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Yingchutrakul M, Wasinnitiwong N, Benjakul S, Singh A, Zheng Y, Mubango E, Luo Y, Tan Y, Hong H. Asian Carp, an Alternative Material for Surimi Production: Progress and Future. Foods 2022; 11:1318. [PMID: 35564045 PMCID: PMC9101759 DOI: 10.3390/foods11091318] [Citation(s) in RCA: 20] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2022] [Revised: 04/26/2022] [Accepted: 04/27/2022] [Indexed: 12/19/2022] Open
Abstract
Asian carp is a general designation for grass carp, silver carp, bighead carp, and black carp. These fish species belong to the family Cyprinidae. In 2018, more than 18.5 million tons of Asian carp were produced globally. Asian carp can be used for producing surimi, a stabilized myofibrillar protein concentrate that can be made into a wide variety of products such as imitation crab sticks, fish balls, fish cakes, fish tofu, and fish sausage. Surimi is usually made from marine fish, but Asian carp have been widely used for surimi production in China. The quality of surimi is affected by various factors, including the processing methods and food additives, such as polysaccharides, protein, salt, and cryoprotectant. With an impending shortage of marine fish due to overfishing and depletion of fish stocks, Asian carp have a potential to serve as an alternative raw material for surimi products thanks to their high abundancy, less emissions of greenhouse gases from farming, desirable flesh color, and sufficient gel forming ability. The utilization of Asian carp in surimi production could also contribute to relieving the overflow of Asian carp in the United States.
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Affiliation(s)
- Manatsada Yingchutrakul
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (M.Y.); (N.W.); (E.M.); (Y.L.); (Y.T.)
| | - Naphat Wasinnitiwong
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (M.Y.); (N.W.); (E.M.); (Y.L.); (Y.T.)
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Songkhla 90112, Thailand; (S.B.); (A.S.)
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Songkhla 90112, Thailand; (S.B.); (A.S.)
| | - Avtar Singh
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Songkhla 90112, Thailand; (S.B.); (A.S.)
| | - Yanyan Zheng
- Institute of Agri-Food Processing and Nutrition, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China;
| | - Elliot Mubango
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (M.Y.); (N.W.); (E.M.); (Y.L.); (Y.T.)
| | - Yongkang Luo
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (M.Y.); (N.W.); (E.M.); (Y.L.); (Y.T.)
| | - Yuqing Tan
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (M.Y.); (N.W.); (E.M.); (Y.L.); (Y.T.)
| | - Hui Hong
- Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; (M.Y.); (N.W.); (E.M.); (Y.L.); (Y.T.)
- Center of Food Colloids and Delivery for Functionality, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
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Gore SB, Balange AK, Nayak BB, Kumar HS, Tandale AT, Xavier KAM. Comparative analysis of unwashed and single washed mince gel from Indian major carps. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2022; 59:377-387. [PMID: 35068581 PMCID: PMC8758889 DOI: 10.1007/s13197-021-05024-5] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/02/2021] [Accepted: 02/04/2021] [Indexed: 01/03/2023]
Abstract
The gelling properties and quality characteristics of unwashed and single washed mince of catla, rohu and mrigal have been investigated to find out suitability of Indian major carps for the preparation of mince gel. The higher moisture content and lower protein content was reported in the single washed mince. The single washing of mince did not improve the gel strength. The gel strength showed significant difference (p < 0.05) and decreased in single washed mince than its unwashed counterparts in catla and mrigal except rohu. It has been observed that gel did not set at pre-incubation temperature of 40 °C for 30 min treatment. SDS-PAGE patterns of proteins did not show any loss of myosin heavy chain (MHC) in single washed mince of Indian major carps. Texture profile analysis showed higher hardness in washed mince gel of Indian major carps while, non-significant difference (p > 0.05) was observed in cohesiveness, adhesiveness and elasticity properties. The whiteness index of washed mince showed improvement. The overall study indicated that mince gels can be made from unwashed mince of Indian major carps, alleviating the problems of waste water disposal leading to production of more value added products with better nutritional value.
