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《Fisheries Science》 2004-06
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A Review: Surimi Product Elasticity and Fish Flesh Gel Characteristics

HE Yang-chun,HONG Yong-ping (College of Food, Biology and Environment Engineering, Hangzhou University of Commerce,Hangzhou 310035,China)  
【Fund】: 浙江省科技计划重点项目(982101148).
【CateGory Index】: TS254
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【References】
Chinese Journal Full-text Database 10 Hits
1 HUANG Guo-hong1.2, SHEN Yao-lin2 (1.Guangxi Polytechnic College, Nanning 530227, China) (2. College of Light Industry and Food Sciences, South China Univ. of Tech., Guangzhou 510640, China);Advances in Research of Influence Factors of Gel Properties in Surimi Processing[J];Modern Food Science and Technology;2007-01
2 LI De-bao,ZENG Qing-xiao(C ollege of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510640,China);Effect of Surimi Content on Properties of Instant Fish Vermicelli[J];Modern Food Science and Technology;2009-12
3 Duan Chuansheng1,2,Shan Yang2 (1. Hu'nan Provincial Research Institute of Agricultural Product Processing,Changsha,Hu'nan 410125,China; 2. Food Science and Technology College,Hu'nan Agricultural University,Changsha,Hu'nan 410128,China);Advance in Fresh-water Surimi Processing and Discussion of Critical Technology[J];Academic Periodical of Farm Products Processing;2007-07
4 Liu Hui,Li Kaixiong,Fu Cuiping (College of Food,Shihezi University,Shehezi,Xinjiang 832003,China);The Effects of Repeated Freeze and Thaw on the Gel Properties of Catfish Surimi[J];Academic Periodical of Farm Products Processing;2010-04
5 Lu Changxin,Zhao Siming,Xiong Shanbai※ (1.College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China;2.Aquatic Products Engineering and Technology Research Center of Hubei Province,430070,China);Thermophysical properties of silver carp meat during phase transition[J];Transactions of the Chinese Society of Agricultural Engineering;2007-06
6 JIA Yan-hua1,2 YANG Xian-shi1 XU Zhong1 GUO Quan-you1 LI Xue-ying1(1.East China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Shanghai 200090,China;2.Food Science Department of Dalian Fisheries College,Dalian,Liaoning 116023,China);Effect of moisture content on the texture and chroma of lightly baked scallop[J];Food & Machinery;2010-03
7 ;海藻糖在冷冻罗非鱼鱼糜中的抗冻作用研究[J];Science and Technology of Food Industry;2007-07
8 OUYANG Jie,CAI Shu-jun,LIN Wei,ZHANG Jing-feng,SHEN Jian* (Key Laboratory of Fishery Equipment and Engineering,Ministry of Agriculture,Fishery Machinery and Instrument Research Institute,Chinese Academy of Fishery Sciences,Shanghai 200092,China);Filtration on the degreasing method of Pneumatophorus japonicus fillet and surimi[J];Science and Technology of Food Industry;2011-02
9 GAN Cheng-lu,GUO Shan-shan,RONG Jian-hua,XIONG Shan-bai* (College of Food Science and Technology, Huazhong Agricultural University, Aquatic Product Engineering and Technology Research Center of Hubei Province, Wuhan 430070, China);Thermo-physical Properties of Crisped Grass Crap Meat during Low Temperature Phase Transition[J];Food Science;2009-23
10 Chen Xiao-Ping,He jiao,Li yan,Zheng Xiao-jie Wenzhou Vocational Colledge of Technology and Science(Wenzhou Agricultural Sciences Research Intitute)(Wenzhou 325006);The Effect of Subsidiary Materials on the Quality of Trash Fish Surimi Products[J];The Food Industry;2011-11
【Citations】
Chinese Journal Full-text Database 6 Hits
1 ;复合磷酸盐对鱼糜制品的保水效果研究[J];The Food Industry;2002-04
