Ultrasound-assisted washing had an expectant to increase the concentration of myofibrillar
proteins that play an important role in gelling properties of surimi. This work investigated the …

Washing is a key process in surimi processing, whereby lipids, water-soluble proteins,
pigments, and other factors that impede gel formation are separated from the fish. However …

A low gel-forming ability is needed to be encountered using the dark-fleshed fish as a raw
material. Optimal washing process can be a principled way of improving the gelling …

This study highlights a promising single washing method for producing dark-fleshed
mackerel surimi aided by ultrasonication in conjunction with cold carbonated water …

BACKGROUND Recently, fatty fish have been utilized as a potential approach for the
fabrication of surimi products, with the yield of fatty fish surimi being> 10 000 tons in 2019 …

Surimi gel is a food product traditionally manufactured from marine species; it has functional
features including a specific texture and a high protein concentration. The objective of this …

The effect of ultrasonic treatment on the gel strength of tilapia (Sarotherodon nilotica) surimi
was investigated. Prior to chopping, surimi was treated by ultrasound, 250 W at 28 kHz, 45 …

The aim of this study was to evaluate the physicochemical characteristics of surimi gel-
forming ability due to different heating conditions. Textural properties, whiteness …

Surimi, a product derived from low-value fish, is widely used to produce high-value items
such as imitation crabsticks and fish balls. However, surimi from freshwater fish like silver …

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 …