Karakteristik Surimi Ikan Cucut (<em>Carcharhinus</em> sp)

Euler-karakteristik for fusionskategorier

Surimi Enzymology and Biotechnology

The mechanisms of gelation, proteinase effects on gel softening and the nature of changes associated with surimi quality are complex. Based on the results thus far studied, this review will focus on the proteinases/inhibitors and transglutaminase (TGase and MTGase) effects on the quality of surimi. Seafood industry might be interested in how to prevent the deterioration of protein gels and cons...

Estimating Energy Consumption in Surimi Processing

Documented power consumption rates for individual food processing operations are applied to surimi processing, freezing, and cold storage. Electrical power consumption is predicted to be 314 and 272 kWh/t (285 and 247 kWh/ton) for representative surimi plants in Oregon and Alaska, respectively, during summer operation. The influencing factors for each operation are identified. INTRODUCTION S ur...

Comparisons 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-...

Development of lipid oxidation during manufacturing of horse mackerel surimi

When fatty fish are transformed into surimi, lipid oxidation takes place, decreasing the quality of the product. This study was aimed to identify the critical stages of the process in terms of the development of lipid oxidation. Horse mackerels were transformed into surimi on a pilot line and samples taken (hand-skinned fillets = minced fillets, mince, washed and refined minces, paste, surimi a...