Changes on quality parameters of surimi and surimi gels produced from frozen whiting and sardine
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چکیده
منابع مشابه
Comparing the Textural properties of Surimi and Fish Protein Isolate Gels Produced from Silver Carp
ABSTRACT- In this study, texture profile analysis and a creep test were used to determine the textural quality attributes of fish protein isolates and conventional surimi. These isolates were made from raw materials obtained from filleting processes of Silver carp (Hypophthalmichthys molitrix) using acid and alkaline aided treatments. Texture profile analysis was performed in order to obtain ha...
متن کاملPhysicochemical and rheological parameters changes for determining the quality of surimi and kamaboko produced by conventional, acid and alkaline solubilization process methods from common kilka (Clupeonella cultriventris caspia)
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...
متن کاملPhysicochemical and rheological parameters changes for determining the quality of surimi and kamaboko produced by conventional, acid and alkaline solubilization process methods from common kilka (Clupeonella cultriventris caspia)
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...
متن کاملEFFECT OF κ-CARRAGEENAN AND NaCl ON THERMAL PROPERTIES OF FROZEN SURIMI PREPARED FROM ADRIATIC PILCHARD
Samples of surimi were prepared in laboratory conditions from Adriatic pilchard (Sardina pilchardus). Water content in surimi was 81.5% before mixing with NaCl and κ-carrageenan, which were added in the range of mass fraction from 0 to 10%. Relative apparent specific enthalpy !, initial freezing point Ti, density ρ, and thermal conductivity k of surimi in the temperature range from -25 C to 10 ...
متن کاملcomparing the textural properties of surimi and fish protein isolate gels produced from silver carp
abstract- in this study, texture profile analysis and a creep test were used to determine the textural quality attributes of fish protein isolates and conventional surimi. these isolates were made from raw materials obtained from filleting processes of silver carp (hypophthalmichthys molitrix) using acid and alkaline aided treatments. texture profile analysis was performed in order to obtain ha...
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ژورنال
عنوان ژورنال: Ege Journal of Fisheries and Aquatic Sciences
سال: 2017
ISSN: 1300-1590,2148-3140
DOI: 10.12714/egejfas.2017.34.1.12