1
|
Effects of Pineapple Peel Ethanolic Extract on the Physicochemical and Textural Properties of Surimi Prepared from Silver Carp ( Hypophthalmichthys molitrix). Foods 2022. [PMCID: PMC9601345 DOI: 10.3390/foods11203223] [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] [Indexed: 11/17/2022] Open
Abstract
The effects of ethanolic pineapple peel extract (PPE) powder at various concentrations (0–1.50%, w/w) on the gelling properties of silver carp surimi were investigated. The pineapple peel extract produced with 0–100% ethanol, revealed that 100% ethanol had the highest bioactive properties. Surimi gels with added PPE powder demonstrated improved gel strength (504.13 ± 11.78 g.cm) and breaking force (511.64 ± 11.80 g) up to 1% PPE addition; however, as PPE concentration increased beyond 1%, the gel strength decreased. Similarly, with the addition of 1% PPE powder, more hydrophobic bonds and fewer sulfhydryl groups and free amino groups were seen. However, the gels with PPE powder added showed a slight reduction in the whiteness of the surimi gels. FTIR analysis indicated that the fortification with PPE powder brought about the secondary structure of myofibrillar proteins; peaks shifted to the β-sheet region (PPE gels) from the α-helix region (control). SEM analysis indicated that the gel with 1% PPE powder had a relatively organized, finer and denser gel architecture. Overall results suggested that the addition of PPE powder up to 1% to the surimi gels enhanced the gelling properties as well as the microstructure of the surimi.
Collapse
|
2
|
Osiriphun S, Rachtanapun P, Wangtueai S, Jirarattanarangsri W. Influence of physicochemical properties on the production of alternative healthy gummy jelly from tilapia (Oreochromis niloticus) skin with added Thai rice powder. Food Chem X 2022; 15:100365. [PMID: 35761881 PMCID: PMC9233217 DOI: 10.1016/j.fochx.2022.100365] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2021] [Revised: 05/17/2022] [Accepted: 06/12/2022] [Indexed: 12/05/2022] Open
Abstract
Novel gummy jelly energy snack for athletes from tilapia gelatine and rice powder. Gelatin extracted by acid and alkaline hydrolysis from Nile Tilapia fish skin. Extracted gelatine is protein-rich with high gel strength. Tilapia gelatine and rice powder gummy jelly is rich in protein and carbohydrates. Potential as a healthy supplement in the food industry.
We developed a new healthy gummy jelly from tilapia skin-derived gelatine and four rice cultivar powders. The gelatine from the tilapia fish skin was obtained using acid and alkaline extraction. The extracted gelatine comprised 96.77 ± 0.96 % protein and featured a breaking force of 5.21 ± 0.58 g, which indicates high gel strength. The fish gelatine was combined with the rice varieties to produce a gummy jelly with an enhanced nutritional value, and its flavor profile was determined. Gummy jelly products with added black sticky rice powder exhibited the highest protein and carbohydrate contents. The gummy jelly supplemented with rice berry had the highest score, with 90 % acceptance, on a nine-point hedonic scale. Microbiological analysis showed that no microorganisms were detected in any of the samples. These results indicate that fish gelatine and rice powder may be used as nutritive ingredients in sports food to improve athletic performances.
Collapse
|
3
|
Effects of tyndallization temperature on the sterility and quality of kamaboko. Food Chem 2021; 366:130692. [PMID: 34343948 DOI: 10.1016/j.foodchem.2021.130692] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2021] [Revised: 07/01/2021] [Accepted: 07/22/2021] [Indexed: 11/23/2022]
Abstract
In this study, kamaboko gels were tyndallized at various temperatures and sterilization efficiency and impact on quality parameters were assessed. The microbiological, physical, and chemical properties of kamaboko gels were determined throughout the tyndallization process. Superior sterilization efficiency was achieved by tyndallization at a higher temperature; and the combination of heat-induced germination and thermal inactivation of spores was proposed as the main reason. The process had minimal effect on the color of gels. While tyndallized gels heated at 80 °C possessed superior physical properties, all gels showed impaired quality with the progress of heating cycles. Sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) revealed that the cause of alterations in quality differed depending on the processing temperature. This study suggests that the sterility of products could be improved by increasing the processing temperature, time or number of heating cycle.
