Evaluation of the Improvement Effect of Whey Protein Poly-Peptides on Quality Characteristics of Repeated Freeze–Thawed Spanish Mackerel Surimi Balls

Evaluation of the Improvement Effect of Whey Protein Poly-Peptides on Quality Characteristics of Repeated Freeze–Thawed Spanish Mackerel Surimi Balls

This investigation aimed to assess the effects of whey protein hydrolysate (WPH) on the oxidative stability of protein and the ability of <i>Scomberomorus niphoniu</i> surimi balls to retain water after repeated freeze–thaw (F–T) cycles. Ten percent natural whey peptides (NWP), 5% WPH, 1...

Full description

Bibliographic Details
Main Authors:	Xiaowen Zhang, Shaojing Zhong, Lingru Kong, Xiaohan Wang, Juan Yu, Xinyan Peng
Format:	Article
Language:	English
Published:	MDPI AG 2024-01-01
Series:	Foods
Subjects:	surimi balls whey polypeptide water retention antioxidant sensory evaluation
Online Access:	https://www.mdpi.com/2304-8158/13/3/403

Similar Items

Protection of Whey Polypeptide on the Lipid Oxidation, Color, and Textural Stability of Frozen–Thawed Spanish Mackerel Surimi
by: Yunying Li, et al.
Published: (2023-12-01)

Effects of Whey Peptides on the Quality of Pork Ball Preprepared Dishes during Repeated Freezing–Thawing
by: Xiaotong Zhang, et al.
Published: (2023-09-01)

Effects of Freezing and Thawing Cycles on Quality and Processing Characteristics of Surimi
by: Luhan YU, et al.
Published: (2022-04-01)

Single Ultrasonic-Assisted Washing for Eco-Efficient Production of Mackerel (<i>Auxis thazard</i>) Surimi
by: Worawan Panpipat, et al.
Published: (2023-10-01)

Asian Carp, an Alternative Material for Surimi Production: Progress and Future
by: Manatsada Yingchutrakul, et al.
Published: (2022-04-01)

Impact of Washing with Antioxidant-Infused Soda–Saline Solution on Gel Functionality of Mackerel (<i>Auxis thazard</i>) Surimi
by: Porntip Thongkam, et al.
Published: (2023-08-01)

Effects of Different Types of Modified Starch on Gel Properties of Spanish Mackerel Surimi
by: Ruichun WANG, et al.
Published: (2023-10-01)

Whey Protein Hydrolysate Improved the Structure and Function of Myofibrillar Protein in Ground Pork during Repeated Freeze–Thaw Cycles
by: Pengjuan Yu, et al.
Published: (2023-08-01)

Surimi Production from Tropical Mackerel: A Simple Washing Strategy for Better Utilization of Dark-Fleshed Fish Resources
by: Worawan Panpipat, et al.
Published: (2023-10-01)

Relatively Low Lecithin Inclusion Improved Gelling Characteristics and Oxidative Stability of Single-Washed Mackerel (<i>Auxis thazard</i>) Surimi
by: Worawan Panpipat, et al.
Published: (2024-02-01)

Cryoprotective Effects of Protein Hydrolysates Prepared from By-Products of Silver Carp (<i>Hypophthalmichthys Molitrix</i>) on Freeze-Thawed Surimi
by: Wen-Juan Zhou, et al.
Published: (2019-02-01)

Reduced Washing Cycle for Sustainable Mackerel (<i>Rastrelliger kanagurta</i>) Surimi Production: Evaluation of Bio-Physico-Chemical, Rheological, and Gel-Forming Properties
by: Panumas Somjid, et al.
Published: (2021-11-01)

Comparative Effect of Cricket Protein Powder and Soy Protein Isolate on Gel Properties of Indian Mackerel Surimi
by: Panumas Somjid, et al.
Published: (2022-10-01)

PENGARUH DEFATTING, FREKUENSI PENCUCIAN DAN JENIS DRYOPROTECTANT TERHADAP MUTU TEPUNG SURIMI IKAN LELE KERING BEKU [Effect of Defatting, Washing Cycle and Dryoprotectant Type on the Quality of Freeze Dried Catfish Surimi Powder]
by: Wahyu Ramadhan*, et al.
Published: (2014-06-01)

EFFECT OF POLYDEXTROSE AND Κ-CARRAGEENAN ON INITIAL FREEZING POINT OF CHICKEN SURIMI
by: D. Kovačević, et al.
Published: (2007-06-01)

Formation Mechanism of Advanced Glycation End Products in Silver Carp Surimi Products during Freeze-thaw and Heating Treatment
by: LI Ting, LIAO Zikang, LI Zhen, WU Jinhong, WANG Shaoyun, HUANG Yiqun, WANG Faxiang, LIU Yongle, LI Xianghong
Published: (2023-01-01)

Substitusi Silase Secara Kimiawi Limbah Padat Surimi Ikan Swanggi (Priacanthus macracanthus) Pada Tepung Ikan Terhadap Retensi Protein Dan Retensi Lemak Ikan Nila (Oreochromis niloticus) <br><i>[Silage substitution Chemically Solid Waste Surimi Fish Swanggi (Priacanthus macracanthus) on to Retention Protein Fish Meal and Retention Fat Tilapia (Oreochromis niloticus)]<i>
by: Sri Subekti, et al.
Published: (2016-11-01)

