Relevant bibliographies by topics / Surimi products

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Surimi products'

Author: Grafiati
Published: 30 May 2022
Last updated: 31 May 2022

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Surimi products.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Journal articles on the topic "Surimi products"

1

INGHAM, STEVEN C., and NORMAN N. POTTER. "Survival and Growth of Aeromonas hydrophila, Vibrio parahaemolyticus, and Staphylococcus aureus on Cooked Mince and Surimis made from Atlantic Pollock." Journal of Food Protection 51, no. 8 (August 1, 1988): 634–38. http://dx.doi.org/10.4315/0362-028x-51.8.634.

Full text
Abstract:
Mince, salt-added surimi, and low-salt surimi prepared from Atlantic pollock had significantly (p<0.01) different protein and NaCl levels. These three products were steamed 16 min, cooled and inoculated with A. hydrophila, V. parahaemolyticus, or S. aureus. Samples inoculated with A. hydrophila were stored at 5, 13, and 25°C; all other samples were stored at 5 and 25°C. A. hydrophila grew well on the mince and low-salt surimi but not on the salt-added surimi stored for 5 d at 5°C, 36 h at 13°C and 27 h at 25°C. Populations on the mince and low-salt surimi increased log10 3.0 CFU/g at 5 and 13°C, and log10 5.0 CFU/g at 25°C. V. parahaemotyticus counts decreased slightly on all three products during 48 h storage at 5°C. At 25°C V. parahaemolyticus counts initially decreased on all three products but by 27 h rose at least log10 2.0 MPN/g on the mince and salt-added surimi. Counts on the low-salt surimi rose <log10 1.0 MPN/g after the initial decrease. S. aureus counts did not increase on any of the products stored for 5 d at 5°C. During 27 h storage at 25°C, S. aureus counts were consistently at least log10 0.9 CFU/g higher on the surimis than on the mince, with highest counts on the low-salt-surimi. These results indicate that compositional differences, including NaCl levels, between surimis and fish flesh used in their preparation can affect pathogen growth.
APA, Harvard, Vancouver, ISO, and other styles
2

Kim, Byeong-Gyun, and Yeung-Joon Choi. "Formulation of Surimi and Surimi-based Products with Acceptable Gelling Ability from Squid Muscle." Korean Journal of Fisheries and Aquatic Sciences 44, no. 1 (February 28, 2011): 37–44. http://dx.doi.org/10.5657/kfas.2011.44.1.037.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Bashir, Khawaja Muhammad Imran, Jin-Soo Kim, Jeong Hyeon An, Jae Hak Sohn, and Jae-Suk Choi. "Natural Food Additives and Preservatives for Fish-Paste Products: A Review of the Past, Present, and Future States of Research." Journal of Food Quality 2017 (2017): 1–31. http://dx.doi.org/10.1155/2017/9675469.

Full text
Abstract:
Fish-paste products, also known as fish cakes or surimi-based products, are worldwide favorites. Surimi, a wet protein concentrate of fish muscle, is used as an intermediate raw material to produce surimi seafood. The flavor, texture, taste, shelf-life, and market value of surimi-based products depend on the source of the fish meat, type of applied heat treatment, and additives used to prepare the surimi. While preparing surimi with chemical additives, several problems have been observed, such as a lack of unique characteristics, inferior acceptability, and poor functionality. Various types of fish-paste products have been developed by using different ingredients (e.g., vegetables, seafood, herbs and oriental medicines, grains and roots including carrots, and functional food materials). However, a systematic review of fish-paste products prepared using natural food additives has not yet been performed. Therefore, the quality characteristics of fish-paste products and their functionalities were elucidated in this study. With the increasing demand for surimi seafood products, the functional properties, physiochemical properties, and shelf-life of surimi-based products need to be improved. This review will aid the preparation of new value-added products in the surimi industry.
APA, Harvard, Vancouver, ISO, and other styles
4

Zhang, Dehua, and Yaoguang Zhong. "Effects of Coriander (Coriandrum sativum L.) and Garlic (Allium sativum L.) Essential Oil on the Quality and Fishy Smells During Refrigerated Storage of Restructured Product from Silver Carp (Hypophthalmichthys molitrix) Surimi." Nanoscience and Nanotechnology Letters 11, no. 10 (October 1, 2019): 1470–76. http://dx.doi.org/10.1166/nnl.2019.3022.

