Surimi technology and the production of surimi from fat and dark muscle fish
نویسندگان
چکیده
منابع مشابه
Technology for production of surimi powder and potential of applications
Surimi refers to concentrated myofibrial protein extracted from fish flesh by washing process. Surimi powder, is normally prepared in a dried form, and potentially useful as a raw material for preparation of seafood products. Surimi powder offers many advantages in industrial application, such as easy handling, low distribution cost, and physically convenient for addition to dry mixtures. In or...
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...
متن کاملSurimi 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...
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 کاملTextural and chemical attributes of minced fish sausages produced from Talang Queenfish (Scomberoides commersonnianuus) minced and surimi
Talang Queenfish (Scomberoides commersonnianuus) is relatively inexpensive fish with low consumption in Fars Province, South of Iran. In this research which was done in 2011, minced fish sausages were produced from mince and surimi of this species and some physicochemical attributes of the products were investigated during 60 days of cold storage at 4 °C. According to the results, free fatty ac...
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ژورنال
عنوان ژورنال: Journal of FisheriesSciences.com
سال: 2009
ISSN: 1307-234X
DOI: 10.3153/jfscom.2009031