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Tu X, Yin S, Zang J, Zhang T, Lv C, Zhao G. Understanding the Role of Filamentous Actin in Food Quality: From Structure to Application. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:11885-11899. [PMID: 38747409 DOI: 10.1021/acs.jafc.4c01877] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2024]
Abstract
Actin, a multifunctional protein highly expressed in eukaryotes, is widely distributed throughout cells and serves as a crucial component of the cytoskeleton. Its presence is integral to maintaining cell morphology and participating in various biological processes. As an irreplaceable component of myofibrillar proteins, actin, including G-actin and F-actin, is highly related to food quality. Up to now, purification of actin at a moderate level remains to be overcome. In this paper, we have reviewed the structures and functions of actin, the methods to obtain actin, and the relationships between actin and food texture, color, and flavor. Moreover, actin finds applications in diverse fields such as food safety, bioengineering, and nanomaterials. Developing an actin preparation method at the industrial level will help promote its further applications in food science, nutrition, and safety.
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Affiliation(s)
- Xinyi Tu
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing Key Laboratory of Functional Food from Plant Resources, Beijing 100083, People's Republic of China
| | - Shuhua Yin
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing Key Laboratory of Functional Food from Plant Resources, Beijing 100083, People's Republic of China
| | - Jiachen Zang
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing Key Laboratory of Functional Food from Plant Resources, Beijing 100083, People's Republic of China
| | - Tuo Zhang
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing Key Laboratory of Functional Food from Plant Resources, Beijing 100083, People's Republic of China
| | - Chenyan Lv
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing Key Laboratory of Functional Food from Plant Resources, Beijing 100083, People's Republic of China
| | - Guanghua Zhao
- College of Food Science & Nutritional Engineering, China Agricultural University, Beijing Key Laboratory of Functional Food from Plant Resources, Beijing 100083, People's Republic of China
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Xie C, Shi BB, Liu GH, Li SH, Kang ZL. Using Potassium Bicarbonate to Improve the Water-Holding Capacity, Gel and Rheology Characteristics of Reduced-Phosphate Silver Carp Batters. Molecules 2023; 28:5608. [PMID: 37513480 PMCID: PMC10386509 DOI: 10.3390/molecules28145608] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2023] [Revised: 07/14/2023] [Accepted: 07/18/2023] [Indexed: 07/30/2023] Open
Abstract
To study the use of partial or total potassium bicarbonate (PBC) to replace sodium tripolyphosphate (STPP) on reduced-phosphate silver carp batters, all the batters were composed of silver carp surimi, pork back fat, ice water, spices, sugar, and sodium chloride. Therein, the sample of T1 contained 4 g/kg STPP; T2 contained 1 g/kg PBC, 3 g/kg STPP; T3 contained 2 g/kg PBC, 2 g/kg STPP; T4 contained 3 g/kg PBC, 1 g/kg STPP; T5 contained 4 g/kg PBC, and they were all produced using a bowl chopper. The changes in pH, whiteness, water- and oil-holding capacity, gel and rheological properties, as well as protein conformation were investigated. The pH, cooking yield, water- and oil-holding capacity, texture properties, and the G' values at 90 °C of the reduced-phosphate silver carp batters with PBC significantly increased (p < 0.05) compared to the sample without PBC. Due to the increasing pH and enhanced ion strength, more β-sheet and β-turns structures were formed. Furthermore, by increasing PBC, the pH significantly increased (p < 0.05) and the cooked silver carp batters became darkened. Meanwhile, more CO2 was generated, which destroyed the gel structure, leading the water- and oil-holding capacity, texture properties, and G' values at 90 °C to be increased and then decreased. Overall, using PBC partial as a substitute of STPP enables reduced-phosphate silver carp batter to have better gel characteristics and water-holding capacity by increasing its pH and changing its rheology characteristic and protein conformation.