Collapse
|
4
|
Murthy LN, Phadke GG, Jeyakumari A, Ravishankar CN. Effect of added calcium and heat setting on gel forming and functional properties of Sardinella fimbriata surimi. Journal of Food Science and Technology 2021; 58:427-436. [PMID: 33568837 DOI: 10.1007/s13197-020-04551-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/19/2020] [Accepted: 05/26/2020] [Indexed: 11/25/2022]
Abstract
Present study evaluates the effect of calcium and heat setting on gel characteristics of lesser sardine (Sardinella fimbriata) surimi. Total seven formulations were made namely, S. fimbriata minced meat without heat setting (A1), minced meat with heat setting (A2), S. fimbriata surimi control (without addition of calcium) without heat setting (B1), control (without addition of calcium) with heat setting (B2), surimi added with 0.3% calcium without heat setting (C1) and surimi added with calcium with heat setting (C2) and refiner meat without addition of calcium and with addition of sodium bicarbonate (D). C1 exhibited gel strength of 329 g cm (Grade KA) whereas C2 sample exhibited gel strength of 556.2 g cm (Grade AA) as a result of gel setting at 35 °C for 45 min. Textural parameters such as hardness, chewiness, gumminess and cohesiveness were improved in C2 when compared with all other formulations. Addition of calcium and sodium bicarbonate significantly improved whiteness of surimi with gel setting in comparison to other treatments (p < 0.05). C2 samples exhibited reduced thio barbituric acid (TBA) values indicating lower oxidation. Results indicated potential for use of fish species with high fat content and darker meat for surimi manufacture with gel setting of sol and addition of sodium bicarbonate and calcium as ingredients.
Collapse
Affiliation(s)
- L Narasimha Murthy
- ICAR-Mumbai Research Centre of Central Institute of Fisheries Technology, CIDCO Admin Bldg., Sector-1, Vashi, Navi Mumbai, Maharashtra 400 703 India
| | - Girija Gajanan Phadke
- ICAR-Mumbai Research Centre of Central Institute of Fisheries Technology, CIDCO Admin Bldg., Sector-1, Vashi, Navi Mumbai, Maharashtra 400 703 India
| | - A Jeyakumari
- ICAR-Mumbai Research Centre of Central Institute of Fisheries Technology, CIDCO Admin Bldg., Sector-1, Vashi, Navi Mumbai, Maharashtra 400 703 India
| | - C N Ravishankar
- ICAR- Central Institute of Fisheries Technology, CIFT Junction, Matsyapuri, Kochi, Kerala 682 029 India
| |
Collapse
|
5
|
Jiang D, Bai Y, He B, Sui Y, Dong X, Yu C, Qi H. Improvement of gel properties of mackerel mince by phlorotannin extracts from sporophyll of Undaria pinnatifidai and UVA induced cross-linking. J Texture Stud 2020; 51:333-342. [PMID: 31472024 DOI: 10.1111/jtxs.12480] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2019] [Revised: 08/22/2019] [Accepted: 08/25/2019] [Indexed: 11/28/2022]
Abstract
The effects of phlorotannin extracts (PTE) (from sporophyll of Undaria pinnatifida) added at different concentration (0, 1.6, 8, and 40 mg/g protein) with and without ultraviolet A (UVA) irradiation treatment on gel properties of mackerel (Scomberomorus niphonius) mince (MM) were investigated. The results indicated that both the breaking force and water-holding capacity (WHC) of the MM gel increased with addition of PTE, and the highest breaking force and WHC were observed with 40 mg/g PTE under UVA irradiation. Low-field nuclear magnetic resonance revealed that free water significantly decreased in this PTE-MM gel as well. UVA irradiation treatment led to reduction of total sulfhydryls and free amines in the PTE-MM gel, indicating more cross-linking between proteins. Electrophoresis results indicated that myosin heavy chains were aggregated in the UVA-treated PTE-MM gel. The microstructure of the UVA-treated PTE-MM gel showed that protein formed more evenly distributed cross-linked structures and was more compact than the untreated control gel. As a conclusion, PTE addition with UVA irradiation is shown to improve gelling properties of mackerel mince.
