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Studies on the Ohmic Thawing of Frozen Surimi
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2009/5/20
A new ohmic thawing system was tested with a frozen saline surimi cube. The thawing rate and surimi gel strength in the ohmic thawing process were investigated, in comparison with conventional thawing...
The Market Potential of Whey Protein Concentrate as a Functional Ingredient in Surimi Seafoods
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2008/7/8
Whey protein concentrates containing 33 or 72% protein were evaluated as functional ingredients to improve the textural properties of surimi seafoods made from Pacific whiting. The development of leas...