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3 孔保华 王辉兰 王明丽 (东北农业大学食品学院,哈尔滨150030);鲢鱼鱼丸最佳配方及工艺的研究[J];SCIENCE AND TECHNOLOGY OF FOOD INDUSTRY;2000-02
4 He Song et al;Study on the Effect of CaCl2 on the Heated Surimi Gelation[J];FOOD SCIENCE;2000-02
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6 Chen Shunsheng, Wang Xichang, Zhou liping, Fukuda Yudaka (College of Food Science, SFU, 200090) (Japan International Research Center of Agriculture Science, Tsukuba, 305 - 0815, Japan);Effect of'freshness for iced silver carp on gel formation[J];JOURNAL OF SHANGHAI FISHERIES UNIVERSITY;2000-01
【Co-citations】
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1 LI Jian-rong (College of Food Science, Biotechnology & Environmental Engineering,ZHejiang Business University, Hangzhou 310035, China);Present Situation of Aquatic Products Processing Industry in China[J];Storage and Process;2005-03
2 LOU Ming (Department of Food Science and Engineering,Hangzhou Institute of Commerce,Hangzhou 310012,China);Characteristics of Fresh Water Fish Mince[J];Fisheries Science;2003-05
3 YANG Fang,WU Yong-pei,CHEN Mei-xiang,CHEN Jun(College of Biology Engineering,Jimei University of China,Xiamen 361021,China);Water Holding Capacity of Myofibrillar Protein Gel and Musclular Gel from Squid[J];Fisheries Science;2008-08
4 SANG Wei-guo,WU Han-min,HAN Su-zhen (Faculty of Life Science & Biotechnology,Ningbo University,Ningbo 315211,China);Studies on preparation of European-style cod chop[J];Donghai Marine Science;2002-01
5 Deng Li,Rui Han-ming (Food Eng. Dept., South China University of Technology, Guangzhou 510640, China);Determination of Properties of Several Modified Starches and Application in Hen Surimi[J];Guangzhou Food Science and Technology;2005-01
6 Deng Li,Rui Han-ming (Food Eng. Dept., South China University of Technology, Guangzhou 510640, China);The Research of Effect of Ca~(2+) 、Mg~(2+) and Polyphosphates on WHC and Gel Character of SSP from Chicken[J];Guangzhou Food Science and Technology;2005-02
7 Yang Ling-zhi 1, Chen Shun-sheng1, Zhao Shan-zhen1, Liu Wen-jie 2 (1Food College of Shanghai Fisheries university , Shanghai 200090, China) (2.JRS);Effect of Adding Dietary Fiber on Elasticity of Fresh Fish Surimi Gel[J];Modern Food Science and Technology;2006-02
8 HUANG Guo-hong1.2, SHEN Yao-lin2 (1.Guangxi Polytechnic College, Nanning 530227, China) (2. College of Light Industry and Food Sciences, South China Univ. of Tech., Guangzhou 510640, China);Advances in Research of Influence Factors of Gel Properties in Surimi Processing[J];Modern Food Science and Technology;2007-01
9 YANG Huan-huan1,HU Zhong-ze1,XIONG Wei2,WANG Xiao-lei2,GAO Bing2(1.College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China)(2.Wuhan Xin Hong Food Brewing Research Institute,Wuhan 430023,China);Effects of Common Preservatives on Shelf-life of Fish Sponge Cake[J];Modern Food Science and Technology;2011-01
10 Liu Junbo et al.(Hangzhou Academy of Agricultural Sciences,Hangzhou 310024,China);Application of Enzymes in Fresh Water Fish Processing[J];Anhui Agricultural Science Bulletin;2011-23
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1 Li JianRong (College of Food Science, Biotechnology & Environmental Engineering, Zhejiang Gongshang University, HangZhou, 310035, China);Present Status of Fishers Processing Industry In China[A];[C];2005
2 Zhou Yajun Kang Jianbo Liu Yanju Su Dan Ma Longbiao (Jilin University,College of Biological and Agricultural Engineering,Jilin,Changchun,130022);Research on Impact Factors of Mixed meat myofibrillar protein gel properties[A];Chinese Society of Agricultural Engineering[C];2011