Collapse
Affiliation(s)
- Di Jiang
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, P. R. China
| | - Ying Bai
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, P. R. China
| | - Baoyu He
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, P. R. China
| | - Yue Sui
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, P. R. China
| | - Xiufang Dong
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, P. R. China
| | - Chenxu Yu
- Department of Agricultural and Biosystems Engineering, Iowa State University, Ames, Iowa
| | - Hang Qi
- School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, P. R. China
| |
Collapse
|
6
|
Guo B, Zhou A, Liu G, Ying D, Xiao J, Miao J. Changes of physicochemical properties of greater lizardfish (Saurida tumbil) surimi gels treated with high pressure combined with microbial transglutaminase. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14150] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Baoyan Guo
- Department of Food Science, College of Food Science South China Agricultural University Guangzhou China
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods Guangzhou China
| | - Aimei Zhou
- Department of Food Science, College of Food Science South China Agricultural University Guangzhou China
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods Guangzhou China
| | - Guo Liu
- Department of Food Science, College of Food Science South China Agricultural University Guangzhou China
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods Guangzhou China
| | - Danyang Ying
- CSIRO Agricultural and Food Werribee Victoria Australia
| | - Jie Xiao
- Department of Food Science, College of Food Science South China Agricultural University Guangzhou China
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods Guangzhou China
| | - Jianyin Miao
- Department of Food Science, College of Food Science South China Agricultural University Guangzhou China
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods Guangzhou China
| |
Collapse
|
7
|
Physicochemical properties and microstructure of surimi treated with egg white modified by tea polyphenols. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.07.031] [Citation(s) in RCA: 53] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
|
8
|
|
9
|
Buamard N, Benjakul S. Combination effect of high pressure treatment and ethanolic extract from coconut husk on gel properties of sardine surimi. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.01.074] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
|
10
|
Petcharat T, Benjakul S. Effect of gellan incorporation on gel properties of bigeye snapper surimi. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.11.016] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
11
|
Natural Food Additives and Preservatives for Fish-Paste Products: A Review of the Past, Present, and Future States of Research. J FOOD QUALITY 2017. [DOI: 10.1155/2017/9675469] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Fish-paste products, also known as fish cakes or surimi-based products, are worldwide favorites. Surimi, a wet protein concentrate of fish muscle, is used as an intermediate raw material to produce surimi seafood. The flavor, texture, taste, shelf-life, and market value of surimi-based products depend on the source of the fish meat, type of applied heat treatment, and additives used to prepare the surimi. While preparing surimi with chemical additives, several problems have been observed, such as a lack of unique characteristics, inferior acceptability, and poor functionality. Various types of fish-paste products have been developed by using different ingredients (e.g., vegetables, seafood, herbs and oriental medicines, grains and roots including carrots, and functional food materials). However, a systematic review of fish-paste products prepared using natural food additives has not yet been performed. Therefore, the quality characteristics of fish-paste products and their functionalities were elucidated in this study. With the increasing demand for surimi seafood products, the functional properties, physiochemical properties, and shelf-life of surimi-based products need to be improved. This review will aid the preparation of new value-added products in the surimi industry.
