[EN] Surimi gel is a food product traditionally manufactured from marine species; it has functional features including
a specific texture and a high protein concentration. The objective of this study was to evaluate ...
Roldón Hernández, Sergio(Universitat Politècnica de València, 2021-10-08)
[ES] En el presente estudio se llevó a cabo una evaluación del riesgo de histamina asociado al consumo de tres tipos de productos de la pesca: atún fresco, atún en conserva y semiconservas de anchoas en salazón. Para ello ...
Calvo Dopico, Domingo(Universitat Politècnica de València, 2015-06-26)
[EN] The aim of this paper is to propose a conceptual framework that allows implementing a traceability system in fish sector and getting the maximum benefits. The conceptual framework proposed is based on the creation of ...
Barat Baviera, José Manuel; Pérez-Esteve, Édgar; Aristoy, M. C.; Toldra, Fidel(Springer Verlag (Germany), 2013-07)
[EN] Sodium intake exceeds the nutritional recommendations in most industrialized countries becoming one concern for public health. This elimination or reduction is not simple due to its role in final food sensory, quality ...
Andrés Bello, María Desamparados; García Segovia, Purificación; Ramirez, J. A.; Martínez Monzó, Javier(Taylor & Francis, 2011)
In order to extract salt-soluble proteins, such as myofibrillar proteins, sodium chloride is added to restructured products that serve as a binding agent among fish particles. Various additives, such as microbial ...