Full text
Abstract:
In order to study the effect of natural plant essential oil on the fishy smell and refrigeration quality of surimi products, silver carp surimi was treated with 2 mL/100 g coriander essential oil, 2 mL/100 g garlic essential oil, 1 mL/100 g coriander essential oil with 1 mL/100 g garlic essential oil, respectively. The deodorization and preservation effects of coriander and garlic essential oil on frozen surimi products were analyzed by means of electronic nose, sensory evaluation, whiteness, texture, total colonies, volatile base total nitrogen (TVB-N), water holding capacity and NMR detection. The results showed that coriander and garlic essential oils could effectively reduce the fishy smell of surimi products, significantly inhibit the growth of microorganisms, reduce the oxidation of protein and water loss in surimi, and improve the quality of surimi products during cold storage. However, 2 mL/100 g coriander essential oil could affect the color of surimi products, the results showed that adding 2 mL/100 g garlic essential oil or 1 mL/100 g coriander essential oil with 1 mL/100 g garlic essential oil could reduce the fishy smell of surimi products, improve their refrigeration quality and prolong shelf life.
APA, Harvard, Vancouver, ISO, and other styles
5

McCORMICK, R. J., S. BUGREN, R. A. FIELD, D. C. RULE, and J. R. BUSBOOM. "Surimi-Like Products From Mutton." Journal of Food Science 58, no. 3 (May 1993): 497–500. http://dx.doi.org/10.1111/j.1365-2621.1993.tb04309.x.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

YOON, K. S., and CM LEE. "Cryoprotectant Effects in Surimi and Surimi/Mince-based Extruded Products." Journal of Food Science 55, no. 5 (September 1990): 1210–16. http://dx.doi.org/10.1111/j.1365-2621.1990.tb03900.x.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Arsyad, Muh Ali, Arham Rusli, and Masahiro Ogawa. "Mechanical Properties of Surimi Gel Added with Olive Leaf Extract Powder." Jurnal Pengolahan Hasil Perikanan Indonesia 22, no. 2 (August 27, 2019): 318–26. http://dx.doi.org/10.17844/jphpi.v22i2.27772.

Full text
Abstract:
Mechanical property is important factors in determining quality of surimi-based products. Plant phenolic compound has been used to improve mechanical properties of surimi gel. The aim of this study was to determine the effects of addition of olive leaf extract powder (OLEP) on the mechanical properties of surimi gel. Addition of OLEP that contained polyphenol of 1.9 mg GAE/g dry weight to surimi increased breaking stress and breaking strain of surimi gel. The breaking stress and breaking strain of surimi gel increased with increasing OLEP concentration. The addition of 0.2% OLEP increased the breaking stress of surimi gel by 13% and the breaking strain by 27%. The addition of 0.5% OLEP resulted in a 1.2 times increase in the breaking stress and breaking strain of surimi gel. Increasing breaking stress and breaking strain of surimi gel with the addition of OLEP is caused by the integration of additional crosslinks into the protein networks via polyphenols or their derivatives. Although the addition of OLEP had a detrimental effect on whiteness of surimi gel, OLEP is still a useful functional ingredient for improving mechanical properties of surimi gel products in which the color is not an important quality.
APA, Harvard, Vancouver, ISO, and other styles
8

Jaya, Fitra Mulia, and Indah Anggraini Yusanti. "FORMULASI SURIMI IKAN PATIN DAN PUREE WORTEL YANG BERBEDA TERHADAP MUTU PROKSIMAT NUGGET IKAN." JURNAL ENGGANO 3, no. 1 (April 28, 2018): 1–9. http://dx.doi.org/10.31186/jenggano.3.1.1-9.

Full text
Abstract:
Abstract The utilization of Patin fish surimi (Pangasius hypopthalmus) become the instant products such as nugget has not been maximized because the information about the content of nutrition and innovation is still limited. So, the people are not interested in taking the advantages of surimi of Patin to the best quality products. The method of this research was experimental method with complete randomized design including factors consisting of 5 treatments of surimi catfish and carrot puree formulation, those were SW 1: 100% Surimi, SW 2: 90 Surimi and 10% Puree Carrot, SW 3: 80 Surimi and 20% Puree Carrots, SW 4: 70 Surimi and 30% Puree Carrots, SW 5: 60 Surimi and 40% Puree Carrots repeated 3 times. The result of this research obtained by nugget treatment with surimi was 80% Surimi and 20% Puree Wortel (SW3) formula was the best treatment based on moisture content was 60.86%, ash content was 2.13%, fat content was 1.31% and protein content was 6.33%.Abstrak Pemanfaatan surimi ikan Patin (Pangasiushypopthalmus) menjadi produk siap saji seperti nugget belum maksimal dikarenakan informasi tentang kandungan gizi dan inovasinya masih terbatas.sehingga masyarakat tidak tertarik untuk memanfaatkan surimi ikan Patin menadi produk yang bernilai tambah. Metode yang digunakan dalam penelitian ini adalah metode eksperimen dengan rancangan acak lengkap meliputi faktor yang terdiri dari 5 perlakuan formulasi surimi ikan patin dan puree wortel yaitu SW 1 : 100% Surimi , SW 2 : 90 Surimi dan 10% Puree Wortel , SW 3 : 80 Surimi dan 20% Puree Wortel, SW 4 : 70 Surimi dan 30% Puree Wortel , SW 5 : 60 Surimi dan 40% Puree Wortel yang diulang sebanyak 3 kali. Hasil analisa didapatkan perlakuan nugget dengan formulasi surimi 80% Surimi dan 20% Puree Wortel (SW3) merupakan perlakuan terbaik berdasarkan nilai kadar kadar air 60,86%, kadar abu 2,13%, kadar lemak 1,31% dan kadar protein 6,33%.Kata Kunci :Nugget, Puree Wortel, Surimi, Proksimat
APA, Harvard, Vancouver, ISO, and other styles
9

Tabilo-Munizaga, G., and G. V. Barbosa-Cánovas. "Ultra High Pressure Technology and its Use in Surimi Manufacture: An Overview." Food Science and Technology International 10, no. 4 (August 2004): 207–22. http://dx.doi.org/10.1177/1082013204045687.

