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Guo W, Zhan M, Liu H, Fu X, Wu W. 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; 12:939. [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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Affiliation(s)
- Weidan Guo
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
| | - Miao Zhan
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
| | - Hui Liu
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
| | - Xiangjin Fu
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
- Hunan Provincial Key Laboratory of Processed Food for Special Medical Purpose, Changsha 410004, China
- Hunan Provincial Engineering Technology Research Center of Seasonings Green Manufacturing, Changsha 410004, China
| | - Wei Wu
- College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
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2
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A Comparison between the Egg Yolk Flavor of Indigenous 2 Breeds and Commercial Laying Hens Based on Sensory Evaluation, Artificial Sensors, and GC-MS. Foods 2022; 11:foods11244027. [PMID: 36553769 PMCID: PMC9778236 DOI: 10.3390/foods11244027] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2022] [Revised: 12/04/2022] [Accepted: 12/09/2022] [Indexed: 12/15/2022] Open
Abstract
The focus of this study was to compare the yolk flavor of eggs from laying hens of Chinese indigenous and commercial, based on detection of volatile compounds, fatty acids, and texture characteristics determination, using sensory evaluation, artificial sensors (electronic nose (E-nose), electronic tongue (E-tongue)), and gas chromatography-mass spectrometry (GC-MS). A total of 405 laying hens (Hy-Line Brown (n = 135), Xueyu White (n = 135), and Xinyang Blue (n = 135)) were used for the study, and 540 eggs (180 per breed) were collected within 48 h of being laid and used for sensory evaluation and the instrument detection of yolk flavor. Our research findings demonstrated significant breed differences for sensory attributes of egg yolk, based on sensory evaluation and instrument detection. The milky flavor, moisture, and compactness scores (p < 0.05) of egg yolk from Xueyu White and Xinyang Blue were significantly higher than that of Hy-Line Brown. The aroma preference scores of Xinyang Blue (p < 0.05) were significantly higher, compared to Hy-Line Brown and Xueyu White. The sensor responses of WIW and W2W from E-nose and STS from E-tongue analysis were significantly higher foe egg yolks of Hy-Line Brown (p < 0.05), compared to that of Xueyu White and Xinyang Blue. Additionally, the sensor responses of umami from E-tongue analysis, was significantly higher for egg yolks of Xueyu White (p < 0.05), compared to that of Hy-Line Brown and Xinyang Blue. Besides, the contents of alcohol and fatty acids, such as palmitic acid, oleic acid, and arachidonic acid, in egg yolk were positively correlated with egg flavor. The texture analyzer showed that springiness, gumminess, and hardness of Hy-Line Brown and Xueyu White (p < 0.05) were significantly higher, compared to Xinyang Blue. The above findings demonstrate that the egg yolk from Chinese indigenous strain had better milky flavor, moisture, and compactness, as well as better texture. The egg yolk flavors were mainly due to presence of alcohol and fatty acids, such as palmitic acid, oleic acid, and arachidonic acid, which would provide research direction on improvement in egg yolk flavor by nutrition. The current findings validate the strong correlation between the results of egg yolk flavor and texture, based on sensory evaluation, artificial sensors, and GC-MS. All these indicators would be beneficial for increased preference for egg yolk flavor by consumers and utilization by food processing industry, as well as a basis for the discrimination of eggs from different breeds of laying hens.
