Frozen surimi. Specification

2021 ◽  
Keyword(s):  
Frozen Surimi

Quality evaluation of frozen surimi by using pH stat for ATPase assay

2005 ◽  
Vol 71 (2) ◽  
pp. 388-396 ◽  
Author(s):  
Satomi KOSEKI ◽  
Rie OOTAKE ◽  
Noboru KATOH ◽  
Kunihiko KONNO
Keyword(s):  
Quality Evaluation ◽  
Atpase Assay ◽  
Ph Stat ◽  
Frozen Surimi

scholarly journals Evaluation of the quality of frozen surimi using suwari reaction speed and activation energy

2018 ◽  
Vol 16 (1) ◽  
pp. 723-729 ◽  
Author(s):  
Koki Yamada ◽  
Takayuki Kajita ◽  
Masahiro Matsumiya ◽  
Hideto Fukushima
Keyword(s):  
Activation Energy ◽  
Frozen Surimi ◽  
Reaction Speed

scholarly journals Characteristics of Two-Step Heating Gels from Frozen Surimi with a Food Additive Containing TGase or a Bovine Plasma Powder.

1996 ◽  
Vol 62 (3) ◽  
pp. 446-452 ◽  
Author(s):  
Yoichi Abe ◽  
Kousaku Yasunaga ◽  
Seiichi Kitakami ◽  
Yuriko Murakami ◽  
Takao Ota ◽  
...  
Keyword(s):  
Food Additive ◽  
Bovine Plasma ◽  
Step Heating ◽  
Frozen Surimi

High Pressure-Texturized Products from Frozen Surimi and Sardine Lipid

2008 ◽  
pp. 140-148
Author(s):  
Yasuhiro Funatsu ◽  
Yukako Nabeshima-Ito ◽  
Ken-Ichi Kawasaki ◽  
Kunihiko Samejima
Keyword(s):  
High Pressure ◽  
Frozen Surimi

scholarly journals Effect of Microbial trasglutaminase on the quality of Frozen Surimi Made from Various Kinds of Fish Species

1995 ◽  
Vol 61 (2) ◽  
pp. 267-272 ◽  
Author(s):  
Takashi Asagami ◽  
Masaaki Ogiwara ◽  
Atsushi Wakameda ◽  
Satoshi F. Noguchi
Keyword(s):  
Fish Species ◽  
Frozen Surimi

scholarly journals A new attempt to improve the quality of frozen surimi from pacific mackerel and sardine by introducing underwater mincing of raw materials.

1989 ◽  
Vol 55 (3) ◽  
pp. 507-513 ◽  
Author(s):  
Noboru Katoh ◽  
Akihiko Hashimoto ◽  
Norikazu Nakagawa ◽  
Ken-ichi Arai
Keyword(s):  
Raw Materials ◽  
Pacific Mackerel ◽  
Frozen Surimi

Gel Forming Characteristics of Frozen Surimi from Chum Salmon in the Presence of Protease Inhibitors

1995 ◽  
Vol 60 (5) ◽  
pp. 917-921 ◽  
Author(s):  
HIROKI SAEKI ◽  
ZENSUKE ISEYA ◽  
SATOSHI SUGIURA ◽  
NOBUO SEKI
Keyword(s):  
Protease Inhibitors ◽  
Chum Salmon ◽  
Forming Characteristics ◽  
Frozen Surimi

scholarly journals Contribution of walleye pollack frozen surimi components to physical properties of heat-induced gel formed from it

2008 ◽  
Vol 74 (2) ◽  
pp. 199-206 ◽  
Author(s):  
SEIICHI KITAKAMI ◽  
YURIKO MURAKAMI ◽  
SATOMI KOSEKI ◽  
NOBORU KATO ◽  
KEN-ICHI ARAI
Keyword(s):  
Physical Properties ◽  
Walleye Pollack ◽  
Frozen Surimi

scholarly journals Relation between Rheological Properties and Protein Solubility of Heat-induced Gel from Frozen Surimi with Addition of Protein Powders

2013 ◽  
Vol 60 (10) ◽  
pp. 567-576 ◽  
Author(s):  
Mii Kunimoto ◽  
Tomoki Okumura ◽  
Souichiro Watanabe ◽  
Noboru Kato ◽  
Kenichi Arai
Keyword(s):  
Rheological Properties ◽  
Protein Solubility ◽  
Frozen Surimi
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