Full text
Abstract:
Using ultra high pressure (UHP) technology as a non-thermal preservation technique to ensure high quality food products has been investigated with increasing interest for many years. Since high pressure processing has become a viable commercial process within the last decade, its utilisation has been extended to include seafood products, a highly valued niche market. While surimi seafoods have traditionally been commercialised in Japan, surimi has been marketed in North America, Europe, Russia and other Asian countries over the last 20 years. The advantages of UHP surimi processing include manufacture of surimi seafood with natural appearance and imitation seafood analogues, as well as important improvements in textural properties such as hardness and elasticity. UHP can also modify physical and rheological properties of proteins, which could lead to the development of new pressurised seafood products. In short, UHP is a promising technology that could eventually replace heat-induced surimi gels.
APA, Harvard, Vancouver, ISO, and other styles
10

Walayat, Noman, Jianhua Liu, Asad Nawaz, Rana Muhammad Aadil, María López-Pedrouso, and José M. Lorenzo. "Role of Food Hydrocolloids as Antioxidants along with Modern Processing Techniques on the Surimi Protein Gel Textural Properties, Developments, Limitation and Future Perspectives." Antioxidants 11, no. 3 (February 28, 2022): 486. http://dx.doi.org/10.3390/antiox11030486.

Full text
Abstract:
Texture is an important parameter in determining the quality characteristics and consumer acceptability of seafood and fish protein-based products. The addition of food-based additives as antioxidants (monosaccharides, oilgosaccharides, polysaccharides and protein hydrolysates) in surimi and other seafood products has become a promising trend at an industrial scale. Improvement in gelling, textural and structural attributes of surimi gel could be attained by inhibiting the oxidative changes, protein denaturation and aggregation with these additives along with new emerging processing techniques. Moreover, the intermolecular crosslinking of surimi gel can be improved with the addition of different food hydrocolloid-based antioxidants in combination with modern processing techniques. The high-pressure processing (HPP) technique with polysaccharides can develop surimi gel with better physicochemical, antioxidative, textural attributes and increase the gel matrix than conventional processing methods. The increase in protein oxidation, denaturation, decline in water holding capacity, gel strength and viscoelastic properties of surimi gel can be substantially improved by microwave (MW) processing. The MW, ultrasonication and ultraviolet (UV) treatments can significantly increase the textural properties (hardness, gumminess and cohesiveness) and improve the antioxidative properties of surimi gel produced by different additives. This study will review potential opportunities and primary areas of future exploration for high-quality surimi gel products. Moreover, it also focuses on the influence of different antioxidants as additives and some new production strategies, such as HPP, ultrasonication, UV and MW and ohmic processing. The effects of additives in combination with different modern processing technologies on surimi gel texture are also compared.
APA, Harvard, Vancouver, ISO, and other styles
More sources

Dissertations / Theses on the topic "Surimi products"

1

McRae, Lorelie Biggs 1963. "Surimi: The development of a new testing method." Thesis, The University of Arizona, 1988. http://hdl.handle.net/10150/291467.

Full text
Abstract:
Eight samples of varying qualities and ages of surimi were used in the development of a new method for testing the quality of surimi. The effects of salt, pH, concentration, heating temperatures and times, and cooling times were observed. These results were used in the development of the McRae-Manning Test. By employing this method, it was possible to determine the difference between fresh high quality surimi, fresh low quality surimi, and old surimi. For this test, surimi was mixed at a 15% concentration, heated at 90 C for 20 minutes in plastic syringes, cooled and evaluated. The surimi was evaluated by emptying the samples onto prepared transparent sheets and measuring how far the sample spreads with time. The transparent sheets had circular measurements which indicated the amount of spread. Best results were obtained when the sheets were elevated at one end.
APA, Harvard, Vancouver, ISO, and other styles
2

São, Martinho Henrique Carrilho Ribeiro Pereira. "Produção de surimi e derivados em comunidade pesqueira desfavorecida do Rio de Janeiro." Master's thesis, ISA/UTL, 2011. http://hdl.handle.net/10400.5/4075.

