SURIMI

作品数：15被引量：12H指数：2
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相关机构：东南大学辽宁大学更多>>
相关期刊：《Journal of Ocean University of China》《Advances in Biological Chemistry》《Journal of Donghua University(English Edition)》《Food and Nutrition Sciences》更多>>
相关基金：湖北省自然科学基金国家自然科学基金更多>>
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Modification of the structure and function of myofibrillar protein by structurally relevant natural phenolic compounds被引量：1
《Food Bioscience》2023年第3期1620-1629,共10页Na Li Kexin Zhang Xinghua Dong Yunpeng Xu Zhifeng Tan Geng Cao Xiaoyang Liu Dayong Zhou Deyang Li 
financially supported by“The National Natural Science Foundation of China(32102029)”;“Program of Natural Science Foundation of Liaoning Province(2022-BS-266)”;“National Key R&D Program of China(2018YFD0901002)”;“Marine Economic Development Project of Liaoning Province(2022-47)”.
Protein gelation is an important functional characteristic of shrimp surimi products.The effects of structurally relevant natural phenolic compounds on the structure and functional properties of myofibrillar protein(M...
关键词：Natural phenolic compounds Myofibrillar protein Gelling behavior Molecular docking Functional modification Shrimp surimi 
Influence mechanisms of different setting time at low temperature on the gel quality and protein structure of Solenocera crassicornis surimi
《Food Bioscience》2023年第1期1109-1116,共8页Jingjing Tong Ru Jia Geran Xia Xinxin Zhang Shutong Zhang Huamao Wei Wenge Yang 
supported by the National Key R&D Program of China(2020YFD0900903);the Public Interest Science and Technology Plan of Ningbo(2019C10007);the National Natural Science Foundation of China(32001731);the Natural Science Foundation of Ningbo(202003N4125).
The effect of setting time(0-36 h)at 4℃ on the quality changes of shrimp(Solenocera crassicornis)gel was evaluated in this study.The quality of shrimp gel over setting time was evaluated by physical properties includ...
关键词：Solenocera crassicornis Shrimp gel Setting time Protein structure Gel quality 
Oxidative stability of green weakfish(Cynoscion virescens)by-product surimi and surimi gel enhanced with a Spondias mombin L.waste phenolic-rich extract during cold storage
《Food Bioscience》2022年第6期1260-1267,共8页Thamyres César de Albuquerque Sousa Edson Luís Lima Silva Valquiria Cardoso da Silva Ferreira Marta Suely Madruga Fábio Anderson Pereira da Silva 
funded in part by the Coordination for the Improvement of Higher Education Personnel-Brazil(CAPES)for the scholarship awarded to the first author-Finance Code 001;“Fundaç˜ao de Apoio`a Pesquisa do Estado da Paraíba”(FAPESQ-PB);the financial support through project approved in the Support Program for Centers of Excellence-(project 005/2019-PRONEX 2018).
The aim of this investigation was to assess the effect of yellow mombin bagasse extract(YMBE),alone or combined with commercial cryoprotectants,on the quality changes during cold storage of surimi and surimi gel prepa...
关键词：Natural antioxidant CRYOPROTECTANTS Gelification Oxidation SURIMI 
3D printing properties and printability definition of Pennahiaargentata surimi and rice starch被引量：1
《Food Bioscience》2022年第4期283-299,共17页Gaoshang Li Junqi Zhan Zhiheng Hu Jiayin Huang Xunyu Luo Jianchu Chen Chunhong Yuan Koichi Takaki Yaqin Hu 
support of National Science Funding of China(31871868);National Science of Hainan province(321CXTD1012);Scientific Research Foundation of Hainan Tropical Ocean University(RHDRC202117);Japan Society for the Promotion of Science(19H05611).
Correlation of related factors(texture,gel strength,rheological properties)were analyzed for better characterize 3D material printability.Moreover,printability calculation formula also was established to represent mat...
