1,721,126 research outputs found
Long-term suppression of suwari phenomenon for improvement in the manufacturing process of surimi gel product
No full textSurimi gelation at < 40 °C is termed “suwari”. Unintentional suwari during the blending and shaping processes (before heating) in the manufacturing of surimi gel products causes serious challenges, because of imperfect molding and clogging in machines.
To solve them, effects of transglutaminase and protease inhibitors on suwari gelation properties of Alaska pollock surimi were investigated at 25 °C. Furthermore, thermal gelation properties of surimi after the suwari suppression were studied for preparing gel products with superior physical properties.
A 1.0 g/100 g N-ethylmaleimide (NEM) or ethylene glycol tetraacetic acid (EGTA) significantly suppressed suwari at 25 °C for 24 h. The surimi gel with 1.0 g/100 g NEM exhibited superior breaking properties, whereas those of the gel with 1.0 g/100 g EGTA deteriorated upon suwari suppression followed by heating at 90 °C. Adding 10 μmol/L cysteine protease inhibitors, such as NEM or E−64, suppressed the peptide generation in surimi at 25 °C (1.7–2.5 μg/mL) compared to that in the control sample (12.2 μg/mL).
Therefore, the inhibition of both transglutaminase and cysteine protease activities was essential for prolonged suppression of the suwari phenomenon and obtaining the heat-induced surimi gel with superior physical properties after the long-term suwari suppression.公開日: 2022-06-23journal articl
Rheological characteristics of suwari and kamaboko gels made of surimi from Indian major carps
No full textThe gel strength, compressibility and folding characteristic of suwari (set) and
kamaboko (set and cooked) gels prepared from rohu (Labeo rohita), catla (Catla catla) and
mrigal (Cirrhinus mrigala) surimi were examined to understand the occurrence of suwari and
modori phenomena in surimi from major freshwater carps. Suwari setting of gels did not take
place at lower temperatures. Suwari gels showed good gel strength at 50 C for rohu and at
60 C for catla and mrigal after 30 min setting timeCochin University Of Science And Technologyjournal of the science of the food and agriculture,82 1021-102
Suwari Seoi Safety From Children Dojo to High Level Competition
No full textThere is no knowledge about tori (the performer) safety, connected to one specific technique in judo, suwari seoi: a two knees kneeling variation of the seoi-nage family, also known as drop seoi-nage. Objective of the study was to perform a thorough biomechanical analysis to understand the specific mechanics of suwari seoi throwing in order to link impact results with safety related to sudden trauma to tori’s knees. Participants analyzed range from children to high level athletes, testing all performances on IJF certified tatami.
This paper provides an original and unique research about the mechanical properties of the impact of tori’s knees during the suwari seoi throwing and the safety analysis, regarding the sudden trauma to his knees
Influence of texture of suwari gels on kamaboko gels made from sardine (Sardina pilchardus) surimi
No full textThe textural characteristics and water holding capacity of suwari (set) and kamaboko (set and cooked) sardine surimi gels were examined in order to clarify the influence of the initial network formed in setting conditions (25, 35 and 40°C for 30 and 60 min) on the texture of the kamaboko gels. Although the texture of suwari gels set at 35°C improved with longer setting both setting times ensured kamaboko gels with the highest gel strength. Suwari gels set at 25°C also improved with longer setting but the gel strength of both suwari and kamaboko gels was lower than at 35°C. For gels set at 40°C prolonged setting weakened the suwari networks formed, leading to kamaboko gels with poorer textural characteristics.This work has been partly financed by the projects EU FEPI 43-1-216 and Spanish CICYT ALI94-0954-C02-01.Peer Reviewe
Evaluation of the quality of frozen surimi using suwari reaction speed and activation energy
No full textThis study investigated possible differences in the suwari reaction among surimi and examined the possibility of using measurements obtained during the analysis of the suwari reaction as measures of quality. The changes in breaking strength during the suwari reaction of six kinds of frozen surimi, comprising high-grade and low-grade samples of three species – blue grenadier, Alaska pollock, and threadfin bream – were examined to determine the setting speed and activation energy. There was little difference in the setting speed between the grades of each fish species, likely due to the lower setting ability of the low-grade surimi which quickly reached the maximum breaking strength. In contrast, the activation energy of the high-grade surimi samples of all three species was lower by 1.3–2.5 times. Thus, the activation energy of the suwari reaction was demonstrated to be an effective measure of surimi setting ability and quality, which varies between species and surimi grade
