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Yang J, Yu X, Dong X, Yu C. Improvement of Surimi Gel from Frozen-Stored Silver Carp. Gels 2024; 10:374. [PMID: 38920921 PMCID: PMC11203346 DOI: 10.3390/gels10060374] [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: 04/29/2024] [Revised: 05/17/2024] [Accepted: 05/21/2024] [Indexed: 06/27/2024] Open
Abstract
Silver Carp (SC) is an under-utilized, invasive species in North American river systems. In this study, the synergistic effects of manufactured Microfiber (MMF), Transglutaminase (TG), and chicken skin collagen (CLG)) to enhance surimi gel quality from frozen SC were studied. The gel strength, textural properties, rheological properties, water-holding capacity (WHC), water mobility, microstructure, and protein composition of the gel samples were determined to assess the impact of the additives individually and synergistically. The results suggested that TG had the most pronounced effect on the surimi gel properties by promoting protein cross-linking. Synergistic effects between TG, MMF, and CLG can bring effective gel property enhancement larger than the individual effect of each additive alone. With the established response-surface models, the combination of CLG and MMF can be optimized to produce surimi gels with less TG but comparable in properties to that of the optimal result with high TG usage. The findings of this study provided a technical foundation for making high-quality surimi gel products out of frozen-stored SC with synergistic utilization of additives, which could serve as guidelines for the industrial development of new surimi products.
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Affiliation(s)
- Jingyi Yang
- Department of Agricultural and Biosystems Engineering, Iowa State University, Ames, IA 50011, USA;
| | - Xiliang Yu
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian 116034, China
| | - Xiuping Dong
- Academy of Food Interdisciplinary Science, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
- National Engineering Research Center of Seafood, Collaborative Innovation Center of Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian 116034, China
| | - Chenxu Yu
- Department of Agricultural and Biosystems Engineering, Iowa State University, Ames, IA 50011, USA;
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2
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Maghsoudi L, Moosavi‐Nasab M, Abedi E, Maleki S. Investigation of cryoprotectants-treated surimi protein deterioration during chilled and frozen storage: Functional properties and kinetic modeling. Food Sci Nutr 2023; 11:5543-5553. [PMID: 37701217 PMCID: PMC10494660 DOI: 10.1002/fsn3.3510] [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: 08/19/2022] [Revised: 05/24/2023] [Accepted: 06/05/2023] [Indexed: 09/14/2023] Open
Abstract
The relative cryoprotective effects of flaxseed protein hydrolysate and pectin in comparison with conventional cryoprotectant (sucrose + sorbitol + sodium tripolyphosphates) on stabilization of proteins in surimi of Capoor (Cyprinus carpio) were investigated during freezing (-20°C for 4 months) and chilling storage (4°C for 10 days). Although pectin caused to improve water-holding capacity (27.8%; 4°C and 21.5%; -20°C) on account of highly more inhibitory impact on the ice crystals growth, the protein denaturation may have occurred. It can be related to higher reduction in the amount of salt extractable protein (%) and the immeasurable value of thiol group in surimi formulation containing pectin compared with other cryoprotectants. The results of modeling surimi samples showed that salt extractable protein and sulfhydryl content were in good agreement with the first-order reaction model at -20°C and second-order kinetic model at 4°C. In comparison with other samples, samples treated with flaxseed protein showed the lowest reaction rate constant during chilled and frozen storage. The results confirmed that flaxseed protein with no sweetness and considerable caloric value had a cryoprotective effect similar to sucrose + sorbitol + polyphosphate and even better.