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3
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You S, Yang S, Li L, Zheng B, Zhang Y, Zeng H. Processing Technology and Quality Change during Storage of Fish Sausages with Textured Soy Protein. Foods 2022; 11:foods11223546. [PMID: 36429138 PMCID: PMC9689813 DOI: 10.3390/foods11223546] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2022] [Revised: 10/27/2022] [Accepted: 11/01/2022] [Indexed: 11/11/2022] Open
Abstract
The addition of textured soy protein (TSP) to surimi products extends the supply of fish protein and improves nutritional and sensory properties, which has attracted considerable research interest. In this study, a single-factor experiment and orthogonal experiment were used to determine the optimal process conditions and to assess the quality indicators of fish sausages during frozen storage. The results indicated that the optimal process conditions were as follows: the addition of 15% TSP, 8% potato starch, and 5% lard oil, resulting in a gel strength of 1894.32 g·cm. During storage of the formulation-optimized fish sausages for 180 days, the water-holding capacity, whiteness, texture properties, and gel strength of the fish sausages all decreased, whereas cooking loss, thawing loss, thiobarbituric acid reactive substances value, and total volatile base nitrogen value all increased. Consequently, TSP is beneficial to improve the gel strength and sensory score of fish sausages. The quality of fish sausages with added TSP was acceptable after storage at -18 °C, for 120 days.
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Affiliation(s)
- Shuyi You
- Engineering Research Center of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Shuqi Yang
- Engineering Research Center of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Lanxin Li
- Engineering Research Center of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Baodong Zheng
- Engineering Research Center of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Yi Zhang
- Engineering Research Center of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Key Laboratory of Marine Biotechnology of Fujian Province, Institute of Oceanology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
| | - Hongliang Zeng
- Engineering Research Center of Fujian-Taiwan Special Marine Food Processing and Nutrition, Ministry of Education, Fuzhou 350002, China
- College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Key Laboratory of Marine Biotechnology of Fujian Province, Institute of Oceanology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
- Correspondence:
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Hailan L, Zhao Q, Liu W, Liao T, Huang Y, Xiaoyan Z. Changes in the microbiota of a vacuum-packed cooked bass product and the effects of cobalt irradiation on its quality during storage. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114199] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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5
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Kakko T, Aitta E, Laaksonen O, Tolvanen P, Jokela L, Salmi T, Damerau A, Yang B. Baltic herring (Clupea harengus membras) protein isolate produced using the pH-shift process and its application in food models. Food Res Int 2022; 158:111578. [DOI: 10.1016/j.foodres.2022.111578] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2022] [Revised: 06/21/2022] [Accepted: 06/23/2022] [Indexed: 11/26/2022]
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6
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Singh A, Mittal A, Benjakul S. Undesirable discoloration in edible fish muscle: Impact of indigenous pigments, chemical reactions, processing, and its prevention. Compr Rev Food Sci Food Saf 2021; 21:580-603. [PMID: 34859577 DOI: 10.1111/1541-4337.12866] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2021] [Revised: 10/06/2021] [Accepted: 10/17/2021] [Indexed: 12/17/2022]
Abstract
Fish is rich in proteins and lipids, especially those containing polyunsaturated fatty acids, which made them vulnerable to chemical or microbial changes associated with quality loss. Meat color is one of vital criteria indicating the freshness, quality, and acceptability of the meat. Color of meat is governed by the presence of various pigments such as hemoglobin, myoglobin (Mb), and so on. Mb, particularly oxy-form, is responsible for the bright red color of fish muscle, especially tuna, and dark fleshed fish, while astaxanthin (AXT) directly determines the color of salmonids muscle. Microbial spoilage and chemical changes such as oxidation of lipid/proteins result in the autoxidation of Mb or fading of AXT, leading to undesirable color with lower acceptability. The discoloration has been affected by chemical composition, post-harvesting handling or storage, processing, cooking, and so on . To tackle discoloration of fish meat, vacuum or modified atmospheric packaging, low- or ultralow-temperature storage, uses of artificial and natural additives have been employed. This review article provides information regarding the factors affecting color and other quality aspects of fish muscle. Moreover, promising methodologies used to control discoloration are also focused.