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Affiliation(s)
- Chun Xie
- School of Pharmacy, Shangqiu Medical College, Shangqiu 476100, China
| | - Bei-Bei Shi
- School of Pharmacy, Shangqiu Medical College, Shangqiu 476100, China
| | - Guang-Hui Liu
- School of Pharmacy, Shangqiu Medical College, Shangqiu 476100, China
| | - Si-Han Li
- School of Pharmacy, Shangqiu Medical College, Shangqiu 476100, China
| | - Zhuang-Li Kang
- Engineering Research Center for Huaiyang Cuisin of Jiangsu Province, College of Tourism and Culinary, Yangzhou University, Yangzhou 225127, China
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Effect of pH-Shifting Process on the Cathepsin Activity, Muddy Off-Odor Compounds' Content and Gelling Properties of Isolated Protein from Silver Carp. Foods 2023; 12:foods12050939. [PMID: 36900456 PMCID: PMC10000965 DOI: 10.3390/foods12050939] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2022] [Revised: 02/13/2023] [Accepted: 02/13/2023] [Indexed: 02/25/2023] Open
Abstract
Silver carp (Hypophthalmichthys molitrix) is a potential source for making surimi products. However, it has the disadvantages of bony structures, high level of cathepsines and muddy off-odor which is mainly caused by geosmin (GEO) and 2-methylisoborneol (MIB). These disadvantages make the conventional water washing process of surimi inefficient (low protein recovery rate, and high residual muddy off-odor). Thus, the effect of the pH-shifting process (acid-isolating process and alkali-isolating process) on the cathepsins activity, GEO content, MIB content, and gelling properties of the isolated proteins (IPs) was investigated, comparing it with surimi obtained through the conventional cold water washing process (WM). The alkali-isolating process greatly boosted the protein recovery rate from 28.8% to 40.9% (p < 0.05). In addition, it removed 84% GEO and 90% MIB. The acid-isolating process removed about 77% GEO and 83% MIB. The acid-isolated protein (AC) displayed the lowest elastic modulus (G'), the highest TCA-peptide content (90.89 ± 4.65 mg/g) and the highest cathepsin L activity (65.43 ± 4.91 U/g). The AC modori (60 °C for 30 min) gel also demonstrated the lowest breaking force (226.2 ± 19.5 g) and breaking deformation (8.3 ± 0.4 mm), indicating that proteolysis caused by the cathepsin deteriorated the gel quality of AC. The setting (40 °C for 30 min) considerably increased the breaking force (386.4 ± 15.7 g) and breaking deformation (11.6 ± 0.2 mm) of the gel made from the alkali-isolated protein (AK) (p < 0.05). In AC and AK gel, a clearly visible cross-linking protein band with a molecular weight greater than MHC was seen, demonstrating the presence of endogenous trans-glutaminase (TGase) activity, that improved the gel quality of AK. In conclusion, the alkali-isolating process was an effective alternative method for making water-washed surimi from silver carp.
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Liu Y, Huang Y, Wang Y, Zhong J, Li S, Zhu B, Dong X. Application of cod protein-stabilized and casein-stabilized high internal phase emulsions as novel fat substitutes in fish cake. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114267] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Stangierski J, Rezler R, Grześ B, Andrzejewski W, Konieczny P. Physicochemical characteristics of surimi-like material made from the muscle tissues of freshwater mussels (Sinanodonta woodiana Lea, 1834). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2021. [DOI: 10.1007/s11694-020-00801-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Abstract
AbstractThe aim of the study was to determine selected characteristics of surimi-like material (SLM) made from the muscle tissues of Sinanodonta woodiana (Lea, 1834) freshwater mussels. The research material consisted of unwashed mussel muscle homogenate as the control sample—C, mussel muscle tissue twice washed with water (SLM-W) and sample washed with NaCl at a concentration of 0.169 mol/L as well as water (SLM–S). A raw control sample and surimi like-materials were analysed using the SDS-PAGE technique. They were also tested using the DMTA method (dynamic mechanical thermal analysis) while heating the samples up to 80 °C and cooling to 20 °C. The thermal drip and texture of gels after heating (75 °C, 30 min) were also determined. The washing procedure had a significant impact on the protein composition of the SLMs. A significantly (p < 0.05) higher percentage of proteins with molecular weights of 270–273 kDa and 105–110 kDa (corresponding to specific filamin isoforms), as well as 42–43 kDa (corresponding to actin), were found in the SLMs compared to sample C. Ccorrelation analysis confirmed a strong positive relationship between the percentage share of the above proteins and the values of the elasticity modulus (r ≥ 0.84) and firmness (r ≥ 0.88) of SLM gels. The SLM-S sample was characterised by the lowest significant (p < 0.05) thermal drip values. During heating, the rheological traits of all samples changed at two stages: from 20 to 50 °C and over 50 °C. The highest dynamics of variation in the elasticity modulus (G′) value were noticed at temperatures exceeding 50 °C in all samples. The G′ values in the SLM samples were significantly greater than the values in sample C. The analysis revealed a strong correlation (r ≥ 0.81) between the determinants of the texture of the SLM samples and their rheological parameters. Sample SLM-W was the one with the highest firmness and elasticity values. The analysis showed that the textural properties of the SLM samples mainly resulted from the reaction of spatial matrices to mechanical interactions.