Full text
Abstract:
Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia
In this work, a poor fishing community (BENESCA) in Rio de Janeiro, was evaluated using the SWOT analysis and a layout for a fishery products transformation unit was proposed which will produce surimi-derived products. Surimi was characterized physico-chemically. Surimi was produced with Goete fish (Cynoscion jamaicensis), subjected to two washing methods of three cycles, in a 3:1 (water: fish) proportion, 0.5% NaHCO3, 0.2% lactic acid and 0.3% NaCl (S1) or 0.5% NaHCO3, 0.3% NaCl and 0.3% NaCl (S2). Cryoprotectives were used, 5% sorbitol and 0.3% sodium tripolyphosphate. The SWOT analysis showed that BENESCA still needs support. The surimi S1 and S2 showed values respectively of 19.68% and 15.09% protein, 1.69% and 0.6% lipids, 72.63% and 81.4% moisture and 0.58% and 0.81% ash, while the thermogravimetric analysis found 303 °C and 306 °C as the temperatures of maximum degradation rate. The surimis showed pseudoplastic behavior with linear viscoelasticity, with a 6800 Pa.s viscosity for surimi S1 and 2300 Pa.s for surimi S2, which in texture analysis, showed higher adhesiveness and cohesiveness, and surimi S1 shown higher hardness. Surimi S2 is more suitable for the production of their derivatives.
APA, Harvard, Vancouver, ISO, and other styles
3

Oliveira, Dayse Lícia. "Recuperação e uso de proteínas das águas de lavagem do surimi utilizando filtração por membrana /." Araçatuba, 2020. http://hdl.handle.net/11449/191529.

Full text
Abstract:
Orientador: Elisa Helena Giglio Ponsano
Resumo: No processo de produção do surimi, grande quantidade de água é utilizada para as operações de lavagens, resultando na geração de grande volume de águas residuárias ricas em matéria orgânica que causam problemas ambientais quando descartadas inadequadamente. As proteínas presentes nestas águas podem ser recuperadas, reduzindo o impacto ambiental e gerando um ingrediente com aplicação na indústria de alimentos. O objetivo geral deste estudo foi recuperar proteínas das águas de lavagem de preparo do surimi utilizando a tecnologia de filtração por membranas e utiliza-las na elaboração de fishburguer. As águas de lavagem resultantes da produção do surimi de tilápia foram reunidas e filtradas em membrana de ultrafiltração (UF) de 30 kDa. As determinações de pH, sólidos totais (ST) e fixos (SF), proteínas totais, óleos e graxas e a análise eletroforética foram realizadas nas águas obtidas nas lavagens do surimi (original) e após a UF (concentrado e permeado) e a demanda química de oxigênio (DQO) foi determinada nas águas originais e no permeado da UF. O concentrado desidratado em spray dryer foi analisado quanto ao perfil de aminoácidos e teor de carotenóides. As proteínas recuperadas no concentrado desidratado foram adicionadas nas proporções de 0, 5 e 10% aos fishburgers de surimi e os produtos finais foram avaliados quanto à composição proximal, rendimento na cocção, análise sensorial e índice de aceitabilidade (IA). Os dados físicos e químicos das águas originais, do concentrado... (Resumo completo, clicar acesso eletrônico abaixo)
Abstract: In the production process of surimi, a large amount of water is used for washing operations, generation waste water rich in organic matter that causes environmental problems when they are improperly disposed. Proteins present in these waters can be recovered, reducing their environmental impact and generating an ingredient with application in the food industry. The general objective of this study was to recover proteins from surimi elaboration wash waters, using membrane filtration technology, and use them in fishburger elaboration. Wash waters resulting from tilapia surimi production were pooled and filtered on ultrafiltration membrane (UF, 30 kDa). Determination of pH, total (ST) and fixed solids (SF), total proteins, lipids and electrophoretic analysis were performed in the waters obtained from wash process of surimi (original) and after UF (concentrated and permeated). Oxygen chemistry (COD) was determined in the original waters an in the UF permeate. Spray-dried dehydrated concentrate was analyzed for amino acid profile and carotenoid content. Proteins recovered in the dehydrated concentrate were added in the proportion of 0, 5 and 10% to surimi fishburgers, and final products were evaluated for proximal composition, cooking yield, sensory analysis and acceptability index (IA). Physical and chemical data of the original concentrate and permeate waters and the proximal composition of fishburgers were subjected to an analysis of variance (ANOVA) and means were compared by ... (Complete abstract click electronic access below)
Doutor
APA, Harvard, Vancouver, ISO, and other styles
4

Smith, Marshall Dean. "A Product Development Study: Rainbow Trout Bologna." DigitalCommons@USU, 1999. https://digitalcommons.usu.edu/etd/5473.

Full text
Abstract:
Mechanically deboned rainbow trout (Oncorhynchus mykiss) was analyzed and then used in texture studies. The meat contained a moderately low amount of fat (10% ± 2%, x ± SD). Pre-deboned meat had more calcium than deboned meat (PIF/=0.37). A combined response model predicted formulations for fish sausage that would closely duplicate the texture of commercially available processed meats. A thermal model was developed that helped verify the thermal properties of rainbow trout. Thermal conductivity was measured (k == 0.48 W/m·K) and specific heat was calculated (Cp= 3200 J/kg·K).
APA, Harvard, Vancouver, ISO, and other styles
5

Leinot, Alain. "Propriétés gélifiantes des protéines myofibrillaires (surimi) de sardines en fonction de la saison de pêche et de la durée d'entreposage réfrigéré ou congelé des poissons." Montpellier 2, 1991. http://www.theses.fr/1991MON20025.