Collapse
|
12
|
Petcharat T, Benjakul S. Effect of gellan and calcium chloride on properties of surimi gel with low and high setting phenomena. RSC Adv 2017. [DOI: 10.1039/c7ra10869a] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
The properties of bigeye snapper surimi gel as affected by gellan at different levels (2–6% based on solid content of surimi) in combination with CaCl2at various concentrations (25–75 mmol kg−1) in the presence and absence of transglutaminase were examined.
Collapse
Affiliation(s)
- Tanyamon Petcharat
- Department of Food Technology
- Faculty of Agro-Industry
- Prince of Songkla University
- Hat Yai
- Thailand
| | - Soottawat Benjakul
- Department of Food Technology
- Faculty of Agro-Industry
- Prince of Songkla University
- Hat Yai
- Thailand
| |
Collapse
|
13
|
Buamard N, Benjakul S, Konno K. Improvement of Gel Quality of Sardine Surimi with Low Setting Phenomenon by Ethanolic Coconut Husk Extract. J Texture Stud 2016. [DOI: 10.1111/jtxs.12207] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Natchaphol Buamard
- Department of Food Technology, Faculty of Agro-Industry; Prince of Songkla University; Hat Yai, Songkhla 90112 Thailand
| | - Soottawat Benjakul
- Department of Food Technology, Faculty of Agro-Industry; Prince of Songkla University; Hat Yai, Songkhla 90112 Thailand
| | - Kunihiko Konno
- Faculty of Fisheries Sciences; Hokkaido University; Hakodate Hokkaido 041-8611 Japan
| |
Collapse
|
14
|
Buamard N, Benjakul S. Improvement of gel properties of sardine (Sardinella albella) surimi using coconut husk extracts. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2015.05.011] [Citation(s) in RCA: 85] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
15
|
Wolska J, Jonkers J, Holst O, Adlercreutz P. The addition of transglutaminase improves the physical quality of extruded fish feed. Biotechnol Lett 2015; 37:2265-70. [PMID: 26187317 DOI: 10.1007/s10529-015-1911-4] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2015] [Accepted: 07/08/2015] [Indexed: 11/25/2022]
Abstract
OBJECTIVES The possibility of improving the physical quality of extruded fish feed using transglutaminase (TGase) treatment at different stages of the production process was investigated. RESULTS The addition of TGase to the raw material mix and processing under high and medium moisture conditions significantly increased (p > 0.05) the durability, hardness and elasticity of fish feed pellets. However, the water stability of feeds was only improved when the TGase was applied in the vacuum coater; when it was mixed with the dry raw materials, the water stability of the product decreased. By further optimization of the enzyme dose when added to the vacuum coater, an increase in pellet durability was observed at enzyme dosages between 2.5 and 5 g kg(-1). Application of TGase in the coating step allowed an 87.5 % decrease in the dose of enzyme in feed produced under high moisture conditions. CONCLUSIONS TGase treatment improves the physical quality of extruded fish feed, and the importance of optimization of enzyme dosage and processing conditions was demonstrated.
Collapse
Affiliation(s)
- Julia Wolska
- Skretting Aquaculture Research Centre, PO Box 48, 4001, Stavanger, Norway. .,Biotechnology, Center for Chemistry and Chemical Engineering, Lund University, PO Box 124, 221 00, Lund, Sweden.