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da Silva Scudeler CG, de Lima Costa T, Cortez-Vega WR, Prentice C, Fonseca GG. Development and characterization of Nile tilapia (Oreochromis niloticus) protein isolate-based biopolymer films incorporated with essential oils and nanoclay. Food Packag Shelf Life 2020. [DOI: 10.1016/j.fpsl.2020.100542] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Vafaei M, Naseri M, Abedi E, Babaei SS, Imani A, Torri L. Principal Component Analysis of Time-Related Changes of Some Essential Mineral Contents of Canned Silver Carp (Hypophthalmichthys molitrix) in Different Filling Media. Biol Trace Elem Res 2020; 193:261-270. [PMID: 30924067 DOI: 10.1007/s12011-019-01707-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 02/13/2019] [Accepted: 03/19/2019] [Indexed: 11/25/2022]
Abstract
The kinetic reaction for changes in some essential mineral contents (iron, zinc, calcium, sodium, and copper) of silver carp canned in sunflower oil, soybean oil, olive oil, and brine as filling media was assessed after a short- (1 year) and long-term storage (3, 5, and 7 years). The mineral nutrition value of cans was also determined to take into account the changes in estimated daily intake (EDI) of elements during storage and then clustered by principal component analysis (PCA). Results revealed that the reduction of trace elements in brine was higher than in other filling media due to formation of insoluble metal hydroxide. No changes were detected in the mineral content of cans after 1-year storage in comparison to fresh cans, while the content and daily intake of zinc, iron, calcium, copper, and sodium were significantly decreased in all filling media after 3, 5, and 7 years of storage. The first-order reaction model was detected for reduction of mineral contents in filling medium. Post-storage daily intake of iron, sodium, calcium, zinc, and copper was 0.06 up to 0.18, 1.9 up to 9.7, 1.8 up to 9.1, 0.02 up to 0.10, and 0.004 up to 0.02 mg/day/person, respectively. Filling medium had significant effects on estimated daily intake of zinc, sodium, calcium, and copper in long-term sorted cans. PC1 and PC2 explained 93.7% of the total variance of the dataset, contributing 68.7 and 20.5%, respectively.
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Affiliation(s)
- Maryam Vafaei
- Department of Natural Resources and Environmental Engineering, School of Agriculture, Shiraz University, Shiraz, Fars, P.O.Box 71441-65186, Iran
| | - Mahmood Naseri
- Department of Natural Resources and Environmental Engineering, School of Agriculture, Shiraz University, Shiraz, Fars, P.O.Box 71441-65186, Iran
| | - Elahe Abedi
- Department of Food Science and Technology, Fasa University, Fasa, Iran.
| | - Seyedeh Sedigheh Babaei
- Department of Natural Resources and Environmental Engineering, School of Agriculture, Shiraz University, Shiraz, Fars, P.O.Box 71441-65186, Iran
| | - Ahmad Imani
- Department of Fisheries, Faculty of Natural Resources, Urmia University, Nazlou Campus, 11th km of Serow Road, Urmia, Iran
| | - Luisa Torri
- University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12042, Bra, Cuneo, Italy
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Singh K, Singh N, Kaur A, Virdi AS, Dar OI, Sharma S. Functional properties and dynamic rheology of protein isolates extracted from male and female common carp (
Cyprinus carpio
) muscle subjected to pH‐shifting method. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14181] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Affiliation(s)
- Kirpal Singh
- Department of Zoology Guru Nanak Dev University Amritsar India
| | - Narpinder Singh
- Department of Food Science and Technology Guru Nanak Dev University Amritsar India
| | - Arvinder Kaur
- Department of Zoology Guru Nanak Dev University Amritsar India
| | - Amardeep Singh Virdi
- Department of Food Science and Technology Guru Nanak Dev University Amritsar India
| | - Owias Iqbal Dar
- Department of Zoology Guru Nanak Dev University Amritsar India
| | - Sunil Sharma
- Department of Zoology Guru Nanak Dev University Amritsar India
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Abdollahi M, Undeland I. Physicochemical and gel-forming properties of protein isolated from salmon, cod and herring by-products using the pH-shift method. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.087] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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10
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Abdollahi M, Rezaei M, Jafarpour A, Undeland I. Effect of microbial transglutaminase and setting condition on gel properties of blend fish protein isolate recovered by alkaline solubilisation/isoelectric precipitation. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.13991] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Mehdi Abdollahi
- Department of Biology and Biological Engineering – Food and Nutrition Science Chalmers University of Technology SE 412 96 Gothenburg Sweden
- Department of Seafood Science Faculty of Marine Sciences Tarbiat Modares University 46414‐356 Noor Iran
| | - Masoud Rezaei
- Department of Seafood Science Faculty of Marine Sciences Tarbiat Modares University 46414‐356 Noor Iran
| | - Ali Jafarpour
- Department of Fisheries Sari Agricultural Sciences and Natural Resources University 578 Sari Iran
| | - Ingrid Undeland
- Department of Biology and Biological Engineering – Food and Nutrition Science Chalmers University of Technology SE 412 96 Gothenburg Sweden
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Characterization of functional properties of proteins from Ganxet beans (Phaseolus vulgaris L. var. Ganxet) isolated using an ultrasound-assisted methodology. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.08.033] [Citation(s) in RCA: 47] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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12
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An Y, Liu Q, Xie Y, Xiong S, Yin T, Liu R. Aggregation and conformational changes of silver carp myosin as affected by the ultrasound-calcium combination system. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:5335-5343. [PMID: 29656428 DOI: 10.1002/jsfa.9073] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/14/2017] [Revised: 03/27/2018] [Accepted: 04/03/2018] [Indexed: 05/24/2023]
Abstract
