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Sample records for surimi

  1. Physicochemical properties of surimi gels fortified with dietary fiber.

    Science.gov (United States)

    Debusca, Alicia; Tahergorabi, Reza; Beamer, Sarah K; Matak, Kristen E; Jaczynski, Jacek

    2014-04-01

    Although dietary fiber provides health benefits, most Western populations have insufficient intake. Surimi seafood is not currently fortified with dietary fiber, nor have the effects of fiber fortification on physicochemical properties of surimi been thoroughly studied. In the present study, Alaska pollock surimi was fortified with 0-8 g/100 g of long-chain powdered cellulose as a source of dietary fiber. The protein/water concentrations in surimi were kept constant by adding an inert filler, silicon dioxide in inverse concentrations to the fiber fortification. Fiber-fortified surimi gels were set at 90 °C. The objectives were to determine (1) textural and colour properties; (2) heat-induced gelation (dynamic rheology); and (3) protein endothermic transitions (differential scanning calorimetry) of surimi formulated with constant protein/water, but variable fiber content. Fiber fortification up to 6 g/100 g improved (Pfiber. Dynamic rheology correlated with texture and showed large increase in gel elasticity, indicating enhanced thermal gelation of surimi. Differential scanning calorimetry showed that fiber fortification did not interfere with thermal transitions of surimi myosin and actin. Long-chain fiber probably traps water physically, which is stabilized by chemical bonding with protein within surimi gel matrix. Based on the present study, it is suggested that the fiber-protein interaction is mediated by water and is physicochemical in nature. Copyright © 2013 Elsevier Ltd. All rights reserved.

  2. Influence of cryoprotectant levels on storage stability of surimi from Nemipterus japonicus and quality of surimi-based products.

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    U, Parvathy; George, Sajan

    2014-05-01

    A study was undertaken with the aim of reducing the concentration of cryoprotectants in surimi without adversely affecting frozen storage stability. Minced meat from a tropical fish, Nemipterus japonicus, was strained, water leached and mixed with different levels of sucrose-sorbitol (1:1) mixture (henceforth called sugar mixture), quick frozen at -35 °C and frozen stored at -20 °C. The surimi samples were subjected to storage stability studies for a period of 5 months. Water leaching resulted in slight absorption of water by meat and reduction in protein, fat and mineral contents. Surimi was found to have moderately white colour. Sensory evaluation studies were conducted on three products, viz., sausage, patty and cake, prepared using surimi containing different concentrations of sugar mixture. Sugar mixture content varying from 0% (control) to 4% in surimi resulted in products that were more acceptable to the taste panelists compared those with 6% and 8% sugar mixture. During frozen storage of surimi pH and total plate count remained nearly steady for all sugar mixture concentrations and throughout the storage period. Moisture content appeared to remain constant during storage, but decreased with increase in sugar concentration. The salt soluble nitrogen content of surimi and gel strength of sausage prepared from it decreased with storage period in all surimi samples, and increased with sugar mixture concentration. Expressible water content of surimi sausage showed an increasing trend with storage period of surimi and a decreasing trend with sugar mixture concentration. Sensory evaluation parameters-elasticity, sweetness and preference-remained more or less steady during storage. However elasticity and sweetness increased and preference decreased with sugar mixture concentration beyond 4%. Elasticity and gel strength of surimi sausage seemed to be much lower for control compared to even the lowest concentration of sugar (2%) used. A concentration of 2 to 4

  3. Use of different additives to improve low quality surimi gelation.

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    Deysi Cando

    2014-06-01

    In conclusion, in general, the physicochemical and viscoelastic properties of gels were improved by the addition of both ingredients, giving stronger gels even at very low level of salt. These results indicate that both ingredients, which do not add calories to the final gels, can be used as a good alternative for the better gelation of the low quality surimis.

  4. Effect of Some Biopolymers on the Rheological Behavior of Surimi Gel

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    Takahiro Noda

    2012-05-01

    Full Text Available The objective of this study was to investigate the effect of selected biopolymers on the rheological properties of surimi. In our paper, we highlight the functional properties and rheological aspects of some starch mixtures used in surimi. However, the influence of some other ingredients, such as cryoprotectants, mannans, and hydroxylpropylmethylcellulose (HPMC, on the rheological properties of surimi is also described. The outcome reveals that storage modulus increased with the addition of higher levels of starch. Moreover, the increasing starch level increased the breaking force, deformation, and gel strength of surimi as a result of the absorption of water by starch granules in the mixture to make the surimi more rigid. On the other hand, the addition of cryoprotectants, mannans, and HPMC improved the rheological properties of surimi. The data obtained in this paper could be beneficial particularly to the scientists who deal with food processing field.

  5. Liver oxidation and inflammation in Fa/Fa rats fed glucomannan/spirulina-surimi.

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    Vázquez-Velasco, Miguel; González-Torres, Laura; López-Gasco, Patricia; Bastida, Sara; Benedí, Juana; Sánchez-Reus, María Isabel; González-Muñoz, María José; Sánchez-Muniz, Francisco J

    2014-09-15

    The effect of high-fat squid-surimi diets enriched in glucomannan or glucomannan-spirulina on lipemia, liver glutathione status, antioxidant enzymes and inflammation biomarkers was determined in Zucker Fa/Fa rats. Groups of eight rats each received for 7weeks the squid-surimi control (C), glucomannan-enriched squid-surimi (G) and glucomannan-spirulina enriched squid-surimi (GS). Liver weight, cytochrome P450 7A1 expression and cholesterolemia were decreased in G and GS vs. C, improving glutathione red-ox index (pspirulina kept those hypocholesterolemic and antioxidant effects but reduced the inflammation observed. Copyright © 2014 Elsevier Ltd. All rights reserved.

  6. Application of melanin-free ink as a new antioxidative gel enhancer in sardine surimi gel.

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    Vate, Naveen Kumar; Benjakul, Soottawat; Agustini, Tri Winarni

    2015-08-30

    The squid ink that is discarded as waste during processing can be effectively utilised as a gel enhancer in surimi gels, especially those prepared from dark-fleshed fish which have poor gel properties. It also acts as an antioxidant, inhibiting lipid oxidation. This investigation aimed to study the effect of melanin-free ink (MFI) from splendid squid (Loligo formosana) on properties and oxidative stability of surimi gel from sardine (Sardinella albella). MFI (0-0.1 g kg(-1) surimi) increased the breaking force and deformation of sardine surimi gel in a dose-dependent manner (P 0.05). The expressible moisture content of gels decreased as the levels of MFI increased (P < 0.05). Based on a microstructure study, gel added with MFI at a level of 0.08 g kg(-1) surimi was denser and finer than that of the control (without MFI). Surimi gels with MFI had lower peroxide values, thiobarbituric acid reactive substances, nonanal and 2-decenal. MFI could improve the properties of sardine surimi gel. Additionally, it was able to prevent lipid oxidation in surimi gels during refrigerated storage. © 2014 Society of Chemical Industry.

  7. Thermal gelation properties of spent hen mince and surimi.

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    Nowsad, A A; Kanoh, S; Niwa, E

    2000-01-01

    Thermal gelation properties of spent hen mince and surimi were investigated. The mince from 98-wk-old spent hens was washed two times with 0.1% NaCl. A portion of unwashed and washed mince was mixed with 4% sugar, 4% sorbitol, and 0.2% Na-tripolyphosphate to produce surimi and was kept frozen at -20 C. The mince and surimi were ground with 3% NaCl and a small amount of water to adjust the final moisture content to 80%. A 6 to 8% potato starch was mixed with some pastes. The pastes were stuffed into sausage casings and heated by one-step and two-step heating. The effects of washing, heating, and addition of ingredients on the color, composition, and functional properties of the mince and gel were compared. Washed, spent hen mince was lighter and less red in color and higher in collagen, gel strength, water-holding ability, and cooking yield than unwashed mince. The best temperature and time schedule for the gelation of spent hen mince was 90 C for 15 min in one-step heating. Heating at 100 C for 5 min after preheating at 60 to 70 C for 30 min resulted a gel with distinctly improved gel strength. Sucrose (4%), sorbitol (4%), and Na-tripolyphosphate (0.2%) improved the gel quality of nonfrozen mince but showed little cryoprotective effect against the degradation of frozen-stored product. A 6% potato starch improved the gel texture, cooking yield, and water-holding ability compared with 8% starch.

  8. PENGARUH DEFATTING, FREKUENSI PENCUCIAN DAN JENIS DRYOPROTECTANT TERHADAP MUTU TEPUNG SURIMI IKAN LELE KERING BEKU [Effect of Defatting, Washing Cycle and Dryoprotectant Type on the Quality of Freeze Dried Catfish Surimi Powder

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    Wahyu Ramadhan*

    2014-06-01

    Full Text Available Freeze dried surimi powder is a surimi type processed by freeze drying. To utilize oversized catfish and to reduce surimi handling cost, oversized catfish has been used as raw material of surimi powder. The study aimed to determine the effect of defatting (NaHCO3 concentration and soaking duration, washingcycle,and dryoprotectant type on catfish surimi, as well as quality differences between surimi powder and wet surimi. With regard to defatting step, soaking in NaHCO3 0.75% for 10 minutes was found as the best treatment and resulting in a fat content of 1.52%. Moreover, one time of washing cycle was found as the most appropriate procedure to obtain a superior quality of surimi with whiteness value 57.21%, water holding capacity 73.28%, salts soluble protein 7.17%, pH 6.69, and gel strength 482.3 g/cm2, folding value of 4.84, and teeth cutting value of 8.26. Trehalose 6% was the most suitable dryoprotectant resulting in surimi powder with water holding capacity of 8.01 mL/g, gel strength 826.3 g/cm2, salt soluble protein 18.98%, density 4.06 mL/10 g, rehydration capacity 3.81, emulsion capacity 69.3%, emulsion stability 59.3%, foaming capacity 25.33% and foaming stability 9.40%. The microstructure profile of surimi powder added with trehalose had more compact tissues, without any damage and clots, than that treated with other dryoprotectants. However, surimi powder still had lower protein content than wet surimi, and lower physical and chemical properties, particularly in its teeth cutting and folding characteristics.

  9. PENGARUH PENCUCIAN DAN PENAMBAHAN CRYOPROTECTAN PADA KARAKTERISTIK SURIMI IKAN PATIN (Pangasius sp.)

    OpenAIRE

    Hafiludin, H

    2012-01-01

    Catfish are traded in the form of whole fish and fillet products. Catfish are still notwidely used or processed into value added products. The purposeof this study was to determine the effect off requency of washing and frozen storage of catfish surimi characteristics. The research was conducted with several stages, they were to determined the characteristics of raw materials and to made with indWerence of washing frequencies to determined the best surimi; second, this study also to determined the...

  10. Colloidal Gold Probe-Based Immunochromatographic Strip Assay for the Rapid Detection of Microbial Transglutaminase in Frozen Surimi

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    Daming Fan

    2016-01-01

    Full Text Available Adding microbial transglutaminase (MTGase to frozen surimi to enable the surimi to be sold as a higher-grade product at a higher price defrauds surimi product manufacturers and undercuts legitimate industry prices. Therefore, it is important to develop an accurate method of detecting the presence of MTGase in surimi. In this study, an immunochromatographic strip assay with a colloidal gold antibody probe was successfully developed and used to rapidly and qualitatively detect MTGase in surimi samples. The results were obtained in less than 10 min. The limit for the qualitative detection of MTGase using the immunochromatographic strip assay was identified as 1.0 μg/mL. The results of the immunochromatographic strip analysis of frozen surimi samples were verified by comparison with the results of a sandwich enzyme-linked immunosorbent assay. The colloidal gold probe-based immunochromatographic strip assay was thus found to be a rapid, economical, and user friendly method of detecting MTGase in surimi.

