The change of the rheological properties of surimi (minced fish-meat) by heating.

The problem of the deficiency of dietary fibre and mineral substances in the diet of modern man is well known. This problem is proposed to be solved by making a food product - fishballs - based on a combination of minced fish meat from pollock and salmon belly, containing the biologically active chitin mineral food supplement "Hizitel". Dietary supplementation is derived from the waste of processing shrimp shells. The influence of chitin-mineral nutritional supplement on the rheological properties of minced fish and the biological value of products based on it has been studied. The optimum modes of mixing minced fish compositions were identified and the nutritional and biological value of the functional foods developed were defined.

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Rheological properties of washed and unwashed tilapia (Oreochromis mossambicus) fish meat: effect of sucrose and sorbitol

Food Science and Biotechnology ◽

10.1007/s10068-017-0162-7 ◽

2017 ◽

Vol 26 (5) ◽

pp. 1177-1183 ◽

Cited By ~ 1

Author(s):

Lakshmi Narasimha Murthy ◽

Girija Gajanan Phadke ◽

Vijayakumar Siddaiah ◽

Rajanna Karani Boraiah

Keyword(s):

Rheological Properties ◽

Oreochromis Mossambicus ◽

Fish Meat

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Dynamic viscoelastic changes of surimi (minced fish meat) during thermal gelation.

NIPPON SUISAN GAKKAISHI ◽

10.2331/suisan.52.1261 ◽

1986 ◽

Vol 52 (7) ◽

pp. 1261-1270 ◽

Cited By ~ 13

Author(s):

Satoshi F. Noguchi

Keyword(s):

Fish Meat ◽

Thermal Gelation ◽

Minced Fish

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Gas Chromatographic-Chemiluminescence Method for Determination of Volatile NNitrosamines in Minced Fish-Meat and Surimi-Meat Frankfurters: Collaborative Study

Journal of AOAC INTERNATIONAL ◽

10.1093/jaoac/73.6.947 ◽

1990 ◽

Vol 73 (6) ◽

pp. 947-952

Author(s):

John W Pensabene ◽

Walter Fiddler ◽

John G Phillips

Keyword(s):

Extraction Method ◽

Solid Phase ◽

Collaborative Study ◽

Energy Analyzer ◽

Chemiluminescence Method ◽

Fish Meat ◽

Relative Standard ◽

Minced Fish ◽

Standard Deviations

Abstract A collaborative study was carried out on a solid-phase extraction method for separating volatile N-nltrosamlnes, particularly N-nltrosodlmethylamlne (NDMA), from combination minced fish or surlml-meat frankfurters with detection by gas chromatography-chemllumlnescence (thermal energy analyzer). The results from the 10 collaborators were evaluated using the most recent AOAC guidelines for determining outliers and for the analysis of variance. For NDMA, repeatability standard deviations, sr, ranged from 0.56 to 2.25; repeatability relative standard deviations, RSDr, ranged from 8.9 to 11.5%. Reproducibility standard deviations, sR, for NDMA ranged from 1.40 to 6.49, and reproducibility relative standard deviations, RSDR, ranged from 24.2 to 28.9%. Our data compared favorably to the reproducibility (RSDR) curve of Horwltz. The method has been adopted official first action by AOAC.

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The relationships between the rheological properties and the freshness of fish meat.

NIPPON SUISAN GAKKAISHI ◽

10.2331/suisan.53.1231 ◽

1987 ◽

Vol 53 (7) ◽

pp. 1231-1235 ◽

Cited By ~ 4

Author(s):

Naomichi Iso ◽

Haruo Mizuno ◽

Takahide Saito ◽

Yoshinori Mochizuki ◽

Kyouji Ishii ◽

...

Keyword(s):

Rheological Properties ◽

Fish Meat

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USE OF BRABENDER® VISCOGRAPH E TO MEASURE SOME RHEOLOGICAL PROPERTIES OF MINCED FISH MUSCLE

Journal of Texture Studies ◽

10.1111/j.1745-4603.2002.tb01344.x ◽

2002 ◽

Vol 33 (3) ◽

pp. 183-200 ◽

Cited By ~ 1

Author(s):

KRISTBERG KRISTBERGSSON ◽

HALLDOR SIGFUSSON

Keyword(s):

Rheological Properties ◽

Fish Muscle ◽

Minced Fish

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The use of modern recipes and technologies of culinary products with plant extracts in the menu for the development of Russian hospitality

10.33920/igt-01-2010-09 ◽

2020 ◽

pp. 66-69

Author(s):

A.T. Vasyukova ◽

T.A. Tonapetyan

Keyword(s):

Functional Properties ◽

Raw Materials ◽

The Body ◽

Wheat Bread ◽

Biological Value ◽

Fish Meat ◽

Organoleptic Characteristics ◽

Oil Extract ◽

Minced Fish ◽

Vegetable Raw Materials

The basic information about the functional properties of combined minced fish meat developed on the basis of a combination of animal and vegetable products in a specialized product is presented. This mutual addition of the recipe with various components allows creating a model functional minced meat and products based on it that best meet the needs of the body in terms of nutritional and biological value. Food products that have functional properties are timely, and their development is relevant. The purpose of the research was to develop technologies and recipes for minced fish products with dietary supplements. The objects of the research in the development of the recipe and technology of model minced fish meat were: pollock, cod, wheat bread made from premium flour, dried mushroom oil extract, juniper oil extract, coriander oil extract and "Moby Lux Universal" as a dietary supplement. Oil extracts of vegetable raw materials were used as plasticizing additives and flavoring agents. The use of additives of plant origin allows stabilizing the functional and technological properties of raw materials, increase the biological value, and emphasize the organoleptic characteristics of the finished product.

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Control Variables for Food Slicing Supporting Cooking and Improved Operation

International Journal of Automation Technology ◽

10.20965/ijat.2009.p0751 ◽

2009 ◽

Vol 3 (6) ◽

pp. 751-759

Author(s):

Fumiaki Osawa ◽

Keyword(s):

Rheological Properties ◽

Cutting Force ◽

Control Variables ◽

Bread Dough ◽

Fish Meat ◽

Cutting Surface ◽

Qualitative Relationship

This study focuses on robot-supported cooking in which a robot slices food with a knife. Food such as fish, meat, fish paste products, and bread dough have rheological properties - quantitative and qualitative relationships between deformation and stress and their derivatives [1]. Cutting techniques appropriate to individual materials preserve fiber and cell tissues on the cutting surface. We introduce basic and supplementary control variables for robot food slicing, demonstrating the qualitative relationship between supplementary control variables and cutting force and that operations are improved by adjusting control variables based on inner force information at cutting.

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