【Co-references】
Chinese Journal Full-text Database 10 Hits
1 ZHANG Rui-yu(College of Environmental and Biological Engineering, Chongqing Technology & Business University, CHongqing 400033, China);Low Temperature Interval and Low Temperature Reaction of Food Storage[J];Storage and Process;2005-01
2 LI Lin,SHEN Jiang,WANG Xiao-dong (Tianjin University of Commerce, Tianjin 300134, China);Study on Ice-temperature Preservation Technology[J];Storage & Process;2008-02
3 GUO Xiao-guang (Tianjin Senluo Technology Development Co.,Ltd. Tianjin 300409, China);Brief Introduction of Modified -atmosphere Parameter in Preservation of Fruit and Vegetable[J];Storage & Process;2008-03
4 FAN Kui, WANG Zhen-lin, CAO Mei-li (Zhejiang University, Hangzhou 310027, China);The Fresh-Keeping Technology for Food[J];Packaging Engineering;2004-05
5 JIANG Yujian1,ZHOU Yan1,JIANG Jiaxin2(1College of Food Engineering,Hangzhou Institute of Commerce,Hangzhou,310035,China;2Zhejiang University of Science and Technology,Hangzhou,310012,China);Determination Methods of Fish Springiness[J];Fisheries Science;2003-03
6 LI Bei-bei~1,ZHAO Zhi-hong~2 (1.Long Pan Branch of JinLing Institute of Technology,Nanjing 210007,China; 2.College of Mechanical & Electronic Engineering , Hehai University, Changzhou 213022,China);Development of Computer Control System for a Washing Tank in Minced Fish Processing[J];Fisheries Science;2004-04
7 HOU Wen-fu~1,XUE Chang-hu~(2?3),YANG Wen-ge~2,LI Zhao-jie~3,PAN Yun-di~2(1.College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,China;2.Faculty of Life Science and Biotechnology,Ningbo University, Ningbo 315211,China;3.College of Food Science and Technology,Ocean University of China,Qingdao 266003,China);The Effect of Rapid Deep Freezing on Biochemical Characteristic from Red Drum (Sciaenops ocellatus) During Frozen Storage at-20℃[J];Fisheries Science;2006-02
8 WANG Ya-qing,GUO Heng-bin,ZENG Qing-zhu (Department of Food Engineering,Dalian Fisheries University,Dalian 116023,China);Degreasing Methods for Common Carp Flesh[J];Fisheries Science;2006-06
9 GUO Li 1 ,CHENG Jian-jun 1 ,MA Ying 2 ,ZHAO Chang-xin 1 ,TIAN Shu-quan 1(1. Food College, Northeast Agricultural University , Harbin Heilongjiang 150030, PRC;2. Harbin Institute of Technology , Harbin Heilongjiang 150086, PRC );Study on storage of bean by controlled freezing-point technique[J];Journal of Northeast Agricultural University;2004-05
10 CHEN Shen-ru~1,LIU Yang~2,LI Yan-jie~2 ( 1. School of Bioengineering, Jimei University, Xiamen 361021 , China; 2. School of Biological & Foodstuff Engineering, Dalian Institute of Light Industry, Dalian 116034, China);Influences of blending conditions on elasticity of surimi product[J];Journal of Dalian Institute of Light Industry;2004-03
【Secondary References】
Chinese Journal Full-text Database 10 Hits
1 OUYANG Jie et al(Key Laboratory of Fishery Equipment and Engineering,Ministry of Agriculture,Fishery Machinery and Instrument Research Institute,Chinese Academy of Fishery Sciences,Shanghai 200092);Study of Rinsing Process of Ictalurus punctatus Leftovers Surimi[J];Journal of Anhui Agricultural Sciences;2010-26
2 MO Hui-ping1, BEI Hui-ling1, WEI Jian2, WANG Xue-min1 (1.Guangdong Industry Technical College, Guangzhou 510300, China) (2.Guangzhou Eagle Coin Enterprises Group Company, Guangzhou 510655,China);Development of Fish Cake Can[J];Modern Food Science and Technology;2008-06