  11. Effect of acid and alkaline solubilization on the properties of surimi based film

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    Thummanoon Prodpran

    2005-05-01

    Full Text Available The effect of acid and alkaline solubilizing processes on the properties of the protein based film from threadfin bream surimi was investigated. Surimi films prepared from both processes had the similar light transmission, tensile strength (TS and elongation at break (EAB (P<0.05. However, film with alkaline process had slightly lower water vapor permeability (WVP, compared to that prepared by acid solubilizing process. The protein concentration in the film-forming solution directly affected the properties of the film. Increase in protein concentration resulted in an increase in TS, EAB as well as WVP. The film prepared by acid solubilizing process had an increase in yellowish color as evidenced by the continuous increase in b* and E* values during the storage at r oom temperature. The acid and alkali solubilizing processes caused the degradation of muscle protein in surimi, especially with increasing exposure time. Therefore, solubilizing process had the influence on the properties of the protein film from threadfin bream surimi.

  12. Application of a Surimi-Based Coating to Improve the Quality Attributes of Shrimp during Refrigerated Storage.

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    Sharaf Eddin, Abdulhakim; Tahergorabi, Reza

    2017-09-05

    Shrimp is a popular seafood throughout the world. However, shrimp is highly perishable due to biochemical, microbiological, or physical changes during postmortem storage. In this study, the effect of a surimi-based coating with and without montmorillonite (MMT) nanoclay on shrimp quality was evaluated during eight days of refrigerator storage. Use of a surimi-based coating resulted in reductions of aerobic plate counts (APC) up to 2 log units. The combined effect of the MMT and coating was observed. Surimi-based coating with MMT resulted in lower APC ( p coating with MMT to the shrimp samples improved sensory quality and delayed lipid oxidation and color deterioration during storage time. In general, better texture was observed when coating was applied either with or without MMT. This study suggests that surimi-based coating may improve the quality of shrimp during refrigerated storage.

  13. Starch-Glycerol Based Edible Film and Effect of Rosella (Hibiscus Sabdariffa Linn Extract and Surimi Dumbo Catfish (Clarias gariepinus Addition on Its Mechanical Properties

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    Endaruji Sedyadi

    2016-10-01

    Full Text Available Effect of Rosella (Hibiscus Sabdariffa Linn Extract and Surimi Dumbo catfish (Clarias gariepinus addition on Starch-Based Edible Film-Glycerol Mechanical Properties has been done. The purpose of this study is to create an active environment-friendly packaging material. Surimi additions are intended to improve the mechanical properties of bioplastics and additions of Rosella extract intended as a bio-indicator of acidity. The method used was Solvent Casting. An amount of surimi and rosella extract varied to obtain the best mechanical properties. The results shows that the addition of surimi and rosella flower extract significantly effect the elongation of Edible films produced up to 27%.

  14. Effect of 6-gingerol on physicochemical properties of grass carp (Ctenopharyngodon idellus) surimi fortified with perilla oil during refrigerated storage.

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    Mi, Hongbo; Zhao, Bo; Wang, Cong; Yi, Shumin; Xu, Yongxia; Li, Jianrong

    2017-11-01

    Surimi is produced from deboned fish muscle through washing to remove blood, lipids, sarcoplasmic proteins and other impurities. There is an increasing interest in the fortification of surimi with ω-3 polyunsaturated fatty acids because of their health benefits. However, lipid oxidation should be considered as an important factor during storage. Hence, in this study, the quality properties and oxidative stability of surimi fortified with 30 g kg -1 perilla oil (PO), or 5 g kg -1 6-gingerol (GI) or their combination (PO+GI) was investigated. Perilla oil significantly improved whiteness of surimi gel, but negatively influenced its gel strength, water holding capacity (WHC) and texture. However, there was no significant difference in texture properties among GI, PO+GI and control groups. During the whole storage period, GI and PO+GI groups had higher gel strength and WHC than control and PO groups. Moreover, lower thiobarbituric acid reactive substances (TBARS), total volatile basic nitrogen (TVB-N), carbonyl content and total plate count (TPC) were observed in GI group compared with other groups. Perilla oil and 6-gingerol could be applied together to effectively fortify surimi qualities. Additionally, 6-gingerol could prevent lipid and protein oxidation and microbial growth of surimi during refrigerated storage. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  15. Inhibitory Effect of Nisin on Listeria monocytogenes Inoculated into Surimi and Minced Meat

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    Masoud Rezaei

    2012-02-01

    Full Text Available Background & Objective: Listeria monocytogenes has already established as an important food born pathogen which induce listeriosis in human. Use of bacteriocins to provide food safety has been increased dramatically. Nisin has a wide spectrum inhibitory effect than the other bacteriocins and inhibits food-borne pathogens such as L. monocytogenes and many other Gram-positive spoilage microorganisms. The purpose of this study was to investigate the inhibitory effect of Nisin on population of Listeria monocytogenes and the role of changes in food components on the antilisterial properties of Nisin. Materials & Methods: The minced meat and surimi samples were inoculated by 1×104 cfu/g of L. monocytogenes. Then samples exposed to Nisin at the levels of 500 or 1000 IU/g were prepared. All treatments after packaging in plastic bags were kept for 12 days at refrigerator temperature. Samples were cultured on CHROMagarTM Listeria every 2 days and the number of listeria monocytogenes was counted. Results: two different concentrations of Nisin (500 or 1000 IU/g was not able to inhibit L. monocytogenes below the acceptable level for raw food (100 cells per g in minced meat and surimi of silver carp. But the number of bacteria reduces more in fish surimi as compared to the mince meal. Also, antilisterial activity of Nisin was reduced during the storage period. Conclusion: Inhibitory property of Nisin against L. monocytogenes in surimi significantly was higher than the minced (P<0.05. So it is possible the antilisterial properties of Nisin will increase by elimination of some enzymes during processing.

  16. Surimi of king weakfish (Macrodon ancylodon wastes: texture gel evaluation with protease inhibitors and transglutaminase

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    Cláudio Rafael Kuhn

    2004-11-01

    Full Text Available The protease inhibitors (bovine serum albumin -BSA - and egg white and transglutaminase inhibitor (NH4Cl, was added to the surimi obtained by King weakfish (Macrodon ancylodon wastes to evaluate your effect on the gel texture. Results indicated that the treatment with pre-heating (60°C, 30min + 90°C, 15min favored the elasticity of the gel (ashi, demonstrating low proteolysis and characterizing the suwari phenomenon (high gel strength. Protease inhibitors increased gel strength significantly (POs inibidores de protease (soro albumina bovina - BSA e clara de ovo e o inibidor de transglutaminase (NH4Cl, foram adicionados ao surimi elaborado com resíduos do processamento de filetagem da pescada-foguete (Macrodon ancylodon para avaliar seus efeitos sobre a textura do gel. Os resultados de coesividade indicaram que o tratamento com pré-aquecimento (60°C, 30 min + 90°C, 15 min favoreceu a elasticidade do gel, demonstrando pouca atividade proteolítica e caracterizando o 'suwari'. A utilização dos inibidores de protease aumentou significativamente (P<0.05 a força de compressão, com o inibidor BSA superior à clara de ovo. Nos géis de surimi de resíduos da pescada-foguete não foi caracterizada ação da enzima transglutaminase.

  17. Comparative study on protein cross-linking and gel enhancing effect of microbial transglutaminase on surimi from different fish.

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    Chanarat, Sochaya; Benjakul, Soottawat; H-Kittikun, Aran

    2012-03-15

    Microbial transglutaminase (MTGase) has been used to increase the gel strength of surimi. Nevertheless, its effectiveness varies with fish species. The aim of this study was to elucidate the effect of MTGase at different levels on protein cross-linking and gel property of surimi from threadfin bream, Indian mackerel and sardine in the presence and absence of endogenous transglutaminase. Breaking force of all surimi gels increased as MTGase levels (0-0.6 U g⁻¹) increased except for threadfin bream surimi gel, where the breaking force decreased at 0.6 U g⁻¹ (P transglutaminase with MTGase. With the addition of MTGase, the gel with the highest increase in breaking force showed highest decrease in myosin heavy chain. When cross-linking activity of MTGase on natural actomyosin (NAM) was determined, the highest decreasing rate in ε-amino group content with the concomitant increased formation of cross-linked proteins was found in NAM from threadfin bream. The reactivity of muscle proteins toward MTGase-induced cross-linking was in agreement with surimi gel strengthening. The composition and properties of muscle proteins of varying fish species more likely determined protein cross-linking induced by MTGase, thereby affecting their gel properties.

  18. Influência do amido e carragena nas propriedades texturiais de surimi de tilápia (Oreochomis sp.

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    BARRETO Pedro Luiz Manique

    1999-01-01

    Full Text Available Foram utilizadas carcaças residuais da filetagem industrial de tilápias (Oreochomis sp. na obtenção de carne de pescado separada mecanicamente (CPSM para elaboração de surimi. Amidos de diferentes fontes, como milho ceroso, milho ceroso modificado e mandioca, e o polissacarídeo carragena foram usados como ingredientes, e estudados seus efeitos no comportamento do gel de surimi. O surimi elaborado a partir de carcaças residuais da filetagem industrial, apresentou um rendimento final de 25% (peso/peso. A análise instrumental de textura apresentou um efeito fortalecedor, em relação à força de penetração dos amidos no gel de surimi, sendo esse efeito proporcional à viscosidade (r = 0,81, p<0,05 dos amidos, estudados por amilograma Brabender; por outro lado, tanto os amidos como a carragena apresentaram uma diminuição da viscoelasticidade (p < 0,05 do gel de surimi.

  19. Composición proximal y propiedades funcionales del surimi liofilizado de Dosidicus gigas “ calamar gigante”

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    Armando Solari - Godiño

    2017-01-01

    Full Text Available El propósito de la investigación fue determinar la composición proximal y propiedades funcionales del surimi liofilizado de calamar gigante ( Dosidicus gigas . Se elaboró surimi a partir de calamar gigante y fue liofilizado hasta obtener surimi en polvo para evaluar sus características y prop iedades funcionales. El contenido de proteínas fue 58,7% y carbohidratos 30,5%. La solubilidad proteica en agua y sal (3% fueron 21,1% y 40,6% respectivamente, siendo estos valores superiores a surimi en polvo de especies comerciales. La capacidad de geli ficación fue 2,4% y la capacidad emulsificante fue 79,9% a una concentración del 1,0%. El color en la escala de Hunter fue L*: 91,5; a*: 0,5; b*:7,0. El surimi en polvo de calamar gigante fue considerado como un polvo proteico funcional debido a su conteni do porcentual proteico, y tuvieron buenas características tecnológicas y de gran potencial en la industria alimentaria .

  20. Effects of glucomannan/spirulina-surimi on liver oxidation and inflammation in Zucker rats fed atherogenic diets.

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    Vázquez-Velasco, Miguel; González-Torres, Laura; López-Gasco, Patricia; Bastida, Sara; Benedí, Juana; González-Muñoz, María José; Sánchez-Muniz, Francisco J

    2015-12-01

    Cholesterolemia is associated with pro-oxidative and proinflammatory effects. Glucomannan- or glucomannan plus spirulina-enriched surimis were included in cholesterol-enriched high-saturated diets to test the effects on lipemia; antioxidant status (glutathione status, and antioxidant enzymatic levels, expressions and activities); and inflammation biomarkers (endothelial nitric oxide synthase (eNOS), inducible nitric oxide synthase (iNOS), tumor necrosis factor alpha (TNF-α)) in Zucker fa/fa rats. Groups of eight rats each received diet containing squid-surimi (C), squid-surimi cholesterol-enriched diet (HC), glucomannan-squid-surimi cholesterol-enriched diet (HG), or glucomannan-spirulina-squid-surimi cholesterol-enriched diet (HGS) over a period of 7 weeks. HC diet induced severe hyperlipemia, hepatomegalia, increased inflammation markers, and impaired antioxidant status significantly (at least p spirulina in diet maintained the positive results observed in the HG diet but, in addition, increased inflammation index [eNOS/(eNOS + iNOS)] and decreased plasma TNF-α (both p spirulina blocks negative effects promoted by hypercholesterolemic diets. Although more studies are needed, present results suggest the utility of including glucomannan and/or spirulina as functional ingredients into fish derivates to be consumed by people on metabolic syndrome risk.