Full text
Abstract:
La valorisation d'un poisson gras pelagique, la sardine de mediterranee (sardina pilchardus), a ete etudiee en utilisant la technologie japonaise de preparation de surimi (concentre de proteines myofibrillaires). Les proprietes gelifiantes de ces proteines ont ete evaluees en mesurant la texture des gels de surimi prepares par incubation en presence de nacl, et par cuisson. L'alteration progressive des proprietes gelifiantes des proteines myofibrillaires a ete systematiquement etudiee en fonction de la temperature et de la duree d'entreposage refrigere ou congele des sardines. La vitesse d'alteration est toujours plus elevee avec les sardines pechees en periode de reproduction (mars ou juin 89) qu'avec celles pechees a d'autres periodes de l'annee (octobre ou decembre 88 ou 89). Les mecanismes biochimiques responsables de l'alteration des proprietes gelifiantes des proteines myofibrillaires ont ete etudies par mesures de solubilite a diverses forces ioniques, par electrophorese, et par calorimetrie differentielle a balayage
APA, Harvard, Vancouver, ISO, and other styles
6

Dumay, Justine Jaouen Pascal Bergé Jean-Pascal Barnathan Gilles. "Extraction de lipides en voie aqueuse par bioréacteur enzymatique combiné à l'ultrafiltration application à la valorisation de co-produits de poisson (Sardina pilchardus) /." [S.l.] : [s.n.], 2006. http://castore.univ-nantes.fr/castore/GetOAIRef?idDoc=14796.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Dumay, Justine. "Extraction de lipides en voie aqueuse par bioréacteur enzymatique combiné à l'ultrafiltration : application à la valorisation de co-produits de poisson (Sardina pilchardus)." Nantes, 2006. http://archive.bu.univ-nantes.fr/pollux/show.action?id=46838cde-7c1f-4368-88fe-72e9950d0bf3.

Full text
Abstract:
L’OBJECTIF DE CE TRAVAIL EST DE VALORISER LES CO-PRODUITS DE SARDINE (SARDINA PILCHARDUS) PAR LA MISE EN ŒUVRE DE TECHNIQUES DOUCES AVEC UN INVESTISSEMENT ET UNE DEPENSE ENERGETIQUE MODERES AFIN D’OBTENIR DES COMPOSES D’INTERET MAJEUR. LES TECHNIQUES D’HYDROLYSE ENZYMATIQUE ET DE SEPARATION MEMBRANAIRE ONT ETE CHOISIES POUR CETTE ETUDE. LES ENZYMES RETENUES POUR CETTE ETUDE ONT TOUT D’ABORD ETE ETALONNEES DE FAÇON A DETERMINER LEURS CONDITIONS OPERATOIRES OPTIMALES. LES HYDROLYSES ONT ENSUITE ETE MENEES EN DEUX ETAPES, UNE PREMIERE POUR DETERMINER L’EFFICACITE DES ENZYMES SUR LES MATRICES VISEES ET CIBLER LE DOMAINE D’ETUDE, LA SECONDE ETAPE A QUANT A ELLE PORTE SUR L’OPTIMISATION DE L’HYDROLYSE PAR PLAN D’EXPERIENCES AVEC POUR OBJECTIF D’OBTENIR LA LIBERATION DE LIPIDES LA PLUS IMPORTANTE POSSIBLE EN JOUANT SUR LES PARAMETRES INFLUENTS DE L’HYDROLYSE. UNE FOIS CES CONDITIONS DETERMINEES, LA PHASE SOLUBLE RESULTANT DE L’HYDROLYSE OPTIMISEE A ETE TRAITEE PAR ULTRAFILTRATION AFIN DE SEPARER LES LIPIDES DES PEPTIDES. LES LIPIDES DES CO-PRODUITS DE SARDINE ONT MAJORITAIREMENT ETE RECUPERES DANS LES PHASES LIQUIDES RESULTANTES DE L’HYDROLYSE. LA FRACTION AQUEUSE A DE PLUS MONTRE UNE FORTE TENEUR EN PHOSPHOLIPIDES. LES ACIDES GRAS DE LA FAMILLE DES w3 SONT REPRESENTE A HAUTEUR DE 20% DANS CES FRACTIONS. CONCERNANT LES MATRICES DIFFICILES A BROYER, L’EXTRACTION DES LIPIDES A ETE AMELIOREE EN REALISANT UNE HYDROLYSE ENZYMATIQUE PAR RAPPORT A UNE EXTRACTION CLASSIQUE. LE TRAITEMENT PAR ULTRAFILTRATION DE LA PHASE SOLUBLE A PERMIS, APRES DETERMINATION DES PARAMETRES OPERATOIRES, DE SEPARER LES FRACTIONS LIPIDIQUES ET PEPTIDIQUES EN CONCENTRANT LES PHOSPHOLIPIDES DANS LE RETENTAT
THE MAIN GOAL OF THIS WORK WAS TO UP-GRADE SARDINE (SARDINA PILCHARDUS) BY-PRODUCTS USING MILD PROCEDURE, ENVIRONMENTALLY SOUND, IN ORDER TO OBTAIN VALUABLE COMPOUNDS INVOLVING MODERATE INVESTMENT AND LOW ENERGY CONSUMPTION. HYDROLYSIS AND ULTRAFILTRATION TECHNIQUES HAVE BEEN INVESTIGATED. FIRSTLY, SELECTED ENZYMES HAVE BEEN CALIBRATED IN ORDER TO DETERMINE THEIR OPTIMAL CONDITIONS WITH A MODEL SUBSTRATE AND TO PERMIT THE COMPARISON BETWEEN THEM. THEN, HYDROLYSIS ON SARDINE HEAD AND VISCERA HAVE BEEN CARRIED OUT IN TWO STEPS. THE FIRST ONE HAD THE OBJECTIVE TO DETERMINE THE ENZYME EFFICIENCY AND THE STUDY AREA. THE SECOND STEP WAS TO OPTIMISE ENZYMATIC HYDROLYSIS USING EXPERIMENTAL DESIGNS. THE AIM OF THIS SECOND STEP WAS TO OBTAIN THE HIGHEST LIPID RECOVERY IN THE LIQUID FRACTIONS USING THE VARIATION OF THE INFLUENTS HYDROLYSIS PARAMETERS SUCH AS TEMPERATURE, HYDROLYSIS TIME AND ENZYME CONCENTRATION. THE SOLUBLE PHASE OBTAINED AFTER THIS OPTIMISED STEP HAVE BEEN FILTERED USING ULTRAFILTRATION TECHNIQUE IN ORDER TO SEPARATE LIPIDS FROM PEPTIDES. LIPIDS FROM SARDINE BY-PRODUCTS HAVE BEEN MAINLY RECOVERED IN THE LIQUID FRACTIONS OF THE HYDROLYSATES. MOREOVER, AQUEOUS FRACTION HAS SHOWN A HIGH CONTENT OF PHOSPHOLIPIDS. W3 FATTY ACIDS REPRESENT AROUND 20% OF THE TOTAL FATTY ACIDS INTO THOSE FRACTIONS. REGARDING VISCERA, WHICH IS A HARDLY CRUSHING MATRIX, THE LIPID EXTRACTION YIELDS HAVE BEEN IMPROVED USING ENZYMATIC TREATMENT COMPARED TO TRADITIONAL EXTRACTION. THE ULTRAFILTRATION TREATMENT OF THE SOLUBLE PHASE HAS ALLOWED, AFTER THE DETERMINATION OF OPERATING CONDITIONS, TO SEPARATE LIPIDS FROM PEPTIDES AND TO CONCENTRATE THE PHOSPHOLIPIDS IN THE RETENTATE
APA, Harvard, Vancouver, ISO, and other styles
8

