New cooked fish paste from frozen Alaska pollack surimi.
نویسندگان
چکیده
منابع مشابه
Effects of nano-scaled fish bone on the gelation properties of Alaska pollock surimi.
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 and value of storage modulus (G'), which is known to relate to...
متن کاملQuantification of Anisakis simplex allergens in fresh, long-term frozen, and cooked fish muscle.
Fish-borne parasitic zoonoses such as Anisakiasis were once limited to people living in countries where raw or undercooked fish is traditionally consumed. Nowadays, several factors, such as the growing international markets, the improved transportation systems, the population movements, and the expansion of ethnic ways of cooking in developed countries, have increased the population exposed to ...
متن کاملHydroxyproline-containing collagen peptide derived from the skin of the Alaska pollack inhibits HIV-1 infection
The human immunodeficiency virus (HIV) is a lentivirus that results in acquired immunodeficiency syndrome (AIDS). HIV treatment involving chemical therapeutic agents has improved the quality of life of HIV/AIDS patients. The present study demonstrates that a hydroxyproline-containing marine collagen peptide (APHCP) derived from Alaska pollack inhibits HIV‑1 infection in the MT-4 human T cell‑li...
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Surimi is a high quality myofibrillar protein concentrate that is obtained from cheap and underutilized fish species. In this research, surimi burger was prepared from Sarm (Scomberiodes commersonnianus) surimi (60%) and other ingredients. Some quality attributes of surimi burger were investigated during 3 months of frozen storage at -20°C. Fat value was determined in fresh raw surimi and s...
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 ...
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ژورنال
عنوان ژورنال: Agricultural and Biological Chemistry
سال: 1990
ISSN: 0002-1369,1881-1280
DOI: 10.1271/bbb1961.54.387