  1. Quality Properties of Sausages Made with Replacement of Pork with Corn Starch, Chicken Breast and Surimi during Refrigerated Storage

    OpenAIRE

    Seo, Hyun-Woo; Kang, Geun-Ho; Cho, Soo-Hyun; Ba, Hoa Van; Seong, Pil-Nam

    2015-01-01

    This effect of replacing pork with corn starch, chicken breast and surimi on the chemical composition, physical, texture and sensory properties of sausage were investigated during storage. Five treatments of sausage such as; T1 (10:0:0, %), T2 (10:5:0, %), T3 (10:10:5, %), T4 (10:15:10, %) and T5 (10:20:15, %) were prepared with replacement of pork with corn starch, chicken breast and surimi. The sausage made with pork meat served as control (C). The sausage in the control had higher moisture...

  2. Effect of setting with various temperatures on gel forming properties of farmed carp (Cyprinus carpio surimi

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    SH Zamaninejad

    2015-05-01

    Full Text Available Freshwater aquaculture especially hydrothermal fish is increased in recent years. In Chinese carp aquaculture, common carp (CyprinusCarpiocomprises the 15-20 percent of the aquaculture system. Foods obtained from farmed carps could be turn into value-added and ready to eat products such as sausages, salami, burgers and etc. Surimi is one of the intermediate products to make ready to eat foods. Texture properties of surimi products depend mainly on its gelation ability. Through basic preparation of fish paste (setting for last cooking it would be possible to produce stronger gels. In this research the effect of high and low temperature setting on gelation characteristics of farmed common carp surimi wasinvestigated. For this end, control, kamaboko and suwari treatments were considered. Suwari and kamaboko gels were located at 35°C for 1 hour followed by storage at 4 °C for 12 hours. After setting the suwari gels were cooled,however kamaboko gels were cooked prior to cooling.All samples were examined for water holding capacity, protein solubility, soluble peptides, gel electrophoresis (SDS-PAGE, puncture test and color evaluation. According to the results the lowest rate of whiteness and L* indices were observed in control group. Set gels at 35 °C demonstrated the highest strength, water holding capacity and soluble peptides in TCA and also had the lowest protein solubility and molecule weight of myosin. The results showed that set gels in high temperature results in better physicochemical properties than the gels set at low temperature.

  3. Effects of rare sugar d-allulose on heat-induced gelation of surimi prepared from marine fish.

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    Ogawa, Masahiro; Inoue, Masaki; Hayakawa, Shigeru; O'Charoen, Siwaporn; Ogawa, Makiko

    2017-11-01

    d-Allulose (Alu), the C3-epimer of d-fructose, is a non-caloric sweetener (0.39 kcal g -1 ) with a suppressive effect on postprandial blood glucose elevation. The aim of this study was to investigate the effects of Alu used as a sweetener and gel improver instead of sucrose on heat-induced gelation of surimi. The puncture test of a heat-induced surimi gel showed that with 50 g kg -1 Alu the gel had 15% and 6% higher gel strength than the corresponding gel with sucrose (Suc) and with sorbitol (Sor), respectively. In addition, Alu-gel had 26% and 25% higher water-holding capacity (WHC) than Suc- and Sor-gel. Heating of myofibrillar protein with Alu, unlike Suc and Sor, facilitated the formation of both disulfide and non-disulfide crosslinks that might be associated with the mechanical properties and WHC of Alu-gel. Alu improves the mechanical properties and WHC of the heat-induced surimi gel. Furthermore, Alu is low in calories compared with Suc (4.0 kcal g -1 ) and Sor (3.0 kcal g -1 ). Thus Alu will be an alternative of Suc or Sor for developing surimi-based products with health benefits. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

  4. Effect of blend ratio and pH on the physical properties of edible composite films prepared from silver carp surimi and skin gelatin.

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    Tao, Zhong; Weng, Wu-Yin; Cao, Min-Jie; Liu, Guang-Ming; Su, Wen-Jin; Osako, Kazufumi; Tanaka, Munehiko

    2015-03-01

    The effect of blend ratio and pH on the physical properties of surimi-gelatin composite films was investigated. Tensile strength (TS), film water solubility and soluble proteins of composite films increased with the increasing proportion of gelatin, while elongation at break (EAB) decreased. The TS of neutral films with the same ratio of surimi and gelatin were lowest, while increased at acidic or alkaline conditions. Similar tendency was also found in protein solubility and surface hydrophobicity of the film-forming solutions. On the other hand, the film water solubility and soluble proteins of neutral composite films were higher than those of acidic and alkaline films. Furthermore, it was revealed that the dissolved surimi and gelatin proteins could form strong composite films, which were insoluble in water. These results suggested that dissolved proteins were mainly involved in the formation of surimi-gelatin composite films.

  5. Chemical changes and shelf life of surimi of Carassius auratus (Carassius carassius gibelio during storage at super chilling and freezing temperatures

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    M. Afsar Sangari

    2017-07-01

    Full Text Available Production of Surimi from low value fish is a method recommended to increase fish consumption nowadays. In this study, Carassius auratus gibelio was used to produce surimi. Experimental treatments were surimi stored at freezing temperature (-18˚C (group 1 and surimi maintained at super chilling temperature (-3˚C (group 2. The experiment lasted 60 days and approximate composition (moisture, protein, fat, ash and pH, chemical spoilage were examined and oxidation tests including total base volatile nitrogen (TVB-N and Tiubarbutic acid (TBA were carried out periodically. According to the statistical values of fat, pH, TVB-N and TBA were significantly higher in treatment 2 in comparison to treatment 1 during the maintenance period (p

  6. The Effectivity of Marine Bio-activator and Surimi Liquid Waste Addition of Characteristics Liquid Organic Fertilizer from Sargassum sp.

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    Putri Wening Ratrinia

    2016-12-01

    Full Text Available Organic fertilizer is highly recommended for soil and plant because it can improve the productivity and repair physical, chemical, and biological of soil. Sargassum sp. and surimi liquid wastes contain organic matter and nutrient needed by plants and soils. The addition of marine bio-activator which contains bacterial isolates from litter mangrove serves to accelerate the composting time and increases the activity of microorganisms in the decomposition process. The purpose of this study was to determine optimum time and the best formulation of decomposition process organic fertilizer. Raw materials used a waste of seaweed Sargassum sp., marine bio-activator and surimi liquid waste from catfish (Clarias sp.. The research was conducted six treatments control, Sargassum sp. + marine bio-activator, surimi liquid waste , Sargassum sp. + marine bio-activator + surimi liquid waste 80%, 90%, 100%. All treatments were fermented for 9 days and analysed the C-organic, total N, C/N ratio, P2 O5 , K2 O on days 0, 3, 6 and 9. The results showed the optimum fermentation period was on the 6th day. The most optimum concentration of surimi liquid waste added was at a concentration of 90%, with characteristics of the products was C-organic 0.803 ± 0.0115 %, total N 740.063 ± 0.0862 ppm, C/N ratio 10.855 ± 0.1562, P2 O5 425.603 ± 0.2329 ppm, K2 O 2738.627 ± 0.2836 ppm.

  7. The Effectivity of Marine Bio-activator and Surimi Liquid Waste Addition of Characteristics Liquid Organic Fertilizer from Sargassum sp.

    Directory of Open Access Journals (Sweden)

    Putri Wening Ratrinia

    2017-02-01

    Full Text Available AbstractOrganic fertilizer is highly recommended for soil and plant because it can improve the productivity and repair physical, chemical, and biological of soil. Sargassum sp. and surimi liquid wastes contain organic matter and nutrient needed by plants and soils. The addition of marine bio-activator which contains bacterial isolates from litter mangrove serves to accelerate the composting time and increases the activity of microorganisms in the decomposition process. The purpose of this study was to determine optimum time and the best formulation of decomposition process organic fertilizer. Raw materials used a waste of seaweed Sargassum sp., marine bio-activator and surimi liquid waste from catfish (Clarias sp.. The research was conducted six treatments control, Sargassum sp. + marine bio-activator, surimi liquid waste , Sargassum sp. + marine bio-activator + surimi liquid waste 80%, 90%, 100%. All treatments were fermented for 9 days and analysed the C-organic, total N, C/N ratio, P2O5, K2O on days 0, 3, 6 and 9. The results showed the optimum fermentation period was on the 6th day. The most optimum concentration of surimi liquid waste added was at a concentration of 90%, with characteristics of the products was C-organic 0.803±0.0115%, total N 740.063±0.0862 ppm, C/N ratio 10.855±0.1562, P2O5 425.603±0.2329 ppm, K2O 2738.627±0.2836 ppm.

  8. Properties of composite film based on bigeye snapper surimi protein and lipids

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    Thummanoon Prodpran

    2005-12-01

    Full Text Available Lipids were incorporated into bigeye snapper surimi protein films through emulsification using Tween-20 as a surfactant to form protein/lipid composite films. The effects of lipid types (palm oil, butter or shortening and concentrations (0-100% glycerol substitution on film properties were investigated. Additionof lipids up to 75% glycerol substitution resulted in the improved water vapor barrier, lowered tensile strength (TS and increased elongation at break (EAB of the composite film (P<0.05. However, an increase in TS was observed with increasing lipid concentration, plausibly caused by increasing protein aggregation in film matrix. Transparency of films was decreased with increasing lipid concentrations used (P<0.05, especially for those added with solid lipids. Generally, the mechanical properties and water resistance of surimi protein films incorporated with palm oil were superior to those modified with butter or shortening. An increase in Tween-20, nonionic surfactant, might be associated with the decrease in non-disulfide covalent cross-links in the film. Scanning electron microscopic study revealed that dispersion of palm oil in the film was more uniform than that of butter and shortening. This might contribute to the varying properties of resulting films.

  9. Isolasi dan Identifikasi Mikroba Lipolitik dari Limbah Cair Surimi dan Rajungan

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    Devi Ambarwati Oktavia

    2017-05-01

    Full Text Available Industri pengolahan hasil perikanan di sepanjang pantai Utara Jawa seperti pengalengan rajungan di Cirebon (Jawa Barat dan pengolahan surimi di Kendal (Jawa Tengah, menghasilkan air limbah yang mengandung banyak protein dan lemak. Bakteri yang hidup di limbah yang banyak mengandung protein dan lemak tersebut diperkirakan memiliki kemampuan untuk menghidrolisis lemak menjadi asam lemak dan gliserol sehingga berpotensi untuk dimanfaatkan sebagai bioremedian alami bagi penanganan air limbah hasil perikanan di tempat lain. Penelitian ini bertujuan untuk melakukan penapisan dan identifikasi bakteri lipolitik potensial sebagai bioremedian air limbah perikanan. Penapisan dilakukan terhadap 11 isolat bakteri lipolitik dari air limbah yang diambil dari industri pengalengan rajungan di Cirebon dan pengolahan surimi di Kendal dengan menggunakan media spesifik agar tributirin. Isolat bakteri lipolitik potensial ditentukan berdasarkan zona bening yang terbentuk di sekitar koloni, yaitu sekurang-kurangnya 6 mm. Isolat bakteri potensial ini selanjutnya diidentifikasi secara molekuler berdasarkan analisis sekuen 16S-rDNA. Dari penapisan diperoleh empat isolat bakteri potensial, yaitu isolat SPB, SHj, SOr dan SKn. Identifikasi molekuler menunjukkan bahwa isolat SPB dan SHj masing-masing adalah Serratia fonticola 10AdanBacillus cereus strain 103.2.2dengan kemiripan 97%, isolat SOr memiliki kemiripan 96% dengan Bacillus pumilus strain vit bac1 dan isolat SKn adalah Enterococcus pseudoavium strain L3C21K2dengan kemiripan 87%. Keempat isolat tersebut berpotensi untuk dimanfaatkan sebagai bioremedian pada air limbah dari industri pengolahan hasil perikanan di Indonesia.