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Affiliation(s)
- Sandeep Bhaskar Gore
- Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Versova, Mumbai, Maharashtra 400061 India
| | - Amjad Khansaheb Balange
- Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Versova, Mumbai, Maharashtra 400061 India
| | - Binaya Bhusan Nayak
- Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Versova, Mumbai, Maharashtra 400061 India
| | - H. Sanath Kumar
- Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Versova, Mumbai, Maharashtra 400061 India
| | - Ajay T. Tandale
- Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Versova, Mumbai, Maharashtra 400061 India
| | - K. A. Martin Xavier
- Department of Post-Harvest Technology, ICAR-Central Institute of Fisheries Education, Versova, Mumbai, Maharashtra 400061 India
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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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Yongsawatdigul J, Sinsuwan S. Ca2+- and Mg2+-Induced Conformational and Rheological Changes of Actomyosin Extracted from Fresh and Freeze-Thaw Tilapia. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2018. [DOI: 10.1080/10498850.2018.1534301] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Jirawat Yongsawatdigul
- Food Proteins Research Unit, School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, Thailand
| | - Sornchai Sinsuwan
- School of Human Ecology (Program in Food, Nutrition and Applications), Sukhothai Thammathirat Open University, Nonthaburi, Thailand
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Hu Y, Shao Y, Wu C, Yuan C, Ishimura G, Liu W, Chen S. γ-PGA and MTGase improve the formation of ε-(γ-glutamyl) lysine cross-links within hairtail (Trichiurus haumela) surimi protein. Food Chem 2018; 242:330-337. [DOI: 10.1016/j.foodchem.2017.08.087] [Citation(s) in RCA: 33] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2017] [Revised: 08/03/2017] [Accepted: 08/27/2017] [Indexed: 11/24/2022]
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Reinheimer MA, Scenna NJ, Mussati SF. Optimal synthesis and design of the number of cycles in the leaching process for surimi production. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2016; 53:4325-4335. [PMID: 28115773 PMCID: PMC5223268 DOI: 10.1007/s13197-016-2431-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/24/2016] [Accepted: 11/30/2016] [Indexed: 06/06/2023]
Abstract
Water consumption required during the leaching stage in the surimi manufacturing process strongly depends on the design and the number and size of stages connected in series for the soluble protein extraction target, and it is considered as the main contributor to the operating costs. Therefore, the optimal synthesis and design of the leaching stage is essential to minimize the total annual cost. In this study, a mathematical optimization model for the optimal design of the leaching operation is presented. Precisely, a detailed Mixed Integer Nonlinear Programming (MINLP) model including operating and geometric constraints was developed based on our previous optimization model (NLP model). Aspects about quality, water consumption and main operating parameters were considered. The minimization of total annual costs, which considered a trade-off between investment and operating costs, led to an optimal solution with lesser number of stages (2 instead of 3 stages) and higher volumes of the leaching tanks comparing with previous results. An analysis was performed in order to investigate how the optimal solution was influenced by the variations of the unitary cost of fresh water, waste treatment and capital investment.
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Affiliation(s)
- M. Agustina Reinheimer
- CAIMI –Centro de Aplicaciones Informáticas y Modelado en
Ingeniería, UTN, FRRo – Universidad Tecnológica Nacional, Facultad Regional
Rosario, Zeballos 1346, S2000BQA Rosario, Argentina
- CONICET – Consejo Nacional de Investigaciones Científicas y
Técnicas, Buenos Aires, Argentina
| | - Nicolás J. Scenna
- CAIMI –Centro de Aplicaciones Informáticas y Modelado en
Ingeniería, UTN, FRRo – Universidad Tecnológica Nacional, Facultad Regional
Rosario, Zeballos 1346, S2000BQA Rosario, Argentina
- CONICET – Consejo Nacional de Investigaciones Científicas y
Técnicas, Buenos Aires, Argentina
| | - Sergio F. Mussati
- CAIMI –Centro de Aplicaciones Informáticas y Modelado en
Ingeniería, UTN, FRRo – Universidad Tecnológica Nacional, Facultad Regional
Rosario, Zeballos 1346, S2000BQA Rosario, Argentina
- INGAR-CONICET -Instituto de Desarrollo y Diseño, Avellaneda 3657, S3002GJC Santa Fe, Argentina
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Hu W, Guo XX, Wang XC, Zhao Y, Sun SQ, Xu CH, Liu Y. Rapid Discrimination of Different Grades of White Croaker Surimi by Tri-Step Infrared Spectroscopy Combined with Soft Independent Modeling of Class Analogy (SIMCA). FOOD ANAL METHOD 2015. [DOI: 10.1007/s12161-015-0258-8] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Priyadarshini B, Majumdar RK, Parhi J, Maurya PK, Roy D, Saha A. Gel properties of sutchi catfish (Pangasius hypophthalmus) surimi as affected by selected washing process and number of washing cycles. FOOD SCI TECHNOL INT 2015. [PMID: 26199223 DOI: 10.1177/1082013215597086] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The gel properties of sutchi catfish surimi prepared by conventional washing and alkaline–saline washing method were studied for four washing cycles. Decrease (p < 0.05) in myoglobin content was found in alkaline washing process compared to conventional washing at each washing cycle. The highest hardness, breaking force and deformation was observed in gels prepared from alkaline–saline washing method. Whiteness in conventional washed surimi gels increased non-significantly (p < 0.05) compared to alkaline–saline-washed surimi gels. Protein bands on Sodium dodecyl sulfate polyacrylamide gel electrophoresis indicated that the protein extractability was more in alkaline–saline washing and disappearance of bands in conventional washing method was observed between 116 and 45 kDa indicating less yield of protein.
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Affiliation(s)
| | - Ranendra K Majumdar
- College of Fisheries, Central Agricultural University, Agartala, West Tripura, India
| | - Janmejay Parhi
- College of Fisheries, Central Agricultural University, Agartala, West Tripura, India
| | - Pradip K Maurya
- College of Fisheries, Central Agricultural University, Agartala, West Tripura, India
| | - Deepayan Roy
- College of Fisheries, Central Agricultural University, Agartala, West Tripura, India
| | - Apurba Saha
- College of Fisheries, Central Agricultural University, Agartala, West Tripura, India
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