scholarly journals KEMAMPUAN PEMBENTUKAN GEL SURIMI MANYUNG (Arius spp.) PADA BERBAGAI KONDISI PEMANASAN DAN PENCUCIAN

2002 ◽  
Vol 4 (2) ◽  
pp. 1
Author(s):  
Iwan Y.B. Lelana ◽  
Amir Husni
Keyword(s):  
Statistical Analysis ◽  
Gel Strength ◽  
Sensory Characteristics ◽  
Gel Properties ◽  
Time Frequency ◽  
Time Treatment ◽  
Surimi Gel

Manyung is one of low value fish in Yogyakarta. In order to increase the value, manyung was processed into surimi. In this research, manyung was processed into surimi with different heating temperatures (40, 45, 50, 55, 60, and 70oC) and washing time frequency (0, 1, 2, 3, 4, and 5 times) to investigate the gel properties of manyung surimi. Gel strength of manyung surimi increased as washing time treatment increased from 0 to 5 times. Statistical analysis showed that the 4 washing time and 5 washing time have similar gel strength and sensory characteristics. Manyung surimi with 5 washing time and pre-incubation at 60oC followed by cooking at 90oC produced the highest gel strength.

scholarly journals PENCUCIAN MEMPENGARUHI MUTU SURIMI CUCUT (Carcharhinus sp.)

2002 ◽  
Vol 4 (2) ◽  
pp. 9
Author(s):  
Amir Husni ◽  
Iwan Yusuf Bambang Lelana
Keyword(s):  
Gel Strength ◽  
Sensory Characteristics ◽  
Gel Properties ◽  
Time Frequency

Shark is one of low value fishes in Yogyakarta. In order to increase the value, shark was processed into surimi. In this research, shark was processed into surimi with different  washing time frequency (0, 2, 4, and 6 times) to investigate the gel properties of shark surimi.Gel strength of shark surimi increased as the washing time frequency increased from 0 to 6 times. The 4 and 6 washing time showed similar gel strength and sensory characteristics. Shark surimi with 6 washing time and pre-incubation at 40oC followed by cooking at 90oC produced the highest gel strength. 

scholarly journals Insight into the Effect of Ice Addition on the Gel Properties of Nemipterus virgatus Surimi Gel Combined with Water Migration

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1815
Author(s):  
Haiqiang Chen ◽  
Yiqian Zou ◽  
Aimei Zhou ◽  
Jie Xiao ◽  
Soottawat Benjakul
Keyword(s):  
Heat Treatment ◽  
Hydrophobic Interactions ◽  
Free Water ◽  
Gel Strength ◽  
Nuclear Magnetic Resonance Analysis ◽  
Water Migration ◽  
Gel Structure ◽  
Gel Properties ◽  
Surimi Gel ◽  
Immobile Water

The effect of the amount of ice added (20–60%) on the gel properties and water migration of Nemipterus virgatus surimi gel obtained with two-stage heat treatment was studied. The gel strength and water-holding capability (WHC) of the surimi gel with 30% ice added were significantly higher than those of other treatment groups (p < 0.05). The addition of 30% ice was conducive to the increase of protein β-sheet proportion during heat treatment, exposing more reactive sulfhydryl groups. These promoted the combination of protein-protein through disulfide bonds and hydrophobic-hydrophobic interactions, forming an ordered three-dimensional gel network structure. Meanwhile, the increase in hydrogen bonds promoted the protein-water interaction. Low-field nuclear magnetic resonance analysis showed that more bound water was locked in the gel system, reducing the migration of immobile water to free water and finally showing better gel properties. When the amount of ice added was insufficient (20%), the gel structure lacked the support of immobile water, resulting in deterioration of gel strength. However, excessive addition of ice (>30%) was not conducive to the combination of protein-protein and protein-water, forming a large and rough gel structure, resulting in the migration of immobile water to free water and ultimately exhibited weak gel properties.

scholarly journals Descriptive analysis of bacon smoked with Brazilian woods from reforestation: methodological aspects, statistical analysis, and study of sensory characteristics

Meat Science ◽  
2018 ◽  
Vol 140 ◽  
pp. 44-50 ◽  
Author(s):  
Erick Saldaña ◽  
Luiz Saldarriaga Castillo ◽  
Jorge Cabrera Sánchez ◽  
Raúl Siche ◽  
Marcio Aurélio de Almeida ◽  
...  
Keyword(s):  
Statistical Analysis ◽  
Descriptive Analysis ◽  
Sensory Characteristics ◽  
Methodological Aspects ◽  
Analysis And Study

scholarly journals Oscillatory Biomedical Signals: Frontiers in Mathematical Models and Statistical Analysis

2021 ◽  
Vol 7 ◽  
Author(s):  
Hau-Tieng Wu ◽  
Tze Leung Lai ◽  
Gabriel G. Haddad ◽  
Alysson Muotri
Keyword(s):  
Statistical Analysis ◽  
Empirical Bayes ◽  
Network Formation ◽  
Markov Models ◽  
Hidden Markov ◽  
Biomedical Signals ◽  
Time Frequency ◽  
Bayes Inference ◽  
Cardiorespiratory Patterns ◽  
Parameter Estimators

Herein we describe new frontiers in mathematical modeling and statistical analysis of oscillatory biomedical signals, motivated by our recent studies of network formation in the human brain during the early stages of life and studies forty years ago on cardiorespiratory patterns during sleep in infants and animal models. The frontiers involve new nonlinear-type time–frequency analysis of signals with multiple oscillatory components, and efficient particle filters for joint state and parameter estimators together with uncertainty quantification in hidden Markov models and empirical Bayes inference.

