Role of Food Hydrocolloids as Antioxidants along with Modern Processing Techniques on the Surimi Protein Gel Textural Properties, Developments, Limitation and Future Perspectives

Recent development in evaluation methods, influencing factors and control measures for freeze denaturation of food protein

(2022) Gaopeng Zhang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Improvement of gelation properties of silver carp surimi through ultrasound-assisted water bath heating

(2022) Xueli He et al.   ULTRASONICS SONOCHEMISTRY

Diacylglycerol pre-emulsion prepared through ultrasound improves the gel properties of golden thread surimi

(2022) Yongxia Xu et al.   ULTRASONICS SONOCHEMISTRY

Improved solubility and interface properties of pigskin gelatin by microwave irradiation

(2021) Xin Feng et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Quality characteristics of fortified silver carp surimi with soluble dietary fiber: Effect of apple pectin and konjac glucomannan

(2021) Uma Buda et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Development of reduced-salt gel of silver carp meat batter using low frequency ultrasound: Effect on color, texture, cooking loss and microstructure

(2021) Riya Liuhartana Nasyiruddin et al.   TROPICAL JOURNAL OF PHARMACEUTICAL RESEARCH

Sonication, a Potential Technique for Extraction of Phytoconstituents: A Systematic Review

(2021) Muhammad Modassar A. N. Ranjha et al.   Processes

Ovalbumin and Kappa-Carrageenan Mixture Suppresses the Oxidative and Structural Changes in the Myofibrillar Proteins of Grass Carp (Ctenopharyngodon idella) during Frozen Storage

(2021) Noman Walayat et al.   Antioxidants

The role of trifunctional cryoprotectants in the frozen storage of aquatic foods: Recent developments and future recommendations

(2021) Jing Tian et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Kappa-carrageenan as an effective cryoprotectant on water mobility and functional properties of grass carp myofibrillar protein gel during frozen storage

(2021) Noman Walayat et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

High-Pressure Processing for Sustainable Food Supply

(2021) Brera Ghulam Nabi et al.   Sustainability

Role of Ovalbumin/β-Cyclodextrin in Improving Structural and Gelling Properties of Culter alburnus Myofibrillar Proteins during Frozen Storage

(2021) Meiwen Lv et al.   Applied Sciences-Basel

Influence of the Mixture of Carrageenan Oligosaccharides and Egg White Protein on the Gelation Properties of Culter alburnus Myofibrillar Protein under Repeated Freezing–Thawing Cycles

(2021) Zhongli Zhang et al.   Antioxidants

Myofibrillar Protein Structure and Gel Properties of Trichiurus Haumela Surimi Subjected to High Pressure or High Pressure Synergistic Heat

(2020) Yanting Chen et al.   Food and Bioprocess Technology

Principles and applications of non-thermal technologies and alternative chemical compounds in meat and fish

(2020) Denes K. A. Rosario et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Role of Cryoprotectants in Surimi and Factors Affecting Surimi Gel Properties: A Review

(2020) Noman Walayat et al.   FOOD REVIEWS INTERNATIONAL

High‐pressure processing treatment for ready‐to‐drink Sabah Snake Grass juice

(2020) Hambali Nor Hasni et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Ultrasound treatment modified the functional mode of gallic acid on properties of fish myofibrillar protein

(2020) Jinfeng Pan et al.   FOOD CHEMISTRY

A novel and simple non-thermal procedure for preparing low-pH-induced surimi gel from Alaska pollock (Theragra chalcogramma) using glucose oxidase

(2020) Futo Omura et al.   FOOD CHEMISTRY

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

(2020) Longteng Zhang et al.   FOOD CHEMISTRY

Intervention on activity and structure of cathepsin L during surimi gel degradation under microwave irradiation

(2020) Hongwei Cao et al.   FOOD HYDROCOLLOIDS

Chemical interactions involved in microwave heat-induced surimi gel fortified with fish oil and its formation mechanism

(2020) Bowen Yan et al.   FOOD HYDROCOLLOIDS

The effectiveness of egg white protein and β-cyclodextrin during frozen storage: Functional, rheological and structural changes in the myofibrillar proteins of Culter alburnus

(2020) Noman Walayat et al.   FOOD HYDROCOLLOIDS

The effect of egg white protein and β-cyclodextrin mixture on structural and functional properties of silver carp myofibrillar proteins during frozen storage