  10. Quality Properties of Sausages Made with Replacement of Pork with Corn Starch, Chicken Breast and Surimi during Refrigerated Storage

    Science.gov (United States)

    2015-01-01

    This effect of replacing pork with corn starch, chicken breast and surimi on the chemical composition, physical, texture and sensory properties of sausage were investigated during storage. Five treatments of sausage such as; T1 (10:0:0, %), T2 (10:5:0, %), T3 (10:10:5, %), T4 (10:15:10, %) and T5 (10:20:15, %) were prepared with replacement of pork with corn starch, chicken breast and surimi. The sausage made with pork meat served as control (C). The sausage in the control had higher moisture and fat contents, but lower protein content than the treatments (psausages in the T2 and T5 had decreased pH values after 3 wk storage (psausage in the control had higher VBN (volatile basic nitrogen) value than the treatments during the 1 wk storage (psausages. PMID:26761892

  11. Quality Properties of Sausages Made with Replacement of Pork with Corn Starch, Chicken Breast and Surimi during Refrigerated Storage.

    Science.gov (United States)

    Seo, Hyun-Woo; Kang, Geun-Ho; Cho, Soo-Hyun; Ba, Hoa Van; Seong, Pil-Nam

    2015-01-01

    This effect of replacing pork with corn starch, chicken breast and surimi on the chemical composition, physical, texture and sensory properties of sausage were investigated during storage. Five treatments of sausage such as; T1 (10:0:0, %), T2 (10:5:0, %), T3 (10:10:5, %), T4 (10:15:10, %) and T5 (10:20:15, %) were prepared with replacement of pork with corn starch, chicken breast and surimi. The sausage made with pork meat served as control (C). The sausage in the control had higher moisture and fat contents, but lower protein content than the treatments (ppork replacer, that it also improves the physicochemical and texture properties of pork sausages.

  12. Replacement of fish meal protein by surimi by-product protein in the diet of blue gourami Trichogaster trichopterus fingerlings.

    Science.gov (United States)

    Mohanta, K N; Subramanian, S; Korikanthimath, V S

    2013-02-01

    Based on the nutrient requirement of Trichogaster trichopterus, a fish meal-based basal diet with 350 g/kg diet crude protein and 16.7 MJ/kg energy was formulated, in which the fish meal protein was replaced by surimi by-product protein at 0.0 (control), 12.5, 25, 50, 75 and 100% levels. The formulated diets were fed ad libitum to T. trichopterus fingerlings (4.80 ± 0.03 g) in triplicate groups for 45 days in a closed water system. Eighteen fibre-reinforced plastic tanks with 200 l of water were used for rearing the fish. Weight gain, specific growth rate, feed/gain ratio, protein efficiency ratio, nutrient retention and digestibility (protein and energy) of fish were not affected (p > 0.05) up to 50% fish meal protein replacement level by surimi by-product protein. While whole-body protein content of fish was marginally decreased, the lipid content was increased with increase in surumi by-product incorporation level in the diet. The study results suggest that the fish meal protein, which is scarce and costly nowadays, could be replaced up to 50% by surimi by-product protein in the diet of blue gourami without hampering the growth and nutrient utilization of fish. © 2011 Blackwell Verlag GmbH.

  13. Textural and rheological properties of Pacific whiting surimi as affected by nano-scaled fish bone and heating rates.

    Science.gov (United States)

    Yin, Tao; Park, Jae W

    2015-08-01

    Textural and rheological properties of Pacific whiting (PW) surimi were investigated at various heating rates with the use of nano-scaled fish bone (NFB) and calcium chloride. Addition of NFB and slow heating improved gel strength significantly. Activity of endogenous transglutaminase (ETGase) from PW surimi was markedly induced by both NFB calcium and calcium chloride, showing an optimal temperature at 30°C. Initial storage modulus increased as NFB calcium concentration increased and the same trend was maintained throughout the temperature sweep. Rheograms with temperature sweep at slow heating rate (1°C/min) exhibited two peaks at ∼ 35°C and ∼ 70°C. However, no peak was observed during temperature sweep from 20 to 90°C at fast heating rate (20°C/min). Protein patterns of surimi gels were affected by both heating rate and NFB calcium concentration. Under slow heating, myosin heavy chain intensity decreased with NFB calcium concentration, indicating formation of ε-(γ-glutamyl) lysine cross-links by ETGase and NFB calcium ion. Copyright © 2015 Elsevier Ltd. All rights reserved.

  14. FT-IR and Raman spectroscopies determine structural changes of tilapia fish protein isolate and surimi under different comminution conditions.

    Science.gov (United States)

    Kobayashi, Yuka; Mayer, Steven G; Park, Jae W

    2017-07-01

    Tilapia proteins refined by pH shift and water washing were chopped under various comminution conditions and their structural changes were investigated using Fourier transform infrared (FT-IR) and Raman spectroscopies. Both techniques revealed the degree of unfolding in protein structure increased when fish protein isolate (FPI) and surimi were chopped at 25°C for 18min compared to samples chopped at 5°C for 6min. Results indicated both hydrophobic interactions and disulfide bonds were significantly enhanced during gelation. FPI and surimi gels prepared at 25°C for 18min exhibited higher β-sheet contents and more chemical bonds such as hydrophobic interactions and disulfide bonds than those at 5°C for 6min. Results suggested that controlling comminution is important to improve gel qualities in FPI and surimi from tropical fish like tilapia. Moreover, FT-IR and Raman spectroscopies are useful complementary tools for elucidating the change in the structure of protein during comminution and gelation. Copyright © 2017 Elsevier Ltd. All rights reserved.

  15. Avaliação da composição centesimal, aminoácidos e mercúrio contaminante de surimi Chemical composition, amino acids and contamination by mercury of surimi

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    Nádia Valéria Mussi de Mira

    2005-12-01

    Full Text Available A produção de surimi no Brasil ainda constitui atividade pouco explorada, mas com grande potencial de crescimento, seguindo tendências internacionais. O surimi representa uma nova fonte e uma alternativa promissora na elaboração de produtos alimentícios de alto valor nutricional (hambúrgueres, salsichas, análogos de peixe, e de hidrolisados protéicos. Foi objetivo caracterizar um tipo de surimi, produzido a partir de peixes marinhos, visando contribuir para o estabelecimento de padrões de identidade e qualidade deste produto. O surimi foi estudado durante um ano em termos de composição centesimal, perfil de aminoácidos e níveis de mercúrio. O teor de umidade da amostra oscilou entre 79,5 e 88,7%, decorrente da eficiência do processo de centrifugação e da sazonalidade das espécies de peixe. Os teores protéicos variaram ao longo do ano entre 83,5 a 90,7% em b.s., os teores lipídicos foram reduzidos e os de carboidratos, insignificantes. Os valores calóricos variaram entre 43 e 73 kcal/100 g, com um valor médio de 58 kcal/100 g no produto integral. O perfil de aminoácidos manteve-se praticamente constante, a composição foi balanceada, rica em aminoácidos essenciais, atendendo aos requerimentos nutricionais. Os teores de mercúrio total foram inferiores ao limite de 0,5 mg/kg estabelecido pela legislação brasileira para "produtos da pesca".In Brazil, the production of surimi has not been fully explored though a significant increase in development of technology and marketing is expected, following international tendencies. Surimi represents a new source and a promising alternative for the development of food products with a high nutritional value (hamburgers, sausages, fish analogs, as well as the production of protein hydrolysates. The purpose of this study was to characterize surimi manufactured with two species of marine fishes and to contribute with the establishment of identity and quality standards. This product was

  16. Microbiological and physicochemical characterization of surimi obtained from waste of piramutaba fillet Caracterização físico-química e microbiológica de surimi obtido de resíduos da filetagem de piramutaba

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    Giane Célia dos Santos Galvão

    2012-06-01

    Full Text Available The aim of this work was to perform the microbiological and physicochemical characterization of surimi made from waste of piramutaba filleting. The results of physicochemical characterization of the waste and surimi were: moisture (76.37 and 79.11%, total lipids (5.35 and 0.74%, proteins (14.92 and 10.79%, ash (3.03 and 2.35%, pH (6.9 and 7.4, caloric value (109.15 and 77.86 kcal.g-1, and water activity (both 0.98, respectively. The results of the levels of total volatile bases were 7.29 mgN/100-1 g (waste and 7.01% carbohydrate (surimi. The values of total lipids and proteins were reduced during the preparation of surimi, probably due to successive washes during the processing. Waste and surimi were examined microbiologically and are in compliance with required parameters. The results show a loss of red (a* parameter and yellow (b* parameter color. On the other hand, the L* parameter (lightness increased after the processing of surimi. It can be concluded that piramutaba waste can be used for surimi preparation and as a source of nutrients for human consumption, providing an alternative use of these wastes avoiding their disposal polluting the environment.O objetivo deste trabalho foi realizar a caracterização físico-química e microbiológica do surimi obtido de resíduos da filetagem de piramutaba. Os resultados da caracterização físico-química dos resíduos e surimi foram: umidade (76,37 e 79,11%, lipídios totais (5,35 e 0,74%, proteínas (14,92 e 10,79%, cinzas (3,03 e 2,35%, pH (6,9 e 7,4, valor calórico (109,15 e 77,86 kcal.g-1 e atividade de água (ambos 0,98, respectivamente. Os resultados dos valores de bases voláteis totais foi de 7,29 mgN/100-1 g (resíduos e carboidratos de 7,01% (surimi. Os valores de lipídios totais e proteínas foram reduzidos durante o preparo do surimi, provavelmente, devido a sucessivas lavagens durante o processamento. Os resíduos e o surimi foram analisados microbiologicamente estando em

  17. PERUBAHAN KARAKTERISTIK SURIMI IKAN CUCUT DAN IKAN PARI AKIBAT PENGARUH PENGKOMPOSISIAN DAN PENYIMPANAN DINGIN DAGING LUMAT [Characteristic Changes of Shark and Stingray Surimi as Affected by Compositioning and Chill Storage of the Mince Fish

    Directory of Open Access Journals (Sweden)

    Joko Santoso1

    2008-06-01

    Full Text Available This experiment was carried out to study the effects of leaching, compositioning, and chill storage of mince fish on the characteristic changes of surimi from shark and stingray fish. Three times leaching of mince fish could reduce the urea contents of the shark and stingray as much as 88% and 100%, respectively; with the salt soluble protein contents were 13.52% and 13.24%, respectively. Mixture of mince shark and stingray in proportion of 25% : 75% (A1B2 gave the highest value of gel strength being 209.29 g.cm in comparison with others composition. During chill storage, deterioration process still occurred as indicated by increasing value of acidity and contents of base volatile compounds i.e. total volatile base nitrogen (TVBN and tri-methyl amine (TMA; and also decreasing contents of urea and salt soluble protein. Deterioration process of mince fish also affected the physical characteristic of surimi i.e. decreasing values of gel strength, water holding capacity (WHC, and colour (whiteness.

  18. Hydrolysis of surimi wastewater for production of transglutaminase by Enterobacter sp. C2361 and Providencia sp. C1112.

    Science.gov (United States)

    H-Kittikun, Aran; Bourneow, Chaiwut; Benjakul, Soottawat

    2012-12-01

    Surimi wastewater (SWW) is an industrial wastewater, released during the washing step of surimi preparation from minced fish, that causes environmental problem. In this study, SWW produced from ornate threadfin bream (Nemipterus hexodon) was hydrolysed and used to cultivate Enterobacter sp. C2361 and Providencia sp. C1112 for the production of microbial transglutaminase (MTGase, EC 2.3.2.13). The SWW was repeatedly used to wash the fish mince that gained a final protein content of 3.20% (w/v). The commercial protease, Delvolase was the most appropriate protease used to produce fish protein hydrolysate (FPH) from SWW. The FPH at 40% degree of hydrolysis was used instead of a peptone portion in the SPY medium (3.0% starch, 2.0% peptone, 0.2% yeast extract, 0.2% MgSO(4), 0.2% K(2)HPO(4) and 0.2% KH(2)HPO(4), pH 7.0) to cultivate the tested strains at 37°C, shaking speed at 150rpm. Providencia sp. C1112 produced higher MTGase activity (1.78±0.05U/ml) than Streptoverticillium mobaraense (1.61±0.02U/ml) at 18h of cultivation in FPH medium. On the other hand, the Enterobacter sp. C2361 produced lower MTGase activity (1.18±0.03U/ml). Copyright © 2012 Elsevier Ltd. All rights reserved.