关键词：3D print Texture properties Gel strength Rheological properties Printability equation 
Effect of Tea Polyphenols on Lipid Oxidation of Nemipterus VirgatusSurimi Cake During Ice Storage
《Journal of Harbin Institute of Technology(New Series)》2021年第3期9-16,共8页Quanfu Wang Yifan Wang Yanhua Hou Yatong Wang Yujin Li Xuepeng Li 
Sponsored by the Key Research and Development Plan of Shandong Province,China(Grant No.2018GHY115021);the National Natural Science Foundation of China(Grant No.41876149);the National Science and Technology Pillar Program during the 12th Five-year Plan Period(Grant No.2015BAD17B03);the Natural Science Foundation of Shandong Province,China(Grant Nos.ZR2017MC046 and ZR2019MD018)。
Surimi cake is a high value aquatic product. In this work, lipid oxidation and volatile compounds in Nemipterus virgatus surimi cake were investigated to evaluate the effectiveness of tea polyphenols in preventing or ...
关键词：surimi cake lipid oxidation tea polyphenols POV TBARS 
Enzymatic Hydrolysis of Hairtail Surimi in an Ultra-High Pressure Bioreactor
《Advances in Biological Chemistry》2019年第6期189-197,共9页Deqing Yang Rong Liu Yongsheng Wang Minrui Ou Junjie Gu 
Amino acids have been extracted from Hairtail surimi using enzymes in an ultra-high pressure bioreactor. The extraction efficiency of different enzymes including papain, trypsin, and proteases (acid, neutral, alkaline...
关键词：ENZYMATIC HYDROLYSIS Ultra-High Pressure HAIRTAIL SURIMI Amino ACIDS 
Chitooligosaccharides from squid pen prepared using different enzymes:characteristics and the effect on quality of surimi gel during refrigerated storage
《Food Production, Processing and Nutrition》2019年第1期93-102,共10页Avtar Singh Soottawat Benjakul Thummanoon Prodpran 
supported by the Higher Education Research Promotion and the Thailand’s Education Hub for Southern Region of ASEAN Countries(THE-AC,2015)scholarship;Graduate School,Prince of Songkla University.
Chitooligosaccharides(COS)from squid pen produced using amylase,lipase and pepsin were characterized.COS produced by 8%(w/w)lipase(COS-L)showed the maximum FRAP and ABTS radical scavenging activity than those prepared...
关键词：CHITOSAN Squid pen CHITOOLIGOSACCHARIDE Sardine surimi Shelf-life extension 
Comparisons of the Properties of Whitemouth Croaker (<i>Micropogonias furnieri</i>) Surimi and Mechanically Deboned Chicken Meat Surimi-Like Material
《Food and Nutrition Sciences》2012年第11期1480-1483,共4页William Renzo Cortez-Vega Gustavo Graciano Fonseca Carlos Prentice 
The aim of this work was to evaluate and compare the color, texture and sensory characteristics of whitemouth croaker (Micropogonias furnieri) surimi and mechanically separated chicken meat (MDCM) surimi-like material...
关键词：Fish Chicken Surimi-Like MATERIAL WHITENESS Texture Sensory 
Preparation and characterization of asymmetric ultrafiltration membrane for effective recovery of proteases from surimi wash water
《Frontiers of Chemical Science and Engineering》2012年第2期184-191,共8页Nora'aini ALI Fadhilati HASSAN Sofiah HAMZAH 
The wash water generated from the surimi processing industry contains a large amount of proteases which are widely used in the food and biotechnology industries. Asymmetric polysulfone and polyethersulfone ultrafiltra...
关键词：MEMBRANE ULTRAFILTRATION proteases surimi wash water 
Effects of Alginate Gel on Rheological Properties of Hair-tail (Trichiurus lepturus) Surimi被引量：2
《Journal of Ocean University of China》2011年第2期191-196,共6页XUE Yong LIU Xin ZHANG Lili LIN Dan XU Jiachao XUE Changhu 
supported by the cooperation project in industry, education and research of Guangdong province and Ministry of Education of China (2009B090300157)
Effects of alginate gel at different concentrations on rheological properties of hair-tail (Trichiurus lepturus) surimi were investigated. Alginate gel (1% - 3%) exhibited enhanced effects, especially when alginate ge...
关键词：hair-tail surimi alginate gel rheological properties 
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