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Affiliation(s)
- Leila Maghsoudi
- Department of Food Science and Technology, School of AgricultureShiraz UniversityShirazIran
| | - Marzieh Moosavi‐Nasab
- Department of Food Science and Technology, School of AgricultureShiraz UniversityShirazIran
- Seafood Processing Research Center, School of AgricultureShiraz UniversityShirazIran
| | - Elahe Abedi
- Department of Food Science and Technology, Faculty of AgricultureFasa UniversityFasaIran
| | - Shahrzad Maleki
- Department of Civil Engineering, Faculty of EngineeringFasa UniversityFasaIran
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Julizan N, Ishmayana S, Zainuddin A, Van Hung P, Kurnia D. Potential of Syzygnium polyanthum as Natural Food Preservative: A Review. Foods 2023; 12:2275. [PMID: 37372486 DOI: 10.3390/foods12122275] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2023] [Revised: 05/25/2023] [Accepted: 06/03/2023] [Indexed: 06/29/2023] Open
Abstract
Food preservation is one of the strategies taken to maintain the level of public health. Oxidation activity and microbial contamination are the primary causes of food spoilage. For health reasons, people prefer natural preservatives over synthetic ones. Syzygnium polyanthum is widely spread throughout Asia and is utilized as a spice by the community. S. polyanthum has been found to be rich in phenols, hydroquinones, tannins, and flavonoids, which are potential antioxidants and antimicrobial agents. Consequently, S. polyanthum presents a tremendous opportunity as a natural preservative. This paper reviews recent articles about S. polyanthum dating back to the year 2000. This review summarizes the findings of natural compounds presented in S. polyanthum and their functional properties as antioxidants, antimicrobial agents, and natural preservatives in various types of food.
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Affiliation(s)
- Nur Julizan
- Department of Chemistry, Faculty of Mathematics and Natural Science, Universitas Padjadjaran, Sumedang 45363, Indonesia
| | - Safri Ishmayana
- Department of Chemistry, Faculty of Mathematics and Natural Science, Universitas Padjadjaran, Sumedang 45363, Indonesia
| | - Achmad Zainuddin
- Department of Chemistry, Faculty of Mathematics and Natural Science, Universitas Padjadjaran, Sumedang 45363, Indonesia
| | - Pham Van Hung
- School of Biotechnology, International University, Vietnam National University, Ho Chi Minh City 721400, Vietnam
| | - Dikdik Kurnia
- Department of Chemistry, Faculty of Mathematics and Natural Science, Universitas Padjadjaran, Sumedang 45363, Indonesia
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Priyadarshini MB, Balange A, Xavier M, Nayak BB. Effect of spray‐dried cluster bean seed protein extract on the gel properties of single washed Nile tilapia surimi. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.17104] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- M. Bhargavi Priyadarshini
- Department of Fish Processing Technology and Engineering College of Fisheries CAU‐I, Lembucherra West Tripura India
| | - Amjad Balange
- Department of Post‐Harvest Technology, ICAR‐Central Institute of Fisheries Education, Versova Mumbai Maharashtra India
| | - Martin Xavier
- Department of Post‐Harvest Technology, ICAR‐Central Institute of Fisheries Education, Versova Mumbai Maharashtra India
| | - Binaya Bhusan Nayak
- Department of Post‐Harvest Technology, ICAR‐Central Institute of Fisheries Education, Versova Mumbai Maharashtra India
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Mun S, Shin EC, Kim S, Park J, Jeong C, Boo CG, Yu D, Sim JH, Ji CI, Nam TJ, Cho S. Comparison of Imitation Crab Sticks with Real Snow Crab (Chionoecetes opilio) Leg Meat Based on Physicochemical and Sensory Characteristics. Foods 2022; 11:foods11101381. [PMID: 35626951 PMCID: PMC9141829 DOI: 10.3390/foods11101381] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2022] [Revised: 05/03/2022] [Accepted: 05/09/2022] [Indexed: 02/04/2023] Open
Abstract
Recently, many manufacturers have been developing or producing imitation crab sticks (ICSs) that are highly similar to real snow crab leg meat (RC). This study evaluated the similarities between commercial ICSs and RC based on the analysis of physicochemical and sensory properties. Normal ICS (NS) and premium ICSs either with real crab leg meat (PS-RC) or without it (PS) were compared with RC. The sensory evaluation results showed that PS and NS had the highest and lowest levels of similarity to RC, respectively. The carbohydrate contents of ICSs (10–23%) were higher than that of RC (0.5%). Among ICSs, PS showed more similarity with RC than NS and PS-RC in terms of gel strength and texture profiles. PS-RC and PS showed a microstructural pattern that slightly imitated the muscle fiber arrangement of RC. The electric tongue analysis of taste compounds, such as sugars, free amino acids, and nucleotides, showed that the taste profile of ICSs is distinctly different from that of RC. The electronic nose analysis identified 32 volatile compounds, while the principal component analysis using electronic nose data successfully distinguished three clusters: PS-RC and PS, RC, and NS. Our results could provide useful information for the development of ICSs with higher similarity to RC.