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Affiliation(s)
- Avtar Singh
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Ajay Mittal
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
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7
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Comparison of Sensory Qualities in Eggs from Three Breeds Based on Electronic Sensory Evaluations. Foods 2021; 10:foods10091984. [PMID: 34574094 PMCID: PMC8471538 DOI: 10.3390/foods10091984] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Revised: 08/18/2021] [Accepted: 08/23/2021] [Indexed: 11/17/2022] Open
Abstract
The present study was conducted on three commercial laying breeder strains to evaluate differences of sensory qualities, including texture, smell, and taste parameters. A total of 140 eggs for each breed were acquired from Beinong No.2 (B) laying hens, Hy-Line Brown (H) laying hens, and Wuhei (W) laying hens. Sensory qualities of egg yolks and albumen from three breeds were detected and discriminated based on different algorithms. Texture profile analysis (TPA) showed that the eggs from three breeds had no differences in hardness, adhesiveness, springiness, and chewiness other than cohesiveness. The smell profiles measured by electronic nose illustrated that differences existed in all 10 sensors for albumen and 8 sensors for yolks. The taste profiles measured by electronic tongue found that the main difference of egg yolks and albumen existed in bitterness and astringency. Principal component analysis (PCA) successfully showed grouping of three breeds based on electronic nose data and failed in grouping based on electronic tongue data. Based on electronic nose data, linear discriminant analysis (LDA), fine k-nearest neighbor (KNN) and linear support vector machine (SVM) were performed to discriminate yolks, albumen, and the whole eggs with 100% classification accuracy. While based on electronic tongue data, the best classification accuracy was 96.7% for yolks by LDA and fine tree, 88.9% for albumen by LDA, and 87.5% for the whole eggs by fine KNN. The experiment results showed that three breeds’ eggs had main differences in smells and could be successfully discriminated by LDA, fine KNN, and linear SVM algorithms based on electronic nose.
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Jung H, Moon JH, Park JW, Yoon WB. Texture of surimi-canned corn mixed gels with conventional water bath cooking and ohmic heating. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100580] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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9
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Xu L, Luo Y, Fu X, Luo F, Xu Y, Sun S. Effect of Saccharomyces uvarum on lipid oxidation and carbonyl compounds in silver carp mince during cold storage. Food Sci Nutr 2019; 7:2404-2411. [PMID: 31367369 PMCID: PMC6657708 DOI: 10.1002/fsn3.1101] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2018] [Revised: 04/27/2019] [Accepted: 05/04/2019] [Indexed: 12/24/2022] Open
Abstract
Fish lipid is highly susceptible to oxidation, resulting in accumulation of toxic substances reactive carbonyl compounds (RCCs), the reduction of nutritional value, and the production of odorous substances. In this study, the effect of yeast (Saccharomyces uvarum) on RCCs, fat acid composition, volatiles, and sensory traits in silver carp mince stored at 4°C was evaluated. Yeast eliminated malondialdehyde, 4-hydroxyl-2-hexenal, and 4-hydroxyl-2-nonenal by about 80%, 68%, and 60%, which increased by about 170%, 340%, and 300% in the control, respectively. Yeast helped retain about 80% of the polyunsaturated fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), respectively; only about 53% and 46% of EPA and DHA, respectively, were maintained in the control. Yeast removed off-odors hexanal, nonanal, and decenal, resulting in enhanced sensory traits. These findings were economically important for improving the quality of fish products. It might present an approach to improve the flavor of fish products.
