[go: up one dir, main page]
More Web Proxy on the site http://driver.im/

Sharaf Eddin et al., 2021 - Google Patents

Fortification of surimi gels with camel milk

Sharaf Eddin et al., 2021

Document ID
12227186558104295881
Author
Sharaf Eddin A
Adegoke S
Ibrahim S
Tahergorabi R
Publication year
Publication venue
Journal of Aquatic Food Product Technology

External Links

Snippet

In this study, camel milk was added to surimi at different concentrations. The addition of camel milk generally improved water-holding capacity, cooking loss, and some of the textural properties. Protein and ash contents of surimi gels also increased (p<. 05). Although …
Continue reading at www.tandfonline.com (other versions)

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463Organic compounds; Micro-organisms; Enzymes
    • A23L3/3481Organic compounds containing oxygen
    • A23L3/3508Organic compounds containing oxygen containing carboxyl groups
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C9/00Milk preparations; Milk powder or milk powder preparations
    • A23C9/12Fermented milk preparations; Treatment using micro-organisms or enzymes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36Freezing; Subsequent thawing; Cooling
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00General methods for preserving meat, sausages, fish or fish products
    • A23B4/03Drying; Subsequent reconstitution
    • A23B4/033Drying; Subsequent reconstitution with addition of chemicals
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00Preservation or chemical ripening of fruit or vegetables
    • A23B7/04Freezing; Subsequent thawing; Cooling
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00General methods for preserving meat, sausages, fish or fish products
    • A23B4/14Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20Organic compounds; Micro-organisms; Enzymes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00General methods for preserving meat, sausages, fish or fish products
    • A23B4/02Preserving by means of inorganic salts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C19/00Cheese; Cheese preparations; Making thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2250/00Food ingredients
    • A23V2250/50Polysaccharides, gums
    • A23V2250/51Polysaccharide
    • A23V2250/5116Other non-digestible fibres
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23JPROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00Working-up of proteins for foodstuffs

Similar Documents

Publication Publication Date Title
Roobab et al. Innovations in high-pressure technologies for the development of clean label dairy products: A review
Rodrigues et al. Alternatives to reduce sodium in processed foods and the potential of high pressure technology
Suemitsu et al. Effects of high pressure processing (HPP) on quality attributes of tilapia (Oreochromis niloticus) fillets during refrigerated storage
Bae et al. Emerging innovations to reduce the salt content in cheese; effects of salt on flavor, texture, and shelf life of cheese; and current salt usage: A review
Can et al. Shelf life of chicken meat balls submitted to sous vide treatment
Thomas et al. Quality and shelf life evaluation of pork nuggets incorporated with fermented bamboo shoot (Bambusa polymorpha) mince
Seo et al. Quality properties of sausages made with replacement of pork with corn starch, chicken breast and surimi during refrigerated storage
Sorapukdee et al. Partial replacement of pork backfat with konjac gel in Northeastern Thai fermented sausage (Sai Krok E-san) to produce the healthier product
Mahdavi et al. Characterization of functional fish ham produced from Silver carp (Hypophthalmichthys molitrix) surimi enriched with natural antioxidant and vegetable fiber
Sedoski et al. Sensory evaluation and quality indicators of nutritionally-enhanced egg product with ω-3 rich oils
Sharaf Eddin et al. Fortification of surimi gels with camel milk
Anyanwu et al. Effect of bay (Laurus nobilis L.) essential oil on surimi gels nutritionally enhanced with salmon and flaxseed oils
Ahmad et al. Impact of high-pressure processing and sous vide cooking on the physicochemical, sensorial, and textural properties of fresh whiteleg shrimp (Litopenaeus setiferus)
Rahmanifarah et al. Effect of thermal microbial inactivation and washing on quality properties of fish sausage during cold storage (4 C)
Dinçer et al. Determination of quality changes of fish sausage produced from saithe (Pollachius virens L., 1758) during cold storage
Cui et al. Application of sous vide cooking to aquatic food products: a review
Köse et al. The effect of mincing method on the quality of refrigerated whiting burgers
da Cruz et al. Mediterranean foods: Composition and processing
Ayodeji et al. Production and quality evaluation of cheese from soy and coconut milk using selected coagulants
Karpińska-Tymoszczyk Effect of the addition of ground rosemary on the quality and shelf-life of turkey meatballs during refrigerated storage
Nobakht Ghalati et al. combination effect of phosphate and vacuum packaging on quality parameters of refrigerated Aurigequula fasciata fillets
Delgado et al. Milk and dairy products
Leick et al. Quality and consumer acceptability of salt and phosphate enhanced goat loin from goats fed varying levels of pine bark
Aas et al. Effects of packaging method on salt-cured cod yield and quality during storage
EP2995203B1 (en) Egg spread and method for producing it