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Affiliation(s)
- Sohyun Mun
- Department of Food Science and Technology, Institute of Food Science, Pukyong National University, Busan 48513, Korea; (S.M.); (S.K.); (C.J.)
| | - Eui-Cheol Shin
- Department of GreenBio Science/Food Science, Gyeongsang National University, Jinju 52725, Korea; (E.-C.S.); (C.-G.B.)
| | - Seonghui Kim
- Department of Food Science and Technology, Institute of Food Science, Pukyong National University, Busan 48513, Korea; (S.M.); (S.K.); (C.J.)
| | | | - Chungeun Jeong
- Department of Food Science and Technology, Institute of Food Science, Pukyong National University, Busan 48513, Korea; (S.M.); (S.K.); (C.J.)
| | - Chang-Guk Boo
- Department of GreenBio Science/Food Science, Gyeongsang National University, Jinju 52725, Korea; (E.-C.S.); (C.-G.B.)
| | - Daeung Yu
- Department of Human Senior Ecology Cooperative Course (Food and Nutrition), Changwon National University, Changwon 51140, Korea; (D.Y.); (J.-H.S.)
- Department of Food and Nutrition, Changwon National University, Changwon 51140, Korea
| | - Jin-Ha Sim
- Department of Human Senior Ecology Cooperative Course (Food and Nutrition), Changwon National University, Changwon 51140, Korea; (D.Y.); (J.-H.S.)
| | - Cheong-Il Ji
- Lucky Union Foods Co., Ltd., Samutsakorn 74000, Thailand;
| | - Taek-Jeong Nam
- Future Fisheries Food Research Center, Institute of Fisheries Sciences, Pukyong National University, Busan 46041, Korea;
| | - Suengmok Cho
- Department of Food Science and Technology, Institute of Food Science, Pukyong National University, Busan 48513, Korea; (S.M.); (S.K.); (C.J.)
- Correspondence: ; Tel.: +82-51-629-5833
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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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Lebelo K, Malebo N, Mochane MJ, Masinde M. Chemical Contamination Pathways and the Food Safety Implications along the Various Stages of Food Production: A Review. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:5795. [PMID: 34071295 PMCID: PMC8199310 DOI: 10.3390/ijerph18115795] [Citation(s) in RCA: 31] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Revised: 05/06/2021] [Accepted: 05/07/2021] [Indexed: 12/20/2022]
Abstract
Historically, chemicals exceeding maximum allowable exposure levels have been disastrous to underdeveloped countries. The global food industry is primarily affected by toxic chemical substances because of natural and anthropogenic factors. Food safety is therefore threatened due to contamination by chemicals throughout the various stages of food production. Persistent Organic Pollutants (POPs) in the form of pesticides and other chemical substances such as Polychlorinated Biphenyls (PCBs) have a widely documented negative impact due to their long-lasting effect on the environment. This present review focuses on the chemical contamination pathways along the various stages of food production until the food reaches the consumer. The contamination of food can stem from various sources such as the agricultural sector and pollution from industrialized regions through the air, water, and soil. Therefore, it is imperative to control the application of chemicals during food packaging, the application of pesticides, and antibiotics in the food industry to prevent undesired residues on foodstuffs. Ultimately, the protection of consumers from food-related chemical toxicity depends on stringent efforts from regulatory authorities both in developed and underdeveloped nations.