Influence of ultrasound on chemically induced gelation of micellar casein systems

2013 ◽  
Vol 80 (2) ◽  
pp. 138-143 ◽  
Author(s):  
Jayani Chandrapala ◽  
Bogdan Zisu ◽  
Sandra Kentish ◽  
Muthupandian Ashokkumar
Keyword(s):  
Viscoelastic Properties ◽  
Surface Hydrophobicity ◽  
Gel Strength ◽  
Gel Properties ◽  
Dairy Processing ◽  
Chemically Induced ◽  
Micellar Casein ◽  
Protein Gelation ◽  
Protein Gels ◽  
Weak Gel

Gelation is a significant operation in dairy processing. Protein gelation can be affected by several factors such as temperature, pH, or enzyme addition. Recently, the use of ultrasonication has been shown to have a significant impact on the formation of whey protein gels. In this work, the effect of ultrasonication on the gelation of casein systems was investigated. Gels were formed by the addition of 7·6 mm Tetra Sodium Pyro Phosphate (TSPP) to 5 wt% micellar casein (MC) solutions. Sonication at 20 KHz and 31 W for up to 30 min changed the surface hydrophobicity of the proteins, whereas surface charge was unaltered. Sonication before the addition of TSPP formed a firm gel with a fine protein network and low syneresis. Conversely, sonication after TSPP addition led to an inconsistent weak-gel-like structure with high syneresis. Gel strength in both cases increased significantly after short sonication times, while the viscoelastic properties were less affected. Overall, the results showed that ultrasonication can have a significant effect on the final gel properties of casein systems.

scholarly journals Effect of emulsifying stability of myofibrillar protein on the gel properties of emulsified surimi gel

2018 ◽  
Vol 6 (5) ◽  
pp. 1229-1237 ◽  
Author(s):  
Yuanpei Gao ◽  
Hideto Fukushima ◽  
Shanggui Deng ◽  
Ru Jia ◽  
Kazufumi Osako ◽  
...  
Keyword(s):  
Myofibrillar Protein ◽  
Gel Properties ◽  
Surimi Gel

scholarly journals Contribution of the polymerization of protein by disulfide bonding to increased gel strength of walleye pollack surimi gel with preheating time

2001 ◽  
Vol 67 (4) ◽  
pp. 710-717 ◽  
Author(s):  
Mohammed Ismail Hossain ◽  
Yoshiaki Itoh ◽  
Katsuji Morioka ◽  
Atsushi Obatake
Keyword(s):  
Gel Strength ◽  
Disulfide Bonding ◽  
Surimi Gel ◽  
Walleye Pollack

scholarly journals MICROBIAL TRANSGLUTAMINASE OF INDONESIAN Streptomyces sp. : Screening and Production in several media

2016 ◽  
Vol 11 (1) ◽  
pp. 13
Author(s):  
Yusro Nuri Fawzya
Keyword(s):  
Potato Starch ◽  
Demersal Fish ◽  
Gel Strength ◽  
Microbial Transglutaminase ◽  
Gel Properties ◽  
Fish Products ◽  
Streptomyces Sp ◽  
Minced Fish ◽  
Soybean Powder ◽  
Gel Forming Ability

Transglutaminase (TGase) which catalyzes the formation of inter and intra molecular ε-(λ-glutamyl)lysine (GL) crosslinks, plays an important role in surimi production. The surimi-based products as well as processed minced fish products are being popular in Indonesia which is produced from various type of fish. These products usually require good gel strength which commonly be produced from fresh demersal fish.  Since the endogenous fish TGase reduces quickly after catching and is almost completely destroyed by freezing, the exogenous TGase may be apply to improve the gel forming ability of fish. Microbial transglutaminase (MTGase) can thus be used to increase the gel properties. In this research, a total of 178 Streptomyces strains from various environment were screened and selected based on their ability to produce MTGase. Strain TTA 02 SDS 14 was then selected to further study. In order to optimize the MTGase activity, the enzyme was produced in six formulas media referring to six different publications, designated as media A; B; C; D ; E and F. The result showed that the highest MTGase activity was produced from medium B containing of pepton 1,5%; MgSO4.7H20 0,1%; KH2PO4 0,5%; Na2HPO4 0,5%; soybean powder 2%, potato starch 2% and glucose 1,5%. The MTGase activity reached the highest in the incubation time of 4 days, with the activity of 1.45 U/mL.  

Effect of yeast β-glucan on gel properties, spatial structure and sensory characteristics of silver carp surimi

2019 ◽  
Vol 88 ◽  
pp. 256-264 ◽  
Author(s):  
Huimin Zhang ◽  
Yiting Xiong ◽  
Amr M. Bakry ◽  
Shanbai Xiong ◽  
Tao Yin ◽  
...  
Keyword(s):  
Spatial Structure ◽  
Silver Carp ◽  
Sensory Characteristics ◽  
Gel Properties
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