Effects of washing step and salt-addition levels on textural and quality properties in the chicken-surimi products

Effect of ultrasound-assisted resting on the quality of surimi-wheat dough and noodles

“…Fish surimi is the primary ingredient of simulated foods such as fish balls, crab sticks and surimi-wheat noodles are enjoyed worldwide as good sources of magnesium, protein, vitamin B 12 , phosphorus, and selenium due to their unique textural properties and high nutritional value [3] , [5] . So, it is possible to increase the nutritional content of noodles by adding surimi.…”