  19. Advances in the analysis of complex food matrices: Species identification in surimi-based products using Next Generation Sequencing technologies

    Science.gov (United States)

    Sotelo, Carmen G.

    2017-01-01

    The Next Generation Sequencing (NGS) technologies represent a turning point in the food inspection field, particularly for species identification in matrices composed of a blend of two or more species. In this study NGS technologies were applied by testing the usefulness of the Ion Torrent Personal Genome Machine (PGM) in seafood traceability. Sixteen commercial surimi samples produced both in EU and non-EU countries were analysed. Libraries were prepared using a universal primer pair able to amplify a short 16SrRNA fragment from a wide range of fish and cephalopod species. The mislabelling rate of the samples was also evaluated. Overall, DNA from 13 families, 19 genera and 16 species of fish, and from 3 families, 3 genera and 3 species of cephalopods was found with the analysis. Samples produced in non-EU countries exhibited a higher variability in their composition. 37.5% of the surimi products were found to be mislabelled. Among them, 25% voluntary declared a species different from those identified and 25% (all produced in non-EU countries) did not report the presence of molluscs on the label, posing a potential health threat for allergic consumers. The use of vulnerable species was also proved. Although the protocol should be further optimized, PGM platform proved to be a useful tool for the analysis of complex, highly processed products. PMID:28968423

  20. GLUCOMANNAN AND GLUCOMANNAN PLUS SPIRULINA-ENRICHED SQUID-SURIMI ADDED TO HIGH SATURATED DIET AFFECT GLYCEMIA, PLASMA AND ADIPOSE LEPTIN AND ADIPONECTIN LEVELS IN GROWING FA/FA RATS.

    Science.gov (United States)

    Vázquez-Velasco, Miguel; González-Torres, Laura; Méndez, María Teresa; Bastida, Sara; Benedí, Juana; González-Muñoz, M José; Sánchez-Muniz, Francisco J

    2015-12-01

    Type 2 diabetes is a very prevalent chronic disease. Among dietary factors for its prevention and treatment, interest has grown in satiating fibre (konjac glucomannan) and spirulina. Our previous studies suggest that glucomannan itself and/or in conjunction to spirulina displayed hypolipemic and antioxidant effects when incorporated to squid surimi as functional ingredients. The present study aims to determine whether glucomannan- enriched or glucomannan plus spirulina-enriched squid-surimi improve plasma glucose and insulin levels in Zucker fa/fa rats fed a high saturated fat diet. Twenty four growing rats, divided into three groups, were given modified AIN-93M diets for seven weeks: 30% squid-surimi control diet (C), 30% glucomannan-enriched squid-surimi diet (G) and 30% glucomannan plus spirulina-enriched squid-surimi diet (GS). All rats became hyperglycemics and hyperinsulinemics, but G and GS diets induced significantly lower glucose levels (20%; p Spirulina inclusion increased insulin availability. Although results are promising, the utility of consuming glucomannan surimis as part of usual diets demands future studies. Copyright AULA MEDICA EDICIONES 2014. Published by AULA MEDICA. All rights reserved.

  1. Market surveillance on non-halal additives incorporated in surimi based products using polymerase chain reaction (PCR)-southern hybridization analysis

    Science.gov (United States)

    Aravindran, S.; Sahilah, A. M.; Aminah, A.

    2014-09-01

    Halal surveillance on halal ingredients incorporated in surimi based products were studied using polymerase chain reaction (PCR)-southern hybridization on chip analysis. The primers used in this technique were targeted on mitochondria DNA (mtDNA) of cytochrome b (cyt b) gene sequence which able to differentiate 7 type (beef, chicken, duck, goat, buffalo, lamb and pork) of species on a single chip. 17 (n = 17*3) different brands of surimi-based product were purchased randomly from Selangor local market in January 2013. Of 17 brands, 3 (n = 3*3) brands were positive for chicken DNA, 1 (n = 1*3) brand was positive for goat DNA, and the remainder 13 brands (n = 13*3) have no DNA species detected. The sensitivity of PCR-southern hybridization primers to detect each meat species was 0.1 ng. In the present study, it is evidence that PCR-Southern Hybridization analysis offered a reliable result due to its highly specific and sensitive properties in detecting non-halal additive such as plasma protein incorporation in surimi-based product.

  2. γ-PGA and MTGase improve the formation of ε-(γ-glutamyl) lysine cross-links within hairtail (Trichiurus haumela) surimi protein.

    Science.gov (United States)

    Hu, Yaqin; Shao, Ying; Wu, Chunhua; Yuan, Chunhong; Ishimura, Gakushi; Liu, Wenjuan; Chen, Shiguo

    2018-03-01

    The present study investigated the mechanism of ε-(γ-glutamyl) lysine cross-links within hairtail (Trichiurus haumela) surimi protein via γ-polyglutamic acid (γ-PGA) and MTGase. The results indicated that the addition of MTGase and γ-PGA markedly improved the gelation properties of hairtail surimi protein, including its maximum breaking force and deformation, water holding capacity and gel strength. The maximum improvements were achieved by adding 0.5units MTGase/g meat paste in combination with 0.06% γ-PGA. SDS-PAGE showed that the band intensity of cross-linked proteins increased, whereas that of myosin heavy chain decreased after treatments. Further scanning electron microscopy (SEM) analysis showed the formation of a denser gel matrix, which was caused by much stronger and more inter- and intra-molecular cross-linking of proteins, via MTGase catalysing ε-(γ-glutamyl) lysine cross-links formed between lysine residues in the gel protein and glutamic residues in the hydrolytic γ-PGA. The results provide reliable guidance for the improvement of hairtail surimi protein gelation properties. Copyright © 2017 Elsevier Ltd. All rights reserved.

  3. EFECTO DE LA SEPARACIÓN MECÁNICA DEL MÚSCULO EN LA RETENCIÓN Y VIABILIDAD DE LAS LARVAS DE ANISAKIS DURANTE EL PROCESO DE OBTENCIÓN DE SURIMI

    OpenAIRE

    Olivares, Fabiola; Universidad Nacional Agraria La Molina (Perú).; de las Heras, Cristina; Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), Consejo Superior de Investigaciones Científicas (CSIC), C/José Antonio Novais 10, 28040 Madrid (España).; Teresa Solas, María; Universidad Complutense de Madrid (España); Tejada, Margarita; Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), Consejo Superior de Investigaciones Científicas (CSIC), C/José Antonio Novais 10, 28040 Madrid (España).

    2013-01-01

    El surimi, músculo de pescado picado y lavado, es generalmente utilizado como materia prima en la preparación de una variedad de productos de imitación cuyo consumo ha incrementado a lo largo de los años. Durante la elaboración del surimi o productos derivados, la congelación o calentamiento aplicados son suficientes para matar las larvas de Anisakis, sin embargo la presencia de larvas muertas aún puede causar síntomas de alergia en consumidores sensibilizados. El objetivo del estudio fue eva...

  4. Properties of Frankfurter-type Sausages with Pork Back-fat Replaced with Bovine Heart Surimi-like Materials

    Science.gov (United States)

    Seo, Jin-Kyu; Yum, Hyeon-Woong; Kim, Gap-Don; Jeong, Jin-Yeon; Yang, Han-Sul

    2016-01-01

    This study investigates the effect of bovine heart surimi-like material (BHSM) used as a back fat replacer, on the physicochemical and sensory characteristics of frankfurter-type sausages. Frankfurter-type sausage with added BHSM had a higher moisture content and lower fat content than the control. In addition, the samples with added BHSM had higher pH, cooking loss and 2-thiobarbituric acid-reactive substance (TBARS) value and lower water exudation than the control. The sausage formulation with 40% BHSM was more effective in delaying lipid oxidation without affecting cooking loss compared to the 60% BHSM treatment sample. Results showed that hardness values increased upon replacement with BHSM, and sausages manufactured with 40% BHSM had higher lightness and lower redness values. Panelists found there were no differences in color, odor, and tenderness scores and the overall acceptability score found that treatment samples containing 20% and 40% BHSM were preferable to the control after storage for 14 d. These results indicate that fat replacement with BHSM was beneficial to the quality of frankfurter-type sausages, and acceptable reduced-fat products can be produced when back fat is replaced with up to 40% BHSM. PMID:27621694

  5. Effects of soybean protein, potato starch and pig lard on the properties of frankfurters formulated from mechanically separated chicken meat surimi-like material.

    Science.gov (United States)

    Cortez-Vega, William Renzo; Fonseca, Gustavo Graciano; Prentice, Carlos

    2013-10-01

    Mechanically separated chicken meat has become a common ingredient of comminuted sausage products, as 'frankfurters', mainly due to its low price. The present work aimed to develop a frankfurter from mechanically separated chicken meat surimi-like material, and evaluated the chemical, rheological, microbiological and sensorial properties of this product. The response surface methodology was utilized to investigate the effects of the soybean protein, potato starch and pig lard on the texture of the obtained frankfurters. For this purpose, five levels of each factor were evaluated: soybean protein varied from 0% to 6%, potato starch from 0% to 10% and pig lard from 2% to 12%. The regression analysis of the model showed that the soybean protein exerted a linear positive effect and a quadratic negative effect in the compression force of the product (p meat surimi-like material frankfurter presented 72.2% of acceptability and 59.3% of the examiners found the color of the product slightly lighter than the ideal. Finally, the frankfurter-type sausages, without pork fat, produced and characterized here have presented promising characteristics for commercial applications.

  6. Efecto del pH y de la adición de fosfatos de sodio sobre las propiedades de gelificación y emulsión de surimi de trucha arco-iris (Oncorhynchus mykiss Efeito do pH e da adição de fosfatos de sódio sobre as propriedades de gelificação e emulsão de surimi de truta arco-íris (Oncorhynchus mykiss

    Directory of Open Access Journals (Sweden)

    Juan Díaz-Vela

    2008-09-01

    Full Text Available Para la elaboración de surimi se han empleado distintas técnicas, sin embargo, es indispensable mantener la funcionalidad de las proteínas musculares durante su extracción, ya que son afectadas principalmente por el pH. La incorporación de fosfatos en productos cárnicos afecta el pH, teniendo como consecuencia una mejora en la capacidad de retención de agua de las proteínas musculares, alterando la funcionalidad de estos productos. Se utilizó la metodología de superficie de respuesta para determinar el efecto de cinco niveles de pH y cinco concentraciones de una mezcla de fosfatos de sodio comercial sobre la funcionalidad de surimi de trucha arco-iris, evaluada por su capacidad de emulsión y trabajo de emulsión, fuerza de gel y trabajo de penetración de geles de surimi. Los resultados obtenidos indican que el incremento en la concentración de fosfatos de sodio mejoró la funcionalidad del surimi y a pH alcalino las propiedades de emulsión mejoraron, pero se afectaron negativamente las propiedades de gelificación.Para a elaboração de surimi, diferentes técnicas podem ser usadas, mas é indispensável manter a funcionalidade das proteínas miofibrilares, afetadas principalmente pelo pH, durante o processo. A incorporação de fosfatos a produtos cárneos afeta o pH, tendo como conseqüência, principalmente, a melhoria da capacidade de retenção de água do músculo, alterando a funcionalidade destes produtos. A metodologia de superfície de resposta foi usada para determinar a influência de cinco níveis de pH e cinco concentrações de uma mistura comercial de fosfatos de sódio sobre a funcionalidade de surimi de truta arco-íris, avaliada através de sua capacidade de emulsificação e trabalho de emulsificação, força de gel e trabalho de penetração de géis de surimi. Os resultados obtidos indicam que o aumento na concentração dos fosfatos de sódio melhorou a funcionalidade do surimi e que o pH alcalino favoreceu

  7. Glucomannan or Glucomannan Plus Spirulina-Enriched Squid-Surimi Diets Reduce Histological Damage to Liver and Heart in Zucker fa/fa Rats Fed a Cholesterol-Enriched and Non-Cholesterol-Enriched Atherogenic Diet.

