For better application of ohmic heating technology in the food industry, it is necessary to study variation electrical properties materials with temperature. In this paper, various initial temperatures were applied investigate impact temperature on rinsed and unrinsed carp surimi. An impedance analyzer was utilized measure parameters surimi within frequency range 20 ~ 120 MHz. The characteristi...

Abstract The aim of the study was to determine selected characteristics surimi-like material (SLM) made from muscle tissues Sinanodonta woodiana (Lea, 1834) freshwater mussels. research consisted unwashed mussel homogenate as control sample—C, tissue twice washed with water (SLM-W) and sample NaCl at a concentration 0.169 mol/L well (SLM–S). A raw surimi like-materials were analysed using SDS-P...

Impact of bambara groundnut protein isolate (BGPI) on autolysis and gel properties of surimi from lizard fish was investigated. As the levels of BGPI increased (0-3%), breaking force, deformation and retention/ stability of myosin heavy chain (MHC) of modori gel markedly increased (P<0.05). Nevertheless, only 0.25% BGPI increased above parameters in kamaboko gel. A decreasing trend in whiteness...

The effects of the cross-sectional area of food samples on bite force with molar teeth were investigated using raw carrots and surimi gels. We evaluated human bite force for food samples with different sizes between the upper and lower molars using a multiple-point sheet sensor and electromyography (EMG). The bite force curve and EMG clearly showed textural characteristics of the carrot and gel...