Kim, Seung-woo. "Demand analysis for surimi-based products in Japan." Thesis, 1988. http://hdl.handle.net/1957/26856.

Full text
Abstract:
Since the "200 miles" fishery conservation zones were established by some coastal countries, new arrangements between countries to participate jointly in fishing, processing, and marketing of fish products have emerged. One such fish product is surimi. As a result of extended jurisdiction, each coastal country's interest in the surimi industry is increasing and many efforts for market research and development of surimi technology are being taken in these countries. To understand this market it is important to know the nature of the demand for surimi-based products. However, there are not enough data available for demand analysis of surimi-based products due to the short history of the surimi industry on a global basis and the uncertain supply situation. Therefore, the Japanese market for surimi-based products, which has a long history and is the world's largest market for surimi, was chosen to improve understanding of the global market for surimi-based products. The approach adopted to meet this goal is the demand system approach, which allows the analysis to model the interdependencies among prices and consumption in consumer demand. Careful specification of demand relationships in the Japanese market for surimi-based products permits the testing of hypotheses about the impact of changes in availability of other seafoods and red meats on the demand for surimi-based products in Japan. Two different demand system models, the almost ideal demand system (AIDS) model and the habit formation (HF) model, are used for this demand analysis. Especially in the AIDS model, the homogeneity and symmetry restrictions are tested and the simultaneous impacts on consumption of surimi-based products, red meats, and other seafood of changes on the prices of these commodities are examined. The habit formation model is used mainly to investigate habit persistence in the Japanese market. The results of estimating the AIDS model show that the expenditure elasticities of surimi-based products are greater than unity and that the demands for surimi-based products are generally price-inelastic, while the own price elasticity of kamaboko is greater than unity. Also, these results show that surimi-based products are more likely to have complementary relationships with other fish products. However, the nature of substitutional relationships with red meats could not be determined by this analysis. The estimation results of the habit formation model show that habit persistence of consumers exists in Japan's fish and meat market, including surimi-based products.
Graduation date: 1988
APA, Harvard, Vancouver, ISO, and other styles
9

Wang, De-qian. "Thermophysical properties and temperature response of surimi-- measurement and modeling." Thesis, 1990. http://hdl.handle.net/1957/37959.

