Natural Food Additives and Preservatives for Fish-Paste Products: A Review of the Past, Present, and Future States of Research
المؤلفون المشاركون
Choi, Jae-Suk
Sohn, Jae Hak
Bashir, Khawaja Muhammad Imran
An, Jeong Hyeon
Kim, Jin-Soo
المصدر
العدد
المجلد 2017، العدد 2017 (31 ديسمبر/كانون الأول 2017)، ص ص. 1-31، 31ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2017-11-27
دولة النشر
مصر
عدد الصفحات
31
الملخص EN
Fish-paste products, also known as fish cakes or surimi-based products, are worldwide favorites.
Surimi, a wet protein concentrate of fish muscle, is used as an intermediate raw material to produce surimi seafood.
The flavor, texture, taste, shelf-life, and market value of surimi-based products depend on the source of the fish meat, type of applied heat treatment, and additives used to prepare the surimi.
While preparing surimi with chemical additives, several problems have been observed, such as a lack of unique characteristics, inferior acceptability, and poor functionality.
Various types of fish-paste products have been developed by using different ingredients (e.g., vegetables, seafood, herbs and oriental medicines, grains and roots including carrots, and functional food materials).
However, a systematic review of fish-paste products prepared using natural food additives has not yet been performed.
Therefore, the quality characteristics of fish-paste products and their functionalities were elucidated in this study.
With the increasing demand for surimi seafood products, the functional properties, physiochemical properties, and shelf-life of surimi-based products need to be improved.
This review will aid the preparation of new value-added products in the surimi industry.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Bashir, Khawaja Muhammad Imran& Kim, Jin-Soo& An, Jeong Hyeon& Sohn, Jae Hak& Choi, Jae-Suk. 2017. Natural Food Additives and Preservatives for Fish-Paste Products: A Review of the Past, Present, and Future States of Research. Journal of Food Quality،Vol. 2017, no. 2017, pp.1-31.
https://search.emarefa.net/detail/BIM-1176222
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Bashir, Khawaja Muhammad Imran…[et al.]. Natural Food Additives and Preservatives for Fish-Paste Products: A Review of the Past, Present, and Future States of Research. Journal of Food Quality No. 2017 (2017), pp.1-31.
https://search.emarefa.net/detail/BIM-1176222
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Bashir, Khawaja Muhammad Imran& Kim, Jin-Soo& An, Jeong Hyeon& Sohn, Jae Hak& Choi, Jae-Suk. Natural Food Additives and Preservatives for Fish-Paste Products: A Review of the Past, Present, and Future States of Research. Journal of Food Quality. 2017. Vol. 2017, no. 2017, pp.1-31.
https://search.emarefa.net/detail/BIM-1176222
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1176222
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر