Traditional methods of freezing and thawing may harm the quality of meat products. In order
to reduce the negative impact of freezing on surimi products, the magnetic field-assisted …

The relationship between the gel quality of golden pompano surimi treated with dense
phase carbon dioxide (DPCD) and changes in water characteristics was evaluated. Low …

This study investigated the cryoprotective mechanism of ultrafiltration membrane-separated
fractions (> 10 kDa, UF-1; 3–10 kDa, UF-2; and< 3 kDa, UF-3) derived from silver carp …

To study the use of partial or total potassium bicarbonate (PBC) to replace sodium
tripolyphosphate (STPP) on reduced-phosphate silver carp batters, all the batters were …

Aquatic products represent an important food source; they include products such as fish,
shrimp, shellfish, crab, and seaweed, and provide high-quality proteins, fatty acids, minerals …

The purpose of this study was to evaluate the preservation effects of konjac glucomannan
(KGM)/oregano essential oil (OEO) Pickering emulsion-based pads (K/OPE pads) on large …

Ionic strength plays a significant role in the aggregation behavior of myofibrillar proteins. The
study investigated the effects of KCl or CaCl 2 as substitutes for NaCl on the gel properties …

ABSTRACT The application of Plackett–Burman design in investigating the effect of
physicochemical attributes of multispecies surimi was performed. The surimi was made from …

This study aims to determine the effect of the addition of CaCO3 as a whitening agent on the
quality properties of the skipjack surimi. The functional properties were evaluated using …