(2020) Noman Walayat et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Texture of surimi-canned corn mixed gels with conventional water bath cooking and ohmic heating

(2020) Hwabin Jung et al.   Food Bioscience

Characterization of healthier mixed surimi gels obtained through partial substitution of myofibrillar proteins by pea protein isolates

(2020) A. Javier Borderías et al.   FOOD HYDROCOLLOIDS

High-pressure processing and storage temperature on Listeria monocytogenes, microbial counts and oxidative changes of two traditional dry-cured meat products

(2020) R. Cava et al.   MEAT SCIENCE

Effect of high intensity ultrasound on gelation properties of silver carp surimi with different salt contents

(2020) Xia Gao et al.   ULTRASONICS SONOCHEMISTRY

Chemical interactions and rheological properties of hairtail (Trichiurus haumela) surimi: Effects of chopping and pressure

(2020) Yanting Chen et al.   Food Bioscience

The interaction of starch-gums and their effect on gel properties and protein conformation of silver carp surimi

(2020) Hongbo Mi et al.   FOOD HYDROCOLLOIDS

Effects of crude fucoidan on physicochemical properties, antioxidation and bacteriostasis of surimi products

(2020) Mingjing Zheng et al.   FOOD CONTROL

Effects of ultrasonic treatment on the gel properties of microbial transglutaminase crosslinked soy, whey and soy–whey proteins

(2019) Qiang Cui et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Antioxidant and cryoprotective effects of hydrolysate from gill protein of bighead carp (Hypophthalmichthys nobilis) in preventing denaturation of frozen surimi

(2019) Jun Lin et al.   FOOD CHEMISTRY

Impact of salted duck egg albumen powder on proteolysis and gelling properties of sardine surimi

(2019) Tran Hong Quan et al.   JOURNAL OF TEXTURE STUDIES

Food texture as affected by ohmic heating: Mechanisms involved, recent findings, benefits, and limitations

(2019) Mohsen Gavahian et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Employment of κ-carrageenan and high pressure processing for quality improvement of reduced NaCl surimi gels

(2019) Tao Ye et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

The effect of modified starches on the gel properties and protein conformation of Nemipterus virgatus surimi

(2019) Hongbo Mi et al.   JOURNAL OF TEXTURE STUDIES

Susceptibility of dry-cured tuna to oxidation and biogenic amines generation related to microbial status and salting/curing technology

(2019) Carlos Santos et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of fish oil incorporation on the gelling properties of silver carp surimi gel subjected to microwave heating combined with conduction heating treatment

(2019) Xidong Jiao et al.   FOOD HYDROCOLLOIDS

Changes of physicochemical properties of greater lizardfish ( Saurida tumbil ) surimi gels treated with high pressure combined with microbial transglutaminase

(2019) Baoyan Guo et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Improvement of gel properties of mackerel mince by phlorotannin extracts from sporophyll of Undaria pinnatifidai and UVA induced cross‐linking

(2019) Di Jiang et al.   JOURNAL OF TEXTURE STUDIES

Effects of nanosized okara dietary fiber on gelation properties of silver carp surimi

(2019) Tao Yin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Liquid whey protein concentrates as primary raw material for acid dairy gels

(2019) Marta Helena Fernandes HENRIQUES et al.   Food Science and Technology

In vitro pepsin digestion of silver carp (Hypophthalmichthys molitrix) surimi gels after cross-linking by Microbial Transglutaminase (MTGase)

(2019) Mengxue Fang et al.   FOOD HYDROCOLLOIDS

Microwave irradiation promotes aggregation behavior of myosin through conformation changes

(2019) Hongwei Cao et al.   FOOD HYDROCOLLOIDS

Effects of microbial transglutaminase and alginate on the water-binding, textural and oil absorption properties of soy patties

(2019) Eun-Jung Lee et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Thermal Gel Degradation (Modori) in Sturgeon ( Acipenseridae ) Surimi Gels

(2019) Shuwei Tang et al.   JOURNAL OF FOOD SCIENCE

Low-concentration salting of cod loins: The effect on biochemical properties and predicted water retention during heating

(2019) Marthe J. Blikra et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Extraction from Food and Natural Products by Moderate Electric Field: Mechanisms, Benefits, and Potential Industrial Applications