| | - Jan Jonkers
- Skretting Aquaculture Research Centre, PO Box 48, 4001, Stavanger, Norway
| | - Olle Holst
- Biotechnology, Center for Chemistry and Chemical Engineering, Lund University, PO Box 124, 221 00, Lund, Sweden
| | - Patrick Adlercreutz
- Biotechnology, Center for Chemistry and Chemical Engineering, Lund University, PO Box 124, 221 00, Lund, Sweden
| |
Collapse
|
16
|
Remya S, Basu S, Venkateshwarlu G, Mohan CO. Quality of shrimp analogue product as affected by addition of modified potato starch. Journal of Food Science and Technology 2015; 52:4432-40. [PMID: 26139909 DOI: 10.1007/s13197-014-1494-4] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/08/2014] [Accepted: 07/18/2014] [Indexed: 12/01/2022]
Abstract
The present study was aimed to investigate the effects of addition of modified potato starch on the biochemical and textural properties of shrimp analogue/imitation shrimp, a popular value-added product prepared from surimi. Three batches of shrimp analogues were prepared with 0 % (NPS), 50 % (CPS) and 100 % (MPS) of modified starch incorporation and various quality attributes were monitored at regular intervals during frozen storage (-20 °C). Loss of myofibrillar protein was least for the shrimp analogue sample added with 100 % modified potato starch. The expressible moisture content of MPS (2.48 %) was less affected by long term storage compared to CPS (3.38 %) and NPS (3.99 %). During extended low temperature storage, the textural quality of sea food analogue was highly influenced by the type of starch added to it. The percentage of modified potato starch added to shrimp analogue significantly (p ≤ 0.05) affected its hardness and fracturability. MPS samples did not show significant changes in hardness during storage as compared to other two samples. Springiness of shrimp analogue increased 2.57, 1.5 and 1.77 times with the storage period for samples with NPS, CPS and MPS, respectively. Addition of modified potato starch improved the sensory quality and textural properties of shrimp analogue and reduced the quality degradation during frozen storage as compared to NPS which contained only native potato starch.
Collapse
Affiliation(s)
- S Remya
- Fish Processing Division, Central Institute of Fisheries Technology, Veraval Research Centre (Indian Council of Agricultural Research), Veraval, Gujarat 362 269 India
| | - S Basu
- Central Institute of Fisheries Education (Indian Council of Agricultural Research), Andheri (W), Mumbai, Maharashtra 400 061 India
| | - G Venkateshwarlu
- Central Institute of Fisheries Education (Indian Council of Agricultural Research), Andheri (W), Mumbai, Maharashtra 400 061 India
| | - C O Mohan
- Fish Processing Division, Central Institute of Fisheries Technology, Veraval Research Centre (Indian Council of Agricultural Research), Veraval, Gujarat 362 269 India
| |
Collapse
|
17
|
Temdee W, Benjakul S. Effect of oxidized kiam wood and cashew bark extracts on gel properties of gelatin from cuttlefish skins. FOOD BIOSCI 2014. [DOI: 10.1016/j.fbio.2014.07.001] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
18
|
Wang L, Xiong G, Peng YB, Wu W, Li X, Wang J, Qiao Y, Liao L, Ding A. The Cryoprotective Effect of Different Konjac Glucomannan (KGM) Hydrolysates on the Glass Carp (Ctenopharyngodon idella) Myofibrillar During Frozen Storage. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1345-3] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
19
|
Properties of red tilapia (Oreochromis niloticus) protein based film as affected by cryoprotectants. Food Hydrocoll 2013. [DOI: 10.1016/j.foodhyd.2012.12.023] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
20
|
Kaewudom P, Benjakul S, Kijroongrojana K. Properties of surimi gel as influenced by fish gelatin and microbial transglutaminase. FOOD BIOSCI 2013. [DOI: 10.1016/j.fbio.2013.03.001] [Citation(s) in RCA: 42] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
21
|
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]
|
22
|
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.
Collapse
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.