BACKGROUND Ultrasound and Ca2+ have been used separately to increase myosin properties in fish processing. However, little is know about how myosin changes are affected by Ca2+ and ultrasound in combination. The present study aimed to investigate the effects of the ultrasound-calcium combination system on aggregation and conformational changes of silver carp myosin. RESULTS Ultrasound facilitated a Ca2+ -induced increase in turbidity. As the Ca2+ concentration increased from 0 to 100 mmol L-1 , there was an obvious increase in the turbidity, solubility and mean hydrated particle size of myosin after ultrasound treatment compared to without treatment. Moreover, changes of total and reactive SH contents depended on the ultrasound-calcium combination conditions. Under this combination system, myosin surface hydrophobicity significantly increased for the synergistic effect of ultrasound and Ca2+ . Furthermore, the ultrasound-calcium combination conditions could affect myosin gelation, with better gelation properties being observed for myosin treated with a combination of 60 mmol L-1 Ca2+ and 9 min of ultrasound. CONCLUSION The combination system reported in the present study was beneficial for myosin unfolding, facilitating intermolecular interactions between Ca2+ and myosin. Ultrasound treatment promoted myosin aggregation via the induction of Ca2+ and reduced the critical concentration of Ca2+ required to aggregate myosin. In the fish processing industry, this combination system can enhance the gelation properties of surimi-based products. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Yueqi An
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, China
| | - Qing Liu
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, China
| | - Yaru Xie
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, China
| | - Shanbai Xiong
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, China
- Collaborative Innovation Center for Efficient and Health Production of Fisheries, Hunan, Changde, China
| | - Tao Yin
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, China
| | - Ru Liu
- College of Food Science and Technology/National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Huazhong Agricultural University, Wuhan, China
- Collaborative Innovation Center for Efficient and Health Production of Fisheries, Hunan, Changde, China
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Qi X, Liao E, Zhao K, Regenstein JM, Mao X. Multi-stage countercurrent process for extracting protein from Antarctic Krill ( Euphausia superba). JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2018; 55:4450-4457. [PMID: 30333641 PMCID: PMC6170336 DOI: 10.1007/s13197-018-3368-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 09/18/2017] [Accepted: 07/30/2018] [Indexed: 10/28/2022]
Abstract
To systematically study multi-stage countercurrent process for Antarctic krill protein extracting and to optimize the multi-stage countercurrent technology, the solubility of Antarctic krill proteins after multi-step dissolution was explored firstly; multi-step extraction was investigated; and then multi-stage countercurrent system for protein extraction was carried out. In single step extraction, krill-to-water ratio and pH were chosen as 1:10 and 12.5 respectively, in order to extract more protein. In the multi-step dissolution process, the protein solubility of aqueous solution at pH 12.5 was 33.0 ± 0.8 mg/mL. Multi-step cross-flow processing testified the feasibility of multi-stage countercurrent assumption. Three-stage countercurrent method using krill-to-water ratio 1:10 extracted, 95.1 ± 0.6% protein from krill, where almost the same water as previous works. The total recovery yield of 67.9 ± 1.6% was achieved after precipitation at pH 4.5.
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Affiliation(s)
- Xiangming Qi
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003 China
| | - E. Liao
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003 China
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122 China
| | - Kuo Zhao
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003 China
| | - Joe Mac Regenstein
- Department of Food Science, Cornell University, Ithaca, NY 14853-7201 USA
| | - Xiangzhao Mao
- College of Food Science and Engineering, Ocean University of China, Qingdao, 266003 China
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Abdollahi M, Undeland I. Structural, functional, and sensorial properties of protein isolate produced from salmon, cod, and herring by-products. FOOD BIOPROCESS TECH 2018. [DOI: 10.1007/s11947-018-2138-x] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Lynch SA, Mullen AM, O'Neill E, Drummond L, Álvarez C. Opportunities and perspectives for utilisation of co-products in the meat industry. Meat Sci 2018; 144:62-73. [PMID: 29945746 DOI: 10.1016/j.meatsci.2018.06.019] [Citation(s) in RCA: 47] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2018] [Revised: 06/01/2018] [Accepted: 06/18/2018] [Indexed: 12/22/2022]
Abstract
Meat co-products are the non-meat components arising from meat processing/fabrication and are generated in large quantities on a daily basis. Co-products are considered as low added-value products, and in general it is difficult for industries to divert efforts into increasing their value. While many of these products can be edible those not used for human consumption or pet food is usually processed to be used as animal feed, fertilizer or fuel. However, to a large extent meat co-products are an excellent source of high nutritive value protein, minerals and vitamins and hence may be better diverted to contribute to alleviate the increasing global demand for protein. In this review the current uses, legislation and potential techniques for meat co-products processing are reviewed with the aim of showing a route to improve meat industry sustainability, profitability and better usage of available resources.
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Affiliation(s)
- Sarah A Lynch
- Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland; Department of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Anne Maria Mullen
- Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
| | - Eileen O'Neill
- Department of Food and Nutritional Sciences, University College Cork, Cork, Ireland
| | - Liana Drummond
- Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland
| | - Carlos Álvarez
- Department of Food Quality and Sensory Science, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland.
