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Controlling the bleeding of carmine colorant in crabstick.
Carmine used to color surimi seafood often seeps or bleeds from red-colored meat to white meat when vacuum-packed products go through high-temperature long-time pasteurization. Various physical and… Expand
Biochemical characterisation of Alaska pollock, Pacific whiting, and threadfin bream surimi as affected by comminution conditions.
Salt-soluble protein, surface reactive sulfhydryl content, and surface hydrophobicity of Alaska pollock, Pacific whiting, and threadfin bream surimi were characterised, as affected by various… Expand
Optimum chopping conditions for Alaska pollock, Pacific whiting, and threadfin bream surimi paste and gel based on rheological and Raman spectroscopic analysis.
UNLABELLED Rheological and Raman spectroscopic properties of surimi from three species [Alaska pollock (AP) (cold water), Pacific whiting (temperate water), and threadfin bream (warm water)] were… Expand
Elucidating Comminution Steps to Enhance the Value of Surimi from Tropical Fish
Biochemical and rheological properties of surimi were examined based on: (a) salting time (from 18 to 3 min) while maintaining 21 min for total chopping time; and (b) total chopping time (from 6 to… Expand
Rheological and spectroscopic characterization of surimi under various comminuting and heating conditions
- Samanan Poowakanjana
- Materials Science
- 12 November 2012
Biochemical Properties of Pelagic Fish Proteins as Affected by Isolation Methods and Gel Properties by Heating Methods
The biochemical and gel properties of Pacific sardine and Pacific mackerel were characterized as affected by preparation and cooking methods. Four to eight times more salt soluble proteins were… Expand