Several fisheries are over-exploited and may collapse; yet the amounts of fish processing by-
products containing muscle proteins and ω-3-rich oil are staggering. The by-products are …

The isoelectric behavior of food proteins has been well characterized in the food science
literature. The isoelectric point (pI) of a protein is a pH at which the protein maintains a zero …

Textural properties of gels from Atlantic croaker surimi recovered by isoelectric precipitation,
following acid (AC) or alkaline (AL) solubilization, were compared with that of conventionally …

Thousands of enzymes have been found in animal muscles and organs. However, this
chapter will only focus on those affecting the texture of fish muscle and processed seafood …

A number of enzymes have uses in fish processing and quality control. Then‐applications
may be broadly grouped into: modifications of proteins, enrichment of polyuasaturated fatty …

Surimi, a refined protein extract, is produced by solubilizing myofibrillar proteins during the
comminuting and salting stages of manufacturing. The resulting paste gels on heating to …

A combination of microbial transglutaminase (MTGase), reducing agent and protease
inhibitor was employed to improve the quality of underutilized fish surimi. SDS‐PAGE …

Transglutaminase seems to be related to the setting phenomenon of fish meat paste that
occurs at temperatures below 40 C. In many reports on the relationship between …

Muscle proteins are known to form thermally induced gel networks and may bind particles
such as feed constituents. Dietary incorporation of functional proteins may improve pellet …

BACKGROUND: The physical attribute of heat‐induced gel texture is highly dependent on
the microstructure of the gel. In this study the microstructures of walleye pollack surimi gels …