The influence of the amount of egg albumen contained as a gelation agent in crab sticks
made from Alaska Pollock or Pacific Whiting surimi on their viscoelastic properties was …

Demand for high levels of quality and safety in fish production obviously require high
standards in quality assurance of raw materials and process control. Satisfying this demand …

Tilapia proteins refined by pH shift and water washing were chopped under various
comminution conditions and their structural changes were investigated using Fourier …

In this paper, the synergistic effect of myofibrillar protein enrichment and homogenization on
the quality of cod protein gel (CP-gel) was investigated. CP-gel properties were …

Microbial, physicochemical, rheological, and microstructural changes of surimi prepared by
pH shift methods and the traditional water-washing method during cold storage were …

Structural changes of proteins and water during gelation of fish surimi, have been studied by
isotopic H/D exchange of water and Raman spectroscopy assisted by monitoring of …

To enhance the application of transglutaminase (TGase) in processing and preserving of
frozen surimi, the mechanism that enhances surimi gelation induced by TGase after short …

In this study, the effect of different temperatures (4° C and 10° C) on the physicochemical
properties of surimi sol was investigated during various storage time (0–7 d). In addition, the …

This article reports an assessment of the potential of Raman spectroscopy for determination
of structural changes in meat batter with and without soy protein isolate (SPI) upon heating. It …

Changes in viscoelastic properties as a function of the wheat starch content of crab sticks
from Alaska Pollock and Pacific Whiting surimi determined from transient and oscillatory …