Gelling Properties of Atlantic Croaker Surimi Processed by Acid or Alkaline Solubilization
نویسندگان
چکیده
منابع مشابه
The shelf-life of conventional surimi and recovery of functional proteins from silver carp (Hypophthalmichthys molitrix) muscle by an acid or alkaline solubilization process during frozen storage
The shelf-life of conventional surimi and isolated proteins that modified by acidic pH (2.5) and by using alkali pH (11) from silver carp (Hypophthalmichthys molitrix) was studied during months of storage at -18±2 °C. For conventional surimi, three washing steps were used. In the third stage of washing, 0.2% NaCl was used to withdraw more water. The result showed that isolated protein by alkali...
متن کاملThe shelf-life of conventional surimi and recovery of functional proteins from silver carp (Hypophthalmichthys molitrix) muscle by an acid or alkaline solubilization process during frozen storage
The shelf-life of conventional surimi and isolated proteins that modified by acidic pH (2.5) and by using alkali pH (11) from silver carp (Hypophthalmichthys molitrix) was studied during months of storage at -18±2 °C. For conventional surimi, three washing steps were used. In the third stage of washing, 0.2% NaCl was used to withdraw more water. The result showed that isolated protein by alkali...
متن کاملComparisons of the Properties of Whitemouth Croaker (Micropogonias furnieri) Surimi and Mechanically Deboned Chicken Meat Surimi-Like Material
The aim of this work was to evaluate and compare the color, texture and sensory characteristics of whitemouth croaker (Micropogonias furnieri) surimi and mechanically separated chicken meat (MDCM) surimi-like material (SLM). The whiteness of the MDCM-SLM was higher (P > 0.05) than that from the surimi. Higher breaking force (P < 0.05) and gel strength (P < 0.05) were also observed for the MDCM-...
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...
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ژورنال
عنوان ژورنال: Journal of Food Science
سال: 2004
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.2004.tb06335.x