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Shi L, Beamer SK, Yang H, Jaczynski J. Micro-emulsification/encapsulation of krill oil by complex coacervation with krill protein isolated using isoelectric solubilization/precipitation. Food Chem 2018; 244:284-291. [DOI: 10.1016/j.foodchem.2017.10.050] [Citation(s) in RCA: 27] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2017] [Revised: 09/28/2017] [Accepted: 10/09/2017] [Indexed: 10/24/2022]
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17
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Murrieta-Martínez C, Ocano-Higuera VM, Ramírez-Wong B, Torres-Arreola W, Ruiz-Cruz S, Márquez-Ríos E. Obtaining a Protein Concentrate from Squid Mantle (<i>Dosidicus gigas</i>) by Direct Isoelectric Precipitation and Evaluation of its Gelling Capacity. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2018. [DOI: 10.3136/fstr.24.193] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
| | | | | | | | - Saul Ruiz-Cruz
- Departamento de Biotecnología y Ciencias Alimentarias. Instituto Tecnológico de Sonora
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Abdollahi M, Rezaei M, Jafarpour A, Undeland I. Dynamic rheological, microstructural and physicochemical properties of blend fish protein recovered from kilka (Clupeonella cultriventris) and silver carp (Hypophthalmichthys molitrix) by the pH-shift process or washing-based technology. Food Chem 2017; 229:695-709. [DOI: 10.1016/j.foodchem.2017.02.133] [Citation(s) in RCA: 30] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2016] [Revised: 01/29/2017] [Accepted: 02/27/2017] [Indexed: 10/20/2022]
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19
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Tian Y, Wang W, Yuan C, Zhang L, Liu J, Liu J. Nutritional and Digestive Properties of Protein Isolates Extracted from the Muscle of the Common Carp Using pH-Shift Processing. J FOOD PROCESS PRES 2017; 41:e12847. [PMID: 28239212 PMCID: PMC5297882 DOI: 10.1111/jfpp.12847] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2015] [Accepted: 01/02/2016] [Indexed: 11/29/2022]
Abstract
This study details the nutritional and digestive properties of protein isolates that are extracted from carp (Cyprinus Carpio L.) muscle using pH shifting methods. Alkaline (ALPI) and acid (ACPI) protein isolates exhibit higher protein yields (87.6%, 76.3%, respectively). In addition to the high recovery of myofibrillar protein, a portion of the water-soluble proteins is also recovered. The moisture contents of ACPI and ALPI are 85.5% and 88.5%, respectively, and the crude protein contents of these two fractions are 83.20% and 83.0%, respectively, both contents of which are higher than those for fresh muscle. Most part of the ash and fat are removed in the separation process. The protein isolation is also found to be lighter and whiter than the fresh muscle and there is no difference between amino acid content of protein isolation and that of fresh muscle. The maximum solubility of water washed surimi is 73.21%, while solubility of ACPI-2 and ALPI-2 (pH 7.0) are 66.67% and 62.08%, respectively. The digestibility of ALPI and ACPI is improved after being treated with chymotrypsin, which is about 7-8 times as that of fresh muscle. The results indicate that the protein isolates have better nutritional and digestive properties than the fresh muscle does in food processing. PRACTICAL APPLICATIONS Common carp is a lower additional value fish that exists in large amount in China. This study investigates nutritional and digestive properties of protein from carp extracted by pH shifting methods. According to the obtained data in this study, pH shifting method is a good protein recovery method that can effectively remove bone spurs, skin, fat and other impurities. In addition, sarcoplasmic proteins can also be recovered. The nutritional properties of protein isolates of carp were suitable for supplementing as an ingredient for human consumption. The pH-shift process greatly improves the protein digestibility. Therefore, there are broad application prospects of the protein isolation as protein ingredients in food industry.
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Affiliation(s)
- Yuanyong Tian
- College of Food Science and EngineeringDalian Ocean UniversityDalian116023LiaoningChina
| | - Wei Wang
- College of Food Science and EngineeringDalian Ocean UniversityDalian116023LiaoningChina
| | - Chunhong Yuan
- Faculty of FisheriesKagoshima UniversityKagoshima890‐0056Japan
| | - Long Zhang
- College of Food Science and EngineeringDalian Ocean UniversityDalian116023LiaoningChina
| | - Jinyang Liu
- College of Food Science and EngineeringDalian Ocean UniversityDalian116023LiaoningChina
| | - Junrong Liu
- College of Food Science and EngineeringDalian Ocean UniversityDalian116023LiaoningChina
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Tuning the pH-shift protein-isolation method for maximum hemoglobin-removal from blood rich fish muscle. Food Chem 2016; 212:213-24. [DOI: 10.1016/j.foodchem.2016.05.165] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2015] [Revised: 04/18/2016] [Accepted: 05/26/2016] [Indexed: 11/21/2022]
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Rodrigues Freitas I, Cortez-Vega WR, Prentice C. Physicochemical and Functional Properties of Protein Recovered from Fish Waste. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2016. [DOI: 10.1080/10498850.2015.1008714] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Paker I, Matak KE. Influence of pre-cooking protein paste gelation conditions and post-cooking gel storage conditions on gel texture. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:280-286. [PMID: 25641161 DOI: 10.1002/jsfa.7091] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/17/2014] [Revised: 12/03/2014] [Accepted: 01/08/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND Gelation conditions affect the setting of myofibrillar fish protein gels. Therefore the impact of widely applied pre-cooking gelation time/temperature strategies and post-cooking period on the texture and color of final protein gels was determined. Four pre-cooking gelation strategies (no setting time, 30 min at 25 °C, 1 h at 40 °C or 24 h at 4 °C) were applied to protein pastes (fish protein concentrate and standard functional additives). After cooking, texture and color were analyzed either directly or after 24 h at 4 °C on gels adjusted to 25 °C. RESULTS No-set gels were harder, gummier and chewier (P < 0.05) when analyzed immediately after cooling; however, gel chewiness, cohesiveness and firmness indicated by Kramer force benefited from 24 h at 4 °C gel setting when stored post-cooking. Gel-setting conditions had a greater (P < 0.05) effect on texture when directly analyzed and most changes occurred in no-set gels. There were significant (P < 0.05) changes between directly analyzed and post-cooking stored gels in texture and color, depending on the pre-cooking gelation strategy. CONCLUSION Pre-cooking gelation conditions will affect final protein gel texture and color, with gel stability benefiting from a gel-setting period. However, post-cooking storage may have a greater impact on final gels, with textural attributes becoming more consistent between all samples.