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Affiliation(s)
- Kgomotso Lebelo
- Department of Life Sciences, Central University of Technology, Private Bag X20539, Bloemfontein 9301, South Africa; (N.M.); (M.J.M.)
| | - Ntsoaki Malebo
- Department of Life Sciences, Central University of Technology, Private Bag X20539, Bloemfontein 9301, South Africa; (N.M.); (M.J.M.)
| | - Mokgaotsa Jonas Mochane
- Department of Life Sciences, Central University of Technology, Private Bag X20539, Bloemfontein 9301, South Africa; (N.M.); (M.J.M.)
| | - Muthoni Masinde
- Centre for Sustainable SMART Cities, Central University of Technology, Private Bag X20539, Bloemfontein 9301, South Africa;
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New Antifungal Microbial Pigment Applied to Improve Safety and Quality of Processed Meat-Products. Microorganisms 2021; 9:microorganisms9050989. [PMID: 34064305 PMCID: PMC8147858 DOI: 10.3390/microorganisms9050989] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2021] [Revised: 04/22/2021] [Accepted: 04/26/2021] [Indexed: 11/29/2022] Open
Abstract
Minced meat is involved within numerous products, where their color attributes are affected by consumer preferences. This study was aimed to ameliorate processed meat color, using a microbial red pigment. Antibacterial, antifungal, citrinin-free, and toxicity of pigment were determined. Meatballs and burgers were manufactured using pigment at 3 mg/g of meat. Texture, color, shelf life extension, and organoleptic properties were estimated for treated meats. Results were expressed by a real antimicrobial for pigment, even via several extracting systems. The MIC and MFC of pigment were 320 µg/g and 2.75 mg/g media, respectively. Bioactive components of pigment were detected using the GC–MS and the FTIR apparatus. The bioactive carbohydrates include oligo and polysaccharides were manifested with real curves. Secretion of ochratoxin A and aflatoxins in fungal media receives pigment was decreased by up to 54% and 45%, respectively. The presence of bioactive carbohydrates may trap mycotoxin out of the recovered amounts. The manufactured products were enhanced for their color and taste with fine texture changes. The shelf life of colored-frying meat was recorded by an extension compared to the control. In conclusion, the results were recommended microbial red-pigment implementation in meats manufacturing for ameliorating recorded of color, as antimycotoxigenic, and shelf life extension.
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Gorbatovskiy A, Rakityanskaya I, Kaledina M. Minced products from undersized sea fish: new industrial technology. FOODS AND RAW MATERIALS 2021. [DOI: 10.21603/2308-4057-2021-1-87-94] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Introduction. The ever-growing world population and protein deficiency increase the demand for products of animal origin, especially fish-based. However, canned foods and fillets, which are the most popular types of fish products, are made from medium-sized and large fish. In spite of the fact that undersized fish is cheap, it requires manual processing and remains so time and labour consuming that it is utilized for non-food purposes. The research objective was to develop a new technology for processing undersized sea fish into minced ready-to-eat products.
Study objects and methods. The study featured experimental samples of fish mince with texturing agents and food additives vs. control samples of pure fish mince. The experiment involved block-frozen Peruvian anchovy (Engraulis ringens L.). The anchovy was minced without pre-defrosting, gutting, or beheading. The experimental and control samples underwent sensory evaluation and were tested for moisture content, water-binding capacity, and rheological properties using a PNDP-penetrometer.
Results and discussion. Adding 3.6% of wheat fiber, ≤ 15% of pea flour, ≤ 10% of textured soy, and 12% of onion improved the sensory and technological profiles of the finished product. The recommended mass fraction of fish in the finished product did not exceed 55%, as a higher amount deteriorated the sensory quality of the product. The textured soy provided the optimal texture. The fish balls were cooked from the fish mince, which were deep-fried in breadcrumbs, received a high score for sensory properties and could be recommended as basis for various formulations.
Conclusion. Minced undersized fish, traditionally used as fertilizers or crude product, proved to be an advantageous semi-finished and ready-to-eat product. The developed technology is relevant for most undersized block-frozen sea fish.
