Improving the Gel Quality of Threadfin Bream (Nemipterus spp.) Surimi Using Salted Duck Egg White Powder

Review Food Science & Technology

Role of Cryoprotectants in Surimi and Factors Affecting Surimi Gel Properties: A Review

Noman Walayat et al.

Summary: Cryoprotectants have a preserving effect on the physical, functional, and structural properties of surimi, while also affecting its quality.

FOOD REVIEWS INTERNATIONAL (2022)

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Article Food Science & Technology

Gelation properties and protein conformation of grass carp fish ball as influenced by egg white protein

Xiliang Yu et al.

Summary: Dried egg white powder and purified ovalbumin can improve the quality of grass carp fish balls. The addition of dried egg white powder increases the gel strength and water holding capacity of the fish balls, while the addition of ovalbumin leads to changes in protein structure. Protein pattern analysis suggests that ovalbumin may interact with myofibrillar protein.

JOURNAL OF TEXTURE STUDIES (2022)

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Review Food Science & Technology

Asian Carp, an Alternative Material for Surimi Production: Progress and Future

Manatsada Yingchutrakul et al.

Summary: Asian carp, including grass carp, silver carp, bighead carp, and black carp, can be used to produce surimi products such as imitation crab sticks. They are a potential alternative raw material for surimi due to their high abundance, low emissions, desirable flesh color, and gel forming ability. Utilizing Asian carp in surimi production could also help alleviate the excess population of Asian carp in the United States.

FOODS (2022)

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Article Agriculture, Multidisciplinary

Effect of κ-carrageenan addition on protein structure and gel properties of salted duck egg white

Honggang Tang et al.

Summary: The addition of kappa-carrageenan was found to enhance the surface hydrophobicity and free sulfhydryl content of salted duck egg white proteins, while reducing the total sulfhydryl content. The change in protein structure from order to disorder led to improved texture profiles and water holding capacity of the gel. Overall, kappa-carrageenan can effectively enhance the gel quality of salted duck egg white.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2021)

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Article Food Science & Technology

Investigation on the correlation between changes in water and texture properties during the processing of surimi from golden pompano (Trachinotus ovatus)

Yang Liu et al.

Summary: This study evaluated the impact of surimi processing on water and texture properties, finding positive correlations between moisture content and certain texture indicators, but negative correlations with water-holding capacity. There were correlations between water content and texture properties, with springiness being a critical indicator. Regression equations were used to predict the relationship between springiness and specific indicators.

JOURNAL OF FOOD SCIENCE (2021)

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Article Food Science & Technology

Textural, Sensory, and Chemical Characteristic of Threadfin Bream (Nemipterus sp.) Surimi Gel Fortified with Bio-Calcium from Bone of Asian Sea Bass (Lates calcarifer)

Ima Wijayanti et al.

Summary: The study showed that the addition of Asian sea bass bio-calcium improved the physical properties of threadfin bream surimi gel, enhancing breaking force and deformation while reducing expressible moisture content. Higher levels of bio-calcium led to increased color values and likeness scores, although whiteness slightly decreased. Surimi gel with 8% bio-calcium exhibited the best properties in terms of texture, color, and acceptability.

FOODS (2021)

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Article Chemistry, Applied