    Science.gov (United States)

    Vázquez-Velasco, Miguel; González-Torres, Laura; García-Fernández, Rosa A; Méndez, María Teresa; Bastida, Sara; Benedí, Juana; González-Muñoz, María José; Sánchez-Muniz, Francisco J

    2017-06-01

    Glucomannan-enriched squid surimi improves cholesterolemia and liver antioxidant status. The effect of squid surimi enriched with glucomannan or glucomannan plus spirulina on liver and heart structures and cell damage markers was tested in fa/fa rats fed highly saturated-hyper-energetic diets. Animals were fed 70% AIN-93M rodent diet plus six versions of 30% squid surimi for 7 weeks: control (C), glucomannan (G), and glucomannan plus spirulina (GS). The cholesterol-control (HC), cholesterol-glucomannan (HG), and cholesterol-glucomannan plus spirulina (HGS) groups were given similar diets that were enriched with 2% cholesterol and 0.4% cholic acid. G and GS diets versus C diet significantly inhibited weight gain and lowered plasma alanine aminotransferase and aspartate aminotransferase, liver steatosis, lipogranulomas, and total inflammation and alteration scores. The hypercholesterolemic agent significantly increased the harmful effects of the C diet. Liver weight, the hepatosomatic index, all damage markers, and total histological scoring rose for HC versus C (at least P spirulina were observed except for the total liver alteration score. In conclusion, glucomannan and glucomannan plus spirulina blocked the highly saturated-hyper-energetic diet negative effects both with and without added cholesterol. Results suggest the usefulness of including these functional ingredients in fish products.

  8. Effect of e-beam irradiation and microwave heating on the fatty acid composition and volatile compound profile of grass carp surimi

    International Nuclear Information System (INIS)

    Zhang, Hongfei; Wang, Wei; Wang, Haiyan; Ye, Qingfu

    2017-01-01

    In this study, we evaluated the effects of e-beam irradiationпј€1–7 kGyпј‰ and irradiation coupled to microwave heating (e-I-MC, 70 °C internal temperature) on the fatty acid composition and volatile compound profile of grass carp surimi. Compared to control samples, e-beam irradiation generated three novel volatile compounds (heptane, 2,6-dimethyl-nonane, and dimethyl disulfide) and increased the relative proportions of alcohols, aldehydes, and ketones. Meanwhile, e-I-MC significantly increased aldehyde levels and generated five heterocyclic compounds along with these three novel compounds. No significant difference in volatile compounds were detected in e-I-MC samples with increasing irradiation dose (p>0.05), comparing to the control group. E-beam irradiation at 5 and 7 kGy increased the levels of saturated fatty acids (SFAs) and decreased the levels of unsaturated fatty acids (p≤0.05), but did not affect the content of trans fatty acid levels (p>0.05). Irradiation, which had no significant effects on (Eicosapentaenoic acid) EPA, decreased (Docose Hexaenoie Acid) DHA levels. In the e-I-MC group, SFA levels increased and PUFA levels decreased. Additionally, MUFA levels were unaffected and trans fatty acid levels increased slightly following e-I-MC. - Highlights: • E-beam irradiation generated three novel volatile compounds. • E-beam irradiation increased the relative proportions of alcohols, aldehydes, and ketones. • E-beam irradiation coupled to microwave heating increased aldehyde levels and generated five heterocyclic compounds. • E-beam irradiation at 5 and 7 kGy decreased the levels of unsaturated fatty acids, but did not affect trans fatty acid levels.

  9. Physicochemical properties of surimi powder made from threadfin ...

    African Journals Online (AJOL)

    The addition of dryoprotectant also improved the emulsifying and foaming properties compared to the control. Ca2+-ATPase activity, sulfhydryl content and gel electrophoresis results suggested that the protein in the control sample was denatured during the drying process whereas the addition of dryoprotectant successfully ...

  10. Natural Food Additives and Preservatives for Fish-Paste Products: A Review of the Past, Present, and Future States of Research

    Directory of Open Access Journals (Sweden)

    Khawaja Muhammad Imran Bashir

    2017-01-01

    Full Text Available 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.

  11. Effects of Ozone Treatments on the Physicochemical Changes of Myofibrillar Proteins from Silver Carp (Hypophthalmichthys molitrix during Frozen Storage

    Directory of Open Access Journals (Sweden)

    Rongrong Zhang

    2017-01-01

    Full Text Available Physicochemical changes of myofibrillar proteins from silver carp surimi during frozen storage as affected by two manners of ozone treatments were investigated. For preparation of surimi treated with ozone, ozone water (8 mg/L was used in either the first (To1 or the second (To2 cycle of rinsing. As compared with control samples (Tc (rinsing two cycles with water, myofibrillar proteins from To1 surimi showed slightly lower free sulfhydryl contents and higher surface hydrophobicity throughout frozen storage and lower Ca2+-ATPase activities after 30 d. To2 did not significantly (P>0.05 affect these physicochemical properties, indicating that myofibrillar proteins structure was well maintained. Consequently, To1 significantly (P>0.05 decreased breaking force of surimi gels while To2 did not significantly (P>0.05 affect gel breaking force. In addition, the whiteness of surimi gels was increased more obviously by To2 than by To1. The results indicate that To2 could be used as a mild oxidation treatment for improving white color of silver carp surimi without negatively affecting gel texture.

  12. Effects of vacuum chopping on physicochemical and gelation properties of myofibrillar proteins from silver carp (Hypophthalmichthys molitrix).

    Science.gov (United States)

    Ma, Yaolan; Xiong, Shanbai; You, Juan; Hu, Yang; Huang, Qilin; Yin, Tao

    2018-04-15

    Physicochemical and gelation properties of myofibrillar proteins from silver carp surimi as affected by chopping under different vacuum degrees (0, 0.01, 0.02, 0.04, 0.06 and 0.08 MPa) were investigated. With the increase of vacuum degree, size and quantity of air bubbles in surimi paste decreased, disulfide bond content of myofibrillar proteins decreased significantly (p  .05), while surface hydrophobicity of myofibrillar proteins increased gradually (p vacuum degree. Scanning electron microscopy (SEM) observation showed that three-dimensional network of surimi gel under higher vacuum degree was more compact and orderly. Results indicated that vacuum chopping imparted physicochemical and structural changes of fish myofibrillar protein, which might contribute to the improvement in gelling properties of myofibrillar proteins. Copyright © 2017 Elsevier Ltd. All rights reserved.

  13. Annid merest / Marika Makarova

    Index Scriptorium Estoniae

    Makarova, Marika

    2011-01-01

    Toiduks tarvitatavatest koorikloomadest ja molluskitest: krabi, krevett, garneel, homaar e merivähk, jõe- e väärisvähk, signaal- e tähnikvähk, langust e ogajas merivähk, auster, kammkarp, rannakarp, kaheksajalg, kalmaar, seepia e tindikala, meritigu e tõrikodalane, viinamäe- e burgundia tigu, merisiilik ning kalatootest surimi e makra

  14. Effect of zinc sulphate on gelling properties of phosphorylated protein isolate from yellow stripe trevally.

    Science.gov (United States)

    Arfat, Yasir Ali; Benjakul, Soottawat

    2013-12-01

    Impacts of zinc sulphate (ZnSO4) (0-140 μmol/kg) on gel properties of yellow stripe trevally surimi added with sodium tripolyphosphate (STPP) (0.25% and 0.5%, w/w) and protein isolate phosphorylated with STPP at 0.25% and 0.5% (w/w) were studied. Gels from surimi added with 60 μmol ZnSO4/kg in the absence and presence of 0.5% STPP had the increases in breaking force and deformation by 20.9% and 33.3%, and 11.6% and 18.6%, respectively, compared with the control surimi gel (without additives). Gel of protein isolate phosphorylated with 0.5% STPP containing 100 μmol ZnSO4/kg had the increases in breaking force and deformation by 14.87% and 5.6%, respectively, compared with the gel from non-phosphorylated protein isolate at the same ZnSO4 level, suggesting that the phosphorylated protein isolate was more crosslinked by Zn(2+). The addition of ZnSO4 at the suitable level lowered the expressible moisture content, but increased whiteness of surimi or protein isolate gels (Pisolate added with ZnSO4, regardless of phosphates incorporated. Microstructure study revealed that a gel having highly interconnected and denser network with smaller voids was formed when protein isolate phosphorylated with 0.5% STPP was added with ZnSO4 at a level of 100 μmol/kg. Thus, gel with improved properties could be obtained from protein isolate from yellow stripe trevally phosphorylated with STPP in conjunction with addition of ZnSO4 at an appropriate level. Copyright © 2013 Elsevier Ltd. All rights reserved.

  15. Physico-chemical and thermal properties of chicken myofibrillar protein concentrate (CMPC) mixed with barley bran flour during frozen storage.

    Science.gov (United States)

    Mastanjević, Krešimir; Kovačević, Dragan

    2018-01-01

    Possible new additives for surimi-like products made from chicken meat, which could improve its functional properties during frozen storage, are the subject of much research. The use of dietary fibre in surimi-like products made from chicken meat has not been extensively studied. The objective of this study was to determine the effectiveness of barley bran flour in stabilizing chicken myofibrillar proteins during frozen storage and maintaining its functionality. Surimi-like material (chicken myofibrillar protein concentrate – CMPC) from mechanically deboned chicken meat was mixed with barley bran flour (0–6%) and stored in a freezer for 30, 60, 90 and 180 days. Instrumental color measurements (L*, a*, and b* values) were taken using a Hunter-Lab Mini ScanXE. Texture profile analysis (TPA) tests were performed using a TA.XT2i SMS Stable Micro Systems Texture Analyzer) equipped with an aluminium cylindrical probe P/75. Differential scanning calorim- etry (DSC) was used for the determination of denaturation temperatures and enthalpies. Denaturation enthalpies of CMPC increased when the mass fraction of barley bran was increased (w = 0–6%). Instrumental color parameters (L*, a* and b*) of CMPC gels were significantly (p storage. The increase in denaturation enthalpies and some instrumental textural and color parameters, indicate possible interactions of chicken myofibrillar proteins with barley bran.

  16. Estudio sobre la inclusión de fibra dietética en productos reestructurados de pescado

    OpenAIRE

    Sánchez Alonso, Isabel

    2009-01-01

    El objetivo principal de esta memoria es el estudio tecnológico de la inclusión de fibra dietética en músculo de pescado picado y geles elaborados a partir de surimi, ambos conservados en estado congelado. Se estudian dos tipos de fibra dietética: A/ fibra de trigo y B/ concentrado de fibra dietética antioxidante obtenido a partir de subproductos de la industria vinícola. Los dos tipos de fibras dietéticas elegidas, presentan propiedades muy diferentes en sus diversos aspectos funcional-tecno...

  17. The pepsin digestibility of thermal gel products made from white croaker (Pennahia argentata) muscle in associating with myosin polymerization levels.

    Science.gov (United States)

    Ueki, Nobuhiko; Wan, Jianrong; Watabe, Shugo

    2014-12-01

    Thermal gels were made from white croaker (Pennahia argentata) surimi at various polymerization levels of myosin heavy chains induced by suwari treatment at 38 °C for various time periods and subsequently heated at 85 °C for 20 min. Myosin heavy chain polymerization levels were also achieved in the presence of microbial transglutaminase (MTG) added at various concentrations in the surimi. The breaking strength and breaking strain rate were markedly increased during suwari treatment up to 60 min in accordance with the increased levels of myosin heavy chain polymerization. MTG enhanced myosin heavy chain polymerization during suwari treatment for 15 and 30 min, resulting in the increase of breaking strength. The solubilization in 8 M urea and pepsin digestibility of these gels as well as angiotensin I-converting enzyme (ACE) inhibitory activity of their pepsin digests were decreased with the increased levels of myosin heavy chain polymerization. These results suggest that myosin heavy chain polymerization affects not only rheological properties of thermal gels but also their functional properties for human health. © 2014 Institute of Food Technologists®

  18. Mise en évidence et suivi de l'oxydation des lipides au cours de la conservation et de la transformation du chinchard (Trachurus trachurus) : choix des procédés

    OpenAIRE

    Eymard, Sylvie

    2003-01-01

    Les petits pélagiques gras sont des espèces sous exploitées pour lesquelles la fabrication de surimi semble être une bonne voie de valorisation. Mais leur transformation se heurte à des problèmes de qualité des produits finis. Ces difficultés sont en grande partie liées aux réactions de dégradation des lipides qui provoquent l'altération des propriétés fonctionnelles et sensorielles de la chair et des produits issus de sa transformation. L'objectif de cette étude était d'identifier les étapes...

