scholarly journals Review: Effects of formulation and processing techniques on physicochemical properties of surimi gel

Food and Life ◽  
2021 ◽  
Author(s):  
Rae Recy C Bagonoc ◽  
Michelle Ji Yeon Yoo
2020 ◽  
Vol 14 (10) ◽  
pp. 330-335
Author(s):  
Bahanla Oboulbiga Edwige ◽  
Parkouda Charles ◽  
Savadogo Boubacar ◽  
W. D. B. Guissou Aimée ◽  
Traore Korotimi ◽  
...  

2019 ◽  
Vol 56 (7) ◽  
pp. 3185-3194 ◽  
Author(s):  
Md. Mostafa Kamal ◽  
Md. Rahmat Ali ◽  
Md. Mahfuzur Rahman ◽  
Mohammad Rezaul Islam Shishir ◽  
Sabina Yasmin ◽  
...  

Polymers ◽  
2021 ◽  
Vol 13 (11) ◽  
pp. 1844
Author(s):  
Juan Pablo Castañeda Niño ◽  
José Herminsul Mina Hernandez ◽  
Alex Valadez González

The Musaceae family has significant potential as a source of lignocellulosic fibres and starch from the plant’s bunches and pseudostems. These materials, which have traditionally been considered waste, can be used to produce fully bio-based composites to replace petroleum-derived synthetic plastics in some sectors such as packaging, the automotive industry, and implants. The fibres extracted from Musaceae have mechanical, thermal, and physicochemical properties that allow them to compete with other natural fibres such as sisal, henequen, fique, and jute, among others, which are currently used in the preparation of bio-based composites. Despite the potential use of Musaceae residues, there are currently not many records related to bio-based composites’ developments using starches, flours, and lignocellulosic fibres from banana and plantain pseudostems. In this sense, the present study focusses on the description of the Musaceae components and the review of experimental reports where both lignocellulosic fibre from banana pseudostem and flour and starch are used with different biodegradable and non-biodegradable matrices, specifying the types of surface modification, the processing techniques used, and the applications achieved.


2017 ◽  
Vol 57 (5) ◽  
pp. 993 ◽  
Author(s):  
Fariba Zad Bagher Seighalani ◽  
Jamilah Bakar ◽  
Nazamid Saari ◽  
Ali Khoddami

Thermal and physicochemical properties of red tilapia (Oreochromis niloticus) surimi gel incorporated with different levels of microbial transglutaminase (MTGase) were investigated. Surimi samples mixed with various concentrations of MTGase were subjected to two-stages heating (at 45°C followed by 90°C) to prepare surimi gel. Samples formulated with 0.30 MTGase (units/g surimi) showed the highest breaking force and deformation, and lowest expressible water content among treatments. Highest storage modulus was found in the gels mixed with 0.30 MTGase (units/g surimi). Compared with control surimi gel, addition of microbial transglutaminase to levels 0.10, 0.20 and 0.30 (units/g surimi) increased the enthalpy and maximum transition temperature of myosin. Results suggest that up to 0.30 MTGase (units/g surimi) could improve texture, colour, water-holding capacity, elasticity and thermal stability of red tilapia surimi gel.


Author(s):  
R. C. Gonzalez

Interest in digital image processing techniques dates back to the early 1920's, when digitized pictures of world news events were first transmitted by submarine cable between New York and London. Applications of digital image processing concepts, however, did not become widespread until the middle 1960's, when third-generation digital computers began to offer the speed and storage capabilities required for practical implementation of image processing algorithms. Since then, this area has experienced vigorous growth, having been a subject of interdisciplinary research in fields ranging from engineering and computer science to biology, chemistry, and medicine.


Sign in / Sign up

Export Citation Format

Share Document