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Zhang X, Pan H, Jiang X, Shi W. Study on the mechanism of soy protein isolate to improve quality of reduced-salt Hypophthalmichthys molitrix surimi gel: Focus on gel quality, protein structure, and in vitro digestibility. Food Chem X 2023; 20:100878. [PMID: 37753325 PMCID: PMC10518566 DOI: 10.1016/j.fochx.2023.100878] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2023] [Revised: 08/23/2023] [Accepted: 09/08/2023] [Indexed: 09/28/2023] Open
Abstract
Excessive intake of sodium chloride may bring a series of diseases; as a result, reduced-salt surimi gels have gained growing popularity for sodium reduction. This paper studied soy protein isolate (SPI, 2.0%, 4.0%, and 6.0%, w/w) as a gel enhancer for reduced-salt silver carp surimi. Compared with the control (2.0% NaCl), the addition of SPI significantly increased (P < 0.05) the total SH content, hydrophobic interaction force, disulfide bond, hardness, gel strength, and water-holding capacity of the gels. During the thermal denaturation process, SPI and myofibrillar protein jointly participated in the formation of the gel network, resulting in a G' value increase at 90 °C, forming a denser/more stable gel network structure. In vitro pepsin digestion results showed the digestibility of the reduced-salt gel with SPI was higher than that of the control. Therefore, appropriate SPI addition can improve the gel performance of reduced-salt surimi gel without affecting digestion and absorption.
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Affiliation(s)
- Xuehua Zhang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Hao Pan
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Xin Jiang
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
| | - Wenzheng Shi
- College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China
- National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai), Shanghai 201306, China
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Xiong X, Huang M, Xu W, Li Y, Cao M, Xiong X. Rainbow trout (Oncorhynchus mykiss) identification in processed fish products using loop-mediated isothermal amplification and polymerase chain reaction assays. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:4696-4704. [PMID: 32458471 DOI: 10.1002/jsfa.10526] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/26/2020] [Revised: 05/18/2020] [Accepted: 05/26/2020] [Indexed: 06/11/2023]
Abstract
BACKGROUND Financial loss and health risk caused by the substitution of rainbow trout for other salmonid species have become a common issue around the world. The situation could be further exacerbated in China by the 'abused' common name of San Wen Yu (the corresponding Chinese ideogram ) for salmonids, considering the absence of a standardized naming system for seafood species. To prevent such episodes, the present study aimed to develop novel loop-mediated isothermal amplification (LAMP) and polymerase chain reaction (PCR) assays targeting the mitochondrial cytochrome b gene for rapid identification of rainbow trout in processed fish products. RESULTS Rainbow trout-specific primers (LAMP and PCR) were designed, and the specificity against 23 different fish species was confirmed. The minimum amount of detectable DNA for LAMP assay reached 500 pg, up to 10-fold less than for PCR assay. In addition to agarose gel electrophoresis, naked-eye inspection of the LAMP-positive samples using SYBR Green I under daylight or ultraviolet light was also validated. Finally, commercial San Wen Yu products made from rainbow trout could be accurately identified using the newly developed LAMP and PCR assays, further cross-confirmed by mini DNA barcoding and neighbor-joining dendrograms. CONCLUSIONS The LAMP and PCR assays established in the study allow a fast and accurate identification of rainbow trout in processed fish products. © 2020 Society of Chemical Industry.
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Affiliation(s)
- Xiong Xiong
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing, China
| | - Manhong Huang
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing, China
| | - Wenjie Xu
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing, China
| | - Yi Li
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing, China
| | - Min Cao
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing, China
| | - Xiaohui Xiong
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing, China
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Xiong X, Huang M, Xu W, Cao M, Li Y, Xiong X. Tracing Atlantic Salmon (Salmo salar) in Processed Fish Products Using the Novel Loop-Mediated Isothermal Amplification (LAMP) and PCR Assays. FOOD ANAL METHOD 2020. [DOI: 10.1007/s12161-020-01738-y] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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Ardiansyah A, Sahubawa L, Ustadi. Restructuring steak from flakes of yellowfin tuna meat using low salt microbial transglutaminase (MTGase). ACTA ACUST UNITED AC 2019. [DOI: 10.1088/1755-1315/404/1/012073] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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5
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Li Y, Xiong S, Yin T, Hu Y, You J. The gastric digestion kinetics of silver carp (Hypophthalmichthys molitrix) surimi gels induced by transglutaminase. Food Chem 2019; 283:148-154. [DOI: 10.1016/j.foodchem.2019.01.032] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/25/2018] [Revised: 12/31/2018] [Accepted: 01/04/2019] [Indexed: 11/15/2022]
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6
