Gel properties and flavor characteristics of blended anchovy (Engraulis japonicus) mince and silver carp (Hypophthalmichthys molitrix) surimi

Gel Properties ◽

Engraulis Japonicus

This paper aims to research the gel properties and flavor characteristics of anchovy mince and silver carp surimi blended in different ratios.

Changes in chemical interactions and gel properties of heat-induced surimi gels from silver carp ( Hypophthalmichthys molitrix ) fillets during setting and heating: Effects of different washing solutions

Food Hydrocolloids ◽

10.1016/j.foodhyd.2017.09.007 ◽

2018 ◽

Vol 75 ◽

pp. 116-124 ◽

Cited By ~ 20

Author(s):

Longteng Zhang ◽

Qian Li ◽

Jing Shi ◽

Beiwei Zhu ◽

Yongkang Luo

Keyword(s):

Silver Carp ◽

Chemical Interactions ◽

Gel Properties ◽

Heating Effects

Gel properties of silver carp (Hypophthalmichthys molitrix) and chicken mixture gels as affected by setting temperatures

International Journal of Food Properties ◽

10.1080/10942912.2018.1508155 ◽

2018 ◽

Vol 21 (1) ◽

pp. 2250-2264 ◽

Cited By ~ 1

Author(s):

Ping Gui ◽

Longteng Zhang ◽

Hui Hong ◽

Ligeng Feng ◽

Yongkang Luo

Keyword(s):

Silver Carp ◽

Study on Gel Properties of Silver Carp (Hypophthalmichthys molitrix) and White Croaker (Argyrosomus argentatus) Blended Surimi at Different Setting Conditions

Journal of Aquatic Food Product Technology ◽

10.1080/10498850.2011.623263 ◽

2013 ◽

Vol 22 (1) ◽

pp. 36-46 ◽

Cited By ~ 6

Author(s):

Lei Liu ◽

Yongkang Luo ◽

Yongling Song ◽

Huixing Shen ◽

Hui Hong

Keyword(s):

Silver Carp ◽

Gel Properties ◽

White Croaker

Influence of Linoleic Acid-Induced Oxidative Modification on Gel Properties of Myofibrillar Protein from Silver Carp (Hypophthalmichthys molitrix) Muscle

Food Biophysics ◽

10.1007/s11483-016-9438-3 ◽

2016 ◽

Vol 11 (3) ◽

pp. 266-274 ◽

Cited By ~ 10

Author(s):

Lin Wang ◽

Min Zhang ◽

Zhongxiang Fang ◽

Bhesh Bhandari ◽

Zhongxue Gao

Keyword(s):

Linoleic Acid ◽

Silver Carp ◽

Myofibrillar Protein ◽

Oxidative Modification ◽

Effects of Hydrolysates from Silver Carp (Hypophthalmichthys molitrix) Scales on Rancidity Stability and Gel Properties of Fish Products

Food and Bioprocess Technology ◽

10.1007/s11947-013-1196-3 ◽

2013 ◽

Vol 7 (8) ◽

pp. 2178-2188 ◽

Cited By ~ 4

Author(s):

Han Lu ◽

Yongkang Luo ◽

Ligeng Feng

Keyword(s):

Silver Carp ◽

Gel Properties ◽

Fish Products

Gel Properties of Surimi from Silver Carp (Hypophthalmichthys molitrix): Effects of Whey Protein Concentrate, CaCl2, and Setting Condition

Journal of Aquatic Food Product Technology ◽

10.1080/10498850.2012.729257 ◽

2014 ◽

Vol 23 (5) ◽

pp. 489-497 ◽

Cited By ~ 7

Author(s):

Jing Shi ◽

Yongkang Luo ◽

Huixing Shen ◽

Zheng Li

Keyword(s):

Whey Protein ◽

Silver Carp ◽

Whey Protein Concentrate ◽

Protein Concentrate ◽

Incorporation effect of inulin and microbial transglutaminase on the gel properties of silver carp (Hypophthalmichthys molitrix) surimi

Journal of Food Measurement & Characterization ◽

10.1007/s11694-020-00604-z ◽

2020 ◽

Author(s):

Jianlian Huang ◽

Beibei Ye ◽

Wei Wang ◽

Jianrong Li ◽

Shumin Yi ◽

...

Keyword(s):

Silver Carp ◽

Microbial Transglutaminase ◽

Gel properties of surimi from silver carp (Hypophthalmichthys molitrix) as affected by heat treatment and soy protein isolate

Food Hydrocolloids ◽

10.1016/j.foodhyd.2007.10.003 ◽

2008 ◽

Vol 22 (8) ◽

pp. 1513-1519 ◽

Cited By ~ 50

Author(s):

Yongkang Luo ◽

Huixing Shen ◽

Daodong Pan ◽

Guanhao Bu

Keyword(s):

Heat Treatment ◽

Soy Protein ◽

Silver Carp ◽

Soy Protein Isolate ◽

Protein Isolate ◽

Prevention of protein oxidation and enhancement of gel properties of silver carp (Hypophthalmichthys molitrix) surimi by addition of protein hydrolysates derived from surimi processing by-products

Food Chemistry ◽

10.1016/j.foodchem.2020.126343 ◽

2020 ◽

Vol 316 ◽

pp. 126343 ◽

Cited By ~ 9

Author(s):

Longteng Zhang ◽

Qian Li ◽

Hui Hong ◽

Yongkang Luo

Keyword(s):

Protein Oxidation ◽

Silver Carp ◽

Protein Hydrolysates ◽

Gel Properties ◽

By Products

cDNA cloning and structural analysis of the globular head for myosin heavy chain from silver carp (Hypophthalmichthys molitrix)

JOURNAL OF FISHERIES OF CHINA ◽

10.3724/sp.j.1231.2010.06606 ◽

2010 ◽

Vol 34 (3) ◽

pp. 441-449

Author(s):

Zhao-jing LIU ◽

Yan TAO ◽

Ling-jun WANG ◽

Jing DANG ◽

Hideto FUKUSHIMA

Keyword(s):

Structural Analysis ◽

Myosin Heavy Chain ◽

Cdna Cloning ◽

Heavy Chain ◽

Silver Carp ◽

Globular Head