| Autor: |
Sirima Sinthusamran, Jaksuma Pongsetkul, Nattaporn Rungchawala, Natthawadee Thongpiboon, Md. Anisur Rahman Mazumder, Saroat Rawdkuen, Samart Sai-Ut |
| Jazyk: |
angličtina |
| Rok vydání: |
2023 |
| Předmět: |
|
| Zdroj: |
Future Foods, Vol 8, Iss , Pp 100283- (2023) |
| Druh dokumentu: |
article |
| ISSN: |
2666-8335 |
| DOI: |
10.1016/j.fufo.2023.100283 |
| Popis: |
Ultrasound-assisted washing had an expectant to increase the concentration of myofibrillar proteins that play an important role in gelling properties of surimi. This work investigated the effect of low-intensity ultrasound-assisted washing on surimi's biochemical and gelling properties from yellowstripe scad. Washed minced fish was obtained by conventional method or washing process through ultrasound at a frequency of 45 kHz with different steps. Physicochemical properties and protein patterns of washed minced and surimi gel were evaluated. Results showed that the washed minced fish treated by ultrasound three times (U-3) showed the highest L* (50.37 ± 0.23) and whiteness (48.69 ± 0.23) (p |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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