| |
Collapse
|
23
|
BALANGE AMJADKHANSAHEB, BENJAKUL SOOTTAWAT. EFFECT OF KIAM WOOD EXTRACT AS INFLUENCED BY pH DURING OXYGENATION ON MACKEREL SURIMI GEL. J Food Biochem 2011. [DOI: 10.1111/j.1745-4514.2010.00403.x] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
24
|
ZHANG YIN, ZENG QINGXIAO, ZHU ZHIWEI. EFFECT OF ULTRASONIC TREATMENT ON THE ACTIVITIES OF ENDOGENOUS TRANSGLUTAMINASE AND PROTEINASES IN TILAPIA (SAROTHERODON NILOTICA) SURIMI DURING GEL FORMATION. J FOOD PROCESS ENG 2009. [DOI: 10.1111/j.1745-4530.2009.00561.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
25
|
Balange A, Benjakul S, Maqsood S. Gel Strengthening Effect of Wood Extract on Surimi Produced from Mackerel Stored in Ice. J Food Sci 2009; 74:C619-27. [DOI: 10.1111/j.1750-3841.2009.01322.x] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
26
|
Balange AK, Benjakul S. Effect of oxidised tannic acid on the gel properties of mackerel (Rastrelliger kanagurta) mince and surimi prepared by different washing processes. Food Hydrocoll 2009. [DOI: 10.1016/j.foodhyd.2009.01.007] [Citation(s) in RCA: 58] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
|
27
|
Balange AK, Benjakul S. Use of kiam wood extract as gel enhancer for mackerel (Rastrelliger kanagurta) surimi. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2009.02004.x] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
28
|
Effect of oxidised phenolic compounds on the gel property of mackerel (Rastrelliger kanagurta) surimi. Lebensm Wiss Technol 2009. [DOI: 10.1016/j.lwt.2009.01.013] [Citation(s) in RCA: 57] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
29
|
Enhancement of gel strength of bigeye snapper (Priacanthus tayenus) surimi using oxidised phenolic compounds. Food Chem 2009. [DOI: 10.1016/j.foodchem.2008.07.039] [Citation(s) in RCA: 116] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
30
|
Lertittikul W, Benjakul S, Tanaka M. Characteristics and antioxidative activity of Maillard reaction products from a porcine plasma protein–glucose model system as influenced by pH. Food Chem 2007. [DOI: 10.1016/j.foodchem.2005.09.085] [Citation(s) in RCA: 169] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
|
31
|
Yoon W, Gunasekaran S, Park J. Characterization of Thermorheological Behavior of Alaska Pollock and Pacific Whiting Surimi. J Food Sci 2006. [DOI: 10.1111/j.1365-2621.2004.tb13639.x] [Citation(s) in RCA: 47] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
32
|
Benjakul S, Lertittikul W, Bauer F. Antioxidant activity of Maillard reaction products from a porcine plasma protein–sugar model system. Food Chem 2005. [DOI: 10.1016/j.foodchem.2004.10.019] [Citation(s) in RCA: 197] [Impact Index Per Article: 10.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
33
|
Rawdkuen S, Benjakul S, Visessanguan W, Lanier TC. Combination effects of chicken plasma protein and setting phenomenon on gel properties and cross-linking of bigeye snapper muscle proteins. Lebensm Wiss Technol 2005. [DOI: 10.1016/j.lwt.2004.06.016] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
34
|
Benjakul S, Thongkaew C, Visessanguan W. Effect of reducing agents on physicochemical properties and gel-forming ability of surimi produced from frozen fish. Eur Food Res Technol 2004. [DOI: 10.1007/s00217-004-1092-1] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
35
|
Effect of some protein additives on proteolysis and gel-forming ability of lizardfish (Saurida tumbil). Food Hydrocoll 2004. [DOI: 10.1016/s0268-005x(03)00127-9] [Citation(s) in RCA: 51] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
|
36
|
Benjakul S, Visessanguan W, Chantarasuwan C. Effect of porcine plasma protein and setting on gel properties of surimi produced from fish caught in Thailand. Lebensm Wiss Technol 2004. [DOI: 10.1016/j.lwt.2003.07.002] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
37
|
BENJAKUL SOOTTAWAT, VISESSANGUAN WONNOP, SRIVILAI CHANTIRA. PORCINE PLASMA PROTEINS AS GEL ENHANCER IN BIGEYE SNAPPER (PRIACANTHUS TAYENUS) SURIMI. J Food Biochem 2001. [DOI: 10.1111/j.1745-4514.2001.tb00741.x] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|