Rheological characteristics of suwari and kamaboko gels made of surimi from Indian major carps
No full textThe gel strength, compressibility and folding characteristic of suwari (set) and kamaboko (set and cooked) gels prepared from rohu (Labeo rohita), catla (Catla catla) and mrigal (Cirrhinus mrigala) surimi were examined to understand the occurrence of suwari and modori phenomena in surimi from major freshwater carps. Suwari setting of gels did not take place at lower temperatures. Suwari gels showed good gel strength at 50 °C for rohu and at 60 °C for catla and mrigal after 30 min setting time. Incubation for 60 min decreased the gel strength at 60 °C for rohu and catla. Setting at 25 °C followed by cooking at 90 °C increased the gel strength. Increased setting temperature, however, decreased the gel strength of cooked gels. Gel strength and compressibility data were supported by folding characteristics.Cochin University of Science and Technolog
Suwari and kamaboko sardine gels: Effect of heat treatment on solubility of networks
No full textSuwari (set) and kamaboko (set and cooked) gels made with sardine surimi were prepared at normal heat-setting (35 or 40°C) and modori (60°C) temperatures and treated with solutions breaking ionic bonds, hydrogen bonds, hydrophobic interactions, and disulfide bridges. The lower gel strength of the gels obtained at modori temperature corresponded to a higher solubility of these gels in solutions breaking hydrophobic interactions and disulfide bridges. For suwari gels set at 35 and 40°C more protein was solubilized when electrostatic interactions and hydrogen bonds were ruptured. SDS-PAGE showed a higher amount of actin in these two fractions. No myosin heavy chain (MHC) bands were observed in any of the fractions obtained from suwari gels heat-set at 35 and 40°C. However, MHC bands were visible when disulfide bridges were disrupted in gels set at 60°C and in kamaboko gels set at 35°C. This means that the structure of the set gels was altered at cooking temperatures when the kamaboko network was formed.Peer Reviewe
Effects of Suwari Suppression and Enzyme Inhibitors on Water Holding Capacity of Alaska Pollock (Theragra chalcogramma) Surimi Gel and Its Improvement by Modified Grinding Method
No full textThe processes before heating in surimi gel production, such as grinding and molding, are performed below 10 °C to prevent unintentional protein gelation (suwari or setting) catalyzed by endogenous transglutaminase. Adding transglutaminase and protease inhibitors contributes to obtaining surimi gel with superior breaking properties after suwari suppression. However, the impact of suwari suppression and enzyme inhibitors on the water holding capacity (WHC) of surimi gel remains unclear. This study investigated changes in the WHC of surimi gel during long-term suwari suppression by adding enzyme inhibitors at 25 °C and clarified its mechanism. The expressible drip of samples with EGTA, a transglutaminase inhibitor, increased with heating time at 25 °C to 12.3% owing to proteolysis. The use of N-ethylmaleimide and E-64, cysteine protease inhibitors, further increased the expressible drip of samples (18.9–19.4%) because of protein conformational changes which were observed by DSC analysis and salt solubility measurement. However, this increase was inhibited by a modified grinding method where NaCl was mixed with surimi before adding enzyme inhibitors. This modified method prevented the reduction in protein salt solubility due to protein conformational changes, thereby maintaining WHC in surimi gel with suwari suppression
INJURIES DURING SUWARI SEOI NAGE IN ITALIAN JUDO ATHLETES
No full textThe safety of the athletes has to be a priority for every sport organization and coaches.
Judo is a grappling combat sport, where the injuries occur during competition and training.
Despite the wide range of attacks possibilities in Judo, very few are the most used techniques in competition.
One of the most successful and frequently used technique is the Suwari Seoi Nage, the throw type where the attacker fall on both knees during the action. However, we didn’t find any investigation about the impact of the use of Suwari Seoi Nage on acute injury in Judo athletes. Thus, this pilot study was conducted with a sample of Italian judokas. The aim was to identify the risk factor injury events that can occur to who performs this technique, in order to suggest
possible preventive strategies in future.
The survey assessed to 94 adult athletes, females and males, brown and black belts, with different judo abilities and training experiences, find out that the injuries during the execution of this technique happened to one judo player every four, mainly to the knees, mostly because of a wrong execution and secondly because of a bad defense from the opponent
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