the preferred colour for surimi is white, but surimi prepared from light fillets of common carp (cyprinus carpio) is slightly pink. hydrogen peroxide (h2o2; 1-3% v/v) with and without sodium tri-polyphosphate (stp; 1-2% w/v) was added to a sodium carbonate bath (ph 7.0-11.5) resulting in a final ph range of 4.4 to 10.1 which was injected into carp fillets. after soaking and tumbling for 30 min ...

The use of intelligent sensor-based packaging in food products allows the quick evaluation quality. This study aimed to design a color sensor from surimi utilizing sappan wood extract (SWE) for packaging. myofibrillar-protein-based edible film incorporated SWE at different concentrations (0.15%, 0.25%, and 0.35%). physical properties wood–surimi (SSEF) were analyzed, changes various pH levels s...

Se evaluaron las propiedades reológicas y nutricionales en surimi de calamar gigante o pota (Dosidicus gigas) elaborado mediante lixiviación ácida-salina la generación un coloide sol con citrato sódico. La aplicación 0.25, 1.27, 2.0, 3.0 7.0% sódico produjo a partir proteínas miofibrilares gigante. adición hasta 3.0% presenta una correlación lineal positiva dureza fuerza, 2.0% se produce increm...

Increased education of consumers can be an effective tool for conservation of commercially harvested marine species when product labeling is accurate and allows an informed choice. However, generic labeling (e.g., as white fish or surimi) and mislabeling of seafood prevents this and may erode consumer confidence in seafood product labels in general. We used DNA barcoding to identify the species...

The Next Generation Sequencing (NGS) technologies represent a turning point in the food inspection field, particularly for species identification in matrices composed of a blend of two or more species. In this study NGS technologies were applied by testing the usefulness of the Ion Torrent Personal Genome Machine (PGM) in seafood traceability. Sixteen commercial surimi samples produced both in ...

Caseins exhibit a wide range of physicochemical and functional properties that make them an excellent source of protein for the creation of formulated foods, either as novel or imitative products. Their ability to gel suggests their potential use in highly valued imitative products, such as Kamaboko, a surimi product. However, gelation and the resultant textural properties can be enhanced by va...

The aim of this study was to evaluate the efficiency ultrafiltration process (UF) in cleansing treatment tilapia surimi washing water and recovery components. After producing surimi, generated operations subjected UF a 30 kDa polyethersulfone membrane. Unfiltered waters permeate concentrate were analyzed for pH, total solids (TS) fixed (FS), proteins, lipids. chemical oxygen demand (COD) determ...