A comprehensive review of the principles, key factors, application, and assessment of thawing technologies for muscle foods
Y Zhang, G Liu, Q Xie, Y Wang, J Yu… - … Reviews in Food …, 2023 - Wiley Online Library
For years, various thawing technologies based on pressure, ultrasound, electromagnetic
energy, and electric field energy have been actively investigated to minimize the amount of …
energy, and electric field energy have been actively investigated to minimize the amount of …
The acid and alkaline solubilization process for the isolation of muscle proteins: state of the art
H Nolsøe, I Undeland - Food and Bioprocess Technology, 2009 - Springer
The acid and alkaline solubilization processes for isolating muscle protein from ground fish
raw materials are investigated by scrutinizing the literature. Following an introduction to the …
raw materials are investigated by scrutinizing the literature. Following an introduction to the …
[图书][B] Surimi and surimi seafood
JW Park - 2005 - taylorfrancis.com
Written by internationally recognized experts, Surimi and Surimi Seafood, Second Edition
provides a wealth of up-to-the-minute information on all aspects of the production of surimi …
provides a wealth of up-to-the-minute information on all aspects of the production of surimi …
Effects of different recovered sarcoplasmic proteins on the gel performance, water distribution and network structure of silver carp surimi
J Ding, X Zhao, X Li, Q Huang - Food Hydrocolloids, 2022 - Elsevier
This study investigated the effects of different recovered sarcoplasmic proteins (SP)(HSP,
recovered by heating flocculation; PHSP, recovered by pH-shifting flocculation; PHCSP …
recovered by heating flocculation; PHSP, recovered by pH-shifting flocculation; PHCSP …
The influence of pH and monovalent/divalent cations on the structural and physicochemical properties of myofibrillar protein from silver carp
Y Wang, Y Zhuang, H Yan, Y Lu, X Deng, Y Hu… - Food Chemistry, 2023 - Elsevier
The present study aimed to investigate effects of pH and monovalent (Na+ and K+)/divalent
(Ca 2+ and Mg 2+) cations on the structural and physicochemical properties of myofibrillar …
(Ca 2+ and Mg 2+) cations on the structural and physicochemical properties of myofibrillar …
Protein Recovery from Rainbow Trout (Oncorhynchus mykiss) Processing Byproducts via Isoelectric Solubilization/Precipitation and Its Gelation Properties As …
YC Chen, J Jaczynski - Journal of agricultural and food chemistry, 2007 - ACS Publications
Solubility of rainbow trout proteins was determined between pH 1.5 and 13.0 and various
ionic strengths (IS). Minimum solubility occurred at pH 5.5; however, when IS= 0.2, the …
ionic strengths (IS). Minimum solubility occurred at pH 5.5; however, when IS= 0.2, the …
[HTML][HTML] Fish protein concentrate for human consumption: A review of its preparation by solvent extraction methods and potential for food applications
Fish protein concentrate (FPC) is prepared to recover valuable nutrients from fish flesh as an
affordable, acceptable, and excellent protein source. This paper reviews the existing FPC …
affordable, acceptable, and excellent protein source. This paper reviews the existing FPC …
Physicochemical and structural changes of myofibrillar proteins in muscle foods during thawing: Occurrence, consequences, evidence, and implications
Y Zhang, G Liu, Q Xie, Y Wang, J Yu… - … Reviews in Food …, 2023 - Wiley Online Library
Myofibrillar protein (MP) endows muscle foods with texture and important functional
properties, such as water‐holding capacity (WHC) and emulsifying and gel‐forming abilities …
properties, such as water‐holding capacity (WHC) and emulsifying and gel‐forming abilities …
On the water-holding of myofibrils: Effect of sarcoplasmic protein denaturation
J Liu, A Arner, E Puolanne, P Ertbjerg - Meat Science, 2016 - Elsevier
The role of heat-denatured sarcoplasmic proteins in water-holding is not well understood.
Here we propose a new hypothesis that in PSE-like conditions denatured sarcoplasmic …
Here we propose a new hypothesis that in PSE-like conditions denatured sarcoplasmic …
Colour and sarcoplasmic protein evaluation of pork following water bath and ohmic cooking
Y Dai, J Miao, SZ Yuan, Y Liu, XM Li, RT Dai - Meat Science, 2013 - Elsevier
The objective of this study was to investigate the effects of ohmic (OH) and waterbath (WB)
cooking on colour attributes and sarcoplasmic changes of porcine longissimus dorsi muscle …
cooking on colour attributes and sarcoplasmic changes of porcine longissimus dorsi muscle …