SP was found to inhibit both cysteine and serine proteases as well as protease extracted from Pacific whiting muscle. SP was found to contain a 55 kDa cysteine protease inhibitor through SDS-PAGE inhibitor staining. Freeze dried...
The effects of fish bone with two different particle sizes (micro and nano) on Alaska pollock surimi gels prepared by two heating procedures were investigated. Heating procedures (with or without setting) resulted in significantly different gel texture values. Nano-scaled fish bone (NFB) effectively increased gel breaking force and penetration distance...
Gelation properties of Alaska pollock surimi as affected by addition of nano-scaled fish bone (NFB) at different levels (0%, 0.1%, 0.25%, 0.5%, 1% and 2%) were investigated. Breaking force and penetration distance of
surimi gels after setting increased significantly as NFB concentration increased up to 1%. The first peak temperature...
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 for premium crabstick. Physicochemical properties of crabstick pastes prepared with 42% surimi, various rice flour concentrations (0,...
Gelation characteristics of tropical surimi, namely threadfin bream (TB), bigeye snapper (BS), goatfish (GF) and lizardfish (LF) prepared in the absence and presence of 10 g kg⁻¹ egg white proteins were evaluated using either ohmic (OH) or water bath (WB) heating. LF and GF surimi exhibited higher endogenous proteolytic activity...