Functional and nutritional soluble proteins can be recovered from surimi (and surimi-like material) processing wastewater, reducing environmental problems and the cost of an irresponsible waste disposal. Recovered proteins may be added back at a low percentage to surimi products. The aim of this work was to evaluate the effect of the addition of soluble recovered proteins (RP), obtained from me...

This effect of replacing pork with corn starch, chicken breast and surimi on the chemical composition, physical, texture and sensory properties of sausage were investigated during storage. Five treatments of sausage such as; T1 (10:0:0, %), T2 (10:5:0, %), T3 (10:10:5, %), T4 (10:15:10, %) and T5 (10:20:15, %) were prepared with replacement of pork with corn starch, chicken breast and surimi. T...

approved: ___________________________________________________________________ Jae W. Park Myoglobin (Mb) was extracted from Pacific sardine and added to Pacific whiting surimi to measure its effects on protein gelation. The purity of Mb extract was determined by SDS-PAGE. Mb extracted using ethanol showed higher purity than Mb extract using ammonium sulfate. The addition of 0.2% Mb significantl...

The effect of salmon plasma (SP) from Chinook salmon on proteolytic inhibition was investigated. SP was found to inhibit both cysteine and serine proteases as well as protease extracted from Pacific whiting muscle. SP was found to contain a 55kDa cysteine protease inhibitor through SDS-PAGE inhibitor staining. Freeze dried salmon plasma (FSP) and salmon plasma concentrated by ultrafiltration (C...

Fish Protein Gels HPP can be used to produce new surimi products. In surimi processing, the sarcoplasmic proteins are removed by thorough washing since they do not form gels when heated. However, if sarcoplasmic proteins are pressurized at over 300 MPa, they will coagulate and can be incorporated into surimi and related products. Pressure-induced gels have been reported to have a springy textur...

Mixed surimi gels with 5 and 8% of pea flour (PF) 1.41% protein isolate (PPI) were made to replace part the myofibrillar proteins legume compounds. Viscoelastic properties in linear viscoelastic range fresh mixed control gel compared frozen-stored for one year. Fresh PPI-surimi more flexible (higher γmax), greater energy stability E parameter) strength G′ G″ moduli) than gel. These sustained af...

This study aims to determine the level of preference panelists (community and students as well autistic children) effect adding seaweed snakehead fish increase protein content, fiber water content in nuggets. research is an experimental using a completely randomized design with factorial pattern consisting 3 treatments replications, namely: (N1) 0% porridge 60% surimi, (N2) 10% surimi. 59% (N3)...

in this study, quality characteristics of incorporated burgers containing 25, 50, 75 and 100 common carp (cyprinus carpio) surimi was evaluated. accordingly, proximate composition, texture profile analysis (tpa), color, water holding capacity (whc) and sensory attributes of resulted burgers were determined. based on data, burgers containing surimi showed lower amount of protein, fat and ash com...