  19. Modulation of fatty acid composition and growth in Sporosarcina species in response to temperatures and exogenous branched-chain amino acids.

    Science.gov (United States)

    Tsuda, Kentaro; Nagano, Hideaki; Ando, Akinori; Shima, Jun; Ogawa, Jun

    2017-06-01

    Psychrotolerant endospore-forming Sporosarcina species have been predominantly isolated from minced fish meat (surimi), which is stored under refrigeration after heat treatment. To develop a better method for preserving surimi-based food products, we studied the growth and fatty acid compositions of the isolated strain S92h as well as Sporosarcina koreensis and Sporosarcina aquimarina at cold and moderate temperatures. The growth rates of strain S92h and S. koreensis were the fastest and slowest at cold temperatures, respectively, although these strains grew at a similar rate at moderate temperatures. In all three strains, the proportions of anteiso-C 15:0 and unsaturated fatty acids (UFAs) were significantly higher at cold temperatures than at moderate temperatures. Furthermore, supplementation with valine, leucine, and isoleucine resulted in proportional increases in iso-C 16:0 , iso-C 15:0 , and anteiso-C 15:0 , respectively, among the fatty acid compositions of these strains. The proportions of the UFAs were also altered by the supplementation. At cold temperatures, the growth rates of strain S92h and S. koreensis, but not of S. aquimarina, were affected by supplementation with leucine. Supplementation with isoleucine enhanced the growth of S. koreensis at cold temperatures but not that of the other strains. Valine did not affect the growth of any strain. These results indicate that anteiso-C 15:0 and UFAs both play important roles in the cold tolerance of the genus Sporosarcina and that these bacteria modulate their fatty acid compositions in response to the growth environment.

  20. Effect of Mechanically Deboned Chicken Meat Hydrolysates on the Physicochemical Properties of Imitation Fish Paste

    Directory of Open Access Journals (Sweden)

    Sang-Keun Jin

    2014-01-01

    Full Text Available This study investigated on the effects of adding mechanically deboned chicken meat (MDCM hydrolysates on the quality properties of imitation fish paste (IFP during storage. IFP was prepared from Alaska Pollack, spent laying hens surimi and protein hydrolysates which were enzymatically extracted from MDCM. The study was designed as a 3×4 factorial design with three MDCM hydrolysate content groups (0%, 0.4%, and 0.8% and four storage times (0, 2, 4, and 6 weeks. Addition of MDCM hydrolysates increased crude fat content but lowered water content (p<0.05. The breaking force of IFP, an indicator of gel formation, increased in treated groups compared to control (p<0.05. Angiotensin I-converting enzyme (ACE activity was inhibited and free radical scavenging activity increased with increasing MDCM hydrolysate content (p<0.05. In conclusion, the addition of MDCM to IFP improves gel characteristics. Additionally, protein hydrolysates from MDCM serve as a potential source of ACE inhibiting peptides.

  1. Listeria monocytogenes and ready-to-eat seafood in Spain: study of prevalence and temperatures at retail.

    Science.gov (United States)

    González, David; Vitas, Ana Isabel; Díez-Leturia, María; García-Jalón, Isabel

    2013-12-01

    The aim of this study was to obtain data from refrigerated ready-to-eat seafood products at retail in Spain (young eels, crabstick and smoked salmon), regarding prevalence and levels of Listeria monocytogenes, storage temperatures and the impact of transport conditions (type of bag) on the temperature of the product. The one-year surveillance period was carried out according to the EC Regulation No. 2073/2005, taking 5 units/batch and analyzing 250 samples following ISO 11290-1/A1 and ISO 11290-2/A methodologies. Low prevalence of L. monocytogenes was observed in surimi products, while 4.8% of smoked salmon samples were positive for Listeria with low levels (<10 cfu/g) and uneven pathogen distribution. A single company was responsible for 80% of the positive lots. All purchased products showed values higher than 4 °C at retail and an average increase of 2.5 °C or up to 6.2 °C was recorded when isothermal or plastic shopping bags were used for transport, respectively. To avoid noncompliance of the Food Safety Objective for L. monocytogenes in seafood RTE products more efforts from all stakeholders are needed, with special attention so as to improve control and maintenance of refrigerators at retail and to enhance consumer education regarding food safety practices. Copyright © 2013 Elsevier Ltd. All rights reserved.

  2. Emerging role of phenolic compounds as natural food additives in fish and fish products.

    Science.gov (United States)

    Maqsood, Sajid; Benjakul, Soottawat; Shahidi, Fereidoon

    2013-01-01

    Chemical and microbiological deteriorations are principal causes of quality loss of fish and fish products during handling, processing, and storage. Development of rancid odor and unpleasant flavor, changes of color and texture as well as lowering nutritional value in fish can be prevented by appropriate use of additives. Due to the potential health hazards of synthetic additives, natural products, especially antioxidants and antimicrobial agents, have been intensively examined as safe alternatives to synthetic compounds. Polyphenols (PP) are the natural antioxidants prevalent in fruits, vegetables, beverages (tea, wine, juices), plants, seaweeds, and some herbs and show antioxidative and antimicrobial activities in different fish and fish products. The use of phenolic compounds also appears to be a good alternative for sulphiting agent for retarding melanosis in crustaceans. Phenolic compounds have also been successfully employed as the processing aid for texture modification of fish mince and surimi. Thus, plant polyphenolic compounds can serve as potential additives for preventing quality deterioration or to retain the quality of fish and fish products.

  3. Emulsified Water Products

    Directory of Open Access Journals (Sweden)

    Elif Tuğçe AKSUN

    2016-12-01

    Full Text Available Seafood is very important depending on having high protein rate and easily digestibility by human, for supply to an important part of animal protein needed. Determining the quality of emulsion-type products, emulsion stability, viscosity and gel strength properties are very important. In the production of products specified in this property emulsion; the main protein ratio and properties of raw material used while you; emulsion pH, temperature, ionic violence, mixing speed, type of fat and additives that are used as well. Previous studies show that particularly of products resulting from water emulsified chicken and goat meat emulsified product obtained from a high capacity of emulsified and compared to cattle and sheep meat is close to specifications, preparation of emulsified type products may be appropriate for the use of fish meat. Another quality parameter in the emulsified meat products, viscosity depends on the amount of meat used in direct proportion with the texture. Fish meat animals in connective tissue connective tissue in meat other butchers to rate ratio is quite low. In this respect, the fish meat produced using emulsified products viscosity according to products prepared using other meat products is quite low. Fish meat produced using emulsified fish sausage products based on surimi, sausage and fish pate fish varieties classed emulsion type products. In this review the different types of seafood using emulsified meat product.

  4. Rapid heating of Alaska pollock and chicken breast myofibrillar proteins as affecting gel rheological properties.

    Science.gov (United States)

    Liu, Wenjie; Stevenson, Clint D; Lanier, Tyre C

    2013-07-01

    Surimi seafoods (fish/poikilotherm protein) in the U.S.A. are typically cooked rapidly to 90+°C, while comminuted products made from land animals (meat/homeotherm protein) are purposely cooked much more slowly, and to lower endpoint temperatures (near 70 °C). We studied heating rate (0.5, 25, or 90 °C/min) and endpoint temperature (45 to 90 °C) effects on rheological properties (fracture, small strain) of washed myofibril gels derived from fish (Alaska pollock) compared with chicken breast at a common pH (6.75). This was contrasted with published data on gelation kinetics of chicken myosin over the same temperature range. Heating rate had no effect on fracture properties of fish gels but slow heating did yield somewhat stronger, but not more deformable, chicken gels. Maximum gel strength by rapid heating could be achieved within 5 min holding after less than 1 min heating time. Dynamic testing by small strain revealed poor correspondence of the present data to that published for gelling response of chicken breast myosin in the same temperature range. The common practice of reporting small-strain rheological parameters measured at the endpoint temperature was also shown to be misleading, since upon cooling, there was much less difference in rigidity between rapidly and slowly heated gels for either species. © 2013 Institute of Food Technologists®

  5. Use of hydrocolloids as cryoprotectant for frozen foods.

    Science.gov (United States)

    Maity, Tanushree; Saxena, Alok; Raju, P S

    2018-02-11

    Freezing is one of the widely used preservation methods to preserve the quality of food products but it also results in deteriorative changes in textural properties of food which in turn affects its marketability. Different foodstuffs undergo different types of changes in texture, taste and overall acceptability upon freezing and subsequent frozen storage. Freezing and thawing of pre-cut or whole fruits and vegetables causes many deleterious effects including texture and drip losses. The major problem in stability of ice-cream is re-crystallization phenomena which happens due to temperature fluctuations during storage and finally impairs the quality of ice-cream. Frozen storage for longer periods causes rubbery texture in meat and fish products. To overcome these problems, hydrocolloids which are polysaccharides of high molecular weight, are used in numerous food applications involving gelling, thickening, stabilizing, emulsifying etc. They could improve the rheological and textural characteristics of food systems by changing the viscosity. They play a major role in retaining texture of fruits and vegetables after freezing. They provide thermodynamic stability to ice cream to control the process of re-crystallization. Hydrocolloids find application in frozen surimi, minced fish, and meat products due to their water-binding ability. They are also added to frozen bakery products to improve shelf-stability by retaining sufficient moisture and retarding staling. Various hydrocolloids impart different cryoprotective effects to food products depending upon their solubility, water-holding capacity, rheological properties, and synergistic effect with other ingredients during freezing and frozen storage.

  6. Proteolytic activities in fillets of selected underutilized Australian fish species.

    Science.gov (United States)

    Ahmed, Z; Donkor, O; Street, W A; Vasiljevic, T

    2013-09-01

    The hydrolytic activity of major endogenous proteases, responsible for proteolysis of myofibrillar proteins during post-mortem storage, may be an indicator of the textural quality of fish which influences consumer purchasing behaviour and thus market value of the final product. Furthermore, it may also influence the type and bioactive properties of the peptides released during post-mortem proteolysis of myofibrillar proteins. This study compared the activities of cathepsins B, B+L, D, H and calpain-like enzymes in crude muscle extracted from 16 Australian underutilized fish species. Fish species had a significant effect on the activity of these enzymes with barracouta showing the highest cathepsins B, B+L, D and H activities. Activities of cathepsins B and B+L were higher than cathepsin H for all studied species. The more commercially important rock ling and tiger flathead demonstrated higher cathepsin B+L activity, whereas gemfish and eastern school whiting showed higher activity towards cathepsin B. Underutilized fish species showing higher endogenous protease activities may be suitable for fish sauce production, whereas those with lower protease activities for surimi processing. Copyright © 2013 Elsevier Ltd. All rights reserved.

