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Improvement of anchovy surimi gel (Engraulis ringens) by adding giant squid arm surimi (Dosidicus gigas)Mejoramiento del gel de surimi de anchoveta (Engraulis ringens) mediante adición de surimi de brazo de calamar gigante (Dosidicus gigas)
(Universidad Nacional Mayor de San Marcos, Facultad de Medicina Veterinaria, 2020)
Note. Effect of thermal history on the gelation of horse mackerel (T-murphyi) raw paste surimi-type
(ASPEN PUBL INC, 2000)
Fresh paste from horse mackerel (T. murphyi) surimi-type, was processed during setting using (2%) KCl. The paste was subjected to different heating and cooling cycles. The salt produced an improvement in kamaboko-type gel ...
Caracterização do surimi de tilápia do Nilo: morfologia e propiedades físicas, químicas e sensoriais
(Universidade Estadual Paulista (Unesp), 2009-03-16)
O surimi é uma carne de pescado, submetida a lavagens sucessivas, onde se eliminam gordura, sangue, substâncias odoríferas e proteínas solúveis em água, resultando em uma pasta branca, sem odor e sabor característicos de ...
Caracterização do surimi de tilápia do Nilo: morfologia e propiedades físicas, químicas e sensoriais
(Universidade Estadual Paulista (Unesp), 2009-03-16)
O surimi é uma carne de pescado, submetida a lavagens sucessivas, onde se eliminam gordura, sangue, substâncias odoríferas e proteínas solúveis em água, resultando em uma pasta branca, sem odor e sabor característicos de ...
Caracterização do surimi de tilápia do Nilo: morfologia e propiedades físicas, químicas e sensoriais
(Universidade Estadual Paulista (UNESP), 2014)
Structure-mechanical properties of heat-induced whey protein/cassava starch gels
(WILEY-BLACKWELL, 1997)
Structure-mechanical properties of heat-induced whey protein isolate/cassava starch (WPI/CS) gels were studied by hot-stage video microscopy (HSVM) and axial compression testing (ACT). Elastic moduli (or compression stress) ...
Optimal Design of the Leaching Stage in the Manufacturing Process of Surimi Gel
(American Chemical Society, 2013-08)
The leaching stage in the manufacturing process of surimi gel requires a large amount of wash water contributing to a high operating cost. Therefore, the minimization of the wash water demand is essential for a low cost ...
Effect of the addition of sodium citrate on the rheological and nutritional properties of giant squid surimi (Dosidicus gigas)Efecto de la adición de citrato de sodio sobre las propiedades reológicas y nutricionales del surimi de calamar gigante (Dosidicus gigas)
(Universidad Nacional Mayor de San Marcos, Facultad de Medicina Veterinaria, 2023)
Changes of the water-holding capacity and microstructure of panga and tilapia surimi gels using different stabilizers and processing methods
(Food Science and Technology International, 2015)
Surimi gel is a food product traditionally manufactured from marine species; it has functional features including a specific texture and a high protein concentration. The objective of this study was to evaluate and compare ...
Determinación del efecto del citrato de sodio en la gelificación del surimi de pota (Dosidicus gigas)
(Universidad Nacional Agraria La Molina, 2016)