Top 11 quality of surimi products in 2023
Below are the best information and knowledge on the subject quality of surimi products compiled and compiled by our own team thoitrangredep:
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1. Quality evaluation of surimi and fish nuggets from Queen fish (Scomberoides commersonnianus)
Author: egyankosh.ac.in
Date Submitted: 11/22/2022 09:49 AM
Average star voting: 3 ⭐ ( 47371 reviews)
Summary:
Match with the search results: You must understand that to produce a quality analogue product, you need a good quality surimi. Quality of a surimi is determined by different grading ……. read more
2. Improvement of the Quality of Surimi Products with Overdrying Potato Starches
Author: www.ncbi.nlm.nih.gov
Date Submitted: 08/15/2021 09:06 PM
Average star voting: 3 ⭐ ( 42664 reviews)
Summary: This study investigated the effect of overdrying potato starches on surimi products. The chemical composition of protein and chemical interactions, gel solubility, and protein conformation of the mixture of surimi gel protein, respectively, with 8% native potato starch and with 8% overdrying potato starch were investigated. The results show that the starch increased the insoluble protein content. In terms of the chemical interactions, the overdrying potato starch increased the amount of hydrogen bond and nondisulfide covalent bond and decreased the amount of ionic bond, which might stabilize the network structure of protein gel. The analysis of Raman Spectroscopy shows that more α-helices turn into random coin structure after the starch was added, which is conducive to higher strength and a better water retention ability of the surimi product.
Match with the search results: … of cryoprotectants in surimi and factors affecting surimi ……. read more
3. MINCE MEAT TECHNOLOGY AND DETAILS OF SURIMI PRODUCTION METHOD
Author: www.hindawi.com
Date Submitted: 07/13/2021 06:54 PM
Average star voting: 3 ⭐ ( 46554 reviews)
Summary: Article about the production and grades of surimi
Match with the search results: Chemical analysis showed that surimi nuggets contained less protein, fat, and ash due to washing steps during surimi preparation. The titratable ……. read more
4. Let Me Tell You About Surimi • Seafood Nutrition Partnership
Author: www.researchgate.net
Date Submitted: 10/14/2020 03:33 PM
Average star voting: 3 ⭐ ( 94836 reviews)
Summary: Maybe you’ve never heard the term surimi, but chances are you’ve eaten it at your favorite sushi restaurant or at your local poke shop.
Match with the search results: The overdrying potato starch is proved to improve properties of surimi gel. It promoted the formation of insoluble protein, decreased the amount of ionic bonds, ……. read more
5. Recent developments in maintaining gel properties of surimi products under reduced salt conditions and use of additives
Author: www.jstage.jst.go.jp
Date Submitted: 03/09/2019 11:00 PM
Average star voting: 4 ⭐ ( 36685 reviews)
Summary:
Match with the search results: Chemical analysis showed that surimi nuggets contained less protein, fat, and ash due to washing steps during surimi preparation. The titratable acidity, ……. read more
6. Quality Characteristics of Tilapia Surimi: Effect of Single Washing Cycle and Different Washing Media
Author: www.sciencedirect.com
Date Submitted: 02/12/2019 06:34 AM
Average star voting: 4 ⭐ ( 25287 reviews)
Summary:
Match with the search results: Thus, the quality change in frozen surimi-based products might be correlated to not only the freezing conditions but also the heating methods ……. read more
7. Surimi processing from fatty fish
Author: onlinelibrary.wiley.com
Date Submitted: 11/06/2021 07:04 PM
Average star voting: 5 ⭐ ( 94158 reviews)
Summary: Surimi is a refined form of mechanically deboned fish meat that has unique functional characteristics including gel-forming ability, water and oil binding properties, which make it a valuable ingredient in a broad range of food products. Surimi processing technology…
Match with the search results: The surimi-like protein produced from beef heart muscle is of high quality; it forms moderately firm gels and has a good water-binding ability especially in the ……. read more
8. Fishery Research | Nissui
Author: aquafind.com
Date Submitted: 12/06/2019 03:45 AM
Average star voting: 5 ⭐ ( 26927 reviews)
Summary: Introducing Nissui’s Fishery Research
Match with the search results: 05). Moreover, the textural properties of the products exhibited more firmness of surimi nuggets before cooking compared with fish nuggets (p < ....... read more
9. Improvement of the Quality of Surimi Products with Overdrying Potato Starches
Author: www.seafoodnutrition.org
Date Submitted: 12/17/2022 06:24 PM
Average star voting: 3 ⭐ ( 61340 reviews)
Summary:
Match with the search results: Chemical quality. Biological quality … Physical parameter like pH, gel strength, etc… are important parameter to asses the surimi quality. (I) pH. For the ……. read more
10. Surimi Market Size, Trend & Forecast Report Till 2031
Author: www.tandfonline.com
Date Submitted: 04/19/2021 08:51 AM
Average star voting: 3 ⭐ ( 36522 reviews)
Summary: Surimi Market is estimated to reach a market size of US$ 11 Billion by 2033. Asia Pacific accounts for 60% share of the global surimi market value.
Match with the search results: …. read more
11. Best quality Natural A-Cod Portion – Surimi Product – Makefood
Author: www.grocentre.is
Date Submitted: 04/03/2021 09:10 AM
Average star voting: 5 ⭐ ( 38127 reviews)
Summary: Surimi refers to a paste made from fish or other meat. It can also refer to a number of East Asian foods that use that paste as their primary ingredient. It
Match with the search results: You must understand that to produce a quality analogue product, you need a good quality surimi. Quality of a surimi is determined by different grading ……. read more
