Color of a food is one of the major factors influencing its acceptance by consumers. At
presently synthetic dyes are the most commonly used food colorant in food industry by …

In this paper, the effects of different microbial transglutaminase (mTGase) treatments (0–
0.5% w/w) on the structural and functional characteristics of frozen shrimp (Litopenaeus …

The study focused on assessing quality parameters of the surimi incorporated with soluble
dietary fibers apple pectin and konjac glucomannan at different levels. The results showed …

We examined the effect of transglutaminase (TG) on the gel properties of silver carp
(Hypophthalmichthys molitrix) surimi in combination with different proportions (0–30%) of …

The aim of this work is to evaluate the effects of different washing times (zero (W0), one
(W1), two (W2), and three (W3) times) on the physicochemical characteristics, gel property …

Although dark muscle is currently the most important obstacle in marketing high-quality
Indian mackerel (Rastrelliger kanagurta) surimi, reducing washing remains a challenge for …

Processing technologies have contributed greatly to improving the efficacy of seafood
processing. The conventional pretreatment step includes cleaning by boiling or chemical …

The objective of this study was to investigate the gel strength, chemical interactions, water
distribution, SDS-PAGE and rheological characteristics of surimi washed with different pH …

The objective of this research was to improve the protein extraction processes of Rastrelliger
kanagurta (Indian mackerel) to generate protein isolate with enhanced bio-physico-chemical …

In this study, we determined the nutritional properties, flavor characteristics, color, and
texture of surimi gel (SG) and surimi/crabmeat mixed gel (MG) to evaluate their edible value …