168 related articles for article (PubMed ID: 22060613)
1. Thermal gelation characteristics of breast and thigh muscles of spent hen and broiler and their surimi.
Nowsad AA; Kanoh S; Niwa E
Meat Sci; 2000 Feb; 54(2):169-75. PubMed ID: 22060613
[TBL] [Abstract][Full Text] [Related]
2. Thermal gelation properties of spent hen mince and surimi.
Nowsad AA; Kanoh S; Niwa E
Poult Sci; 2000 Jan; 79(1):117-25. PubMed ID: 10685899
[TBL] [Abstract][Full Text] [Related]
3. Washing and cryoprotectant effects on frozen storage of spent hen surimi.
Nowsad AA; Huang WF; Kanoh S; Niwa E
Poult Sci; 2000 Jun; 79(6):913-20. PubMed ID: 10875776
[TBL] [Abstract][Full Text] [Related]
4. Thermal gelation properties of surimi-like material made fromsheep meat.
Antonomanolaki RE; Vareltzis KP; Georgakis SA; Kaldrymidou E
Meat Sci; 1999 Aug; 52(4):429-35. PubMed ID: 22062707
[TBL] [Abstract][Full Text] [Related]
5. Impact of Washing with Antioxidant-Infused Soda-Saline Solution on Gel Functionality of Mackerel (
Thongkam P; Chaijan M; Cheong LZ; Panpipat W
Foods; 2023 Aug; 12(17):. PubMed ID: 37685111
[TBL] [Abstract][Full Text] [Related]
6. The development of sausage including meat from spent laying hen surimi.
Jin SK; Kim IS; Jung HJ; Kim DH; Choi YJ; Hur SJ
Poult Sci; 2007 Dec; 86(12):2676-84. PubMed ID: 18029816
[TBL] [Abstract][Full Text] [Related]
7. Influence of cryoprotectant levels on storage stability of surimi from Nemipterus japonicus and quality of surimi-based products.
U P; George S
J Food Sci Technol; 2014 May; 51(5):982-7. PubMed ID: 24803708
[TBL] [Abstract][Full Text] [Related]
8. Investigation of the changes in gelation properties of hydroxypropyl distarch phosphate-surimi gel under different gelation-freezing treatments.
Zhang X; Mao M; Zhang S; Wang Z; Liu S; Yang W; Gao Y; Jia R
J Sci Food Agric; 2023 Dec; 103(15):7877-7887. PubMed ID: 37467419
[TBL] [Abstract][Full Text] [Related]
9. Inhibitive effect of cryoprotectants on the oxidative and structural changes in myofibrillar proteins of unwashed mince from silver carp during frozen storage.
Yu Q; Liu J; Liu Y; Zheng Y; Pi R; Mubango E; Tan Y; Luo Y; Hong H
Food Res Int; 2022 Nov; 161():111880. PubMed ID: 36192913
[TBL] [Abstract][Full Text] [Related]
10. The effect of ohmic heating conditions and heating modes on gel properties of unwashed pre-rigor common carp (Cyprinus carpio) surimi.
Wang R; Mu J; Yu K; Hu Z; Li Y; Yuan C
J Food Sci; 2024 Jul; 89(7):4079-4092. PubMed ID: 38847743
[TBL] [Abstract][Full Text] [Related]
11. Chicken surimi fortified by omega-3 fatty acid addition: manufacturing and quality properties.
Wang HL; Chou CH; Yu YS; Hsu CL; Wang SY; Ko YF; Chen YC
J Sci Food Agric; 2016 Mar; 96(5):1609-17. PubMed ID: 25988217
[TBL] [Abstract][Full Text] [Related]
12. Single Ultrasonic-Assisted Washing for Eco-Efficient Production of Mackerel (
Panpipat W; Tongkam P; Çavdar HK; Chaijan M
Foods; 2023 Oct; 12(20):. PubMed ID: 37893710
[TBL] [Abstract][Full Text] [Related]
13. Gelation properties of previously cooked minced meat from Jonah crab (Cancer borealis) as affected by washing treatment and salt concentration.
Baxter SR; Skonberg DI
Food Chem; 2008 Jul; 109(2):332-9. PubMed ID: 26003355
[TBL] [Abstract][Full Text] [Related]
14. Cryoprotective effect of epigallocatechin gallate replacing sucrose on Hypophythalmichthys molitrix surimi during frozen storage.
Xiao N; Tian Z; Zhang Q; Xu H; Yin Y; Liu S; Shi W
J Sci Food Agric; 2024 Mar; ():. PubMed ID: 38529727
[TBL] [Abstract][Full Text] [Related]
15. Effect of pH and heating conditions on the properties of Alaska pollock (Theragra chalcogramma) surimi gel fortified with fish oil.
Gao Y; Fukushima H; Deng S; Jia R; Osako K; Okazaki E
J Texture Stud; 2018 Dec; 49(6):595-603. PubMed ID: 30238581
[TBL] [Abstract][Full Text] [Related]
16. Optimization of parameters for obtaining surimi-like material from mechanically separated chicken meat using response surface methodology.
Cortez-Vega WR; Fonseca GG; Prentice C
J Food Sci Technol; 2015 Feb; 52(2):763-72. PubMed ID: 25694684
[TBL] [Abstract][Full Text] [Related]
17. Physicochemical properties and sensory analysis of duck meatballs containing duck meat surimi-like material during frozen storage.
Nurkhoeriyati T; Huda N; Ahmad R
J Food Sci; 2012 Jan; 77(1):S91-8. PubMed ID: 22260136
[TBL] [Abstract][Full Text] [Related]
18. Effect of α-Tocopherol on the Physicochemical Properties of Sturgeon Surimi during Frozen Storage.
Tang S; Feng G; Cui W; Gao R; Bai F; Wang J; Zhao Y; Zeng M
Molecules; 2019 Feb; 24(4):. PubMed ID: 30781435
[TBL] [Abstract][Full Text] [Related]
19. Carbonated water as a novel washing medium for mackerel (
Somjid P; Panpipat W; Chaijan M
J Food Sci Technol; 2017 Nov; 54(12):3979-3988. PubMed ID: 29085140
[TBL] [Abstract][Full Text] [Related]
20. Physicochemical properties and sensory characteristics of sausage formulated with surimi powder.
Santana P; Huda N; Yang TA
J Food Sci Technol; 2015 Mar; 52(3):1507-15. PubMed ID: 25745219
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
