Texture is one of the food quality attributes affecting the consumer's acceptability and the
market value. Fish and shellfish undergo weakening or softening of muscle, particularly …

Salt is a necessary condition to produce a surimi product that is based on the gelation of salt-
soluble myofibrillar proteins. Recently, there has been a growing concern among consumers …

Written by internationally recognized experts, Surimi and Surimi Seafood, Second Edition
provides a wealth of up-to-the-minute information on all aspects of the production of surimi …

In order to improve the characteristics of egg white protein gel and the stability of egg white
protein gel products. In this work, the changes of the texture, physicochemical properties …

In this study, κ-carrageenan was used as an additive to improve the quality of
Hypophthalmichthys molitrix-sea cucumbers (HM-SC) compound surimi gel. The effects of κ …

Abstract Effect of yeast β-glucan (YG) at different contents on gel properties, spatial structure
and sensory characteristics of silver carp surimi was investigated by texture analysis …

In this study, Scomberomorus niphonius surimi was used as the food-ink for 3D printing and
microbial transglutaminase (MTGase) as additive, aiming to investigate the effects of …

The restructuring process offers to fish processors the opportunity to obtain new products,
taking advantage of both low-value fish species and remains from filleting and other …

Abstract Effects of feruloyl oligosaccharides (FOs) from rice bran on the gel properties,
microstructure, and sensory properties of grass crap surimi gel were investigated. The …

The effects of added starch on the properties of Alaska Pollock surimi gels subjected to 90°
C and 120° C treatment were evaluated using five varieties of starch: native cassava starch …