(2018) Mohsen Gavahian et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Combination effects of NaOH and NaCl on the rheology and gel characteristics of hen egg white proteins

(2018) Junhua Li et al.   FOOD CHEMISTRY

Intervention of transglutaminase in surimi gel under microwave irradiation

(2018) Hongwei Cao et al.   FOOD CHEMISTRY

Effects of sulfated polysaccharides from green alga Ulva intestinalis on physicochemical properties and microstructure of silver carp surimi

(2018) Hakimeh Jannat Alipour et al.   FOOD HYDROCOLLOIDS

Impact of virgin coconut oil nanoemulsion on properties of croaker surimi gel

(2018) Asir Gani et al.   FOOD HYDROCOLLOIDS

The cryoprotectant effect of xylooligosaccharides on denaturation of peeled shrimp ( Litopenaeus vannamei ) protein during frozen storage

(2018) Bin Zhang et al.   FOOD HYDROCOLLOIDS

Physicochemical properties and microstructure of surimi treated with egg white modified by tea polyphenols

(2018) Xuxia Zhou et al.   FOOD HYDROCOLLOIDS

Extraction of bioactive compounds and essential oils from mediterranean herbs by conventional and green innovative techniques: A review

(2018) Jasminka Giacometti et al.   FOOD RESEARCH INTERNATIONAL

Effects of microwave heating on the gelation properties of heat-induced Alaska Pollock (Theragra chalcogramma) surimi

(2018) Xiangyu Liu et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Effects of microwave combined with conduction heating on surimi quality and morphology

(2018) Hongwei Cao et al.   JOURNAL OF FOOD ENGINEERING

Pectin and Pectin-Based Composite Materials: Beyond Food Texture

(2018) Claudia Lara-Espinoza et al.   MOLECULES

Innovative food processing technologies on the transglutaminase functionality in protein-based food products: Trends, opportunities and drawbacks

(2018) Seyed Mohammad Taghi Gharibzahedi et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effects of nonthermal food processing technologies on food allergens: A review of recent research advances

(2018) Flora-Glad Chizoba Ekezie et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Physiochemical properties and tastes of gels from Japanese Spanish mackerel (Scomberomorus niphonius ) surimi by different washing processes

(2018) Jinfeng Pan et al.   JOURNAL OF TEXTURE STUDIES

Ultrasound and meat quality: A Review

(2018) Alma Delia Alarcon-Rojo et al.   ULTRASONICS SONOCHEMISTRY

Synergistic effects of ultrasound and soluble soybean polysaccharide on frozen surimi from grass carp

(2018) Wenhong Gao et al.   JOURNAL OF FOOD ENGINEERING

Improving quality and shelf-life of whole chilled Pacific white shrimp (Litopenaeus vannamei) by ozone technology combined with modified atmosphere packaging

(2018) Alex Augusto Gonçalves et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Lactitol: Production, properties, and applications

(2018) Sergio I. Martínez-Monteagudo et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Comparative effect of supercritical carbon dioxide and high pressure processing on structural changes and activity loss of oxidoreductive enzymes

(2018) Krystian Marszałek et al.   Journal of CO2 Utilization

Characterization of dietary fiber from wheat bran (Triticum aestivum L.) and its effect on the digestion of surimi protein

(2018) Yanan Lin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chemical cross-linking with mass spectrometry: a tool for systems structural biology

(2018) Juan D Chavez et al.   CURRENT OPINION IN CHEMICAL BIOLOGY

Effects of konjac oligo-glucomannan on the physicochemical properties of frozen surimi from red gurnard (Aspitrigla cuculus)

(2018) Jianhua Liu et al.   FOOD HYDROCOLLOIDS

Polycyclic aromatic hydrocarbons in Cambodian smoked fish

(2017) Tereza Slámová et al.   Food Additives & Contaminants Part B-Surveillance

The effects of microwave processing on the structure and various quality parameters of Alaska pollock surimi protein-polysaccharide gels

(2017) Lei Ji et al.   FOOD HYDROCOLLOIDS

Phase behaviors involved in surimi gel system: Effects of phase separation on gelation of myofibrillar protein and kappa-carrageenan

(2017) Tao Zhang et al.   FOOD RESEARCH INTERNATIONAL

A Review on Konjac Glucomannan Gels: Microstructure and Application

(2017) Dan Yang et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Pulsed electric fields as an alternative to thermal processing for preservation of nutritive and physicochemical properties of beverages: A review