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Affiliation(s)
- Ilgin Paker
- Animal and Nutritional Sciences, West Virginia University, PO Box 6108, Morgantown, WV, USA
| | - Kristen E Matak
- Animal and Nutritional Sciences, West Virginia University, PO Box 6108, Morgantown, WV, USA
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Zhong S, Liu S, Cao J, Chen S, Wang W, Qin X. Fish Protein Isolates Recovered from Silver Carp (Hypophthalmichthys molitrix) By-Products Using Alkaline pH Solubilization and Precipitation. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2015. [DOI: 10.1080/10498850.2013.865282] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Matak KE, Tahergorabi R, Jaczynski J. A review: Protein isolates recovered by isoelectric solubilization/precipitation processing from muscle food by-products as a component of nutraceutical foods. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.05.048] [Citation(s) in RCA: 55] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Tahergorabi R, Matak KE, Jaczynski J. Fish protein isolate: Development of functional foods with nutraceutical ingredients. J Funct Foods 2015. [DOI: 10.1016/j.jff.2014.05.006] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
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Freitas I, Cortez-Vega W, Prentice C. Recovery of anchovy(Engraulis anchoita)and whitemouth croaker(Micropogonias furnieri)proteins by alkaline solubilisation process. ACTA ALIMENTARIA 2015. [DOI: 10.1556/aalim.2014.0005] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Paker I, Beamer S, Jaczynski J, Matak KE. pH shift protein recovery with organic acids on texture and color of cooked gels. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:275-280. [PMID: 24777972 DOI: 10.1002/jsfa.6712] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/06/2014] [Revised: 04/10/2014] [Accepted: 04/21/2014] [Indexed: 06/03/2023]
Abstract
BACKGROUND Isoelectric solubilization and precipitation (ISP) processing uses pH shifts to separate protein from fish frames, which may increase commercial interest for silver carp. Texture and color properties of gels made from silver carp protein recovered at different pH strategies and organic acid types were compared. ISP was applied to headed gutted silver carp using 10 mol L(-1) sodium hydroxide (NaOH) and either glacial acetic acid (AA) or a (1:1) formic and lactic acid combination (F&L). Protein gels were made with recovered protein and standard functional additives. RESULTS Texture profile analysis and the Kramer shear test showed that protein gels made from protein solubilized at basic pH values were firmer, harder, more cohesive, gummier and chewier (P < 0.05) than proteins solubilized under acidic conditions. Acidic solubilization led to whiter (P < 0.05) gels, and using F&L during ISP yielded whiter gels under all treatments (P < 0.05). CONCLUSION Gels made from ISP-recovered silver carp protein using organic acids show potential for use as a functional ingredient in restructured foods.