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Affiliation(s)
- Lina Xu
- College of Food Science and EngineeringCentral South University of Forestry and TechnologyChangshaChina
| | - Yu Luo
- College of Food Science and EngineeringCentral South University of Forestry and TechnologyChangshaChina
| | - Xiangjin Fu
- College of Food Science and EngineeringCentral South University of Forestry and TechnologyChangshaChina
| | - Feijun Luo
- College of Food Science and EngineeringCentral South University of Forestry and TechnologyChangshaChina
| | - Youzhi Xu
- College of Food Science and EngineeringCentral South University of Forestry and TechnologyChangshaChina
| | - Shuguo Sun
- College of Food Science and EngineeringCentral South University of Forestry and TechnologyChangshaChina
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10
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Liu L, He Y, Shi L, Xiong S, Huang Q, You J, Hu Y, Yin T. Gelling properties of silver carp surimi as affected by different comminution methods: blending and shearing. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:3926-3932. [PMID: 30701559 DOI: 10.1002/jsfa.9616] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/05/2018] [Revised: 01/22/2019] [Accepted: 01/28/2019] [Indexed: 06/09/2023]
Abstract
BACKGROUND Blending and shearing, two types of comminution methods, are widely used in the manufacturing of surimi-based products. The comminution methods applied are varied to product types and manufacturers. In this study effects of different comminution methods (blending and shearing) on gelling properties of silver carp surimi were investigated. RESULTS Regardless of comminution methods, breaking force, penetration distance and water holding capacity of surimi gel significantly increased with comminution duration up to 10 min. As compared with blending, those values under shearing of the same duration were significantly higher. Within 3 min of comminuting whiteness values of gels by shearing were significantly higher than those by blending. Electrophoresis studies showed that comminution method had no obvious effect on protein patterns. Scanning electron microscopy images revealed that more uniform and denser network was formed in the surimi gels made by shearing. Water distribution of the gels made by shearing was obviously more uniform according to magnetic resonance imaging analysis. CONCLUSION Our results suggested that with respect to blending, shearing was a better choice to maximize the gelling ability of silver carp surimi, which resulted in the higher values of texture, whiteness and water holding capacity. It could be attributed to the denser three-dimensional network and more uniform water distribution of the surimi gel prepared by shearing. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Lulu Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P. R. China
| | - Yating He
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P. R. China
| | - Liu Shi
- Institute of Agricultural Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan, P. R. China
| | - Shanbai Xiong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P. R. China
- National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, P. R. China
| | - Qilin Huang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P. R. China
- National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, P. R. China
| | - Juan You
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P. R. China
- National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, P. R. China
| | - Yang Hu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P. R. China
- National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, P. R. China
| | - Tao Yin
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, P. R. China
- National R & D Branch Center for Conventional Freshwater Fish Processing, Wuhan, P. R. China
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11
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Mass balance for isoelectric solubilization/precipitation of carp, chicken, menhaden, and krill. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.03.029] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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12
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Anyanwu U, Alakhrash F, Hosseini SV, Ibrahim SA, Tahergorabi R. Effect of Bay (Laurus nobilisL.) Essential Oil on Surimi Gels Nutritionally Enhanced with Salmon and Flaxseed Oils. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2016. [DOI: 10.1080/10498850.2016.1209798] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
Affiliation(s)
- Ugochukwu Anyanwu
- North Carolina Agricultural and Technical State University, Greensboro, NC, USA
| | - Fatimah Alakhrash
- North Carolina Agricultural and Technical State University, Greensboro, NC, USA
| | - Seyed Vali Hosseini
- Department of Fisheries, College of Agriculture & Natural Resources, University of Tehran, Karaj, Iran
| | - Salam A. Ibrahim
- North Carolina Agricultural and Technical State University, Greensboro, NC, USA
| | - Reza Tahergorabi
- North Carolina Agricultural and Technical State University, Greensboro, NC, USA
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13
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Chang T, Wang C, Yang H, Xiong S, Liu Y, Liu R. Effects of the Acid- and Alkali-Aided Processes on Bighead Carp (Aristichthys nobilis) Muscle Proteins. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2016. [DOI: 10.1080/10942912.2015.1085395] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Tong Chang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Chenjie Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
