In order to improve the quality of surimi products, we investigated the effect of 2 mL/100 g soybean oil and 10 mL/100 g pre-emulsified soybean oil (i.e. soybean oil emulsion pre-emulsified by whey protein isolate or sodium caseinate, containing 2 mL/100 g soybean oil) on the gel properties,...

In order to investigate the effect of salt concentration on the texture, microstructure and quality of wet-cured grass carp muscle, we studied changes in the centrifugal loss, thiobarbituric acid reactive substances (TBARS), sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE)...

Sardinella fimbriata is a common species widely used in the fish processing industry, which contributed to the abundance of waste production. Such wastes can be potentially converted into high value-added products such as gelatin. Gelatin is commonly derived from mammalian sources especially from...

Objective: To investigate the effects of exogenous additives on texture quality of squid balls, and establish the high quality squid ball formulation technology. Methods: On the basis of single factor experiment, the hardness, elasticity and cohesiveness of squid balls were used as evaluation...

Objective To explore the effects of different treatment methods on the main components and apparent structure of Procambarus clarkii shell powder. Methods After the samples were washed, dried, smashed, and sieved, they were processed in different ways (decalcification, deproteinization,...

In order to reduce the formaldehyde content in squid products and improve the storage quality of squid products, the effect of dihydromyricetin on trimethylamine oxide (TMAO) degradation and quality attributes in grilled squid fillets was studied. The experiment was divided into a control group and ...

To explore an effective method to preserve the quality of grass carp during cold storage, the effect of chitosan coating incorporated with food preservatives on the flesh quality of grass carp was evaluated by determining quality changes in fish fillet samples treated with 10 mg/mL chitosan + 5...

In this study, in order to explore the feasibility of processing sashimi of giant hybrid sturgeon (Huso dauricus × Acipenser schrenckii), muscle samples from different parts of the fish were evaluated for physicochemical properties such as protein content and composition, color, hardness and...

Background and Aim: Listeria monocytogenes is a ubiquitous, intracellular pathogen which has been implicated as a cause of several foodborne outbreaks. This study aimed to generate information on the prevalence and antibiotic resistance profile of Listeria species isolated from seafood. Materials...

Rancidity is one of the potential damages to the instant pempek rajungan (Portunus pelagicus) during storage. The purpose of this study was to estimate the shelf life of instant pempek rajungan packed with polypropylene plastic (PP) based on the relationship between storage temperatures and free...