Zobrazeno 1 - 10
of 2 551
pro vyhledávání: '"gel strength"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 18, Pp 192-201 (2024)
Objective: Hot air coupled with ultrasound and infrared irradiation were used for the drying of curdlan. The drying mechanism and quality change of curdlan were explored under the multi-physical fields, so as to developing the green drying technology
Externí odkaz:
https://doaj.org/article/f3fb216261fa48e49b9d3e718c7fa426
Publikováno v:
Biomass, Vol 4, Iss 2, Pp 349-362 (2024)
The present study investigated the potential use of blackmouth catshark (Galeus melastomus) skins for gelatin production by employing a combined alkaline and acidic process. The yield of dry gelatin was relatively high (13.95%), showing a high protei
Externí odkaz:
https://doaj.org/article/cb460d32cda74bc985549dae95f2b73d
Autor:
WANG Yueyue, LIU Ying, JIANG Pengfei, FU Baoshang, QI Libo, WANG Limin, GE Jinghui, SHANG Shan
Publikováno v:
Shipin Kexue, Vol 45, Iss 2, Pp 32-40 (2024)
In order to reduce the content of NaCl in shrimp surimi while improving its gelation properties, the effects of different levels of NaCl substitution with CaCl2 combined with sodium alginate (SA) on the protein structure and gelation properties of sh
Externí odkaz:
https://doaj.org/article/d090776408c646609e7bc8d965d91df5
Autor:
Ümran Cansu
Publikováno v:
Gels, Vol 10, Iss 8, p 522 (2024)
This study evaluated possible utilization of infrared drying (ID) as an alternative to spray- (SD) and freeze-drying (FD) for fish skin-derived gelatins. Physical, functional, thermal, and spectroscopic analyses were conducted for characterization of
Externí odkaz:
https://doaj.org/article/bf580234c474423181f68805a29dc0f0
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 12, Pp 55-61 (2023)
In order to study the effects of animal liver addition on the gel properties of surimi, homogenized pig liver or duck liver was added to silver carp surimi at a level of 5% or 10%, respectively. The texture profile analysis, rheological properties, w
Externí odkaz:
https://doaj.org/article/18560c2e992245ca9f0595e9fb49ab06
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 11, Pp 388-396 (2023)
In order to improve the quality stability of frozen reconstructed squid mince, the influence of three additions at various concentrations, namely trehalose (2%, 4%, 6%), lactitol (2%, 4%, 6%), and sodium lactate (2%, 3%, 4%) on the cryoprotective eff
Externí odkaz:
https://doaj.org/article/9d13edc2999940bfa3d6518b962572ef
Autor:
GAO Huaqian, ZHANG Yu, WU Jinhong, WANG Shaoyun, HUANG Yiqun, WANG Faxiang, LIU Yongle, LI Xianghong
Publikováno v:
Shipin Kexue, Vol 44, Iss 10, Pp 22-29 (2023)
In this study, the effects of soybean oil addition (1%, 3%, 5% and 7%) on the structure of surimi gels during freeze-thaw were investigated, and the first-order Ogden model was used to describe the relationship between the true stress and the true st
Externí odkaz:
https://doaj.org/article/652c5c0ebe974bb3975e97b884bd3673
Publikováno v:
Aquaculture and Fisheries, Vol 8, Iss 2, Pp 180-189 (2023)
Changes in protein quality during ice storage affects the muscle structure, the textural quality, functional properties and the eating quality. Dynamic viscoelastic behaviour and gelling properties ofmeat proteinsin relation to histological changes i
Externí odkaz:
https://doaj.org/article/baa959855aea4ea5b0569639e12b8c0d
Publikováno v:
Gels, Vol 10, Iss 4, p 247 (2024)
Low-salt surimi production is crucial as it addresses health concerns related to sodium intake while maintaining the quality and shelf-life of seafood products. This research focused on optimizing the gelation conditions for silver carp surimi with t
Externí odkaz:
https://doaj.org/article/72d013733ee54dcf8fa212a476ad68e5
Publikováno v:
Marine Drugs, Vol 22, Iss 4, p 169 (2024)
Lumpfish (Cyclopterus lumpus) is an underutilized marine resource that is currently only being exploited for roe. Lumpfish skin was pre-treated with alkali (0.1M NaOH) and acid (0.1M HCl) at a skin to chemical ratio of 1:10 for 24 h at 5 °C to remov
Externí odkaz:
https://doaj.org/article/33e7306e4acf423f9be6df2c0f844c0d