3 XIN Mei-li1,WANG Xiao-dan2,ZHU Zhi-wei1,ZENG Qing-xiao1,LI Bian-sheng1(1.College of Light Industry and Food Sciences,South China University of Technology,Guangzhou 510000,China)(2.College of Biology and Agriculture Engineering,Jilin University,Changchun 130025,China);Effect of Ingredients on Gel Properties of Common Carp(Cyprinus carpio) Fish Ball and Changes of Fish Ball Quality during Storage[J];Modern Food Science and Technology;2010-08
4 LI Yuan-Yuan ZHU Kai WANG Ya-Bo YANG Ai (Tianjin Key Laboratory of Refrigeration Technology,Tianjin University of Commerce,Tianjin 300134,China);Measurement of Kidney's Thermal Properties and Analysis of Cell Morphology of Kidney in Low Temperature[J];Journal of Engineering Thermophysics;2011-07
5 YE Hong,TANG Gui-xian,LONG Yu-ping,WU Hong,YU Jiao,HUANG Qin,GU Ren-yong(College of Chemistry and Chemical Engineering,Jishou University,Jishou 416000);Preparation of Ietalurus punetaus Fish-balls[J];Modern Food Science and Technology;2011-10
6 OUYANG Jie,ZHENG Xiao-wei,SHEN Jian(Key Laboratory of Fishery Equipment and Engineering,Ministry of Agriculture,Fishery Machinery and Instrument Research Institute,Chinese Academy of Fishery Sciences,National R&D Branch Center For Aquatic Product Processing Equipment(Shanghai),Shanghai200092,China);Study on the Preparation of Surimi by using Ictalurus Punctatus Leftovers[J];Modern Food Science and Technology;2011-11
7 KANG Man-man,BAO Hai-rong,ZHANG Ru-yi(College of Food Science,Shanghai Ocean University,Shanghai 201306,PRC);Effects of Wheat Gluten on the Gel Properties of Surimi Product of Silver Carp[J];Hunan Agricultural Sciences;2009-08
8 Song Chunfang 1,Mao Zhihuai2,Wang Shuguang3,Wu Min2,Zhang Zhenshan2(1.College of Mechanical Engineering,Southern Yangtze University,Wuxi 214122,China;2.College of Engineering,China Agricultural University,Beijing 100083,China;3.College of Agronomy,Inner Mongolia Agricultural University,Huhhot 010018,China);Effects of moisture of flaxseed powder on denaturation temperature of protein[J];Transactions of the Chinese Society of Agricultural Engineering;2008-01
9 Zhou Yajun, Wang Shujie, Yan Linna, Yu Qingyu (College of Biological and Agricultural Engineering, Jilin University, Changchun 130022, China);Processing property of recombinant product made of venison and pork[J];Transactions of the Chinese Society of Agricultural Engineering;2008-09
10 Liu Ru1 ,2,Lu Changxin 1,2,Xiong Shanbai 1,2,Zhao Siming 1,2,Gong Ting 1,2 (1.College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China; 2.Aquatic Product Engineering and Technology Research Center of Hubei Province,Wuhan 430070,China);Modeling for the thermal parameters of freshwater fish muscles during low temperature phase transition[J];Transactions of the Chinese Society of Agricultural Engineering;2009-02
China Proceedings of conference Full-text Database 1 Hits
1 LIN Huimin (School of Food and Pharmacy,Zhejiang Ocean University,Zhoushan 316004,Zhejiang,China);Study on the Improvement of Gel Properties of Navodon Modestus Surimi[A];[C];2010
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1 LOU Ming,JIANG Yu jian,BI Li jun,XIE Bao qun (Department of Food Science and Engineering Hangzhou Institute of commerce,Hangzhou 310035,China);Studies on Processing Technique of Delicious Fish Paste[J];FISHERIES SCIENCE;2000-04
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3 ZHANG Xue bing, YUE Zhen feng, XU Jian xiang, ZHAO Mou ming, PENG Zhi ying (Food and Bioengineering College, South China University of Technology, Guangzhou 510640,China);Transglutaminase′ functional properties and its use in milk[J];China Dairy Industry;2000-06
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