| | - Hong Yang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
- Collaborative Innovation Center for Efficient and Health Production of Fisheries in Hunan, Changde, Hunan, China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, Hubei, China
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei, China
- Aquatic Product Engineering and Technology Research Center of Hubei Province, Wuhan, Hubei, China
| | - Shanbai Xiong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
- Collaborative Innovation Center for Efficient and Health Production of Fisheries in Hunan, Changde, Hunan, China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, Hubei, China
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei, China
- Aquatic Product Engineering and Technology Research Center of Hubei Province, Wuhan, Hubei, China
| | - Youming Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
- Collaborative Innovation Center for Efficient and Health Production of Fisheries in Hunan, Changde, Hunan, China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, Hubei, China
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei, China
- Aquatic Product Engineering and Technology Research Center of Hubei Province, Wuhan, Hubei, China
| | - Ru Liu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei, China
- Collaborative Innovation Center for Efficient and Health Production of Fisheries in Hunan, Changde, Hunan, China
- Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan, Hubei, China
- National R&D Branch Center for Conventional Freshwater Fish Processing (Wuhan), Wuhan, Hubei, China
- Aquatic Product Engineering and Technology Research Center of Hubei Province, Wuhan, Hubei, China
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14
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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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15
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Paker I, Matak KE. Impact of sarcoplasmic proteins on texture and color of silver carp and Alaska Pollock protein gels. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.04.045] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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16
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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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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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Sensory evaluation and quality indicators of nutritionally-enhanced egg product with ω-3 rich oils. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2012.02.006] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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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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Pietrowski BN, Tahergorabi R, Matak KE, Tou JC, Jaczynski J. Chemical properties of surimi seafood nutrified with ω-3 rich oils. Food Chem 2011; 129:912-9. [PMID: 25212318 DOI: 10.1016/j.foodchem.2011.05.044] [Citation(s) in RCA: 63] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/29/2010] [Revised: 03/14/2011] [Accepted: 05/05/2011] [Indexed: 11/19/2022]
Abstract
Surimi-based seafood products are widely accepted and enjoyed worldwide. The US consumption increased in 1980s; however, it leveled thereafter. Food products nutrified with ω-3 polyunsaturated fatty acids (PUFAs) are in increasing demand due to demonstrated health benefits. Currently, surimi seafood is not nutrified with ω-3 PUFAs. In the present study, surimi seafood was nutritionally-enhanced with ω-3 PUFAs-rich oils (flaxseed, algae, menhaden, krill, and blend). The objectives were (1) chemical characterization of FA composition and oxidation, and (2) determination of physicochemical properties (colour and texture) of the nutritionally-enhanced surimi seafood. Oil addition resulted in increased (P<0.05) concentration of total ω-3 FAs in surimi seafood; however, the concentration of α-linolenic (ALA, 18:3ω-3), eicosapentaenoic (EPA, 20:5ω-3) and docosahexaenoic (DHA, 22:6ω-3) acids depended on which oil was added. Although the ω-3 PUFAs nutrification resulted in increased (P<0.05) susceptibility of surimi seafood to lipid oxidation, it was within ranges acceptable to consumers. Texture analysis (texture profile analysis, Kramer shear and torsion test) showed that ω-3 PUFAs nutrification did not affect texture. Colour properties of ω-3 PUFAs nutrified surimi seafood were generally improved except when krill oil or blend was added. This study demonstrates that nutritional value of surimi seafood can be enhanced with concurrent improvement of colour and without affecting texture.
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Affiliation(s)
- Brittney N Pietrowski
- West Virginia University, Division of Animal and Nutritional Sciences, P.O. Box 6108, Morgantown, WV 26506-6108, USA
| | - Reza Tahergorabi
- West Virginia University, Division of Animal and Nutritional Sciences, P.O. Box 6108, Morgantown, WV 26506-6108, USA
| | - Kristen E Matak
- West Virginia University, Division of Animal and Nutritional Sciences, P.O. Box 6108, Morgantown, WV 26506-6108, USA
| | - Janet C Tou
- West Virginia University, Division of Animal and Nutritional Sciences, P.O. Box 6108, Morgantown, WV 26506-6108, USA
| | - Jacek Jaczynski
- West Virginia University, Division of Animal and Nutritional Sciences, P.O. Box 6108, Morgantown, WV 26506-6108, 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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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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