(2017) Domagoj Gabrić et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Roles of TMAOase in muscle and drips of Alaska pollock fillets at various freeze/thaw cycles

(2017) Jinhwan Lee et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Physicochemical properties of frozen Alaska pollock fillets and surimi as affected by various sodium phosphates

(2017) Jinhwan Lee et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Combined effects of pulsed electric field and ultrasound on bioactive compounds and microbial quality of grapefruit juice

(2017) Rana Muhammad Aadil et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Heat-induced gel properties of porcine myosin in a sodium chloride solution containing L-lysine and L-histidine

(2017) Yawei Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

High pressure processing improves the tenderness and quality of hot-boned beef

(2017) James D. Morton et al.   MEAT SCIENCE

Microwave processing techniques and their recent applications in the food industry

(2017) Qiushan Guo et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

A review on recent advances in cold plasma technology for the food industry: Current applications and future trends

(2017) Flora-Glad Chizoba Ekezie et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Transglutaminase-set colloidal properties of wheat gluten with ultrasound pretreatments

(2017) Xin-Sheng Qin et al.   ULTRASONICS SONOCHEMISTRY

Ultrasound assisted extraction of food and natural products. Mechanisms, techniques, combinations, protocols and applications. A review

(2017) Farid Chemat et al.   ULTRASONICS SONOCHEMISTRY

Assessing the textural properties of Pacific whiting and Alaska pollock surimi gels prepared with carrot under various heating rates

(2017) Ji Hoon Moon et al.   Food Bioscience

Different additives to enhance the gelation of surimi gel with reduced sodium content

(2016) Deysi Cando et al.   FOOD CHEMISTRY

Effects of ultraviolet radiation on properties of films from whey protein concentrate treated before or after film formation

(2016) Olga Díaz et al.   FOOD HYDROCOLLOIDS

Effects of modified starches on the gel properties of Alaska Pollock surimi subjected to different temperature treatments

(2016) Wenjun Kong et al.   FOOD HYDROCOLLOIDS

The potential of ohmic heating as an alternative to steam for heat processing shrimps

(2016) Diana Lascorz et al.   Innovative Food Science & Emerging Technologies

Textural and physicochemical properties of surimi gels prepared with potassium and calcium chloride as substitutes for sodium chloride

(2016) Nannan Yu et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Physicochemical properties of Alaska pollock (Theragra chalcograma) surimi gels with oat bran

(2016) Fatimah Alakhrash et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Hydrolysates from marine sources as cryoprotective substances in seafoods and seafood products

(2016) Mehdi Nikoo et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Transglutaminase-induced gelation properties of soy protein isolate and wheat gluten mixtures with high intensity ultrasonic pretreatment

(2016) Xin-Sheng Qin et al.   ULTRASONICS SONOCHEMISTRY

Improvement of gel properties of sardine (Sardinella albella) surimi using coconut husk extracts

(2015) Natchaphol Buamard et al.   FOOD HYDROCOLLOIDS

Effect of Trehalose on the State of Water, Protein Denaturation and Gel-Forming Ability of Weever Surimi

(2015) Shengjun Wu   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

A potential of ultrasound on minerals, micro-organisms, phenolic compounds and colouring pigments of grapefruit juice

(2015) Rana Muhammad Aadil et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Cryoprotective and antioxidative effects of gelatin hydrolysate from unicorn leatherjacket skin

(2015) Supatra Karnjanapratum et al.   INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID

Dielectric properties of myofibrillar protein dispersions from Alaska Pollock (Theragra chalcogramma) as a function of concentration, temperature, and NaCl concentration

(2015) Dandan Feng et al.   JOURNAL OF FOOD ENGINEERING

Rheological and Textural Properties of Sodium Reduced Salt Soluble Myofibrillar Protein Gels Containing Sodium Tri-Polyphosphate

(2015) E. Çarkcioğlu et al.   JOURNAL OF TEXTURE STUDIES

Effect of salmon plasma protein on Pacific whiting surimi gelation under various ohmic heating conditions

(2015) Matthew R. Fowler et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Changes in gel properties and water properties of Nemipterus virgatus surimi gel induced by high-pressure processing

(2015) Xing-Sheng Ma et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of electron irradiation and heat on the structure of hairtail surimi