Assessing the Gel Quality and Storage Properties of <i>Hypophythalmalmichthys molitrix</i> Surimi Gel Prepared with Epigallocatechin Gallate Subject to Multiple Freeze-Thaw Cycles
by: Zhihang Tian, et al.
Published: (2022-05-01)

Whey Protein Hydrolysates Improved the Oxidative Stability and Water-Holding Capacity of Pork Patties by Reducing Protein Aggregation during Repeated Freeze–Thaw Cycles
by: Chunyun Liu, et al.
Published: (2022-07-01)

ORGANOLEPTIC TESTS OF PEMPEK WITH VARIOUS SURIMI FORMULATIONS OF SANGKURIANG CATFISH (Clarias gariepsinus)
by: Idealistuti Idealistuti, et al.
Published: (2023-05-01)

PENGARUH PENCUCIAN DAN PENAMBAHAN CRYOPROTECTAN PADA KARAKTERISTIK SURIMI IKAN PATIN (Pangasius sp.)
by: Hafiluddin Hafiluddin
Published: (2012-04-01)

Changes in Quality Characteristics of Snakehead Surimi during Fermentation
by: LI Songlin, QIAN Xinrui, ZHANG Yitong, MA Haiqing
Published: (2024-01-01)

Effect of Some Biopolymers on the Rheological Behavior of Surimi Gel
by: Takahiro Noda, et al.
Published: (2012-05-01)

A COMPARATIVE ASSESSMENT OF THE EFFECTS OF FRESH AND SALTWATER ON SOLUBLE PROTEINS AND SURIMI MADE FROM HYPOPHTHALMICHTHYS MOLITRIX
by: S. Moeini; M. Delroshan; A. Kochekian; A. Asgari sari
Published: (2008-01-01)

Gel-forming properties of red tilapia (Oreochromis niloticus) surimi as affected by selected additives
by: Bagher Seighalani, Fariba Zad
Published: (2012)

Preparation of Silver Carp Scale Antifreeze Peptides and Its Improvement Effect on Gel Properties of Frozen-thawed Surimi
by: Xiaozhen LI, et al.
Published: (2023-01-01)

Effect of ultrasound-assisted resting on the quality of surimi-wheat dough and noodles
by: Geng Cao, et al.
Published: (2023-03-01)

Inhibitory Effect of Nisin on Listeria monocytogenes Inoculated into Surimi and Minced Meat
by: Masoud Rezaei, et al.
Published: (2011-12-01)

Inhibitory Effect of Nisin on Listeria monocytogenes Inoculated into Surimi and Minced Meat
by: Masoud Rezaei, et al.
Published: (2012-02-01)

Effects of Frozen Storage Conditions on Meat and Surimi Gel Properties of Hairtail
by: Wenlu BAI, et al.
Published: (2023-01-01)

PENAMBAHAN BAHAN PEMBENTUK GEL DALAM PEMBUATAN SURIMI DARI IKAN PATIN (Pangasius hypophthalmus)
by: Theresia Dwi Suryaningrum Dwi Suryaningrum, et al.
Published: (2014-06-01)

Application of a Surimi-Based Coating to Improve the Quality Attributes of Shrimp during Refrigerated Storage
by: Abdulhakim Sharaf Eddin, et al.
Published: (2017-09-01)

EFFECTS OF WASHING BOUTS AND TIMES ON SURIMI QUALITY PREPARED FROM COMMON CARP (CYPRINUS CARPIO
by: B. Shabanpor; H. Keshiri; Z. Molodi; A. Hosseini nezhad
Published: (2006-01-01)

Effects of Soybean Oil Addition on Gel Structure and Large Deformation Behavior of Frozen-thawed Surimi
by: GAO Huaqian, ZHANG Yu, WU Jinhong, WANG Shaoyun, HUANG Yiqun, WANG Faxiang, LIU Yongle, LI Xianghong
Published: (2023-05-01)

Impacts of agar gum and fucoidan on gel properties of surimi products without phosphate
by: Mingjing Zheng, et al.
Published: (2022-11-01)

Effect of cellulose on gel properties of heat-induced low-salt surimi gels: Physicochemical characteristics, water distribution and microstructure
by: Chang Zhang, et al.
Published: (2023-10-01)

Effect of acid and alkaline solubilization on the properties of surimi based film
by: Thummanoon Prodpran, et al.
Published: (2005-05-01)

Surimi for snacks: physicochemical and sensory properties of fried fish snacks prepared from surimi of different fish species
by: Yunjin Choi, et al.
Published: (2023-02-01)

Analisis DNA Hasil Isolasi Pada Produk Pangan Olahan Ikan (Surimi Ikan) Menggunakan Nano Photometer
by: Sofia Dyah Utami, et al.
Published: (2023-03-01)

Fatores de processamento que afetam a qualidade do gel de surimi
by: Gustavo Felipe Ceccon Lanes, et al.
Published: (2008-02-01)