scholarly journals Gel properties of Amur sturgeon (Acipenser schrenckii) surimi improved by lecithin at reduced and regular-salt concentrations

RSC Advances ◽  
2020 ◽  
Vol 10 (51) ◽  
pp. 30896-30906
Author(s):  
Tong Shi ◽  
Ganesha Yanuar Arief Wijaya ◽  
Li Yuan ◽  
Quancai Sun ◽  
Fan Bai ◽  
...  
Keyword(s):  
Gel Properties ◽  
Amur Sturgeon ◽  
Reduced Salt

This study examined the gel properties of Acipenser schrenckii (A. schrenckii) surimi with 10 and 30 g kg−1 of added lecithin at reduced-salt (3 g kg−1 NaCl) and regular-salt (30 g kg−1 NaCl) concentrations.

Recent developments in maintaining gel properties of surimi products under reduced salt conditions and use of additives

2021 ◽  
pp. 1-16
Author(s):  
Abdul Razak Monto ◽  
Mengzhe Li ◽  
Xin Wang ◽  
Ganesha Yanuar Arief Wijaya ◽  
Tong Shi ◽  
...  
Keyword(s):  
Gel Properties ◽  
Recent Developments ◽  
Reduced Salt

Assessing gel properties of Amur sturgeon ( Acipenser schrenckii ) surimi prepared by high‐temperature setting (40 °C) for different durations

2020 ◽  
Vol 100 (7) ◽  
pp. 3147-3156
Author(s):  
Ruichang Gao ◽  
Ganesha YA Wijaya ◽  
Jiamei Yu ◽  
Wengang Jin ◽  
Fan Bai ◽  
...  
Keyword(s):  
High Temperature ◽  
Gel Properties ◽  
Amur Sturgeon

Consumer preferences for low-salt foods - a Danish case study based on a comprehensive supermarket intervention

2021 ◽  
pp. 1-26
Author(s):  
Sigrid Denver ◽  
Tove Christensen ◽  
Jonas Nordström
Keyword(s):  
Consumer Preferences ◽  
Salt Content ◽  
Dietary Advice ◽  
Scanner Data ◽  
Statistical Regression ◽  
Salt Consumption ◽  
Dietary Choices ◽  
Low Salt ◽  
Reduced Salt

Abstract Objective: The objective is to analyze Danish consumers’ attitudes to buying food with reduced salt content. Design: The study is based on a comprehensive store intervention that included 114 stores belonging to the same supermarket chain. Three different salt claims were tested for eight weeks on six test products within the categories bread, cornflakes and frozen pizzas. Scanner data were supplemented with 134 brief interviews with consumers in nine selected stores. Setting: Stores spread across Denmark. Participants: Consumers who buy food in the stores. Results: Statistical regression analyses of the scanner data indicated that none of the three claims significantly affected demand for any of the test products. The interviews confirmed that many consumers were more focused on other elements of the official dietary advice than reduced salt consumption, such as eating plenty of vegetables, choosing products with whole grains and reducing their intake of sugar and fat. Conclusions: Overall, both the scanner data and the interviews pointed in the same direction, toward the conclusion that salt content is often a secondary factor when Danish consumers make dietary choices.

scholarly journals Effects of gellan gum and inulin on mixed‐gel properties and molecular structure of gelatin

2021 ◽  
Author(s):  
Juanjuan Wang ◽  
Xue Zhao ◽  
Changyu Zhou ◽  
Chong Wang ◽  
Yanyan Zheng ◽  
...  
Keyword(s):  
Molecular Structure ◽  
Gellan Gum ◽  
Gel Properties

scholarly journals Physico-chemical and gel properties of heat-induced pasteurized liquid egg white gel: effect of alkyl chain length of alcohol

2021 ◽  
Vol 24 (1) ◽  
pp. 1229-1243
Author(s):  
Danai Charoensuk ◽  
Robert G. Brannan ◽  
Wilailuk Chaiyasit ◽  
Wanlop Chanasattru
Keyword(s):  
Chain Length ◽  
Alkyl Chain ◽  
Egg White ◽  
Alkyl Chain Length ◽  
Gel Properties ◽  
Gel Effect ◽  
Physico Chemical
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