Heating is a vital step in the gelation of surimi. Conventional water bath heating (WB) has
the advantages of easy operation and low equipment requirements. However, the slow heat …

As an important aquatic prepared food, surimi products are favored by consumers due to
their unique viscoelastic properties and high nutritional value. Gel properties are the main …

To produce high-quality surimi, we investigated the effect of ozone-induced mild oxidation
on structural changes of silver carp myosin by analyzing circular dichroism (CD), intrinsic …

Although dark muscle is currently the most important obstacle in marketing high-quality
Indian mackerel (Rastrelliger kanagurta) surimi, reducing washing remains a challenge for …

In order to study the effects and mechanism of Monascus on the quality of hairtail surimi,
high-throughput sequencing technology, headspace solid-phase microextraction-gas …

Duck meat is less utilized than other meats in processed products because of limitations of
its functional properties, including lower water holding capacity, emulsion stability, and …

This study examined the changes of water state and gel characteristics of Hairtail surimi
during thermal processing including two steps. The results showed that there were four …

Rheological properties and microstructure of beef meat sausage batter, incorporated with
different percentages of fish fillet mince (5%, 20%, 35% and 50%), were investigated and …

Abstract Effects of different setting temperatures (40–70° C) on properties of goat meat gels
after heating at 90° C were investigated. Setting at 60° C with subsequent heating at 90° C …

Physical properties of Alaska pollock surimi paste were investigated as affected by pH (4.0
and 6.0–10.0) and heating conditions (slow and fast). The highest values of gel strength and …