Full text
Abstract:
Freezing is one of the important technologies for preservation of foods. In this project, using surimi as a food model, thermophysical properties of frozen foods were evaluated and the freezing process was simulated using a finite element package. To measure temperature-dependent thermal conductivity, a line-source probe system was used. Effects of test conditions and sample history were investigated. Thermal conductivity of Alaska pollock (Theragra chalcogramma) surimi having 0, 4, 6, 8, and 12% cryoprotectant levels was measured in the range of -40 to 30 ° C. Other thermal properties were analyzed using differential scanning calorimetry (DSC) at the same cryoprotectant concentrations and in the same temperature range. Each dynamically corrected DSC thermogram was used to determine initial freezing point, unfreezable water (bound water), apparent specific heat, enthalpy and unfrozen water weight fraction. When water content of the sample is controlled, thermophysical properties of surimi have a relatively weak dependence upon cryoprotectant level in the unfrozen and fully frozen (-40° C) ranges. However, the initial freezing point and the properties just below this point were significantly affected. From measured data, the Schwartzberg thermal property models for frozen foods were investigated. The models agreed well with experimental data. However, possibility for further improvement is demonstrated by using DSC analysis. This research additionally demonstrated the great potential of DSC for measuring and modeling frozen food thermal properties. Using the derived property models, a commercial PC-based finite element package was used to simulate the process of freezing a food block in a plate freezer. The capability of the program to handle temperature-dependent thermal properties and time-dependent boundary conditions enabled a simulation which accounted for measured changes in thermal properties, ambient temperatures and overall heat transfer coefficient. Predicted temperature history agreed well with measured data. Sensitivities of important model parameters, which were varied within their experimental error range, were also investigated using a factorial experimental design method. The result showed that in decreasing order of influencing freezing time prediction, attention should be given to apparent specific heat, block thickness, overall heat transfer coefficient, ambient temperature, thermal conductivity, and density.
Graduation date: 1991
APA, Harvard, Vancouver, ISO, and other styles
10

Liu, Shin-Lan, and 劉馨嵐. "Study of Different Binders on the Quality of Mackerel Surimi and the Development of Mackerel Surimi Based Products." Thesis, 1997. http://ndltd.ncl.edu.tw/handle/84325319324831653698.

Full text
Abstract:
碩士
中國文化大學
生活應用科學研究所
86
The objectives of this research are to study the effects of using different binders on the quality of Mackerel surimi, so as to identify the most suitable binder for improving the quality of the Mackerel surimi,and to develop the Mackerel surimi-based products for commercial applications. The effects of seven binders including egg white (EW),whey protein (WP), soy protein (SP), kappa- carrageenan (CA), guargum (GG), cassava starch (CS) and rice flour (RF) on the textural and sensory characteristics of Mackerel surimi were investigated and three different products, such as multilayer kamaboko, crystal fish ball and marine fish jelly were produced in this research. The breaking force was increased from 260 ~ 350 g to 593 ~ 2,438 g by six binders except GG,and increased significantly as the addition amount increased. The folding test was elevated from grade C to AA by EW and SP, to A ~ Bby WP, to B ~ C by CS, and not effected by CA, GG and RF. The whiteness index was reduced from 68.39 to 63.66 ~ 67.02 by EW, SP,CA and CS, but increased from 63.90 to 67.33 by GG and RF. The sensory result of texture was elevated from disliking moderately to neither liking nor disliking and liking slightly by all binders tested. Three different products (multilayer kamaboko, crystal fish ball, marinefish jelly) were formulated with mackerel surimi and 2％ WP and the sensory evaluation of the cooked products were determined. The sensory result of multilayer kamaboko was liking slightly and moderately in color, appearance, flavor, texture and overall acceptability after stored at - 20℃ for 14 weeks. However, the flavor result and the texture result of crystal fish ball stored at - 20℃ for 12 weeks were reduced from liking slightly to neither liking nor disliking and from liking moderately to neither liking nor disliking, respectively.
APA, Harvard, Vancouver, ISO, and other styles
More sources

Books on the topic "Surimi products"

1

Sonu, Sunee C. Surimi. Terminal Island, Calif: U.S. Dept. of Commerce, National Oceanic and Atmospheric Administration, National Marine Fisheries Service, Southwest Region, 1986.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
2

Canada. Dept. of Fisheries and Oceans. Study of the Use of Cod, Cod by-Products and Crustacean by-Products For Surimi and Surimi-Based Products: Part 2 : Physiology Studies. S.l: s.n, 1986.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
3

Oceans, Canada Dept of Fisheries and. Study of the Use of Cod, Cod by-Products and Crustacean by-Products For Surimi and Surimi-Based Products: Part 3 : Shellfish Flavour Extraction Studies. S.l: s.n, 1986.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
4

1943-, Babbitt Jerry Keith, and Northwest Fisheries Science Center (U.S.). Kodiak Investigations--Utilization Research Division., eds. Effect of washing on the stability of walleye pollock surimi during frozen storage. Kodiak, Alaska: Kodiak Investigations--Utilization Research Division, National Marine Fisheries Service, National Oceanic and Atmospheric Administration, 1991.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
5