(2015) Xianping Lin et al.   RADIATION PHYSICS AND CHEMISTRY

Improving gel properties of hairtail surimi by electron irradiation

(2015) Xianping Lin et al.   RADIATION PHYSICS AND CHEMISTRY

The effects of processing technologies and preparation on the final quality of fish products

(2015) Sabine Sampels   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of ultrasound pre-treatment on formation of transglutaminase-catalysed soy protein hydrogel as a riboflavin vehicle for functional foods

(2015) Hao Hu et al.   Journal of Functional Foods

New Alternatives in Seafood Restructured Products

(2014) Helena M. Moreno et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Cryoprotective effect of gelatin hydrolysate from shark skin on denaturation of frozen surimi compared with that from bovine skin

(2014) Kanokrat Limpisophon et al.   FISHERIES SCIENCE

Transglutaminase and high pressure effects on heat-induced gelation of Alaska pollock (Theragra chalcogramma) surimi

(2014) Zhiwei Zhu et al.   JOURNAL OF FOOD ENGINEERING

Physical properties of cobia (Rachycentron canadum) surimi: effect of washing cycle at different salt concentrations

(2014) N. Hamzah et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effects of skipjack roe protein hydrolysate on properties and oxidative stability of fish emulsion sausage

(2014) Rossawan Intarasirisawat et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A comprehensive review on applications of ohmic heating (OH)

(2014) Mohamed Sakr et al.   RENEWABLE & SUSTAINABLE ENERGY REVIEWS

Antioxidant and cryoprotective effects of a tetrapeptide isolated from Amur sturgeon skin gelatin

(2014) Mehdi Nikoo et al.   Journal of Functional Foods

Effects of a highly resistant rice starch and pre-incubation temperatures on the physicochemical properties of surimi gel from grass carp (Ctenopharyn Odon Idellus)

(2013) Zhen Yang et al.   FOOD CHEMISTRY

The effect of high intensity ultrasonic pre-treatment on the properties of soybean protein isolate gel induced by calcium sulfate

(2013) Hao Hu et al.   FOOD HYDROCOLLOIDS

Effect of high-pressure and/or microbial transglutaminase on physicochemical, rheological and microstructural properties of flying fish surimi

(2013) Beatriz Herranz et al.   Innovative Food Science & Emerging Technologies

Effect of high pressure processing on the gel properties of salt-soluble meat protein containing CaCl2 and κ-carrageenan

(2013) Fei Ma et al.   MEAT SCIENCE

Transglutaminase treatment of thermally and high pressure processed milk: Effects on the properties and storage stability of set yoghurt

(2012) Maria S. Tsevdou et al.   Innovative Food Science & Emerging Technologies

Acid-induced gelation behavior of soybean protein isolate with high intensity ultrasonic pre-treatments

(2012) Hao Hu et al.   ULTRASONICS SONOCHEMISTRY

Effect of setting conditions on mechanical properties of acid-induced Kamaboko gel from squid Todarodes pacificus mantle muscle meat

(2011) Bodin Techaratanakrai et al.   FISHERIES SCIENCE

High-Pressure Processing Technologies for the Pasteurization and Sterilization of Foods

(2011) Hugo Mújica-Paz et al.   Food and Bioprocess Technology

Physicochemical changes in surimi with salt substitute

(2011) Reza Tahergorabi et al.   FOOD CHEMISTRY

Effect of microwave heating on the low-salt gel from silver carp (Hypophthalmichthys molitrix) surimi

(2011) Xiangjin Fu et al.   FOOD HYDROCOLLOIDS

Effect of MTGase, Dietary Fiber and UV Irradiation Upon Heat-Induced Gilthead Seabream (Sparus aurata) gels

(2011) C.L. Cardoso et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Gelation characteristics of tropical surimi under water bath and ohmic heating

(2011) Panchaporn Tadpitchayangkoon et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

COMBINATION EFFECTS OF WHEY PROTEIN CONCENTRATE AND CALCIUM CHLORIDE ON THE PROPERTIES OF GOATFISH SURIMI GEL

(2010) SOOTTAWAT BENJAKUL et al.   JOURNAL OF TEXTURE STUDIES

Whey protein concentrate: Autolysis inhibition and effects on the gel properties of surimi prepared from tropical fish

(2007) Saroat Rawdkuen et al.   FOOD CHEMISTRY