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Affiliation(s)
- Ilgin Paker
- Animal and Nutritional Sciences, PO Box 6108, West Virginia University, Morgantown, WV, USA
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Effect of ionic strength on soluble protein removal from giant squid mantle (Dosidicus gigas) and functional evaluation of protein recovery. Food Sci Biotechnol 2014. [DOI: 10.1007/s10068-014-0055-y] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022] Open
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Debusca A, Tahergorabi R, Beamer SK, Matak KE, Jaczynski J. Physicochemical properties of surimi gels fortified with dietary fiber. Food Chem 2014; 148:70-6. [DOI: 10.1016/j.foodchem.2013.10.010] [Citation(s) in RCA: 44] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/22/2013] [Revised: 09/19/2013] [Accepted: 10/01/2013] [Indexed: 10/26/2022]
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Debusca A, Tahergorabi R, Beamer SK, Partington S, Jaczynski J. Interactions of dietary fibre and omega-3-rich oil with protein in surimi gels developed with salt substitute. Food Chem 2013; 141:201-8. [DOI: 10.1016/j.foodchem.2013.02.111] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2012] [Revised: 01/07/2013] [Accepted: 02/26/2013] [Indexed: 10/27/2022]
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Tahergorabi R, Beamer SK, Matak KE, Jaczynski J. Chemical properties of ω-3 fortified gels made of protein isolate recovered with isoelectric solubilisation/precipitation from whole fish. Food Chem 2013; 139:777-85. [PMID: 23561173 DOI: 10.1016/j.foodchem.2013.01.077] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2012] [Revised: 01/02/2013] [Accepted: 01/29/2013] [Indexed: 10/27/2022]
Abstract
Protein isolate was recovered from whole gutted fish using isoelectric solubilisation/precipitation (ISP). The objective was to determine chemical properties of heat-set gels made of the ISP protein isolate fortified with ω-3 polyunsaturated fatty acids (PUFAs)-rich oils (flaxseed, fish, algae, krill, and blend). The extent of the PUFAs increase, ω-6/ω-3 FAs and unsaturated/saturated FAs ratios, and the indices of thrombogenicity and atherogenicity depended on specific ω-3 PUFAs-rich oil used to fortify protein isolate gels. Lipid oxidation in ω-3 PUFAs fortified gels was minimal, although greater (P<0.05) than control gels (without ω-3 PUFAs fortification). However, all gels were in the slightly rancid, but acceptable range. The commonly used thiobarbituric-acid-reactive-substances (TBARS) assay to determine lipid oxidation in seafood may be inaccurate for samples containing krill oil due to its red pigment, astaxanthin. Protein degradation (total-volatile-basic-nitrogen) was greater (P<0.05) in ω-3 PUFAs fortified gels than control gels. However, all gels were considerably below the acceptability threshold for protein degradation. The shear stress of ω-3 PUFAs fortified gels was generally greater than the control gels and the shear strain was generally unchanged. This study demonstrates that ω-3 PUFAs fortification of protein isolates recovered with ISP from fish processing by-products or whole fish has potential application in the development of functional foods.
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Affiliation(s)
- Reza Tahergorabi
- Oregon State University, Seafood Research and Education Center, 2001 Marine Dr., Astoria, OR 97103, USA
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Tahergorabi R, Beamer SK, Matak KE, Jaczynski J. Salt substitution in surimi seafood and its effects on instrumental quality attributes. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2012.03.004] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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Tahergorabi R, Sivanandan L, Beamer SK, Matak KE, Jaczynski J. A three-prong strategy to develop functional food using protein isolates recovered from chicken processing by-products with isoelectric solubilization/precipitation. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2012; 92:2534-2542. [PMID: 22488651 DOI: 10.1002/jsfa.5668] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/05/2011] [Revised: 02/15/2012] [Accepted: 02/17/2012] [Indexed: 05/31/2023]
Abstract
BACKGROUND Skin-on bone-in chicken drumsticks were processed with isoelectric solubilization/precipitation to recover muscle proteins. The drumsticks were used as a model for dark chicken meat processing by-products. The main objective of this study was conversion of dark chicken meat processing by-products to restructured functional food product. An attempt was made to develop functional food product that would resemble respective product made from boneless skinless chicken breast meat. A three-prong strategy to address diet-driven cardiovascular disease (CVD)with a functional food was used in this study. The strategy included addition of three ingredients with well-documented cardiovascular benefits: (i) ω-3 polyunsaturated fatty acid-rich oil (flaxseed-algae, 9:1); (ii) soluble fiber; and (iii) salt substitute. Titanium dioxide, potato starch, polyphosphate, and transglutaminase were also added. The batters were formulated and cooked resulting in heat-set gels. RESULTS Color (L*a*b*), texture (torsion test, Kramer shear test, and texture profile analysis), thermal denaturation (differential scanning calorimetry), and gelation (dynamic rheology) of chicken drumstick gels and chicken breast gels were determined and compared. Chicken drumstick gels generally had comparable color and texture properties to the gels made from chicken breast meat. The endothermic transition (thermal denaturation) of myosin was more pronounced and gelation properties were better for the drumstick gels. CONCLUSION This study demonstrated a feasibility to develop functional food made of muscle proteins recovered with isoelectric solubilization/precipitation from low-value dark chicken meat processing by-products. The functional food developed in this study was enriched with CVD-beneficial nutrients and had comparable instrumental quality attributes to respective products made of chicken breast meat. Although the results of this study point towards the potential for a novel, marketable functional food product, sensory tests and storage stability study are recommended.