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Xue S, He L. Optimization of adding polysaccharides from chicory root based on fuzzy mathematics to improve physicochemical properties of silver carp surimi balls during storage. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15307] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
Affiliation(s)
- Shan Xue
- College of Biological Science and Technology Minnan Normal University Zhangzhou PR China
| | - Li He
- College of Biological Science and Technology Minnan Normal University Zhangzhou PR China
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Baten MA, Won NE, Mohibbullah M, Yoon S, Hak Sohn J, Kim J, Choi J. Effect of hot smoking treatment in improving Sensory and Physicochemical Properties of processed Japanese Spanish Mackerel Scomberomorus niphonius. Food Sci Nutr 2020; 8:3957-3968. [PMID: 32724656 PMCID: PMC7382142 DOI: 10.1002/fsn3.1715] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2020] [Revised: 05/24/2020] [Accepted: 05/25/2020] [Indexed: 11/10/2022] Open
Abstract
Japanese Spanish Mackerel (JSM) Scomberomorus niphonius (Cuvier 1832) is an important commercial fish species in South Korea. The postharvest handling, preservation, and storage of JSM have not been clearly understood, and therefore, it is very often oxidized to produce off-flavor while marketed as the raw or frozen state. To overcome these problems, the present study was designed to adapt the hot smoke processing technique for improving the sensorial, physicochemical, and microbial qualities of JSM with extended shelf life. The hot smoking (70°C) with different sawdusts at the different smoke times (0, 20, 25, and 30 min) was applied to process JSM fillet. The smoked JSM obtained higher sensory attributes (appearance, odor, taste, color, texture, and overall preferences) and suppressed bacterial growth, pH, volatile base nitrogen, thiobarbituric acid-reactive species, and trimethylamine N-oxide at an optimum smoking time of 25 min using oak sawdust. Moreover, it possessed higher nutritional value and beneficial polyunsaturated fatty acids such as docosahexaenoic acid (DHA), 4.19 g/100 g, and eicosapentaenoic acid (EPA), 1.82 g/100 g. The smoked JSM product extended shelf life up to 42 days at 10°C storage temperature. The overall findings indicate that the hot smoking technology with JSM could be effective in achieving good sensorial, nutritional, and functional attributes to the consumer.
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Affiliation(s)
- Md. Abdul Baten
- Department of Fishing and Post Harvest TechnologySher‐e‐Bangla Agricultural UniversityDhakaBangladesh
| | - Na Eun Won
- Seafood Research CenterIACFSilla UniversityBusanKorea
- Department of Food BiotechnologyDivision of BioindustryCollege of Medical and Life SciencesSilla UniversityBusanKorea
| | - Md. Mohibbullah
- Department of Fishing and Post Harvest TechnologySher‐e‐Bangla Agricultural UniversityDhakaBangladesh
| | | | - Jae Hak Sohn
- Seafood Research CenterIACFSilla UniversityBusanKorea
- Department of Food BiotechnologyDivision of BioindustryCollege of Medical and Life SciencesSilla UniversityBusanKorea
| | - Jin‐Soo Kim
- Department of Seafood and Aquaculture ScienceGyeongsang National UniversityTongyeong‐siKorea
| | - Jae‐Suk Choi
- Seafood Research CenterIACFSilla UniversityBusanKorea
- Department of Food BiotechnologyDivision of BioindustryCollege of Medical and Life SciencesSilla UniversityBusanKorea
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12
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Delcarlo SB, Parada R, Schelegueda LI, Vallejo M, Marguet ER, Campos CA. From the isolation of bacteriocinogenic LAB strains to the application for fish paste biopreservation. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.079] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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13
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Improvement in Physicochemical, Microbial, and Sensory Properties of Common Squid ( Todarodes pacificus Steenstrup) by Superheated Steam Roasting in Combination with Smoking Treatment. J FOOD QUALITY 2019. [DOI: 10.1155/2019/8721725] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The common squid (Todarodes pacificus) is one of the most widely consumed food ingredients in East Asian countries, especially Korea and Japan. It is generally marketed raw, which leads to inconvenient preparation, less commercial value, and short shelf life. Therefore, in order to handle these problems, superheated steam roasting (260°C heater, 240°C steam for 4 min) in combination with smoking treatment (15 min) using sawdust from the oak tree was used to process squid before mixing with vegetables and special sauce to make a ready-to-eat squid dish in an effective packaging. The processed squid product showed favorable sensory characteristics (appearance, odor, color, flavor, and texture) and physicochemical properties including maintained pH level (pH > 6.4), low microbial activity (4.74 ± 4.27 log CFU/g), low VBN level (18.27 ± 0.52 mg%), and good texture profile during storage for 10 days at 10°C. Results were significant at the significance level of p<0.05. Findings of this study suggest that the superheated steam-roasting treatment was the best method to maintain nutritional value of the common squid. It also showed favorable sensory and physicochemical properties, while smoking treatment prolonged the shelf life through enhancing antioxidant and antimicrobial activities and enriched flavor of the squid product.