Sych, Janice. Cryoprotective effects of various compounds on cod surimi during frozen storage. Ottowa: National Library of Canada, 1990.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
6

Canada. Dept. of Fisheries and Oceans. Study of the Use of Cod, Cod by-Products and Crustacean by-Products For Suriumi-Based Products: Part 1 : Raw Material Assessment. S.l: s.n, 1986.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
7

Cross, Stephen Fredrick. Shore-based surimi production for British Columbia: A preliminary case study in Ucluelet Harbour. [Victoria], B.C: Ministry of Agriculture, Fisheries and Food, 1993.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
8

Jiang, Yue-Han. Functional properties of carp and pink salmon surimi and surimi-based products. 1994.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
9

Sumpeno, Putro, and INFOFISH (Project), eds. Processing of surimi and fish jelly products. Kuala Lumpur, Malaysia: INFOFISH, 1990.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
10

E, Martin Roy, Collette Robert L, and International Symposium on Engineered Seafood Including Surimi (1985 : Seattle, Wash.), eds. Engineered seafood including surimi. Park Ridge, N.J., U.S.A: Noyes Data Corp., 1990.

Find full text
APA, Harvard, Vancouver, ISO, and other styles
More sources

Book chapters on the topic "Surimi products"

1

Okazaki, Emiko, and Ikuo Kimura. "Frozen Surimi and Surimi-based Products." In Seafood Processing, 209–35. Chichester, UK: John Wiley & Sons, Ltd, 2013. http://dx.doi.org/10.1002/9781118346174.ch9.

Full text
APA, Harvard, Vancouver, ISO, and other styles
2

Hall, G. M., and N. H. Ahmad. "Surimi and fish-mince products." In Fish Processing Technology, 74–92. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4613-1113-3_3.

Full text
APA, Harvard, Vancouver, ISO, and other styles
3

Ingham, Steven C. "Microbiology of Mince, Surimi, and Value-Added Seafoods." In Microbiology of Marine Food Products, 89–110. Boston, MA: Springer US, 1991. http://dx.doi.org/10.1007/978-1-4615-3926-1_5.

Full text
APA, Harvard, Vancouver, ISO, and other styles
4

Rasco, Barbara, and Gleyn Bledsoe. "Surimi and Surimi Analog Products." In Handbook of Food Science, Technology, and Engineering - 4 Volume Set. CRC Press, 2005. http://dx.doi.org/10.1201/b15995-180.

Full text
APA, Harvard, Vancouver, ISO, and other styles
5

"Processing of Surimi and Surimi Seafoods." In Marine and Freshwater Products Handbook, 435–62. CRC Press, 2000. http://dx.doi.org/10.1201/9781482293975-23.

Full text
APA, Harvard, Vancouver, ISO, and other styles
6

Kim, J. S., and J. W. Park. "Mince from seafood processing by-product and surimi as food ingredients." In Maximising the Value of Marine By-Products, 196–228. Elsevier, 2007. http://dx.doi.org/10.1533/9781845692087.2.196.

Full text
APA, Harvard, Vancouver, ISO, and other styles
7

Kim, J. "Mince from seafood processing by-product and surimi as food ingredients." In Maximising the value of marine by-products. CRC Press, 2006. http://dx.doi.org/10.1201/9781439824542.ch9.

Full text
APA, Harvard, Vancouver, ISO, and other styles
8

"Research and Product Development." In Surimi and Surimi Seafood, 599–616. CRC Press, 2013. http://dx.doi.org/10.1201/b16009-29.

Full text
APA, Harvard, Vancouver, ISO, and other styles
9

W. Park, Jae. "Surimi gel preparation and texture analysis for better quality control." In More Efficient Utilization of Fish and Fisheries Products - Proceedings of the International Symposium on the occasion of the 70th anniversary of the Japanese Society of Fisheries Science, held in Kyoto, Japan, 7-10 October 2001, 333–41. Elsevier, 2004. http://dx.doi.org/10.1016/s0167-4501(04)80034-7.

Full text
APA, Harvard, Vancouver, ISO, and other styles
10

Ismond, Alan, John Lin, and Michael Morrissey. "Waste Management and By-Product Utilization." In Surimi and Surimi Seafood, Second Edition, 279–323. CRC Press, 2005. http://dx.doi.org/10.1201/9781420028041.ch7.

Full text
APA, Harvard, Vancouver, ISO, and other styles

Conference papers on the topic "Surimi products"

1

Aravindran, S., A. M. Sahilah, and A. Aminah. "Market surveillance on non-halal additives incorporated in surimi based products using polymerase chain reaction (PCR)-southern hybridization analysis." In THE 2014 UKM FST POSTGRADUATE COLLOQUIUM: Proceedings of the Universiti Kebangsaan Malaysia, Faculty of Science and Technology 2014 Postgraduate Colloquium. AIP Publishing LLC, 2014. http://dx.doi.org/10.1063/1.4895196.

Full text
APA, Harvard, Vancouver, ISO, and other styles
You might also be interested in the extended bibliographies on the topic 'Surimi products' for particular source types:
Journal articles Dissertations / Theses Books
We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!

To the bibliography