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Affiliation(s)
- Reza Tahergorabi
- Animal and Nutritional Sciences, West Virginia University, Morgantown, WV 26506, USA
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Tahergorabi R, Beamer SK, Matak KE, Jaczynski J. Functional food products made from fish protein isolate recovered with isoelectric solubilization/precipitation. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2012.02.018] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Tahergorabi R, Beamer SK, Matak KE, Jaczynski J. Isoelectric solubilization/precipitation as a means to recover protein isolate from striped bass (Morone saxatilis) and its physicochemical properties in a nutraceutical seafood product. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:5979-5987. [PMID: 22624700 DOI: 10.1021/jf3001197] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/01/2023]
Abstract
Excessive dietary intake of Na (i.e., NaCl) contributes to hypertension, which is a major risk factor for cardiovascular disease. Normally, NaOH and HCl are used to dissolve and precipitate, respectively, fish muscle proteins in isoelectric solubilization/precipitation (ISP), therefore contributing to increased Na content in the recovered fish protein isolates (FPI). Substitution of NaOH with KOH may decrease the Na content in FPI and, thus, allow development of reduced-Na seafood products. In this study, FPI was recovered with ISP using NaOH or KOH. In order to develop a nutraceutical seafood product, the FPI was extracted with NaCl or KCl-based salt substitute and subjected to cold- or heat-gelation. In addition, standard nutraceutical additives (ω-3 fatty acids-rich oil and dietary fiber) along with titanium dioxide (TiO2) were added to FPI. Color, texture, dynamic rheology, Na and K content, and lipid oxidation of the FPI gels were compared to commercial Alaska pollock surimi gels. FPI gels had greater (p < 0.05) whiteness, good color properties (L*a*b*), and generally better textural properties when compared to surimi gels. Although the ISP-recovered FPI and surimi developed similar final gel elasticity, the proteins in FPI and surimi had different gelation pattern. A reduction (p < 0.05) of Na content and simultaneous increase (p < 0.05) in K content of FPI gels was achieved by the substitution of NaOH with KOH during ISP and NaCl with the KCl-based salt substitute during formulation of the FPI paste. Although cooking and addition of NaCl during formulation of the FPI paste increased (p < 0.05) lipid oxidation in FPI gels, TBARS values were much below rancidity levels. These results indicate that KOH can replace NaOH to recover FPI from whole gutted fish for subsequent development of nutraceutical seafood products tailored for reduction of diet-driven cardiovascular disease.
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Affiliation(s)
- Reza Tahergorabi
- Animal and Nutritional Sciences, P.O. Box 6108, West Virginia University , Morgantown, West Virginia, United States
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Pietrowski BN, Tahergorabi R, Jaczynski J. Dynamic rheology and thermal transitions of surimi seafood enhanced with ω-3-rich oils. Food Hydrocoll 2012. [DOI: 10.1016/j.foodhyd.2011.10.016] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Tahergorabi R, Sivanandan L, Jaczynski J. Dynamic rheology and endothermic transitions of proteins recovered from chicken-meat processing by-products using isoelectric solubilization/precipitation and addition of TiO2. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2011.10.013] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/16/2022]
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Tahergorabi R, Jaczynski J. Physicochemical changes in surimi with salt substitute. Food Chem 2011; 132:1281-1286. [PMID: 29243612 DOI: 10.1016/j.foodchem.2011.11.104] [Citation(s) in RCA: 53] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2011] [Revised: 11/18/2011] [Accepted: 11/23/2011] [Indexed: 11/29/2022]
Abstract
Protein endothermic transitions (thermal denaturation), rheological properties (protein gelation), and fundamental texture properties (shear stress and strain at mechanical fracture) of Alaska pollock surimi gels made with 0 (control), 1, 2, and 3g/100g of salt (NaCl) were determined and compared with equal molar concentration of salt substitute. Salt and salt substitute shifted the onset of myosin transition to higher temperature and resulted in larger myosin peaks (i.e., transition enthalpy). Endothermic transitions showed similar trends to rheological properties. The elastic modulus (G') increased when salt or salt substitute was added to surimi, except at the highest concentration of salt and salt substitute. Salt and salt substitute also induced the onset of protein gelation (i.e., as measured by significant increase of G') at lower temperature. Surimi gels with salt substitute and salt at equal molar concentrations had similar texture properties (shear stress and strain). Based on the present study, salt substitute can be used in the development of low-sodium surimi seafood products without significant change in gelation and texture.
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Affiliation(s)
- Reza Tahergorabi
- Animal and Nutritional Sciences, West Virginia University, P.O. Box 6108, Morgantown, WV, USA
| | - Jacek Jaczynski
- Animal and Nutritional Sciences, West Virginia University, P.O. Box 6108, Morgantown, WV, USA.
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Tahergorabi R, Beamer SK, Matak KE, Jaczynski J. Effect of isoelectric solubilization/precipitation and titanium dioxide on whitening and texture of proteins recovered from dark chicken-meat processing by-products. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2010.10.018] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Gigliotti JC, Davenport MP, Beamer SK, Tou JC, Jaczynski J. Extraction and characterisation of lipids from Antarctic krill (Euphausia superba). Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.10.013] [Citation(s) in RCA: 104] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Influence of pH Shift on Functional Properties of Protein Isolated of Tilapia (Oreochromis niloticus) Muscles and of Soy Protein Isolate. FOOD BIOPROCESS TECH 2011. [DOI: 10.1007/s11947-010-0496-0] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Gehring C, Gigliotti J, Moritz J, Tou J, Jaczynski J. Functional and nutritional characteristics of proteins and lipids recovered by isoelectric processing of fish by-products and low-value fish: A review. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.06.078] [Citation(s) in RCA: 117] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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Taskaya L, Chen YC, Jaczynski J. Color improvement by titanium dioxide and its effect on gelation and texture of proteins recovered from whole fish using isoelectric solubilization/precipitation. Lebensm Wiss Technol 2010. [DOI: 10.1016/j.lwt.2009.08.021] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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