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14
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Zhang H, Xiong Y, Bakry AM, Xiong S, Yin T, Zhang B, Huang J, Liu Z, Huang Q. Effect of yeast β-glucan on gel properties, spatial structure and sensory characteristics of silver carp surimi. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.10.010] [Citation(s) in RCA: 57] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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15
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Mohibbullah M, Won NE, Jeon J, An JH, Park Y, Kim H, Bashir KMI, Park S, Kim YS, Yoon S, Sohn JH, Kim A, Choi J. Effect of superheated steam roasting with hot smoking treatment on improving physicochemical properties of the adductor muscle of pen shell ( Atrina pectinate). Food Sci Nutr 2018; 6:1317-1327. [PMID: 30065833 PMCID: PMC6060899 DOI: 10.1002/fsn3.674] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/28/2018] [Revised: 04/03/2018] [Accepted: 04/08/2018] [Indexed: 12/01/2022] Open
Abstract
The adductor muscle of the pen shell Atrina pectinata (AMPS) is a popular protein-enriched food item in Asian Pacific countries, and has only been marketed in the frozen condition, as a result browning and decreased sensory attributes occur. To overcome these problems, superheated steam roasting (at 270°C for 4 min) combined with the hot smoke (10 min) using a selective Oak sawdust was employed to develop a new AMPS product yielding high physicochemical properties during storage periods (0-13 days) especially at 10°C. The processed AMPS showed high sensory preferences because of good odor, color, and textural properties. It also significantly inhibited bacterial growth, volatile basic nitrogen, thiobarbituric acid-reactive species, and pH changes, and eventually possessed higher nutritional composition with low trimethylamine N-oxide level. Results indicate that saturated steam allows AMPS at good physicochemical conditions, whereas hot smoke-derived aroma compounds prolong its shelf life through antioxidant and antimicrobial activities.
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Affiliation(s)
- Md. Mohibbullah
- Seafood Research CenterIACFSilla UniversitySeo‐guBusanKorea
- Research Center for Extremophiles and MicrobiologyCollege of Medical and Life SciencesSilla UniversitySasang‐guBusanKorea
| | - Na Eun Won
- Seafood Research CenterIACFSilla UniversitySeo‐guBusanKorea
- Major in Food BiotechnologyDivision of BioindustryCollege of Medical and Life SciencesSilla UniversitySasang‐guBusanKorea
| | | | - Jeong Hyeon An
- Seafood Research CenterIACFSilla UniversitySeo‐guBusanKorea
| | - Yeseul Park
- Seafood Research CenterIACFSilla UniversitySeo‐guBusanKorea
| | - Hari Kim
- Seafood Research CenterIACFSilla UniversitySeo‐guBusanKorea
| | - Khawaja Muhammad Imran Bashir
- Seafood Research CenterIACFSilla UniversitySeo‐guBusanKorea
- Research Center for Extremophiles and MicrobiologyCollege of Medical and Life SciencesSilla UniversitySasang‐guBusanKorea
| | - Sun‐Mee Park
- Seafood Research CenterIACFSilla UniversitySeo‐guBusanKorea
| | | | | | - Jae Hak Sohn
- Seafood Research CenterIACFSilla UniversitySeo‐guBusanKorea
- Major in Food BiotechnologyDivision of BioindustryCollege of Medical and Life SciencesSilla UniversitySasang‐guBusanKorea
| | - Andre Kim
- Major in Pharmaceutical EngineeringDivision of BioindustryCollege of Medical and Life SciencesSilla UniversitySasang‐guBusanKorea
| | - Jae‐Suk Choi
- Seafood Research CenterIACFSilla UniversitySeo‐guBusanKorea
- Major in Food BiotechnologyDivision of BioindustryCollege of Medical and Life SciencesSilla UniversitySasang‐guBusanKorea
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