  7. Alternativas para a agregação de valor aos resíduos da industrialização de peixe Alternatives for adding value for the fish processing wastes

    Directory of Open Access Journals (Sweden)

    Maria M. C. Feltes

    2010-01-01

    Full Text Available O setor pesqueiro, em especial a pesca extrativa marinha, é uma atividade de grande importância econômica em diversas localidades do Brasil. A industrialização de peixe gera uma quantidade expressiva de resíduos ricos em proteínas e em ácidos graxos de cadeia longa, entre os quais se destacam os insaturados da série ômega-3. Este trabalho teve como objetivo fazer uma revisão sobre as alternativas tecnológicas disponíveis para aproveitamento de resíduos de peixe, como maneira de se agregar valor a este material, sob o enfoque da tecnologia limpa. Este material pode ser processado para a obtenção de óleo, farinha ou silagem que, por sua vez, podem ser aplicados na alimentação animal. O óleo obtido pode ainda ser estabilizado mediante reações de interesterificação, sendo que os triacilgliceróis estruturados assim obtidos podem ser aplicados em rações, com vantagens nutricionais sobre os óleos originais. Os resíduos de peixe podem ser aplicados como substrato para a produção de proteína texturizada, concentrado protéico, carne mecanicamente separada, surimi, produtos reestruturados ou até mesmo óleo, utilizados na alimentação humana. A conversão do óleo obtido a biodiesel é outra proposta de interesse particular no campo de combustíveis alternativos.The fish farming industry, especially the marine extractive fishery, is an activity of great economic importance in many parts of Brazil. Industrial fish processing operations generate a significant amount of wastes, which are rich in proteins and long-chain fatty acids, among which the unsaturated omega-3 fatty acids are prominent. The aim of this study is to make a review about the technological alternatives available for the utilization of fish wastes, such as a way for adding value to this material, focusing on green technologies. This material can be processed to obtain oil, meal or silage, that may be applied in livestock feeding. The obtained oil can

  8. Organotin levels in seafood and its implications for health risk in high-seafood consumers

    Energy Technology Data Exchange (ETDEWEB)

    Guerin, T. [Agence francaise de securite sanitaire des aliments - Afssa, Unites CIME et PASER, AFSSA-LERQAP, 23 Av. du G. de Gaulle, 94706 Maisons-Alfort Cedex (France)], E-mail: t.guerin@afssa.fr; Sirot, V.; Volatier, J.-L.; Leblanc, J.-C. [Agence francaise de securite sanitaire des aliments - Afssa, Unites CIME et PASER, AFSSA-LERQAP, 23 Av. du G. de Gaulle, 94706 Maisons-Alfort Cedex (France)

    2007-12-15

    Fish and fishery products are considered as the main source of organotin compounds (OTC). Unfortunately, little national contamination data is available to assess food exposure of organotins from French consumers. To provide a more accurate estimate of risks to human health, the butyltin, phenyltin and octyltin compounds sampling in four French coastal areas were measured in 159 composite samples (96 fresh and frozen fish, 28 mollusks, 14 crustaceans, 1 echinoderm, 11 canned foods, 4 smoked fish, 5 prepared seafood-based dishes) by capillary gas chromatography coupled with a microwave induced plasma atomic-emission spectrometer (CGC-MIP-AES). In these samples, butyltins were usually predominant and the range of the contamination levels was generally below those of earlier studies (fish: mean 5.6; min-max 1.1-23 {mu}g/kg; fishery products: mean 6; min-max 0.8-14 {mu}g/kg). Fish, especially tuna, salmon, mackerel, saithe/coalfish and cod were largely the main contributors (38%) to the total organotin exposure. With the supplementary contribution of great scallop, surimi, squid and oysters, the exposure exceeded 50% in all. However, the utmost OTC exposure was lesser than 47% of the provisional tolerable weekly intake [EFSA (European Food Safety Agency). Opinion of the Scientific Panel on Contaminants in the food chain on a request from the Commission to assess the health risks to consumers associated with exposure to organotins in foodstuffs. (Question N{sup o}EFSA-Q-2003-110). The EFSA Journal, 102, 1-119, 2004. (http://www.efsa.eu.int)]. Nobody would exceed this limit. Finally, as this study has some limitations and since some other sources and health effects have not been clearly evaluated, it appears rational from public health and environmental viewpoints to continue to reduce the OTC levels in the environment.

  9. Prevalence of Listeria monocytogenes in ready-to-eat seafood marketed in Thessaloniki (Northern Greece

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    N. Soultos

    2014-11-01

    Full Text Available Aim: In the current study, a contribution to the knowledge on the prevalence and level of contamination of Listeria monocytogenes in ready-to-eat (RTE seafood marketed in Thessaloniki (Northern Greece was provided; the serovar identity of the L. monocytogenes isolates was also determined. Materials and Methods: A total of 132 RTE seafood samples consisting of 74 smoked fish products, 18 salted fish products, 16 dried fish products, 9 raw marinated fish products, 10 cooked marinated cephalopods and 5 surimi crab stick products were analyzed. L. monocytogenes were isolated and enumerated based on ISO 11290-1/A1 and ISO 11290-2/A1 protocols, respectively, and identified using a multiplex polymerase chain reaction (PCR system utilizing genus and species specific primers. For the identification of serotypes a second multiplex PCR assay was used which clusters L. monocytogenes strains into four major serogroups. Results: Of the samples examined, 11 (8.3% proved positive for Listeria spp. with 8 (6.1% yielding L. monocytogenes. Only in one sample of smoked mackerel the level of L. monocytogenes exceeded the legal safety limit of 100 cfu/g set out in Commission Regulation (EC No. 1441/2007. Serotyping showed higher percentages of isolates belonging to PCR serogroup 3:1/2b, 3b, 7 (46.7% and serogroup 1:1/2a, 3a (40% followed by serogroup 4:4b, 4d, 4e (13.3%. Conclusion: This study demonstrated that L. monocytogenes can be isolated from processed RTE seafood products at retail in Thessaloniki (Northern Greece in low concentrations. However, the presence of this human pathogen in RTE seafood should not be overlooked, but it should be considered as having significance public health implications, particularly among the persons who are at greater risk. Therefore, RTE seafood should be produced under appropriate hygienic and technological conditions since the product does not undergo any treatment before consumption.

  10. Advances in R&D in near-infrared spectroscopy in Japan

    Science.gov (United States)

    Kawano, Sumio; Iwamoto, Mutsuo

    1991-02-01

    More than 20 years ago when Mr. K. H. Norris firstly introduced the near infrared spectroscopy (NIRS) as a powerful technology in the field of composition analysis of cereals those who were interested in the area of classical spectroscopy would not like to recognize its potential. This tendency still remains at present however it leaves no room for doubt that from viewpoints of applied spectroscopy the NIRS has consolidated its position. From a viewpoint of NIRS application in the field of nondestructive or non invasive measuring techniques history of this technology is only the last decade in Japan. However since the technology was firstly introduced to composition analysis of agricultural commodities in the same manner as in other countries R and D have been growing more actively in diversified fields such as agriculture and industry as well as medical science. In addition the NIRS technology are becoming of general interest by combining other techniques to create various hyphenated instrumentations such as FTNIR MCFTNIR NIRCT and NIR-NMR. In this paper new trends of R D on NIR spectroscopy which are being conducted in Japan will be reviewed. 2. S1JMMARY OF PRESENT R D ON NIRS IN JAPAN NIRS applications reported in the last 3 years are summarized in Table 1. Table 1 Applications of NIRS in Japan Application for Agriculture Taste evaluation of rice and coffee Determination of chemical compositions rice for breeding Determination of chemical compositions in tea Determination of sugar contents in intact peaches Japanese pears Satsuma oranges and apples Determination of sugars and acids in intact tomatoes Determination of forage composition Application for Industry Analysis of state of water in foods Application of analyzing Maillard Reaction''s Process Pattern recognition of NIR spectra as related to process control of roasting coffee beans Quality control of tea processing Determination of moisture content of Surimi products 2 / SPIE Vol. 1379 Optics in Agriculture

  11. ANÁLISIS DE LAS PROPIEDADES DE TEXTURA DURANTE EL ALMACENAMIENTO DE SALCHICHAS ELABORADAS A PARTIR DE TILAPIA ROJA (Oreochromis sp. ANALISE DAS PROPRIEDADES DE TEXTURA DURANTE O ARMAZENAMENTO DE SALSICHAS PREPARADO DE TILÁPIA VERMELHA (Oreochromis sp. ANALYSIS OF THE PROPERTIES OF TEXTURE DURING THE STORAGE OF SAUSAGE MADE FROM RED TILAPIA (Oreochromis sp.

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    JOSÉ IGOR HLEAP

    2010-12-01

    Full Text Available La presente investigación se realizó con el fin de determinar las características de textura en salchichas, elaboradas a partir de tilapia roja con inclusión de harina de sagú (Marantha arundinacea como material ligante o extendedor, durante el proceso de almacenamiento. Se planteó un diseño que permitió hacer una evaluación a los 0, 2, 6, 10, 15, 22, 27, 31, 45, 58, 100 y 120 días posteriores a la elaboración de las salchichas. Éstas se elaboraron a partir de una pasta base denominada surimi y bajo una tecnología desarrollada en el laboratorio de Tecnología de Carnes de la Universidad Nacional de Colombia - sede Palmira. Una vez elaboradas las salchichas, se empacaron al vacío y se mantuvieron en refrigeración a temperatura de 2°C ± 2. Se determinaron, utilizando un texturómetro Shimadzu Universal Tester EZTest EZ-S, los parámetros de dureza (kg m s-², elasticidad (adimensional, cohesividad (adimensional, adhesividad (kgm²s-², gomosidad (kgms-² y masticabilidad(kg. Para el esfuerzo al corte se utilizó una cuchilla como elemento tajante. Elasticidad, cohesividad y adhesividad no mostraron diferencia significativa (α > 0,05 durante el tiempo de almacenamiento de las salchichas, mientras que la gomosidad y la masticación solo mostraron una diferencia comparando el día 6 con el 100. Se concluyó que durante el tiempo de almacenamiento los parámetros de perfil de textura y esfuerzo al corte, aunque presentaron algunas variaciones no influyeron directamente en los tiempos de almacenamiento de las salchichas mantenidas bajo las condiciones anotadas.Esta pesquisa foi realizada para determinar as características de textura em salsichas feitas de tilápia vermelha incluindo farínha de sagu (Marantha arundinacea como um material ligante ou extensor durante o processo de armazenamento. Ele levantou um projeto que permitiu uma avaliação de 0, 2, 6, 10, 15, 22, 27, 31, 45, 58, 100 e 120 dias após o preparo de salsichas

  12. Nutritional and Digestive Properties of Protein Isolates Extracted from the Muscle of the Common Carp Using pH-Shift Processing.

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    Tian, Yuanyong; Wang, Wei; Yuan, Chunhong; Zhang, Long; Liu, Jinyang; Liu, Junrong

    2017-02-01

    This study details the nutritional and digestive properties of protein isolates that are extracted from carp ( Cyprinus Carpio L.) muscle using pH shifting methods. Alkaline (ALPI) and acid (ACPI) protein isolates exhibit higher protein yields (87.6%, 76.3%, respectively). In addition to the high recovery of myofibrillar protein, a portion of the water-soluble proteins is also recovered. The moisture contents of ACPI and ALPI are 85.5% and 88.5%, respectively, and the crude protein contents of these two fractions are 83.20% and 83.0%, respectively, both contents of which are higher than those for fresh muscle. Most part of the ash and fat are removed in the separation process. The protein isolation is also found to be lighter and whiter than the fresh muscle and there is no difference between amino acid content of protein isolation and that of fresh muscle. The maximum solubility of water washed surimi is 73.21%, while solubility of ACPI-2 and ALPI-2 (pH 7.0) are 66.67% and 62.08%, respectively. The digestibility of ALPI and ACPI is improved after being treated with chymotrypsin, which is about 7-8 times as that of fresh muscle. The results indicate that the protein isolates have better nutritional and digestive properties than the fresh muscle does in food processing. Common carp is a lower additional value fish that exists in large amount in China. This study investigates nutritional and digestive properties of protein from carp extracted by pH shifting methods. According to the obtained data in this study, pH shifting method is a good protein recovery method that can effectively remove bone spurs, skin, fat and other impurities. In addition, sarcoplasmic proteins can also be recovered. The nutritional properties of protein isolates of carp were suitable for supplementing as an ingredient for human consumption. The pH-shift process greatly improves the protein digestibility. Therefore, there are broad application prospects of the protein isolation as protein