High pressure effects on the strength (stress) and elasticity/ deformability (strain) of surimi and turkey breast meat gels containing microbial transglutaminase (TGase) were evaluated. Pressurization of muscle proteins at 4oC prior to incubation at 25°C or 40°C (setting) increased gel strength 2–3 fold in uncooked surimi gels, but not in uncooked turkey gels. However, pressurization at 40°C or...

Some biochemical characteristics of common carp (Cyprinus carpio) and silver carp (Hypophtalmichthys moltrix) surimi prepared by a conventional washing method and protein isolated using alkaline-acid-aided processes were investigated. Solubility of protein in silver carp and common carp were found to be highest by using the conventional washing method. Decreases in myoglobin and lipid contents ...

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...

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...

Stunting is a condition of failure to grow and develop in children due lack nutritional intake for long time. This major threat realizing quality Indonesian human resources. The consumption animal protein Indonesia at least 6 kg/capita/day. Therefore, food diversification program needed meet the needs protein, especially those sourced from fish. One aquaculture commodities that has very large o...

Industri tuna loin menyisakan limbah berupa tetelan daging tipis bercampur serat yang cukup banyak. Tetelan memiliki prospek pengembangan baik karena dapat digunakan sebagai bahan dasar pembuatan surimi. Surimi merupakan intermediate product kandungan protein fungsional tinggi dan telah dikenal di seluruh dunia. baku fish jelly seperti kaki naga, bakso, nuget lain-lain. Berdasarkan hasil observ...

introduction: surimi is one of the procedures that nowadays it is suggested to increase the consumption of fish such as silver carp (shabanpour et al., 2008). surimi is washed and minced fish meat myofibrillar concentration of proteins, this would wash out most of the soluble material in surimi (sultanbawa & li- chan, 1998). raw fish freshness and quality of the most important factors affecting...

protectants during freezing or freeze drying upon properties of washed mechanically recovered broiler meat. I. J. Food Sci. and Tech. 31,45-54. Lanier T. C., G. A. Macdonald (1991): Carbohydrates as cryoprotectants for meatrs and surimi. Food Tech. 45,150-159. Murphy, R. Y., B. P.Marks, J. A.Marcy(1998): Apparent specific heat of chicken breast patties and their constituent proteins by differen...

Surimi has been traditionally used as the main ingredient in gelling foods, such imitation crab sticks. However, it can also be to manufacture snacks without properties. To assess properties of surimi a snack ingredient, we prepared fried fish with different grades Alaska pollack (AP) and threadfin bream (TB) evaluated their quality characteristics. AP had significantly higher protein gel stren...