Lipids are important components of surimi products because they enhance the whiteness and flavor of food. The effects of three common types of exogenous lipids on the gel properties of surimi subjected to two different heating methods were investigated in this work, using frozen silver carp (Hypophthalmichthys molitrix) surimi as the raw material. The surimi gels were prepared by two-stage water bath heating or single-stage water bath heating followed by microwave heating. We found that the quality of surimi gels was in the order of lard > chicken fat/soybean oil, which may be associated with polyunsaturated fatty acid content. The surimi gel strength was reduced with an increase in the amount of lipid added. Microwave heating significan...
Not AvailablePresent study evaluates the effect of calcium and heat setting on gel characteristics o...
The effects of ultrasound combined (25 kHz, 400 ± 20 W/L, ultrasonic time of 5, 10 and 15 min) with ...
Decapterus maruadsi surimi products were prepared using the thermal treatment methods of boiling (BO...
Graduation date: 2003The rheological, color, micro-structural, and electrical properties of surimi\u...
Texture is an important parameter in determining the quality characteristics and consumer acceptabil...
This study tested the gel properties, quality of Alaska pollock surimi subjected to different temper...
This is an author's peer-reviewed final manuscript, as accepted by the publisher. The published arti...
To evaluate their fat reduction effect, common carp fish protein hydrolysates (FPH) were made using ...
Several kinds of emulsified surimi gels were prepared from different quality levels of Alaska Pollac...
The effects of six cooking styles, including boiling, steaming, microwaving, grilling, pan-frying an...
Bu çalışmada ticari ham surimi hamurundan ve gökkuşağı alabalığından izoelektrik çözündürme ve çöktü...
In order to improve the gel quality of silver carp (Hypophthalmichthys molitrix) surimi, the texture...
The aim of this work is to evaluate the effects of different washing times (zero (W0), one (W1), two...
The effects of six cooking styles, including boiling, steaming, microwaving, grilling, pan-frying an...
The object of the study was to analyse the Theological behaviour occurring during heat-induced gelat...
Not AvailablePresent study evaluates the effect of calcium and heat setting on gel characteristics o...
The effects of ultrasound combined (25 kHz, 400 ± 20 W/L, ultrasonic time of 5, 10 and 15 min) with ...
Decapterus maruadsi surimi products were prepared using the thermal treatment methods of boiling (BO...
Graduation date: 2003The rheological, color, micro-structural, and electrical properties of surimi\u...
Texture is an important parameter in determining the quality characteristics and consumer acceptabil...
This study tested the gel properties, quality of Alaska pollock surimi subjected to different temper...
This is an author's peer-reviewed final manuscript, as accepted by the publisher. The published arti...
To evaluate their fat reduction effect, common carp fish protein hydrolysates (FPH) were made using ...
Several kinds of emulsified surimi gels were prepared from different quality levels of Alaska Pollac...
The effects of six cooking styles, including boiling, steaming, microwaving, grilling, pan-frying an...
Bu çalışmada ticari ham surimi hamurundan ve gökkuşağı alabalığından izoelektrik çözündürme ve çöktü...
In order to improve the gel quality of silver carp (Hypophthalmichthys molitrix) surimi, the texture...
The aim of this work is to evaluate the effects of different washing times (zero (W0), one (W1), two...
The effects of six cooking styles, including boiling, steaming, microwaving, grilling, pan-frying an...
The object of the study was to analyse the Theological behaviour occurring during heat-induced gelat...
Not AvailablePresent study evaluates the effect of calcium and heat setting on gel characteristics o...
The effects of ultrasound combined (25 kHz, 400 ± 20 W/L, ultrasonic time of 5, 10 and 15 min) with ...
Decapterus maruadsi surimi products were prepared using the thermal treatment methods of boiling (BO...