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Martelo-Vidal MJ, Guerra-Rodríguez E, Pita-Calvo C, Vázquez M. Reduced-salt restructured European hake ( Merluccius merluccius ) obtained using microbial transglutaminase. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.10.004] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Optimization and rheological properties of chicken ball as affected by κ-carrageenan, fish gelatin and chicken meat. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.10.020] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Paker I, Matak KE. Influence of pre-cooking protein paste gelation conditions and post-cooking gel storage conditions on gel texture. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:280-286. [PMID: 25641161 DOI: 10.1002/jsfa.7091] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/17/2014] [Revised: 12/03/2014] [Accepted: 01/08/2015] [Indexed: 06/04/2023]
Abstract
BACKGROUND Gelation conditions affect the setting of myofibrillar fish protein gels. Therefore the impact of widely applied pre-cooking gelation time/temperature strategies and post-cooking period on the texture and color of final protein gels was determined. Four pre-cooking gelation strategies (no setting time, 30 min at 25 °C, 1 h at 40 °C or 24 h at 4 °C) were applied to protein pastes (fish protein concentrate and standard functional additives). After cooking, texture and color were analyzed either directly or after 24 h at 4 °C on gels adjusted to 25 °C. RESULTS No-set gels were harder, gummier and chewier (P < 0.05) when analyzed immediately after cooling; however, gel chewiness, cohesiveness and firmness indicated by Kramer force benefited from 24 h at 4 °C gel setting when stored post-cooking. Gel-setting conditions had a greater (P < 0.05) effect on texture when directly analyzed and most changes occurred in no-set gels. There were significant (P < 0.05) changes between directly analyzed and post-cooking stored gels in texture and color, depending on the pre-cooking gelation strategy. CONCLUSION Pre-cooking gelation conditions will affect final protein gel texture and color, with gel stability benefiting from a gel-setting period. However, post-cooking storage may have a greater impact on final gels, with textural attributes becoming more consistent between all samples.
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Affiliation(s)
- Ilgin Paker
- Animal and Nutritional Sciences, West Virginia University, PO Box 6108, Morgantown, WV, USA
| | - Kristen E Matak
- Animal and Nutritional Sciences, West Virginia University, PO Box 6108, Morgantown, WV, USA
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Hemung BO, Chin KB. Evaluation of Acid-treated Fish Sarcoplasmic Proteins on Physicochemical and Rheological Characteristics of Pork Myofibrillar Protein Gel Mediated by Microbial Transglutaminase. Korean J Food Sci Anim Resour 2016; 35:50-7. [PMID: 26761800 PMCID: PMC4682510 DOI: 10.5851/kosfa.2015.35.1.50] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/22/2014] [Revised: 11/10/2014] [Accepted: 11/19/2014] [Indexed: 11/06/2022] Open
Abstract
Fish sarcoplasmic protein (SP) is currently dumped as waste from surimi industry and its recovery by practical method for being the non-meat ingredient in meat industry would be a strategy to utilize effectively the fish resource. This study was aimed to apply pH treatment for fish SP recovery and evaluated its effect on pork myofibrillar protein (MP) gel. The pH values of fish SP were changed to 3 and 12, and neutralized to pH 7 before lyophilizing the precipitated protein after centrifugation. Acid-treated fish SP (AFSP) showed about 4-fold higher recovery yield than that of alkaline-treated SP and water absorption capacity was also about 1.2-fold greater. Because of the high recovery yield and water absorption capacity, AFSP was selected to incorporate into MP with/without microbial transglutaminase (MTG). The effects of AFSP and MTG on the physicochemical and rheological characteristics of MP and MP gel were evaluated. MTG induced an increase shear stress of the MP mixture and increase the breaking force of MP gels. MP gel lightness was decreased by adding AFSP. MP gel with MTG showed higher cooking loss than that without MTG. A reduction of cooking loss was observed when the AFSP was added along with MTG, where the insoluble particles were found. Therefore, AFSP could be contributed as a water holding agent in meat protein gel.
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Affiliation(s)
- Bung-Orn Hemung
- Faculty of Applied Science and Engineering, Khon Kaen University, Nong Khai Campus, Thailand, 43000
| | - Koo Bok Chin
- Department of Animal Science and Functional Foods Research Institute, College of Agriculture and Life Science, Chonnam National University, Gwangju 500-757, Korea
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Tolano-Villaverde IJ, Torres-Arreola W, Ocaño-Higuera VM, Marquez-Rios E. Thermal gelation of myofibrillar proteins from aquatic organisms. CYTA - JOURNAL OF FOOD 2015. [DOI: 10.1080/19476337.2015.1116024] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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García Fillería SF, Tironi VA. Application of amaranth protein isolate and hydrolysate on a reduced salt fish restructured product: antioxidant properties, textural and microbiological effects. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12777] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Susan F. García Fillería
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) - CCT-La Plata-CONICET, UNLP; 47 y 116 1900 La Plata Argentina
| | - Valeria A. Tironi
- Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA) - CCT-La Plata-CONICET, UNLP; 47 y 116 1900 La Plata Argentina
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Cardoso C, Ribeiro B, Mendes R. Effect of Microbial Transglutaminase, Dietary Fiber, and Low-Salt Levels Upon Heat-Induced Meagre (Argyrosomus regius) Gels. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2015. [DOI: 10.1080/10498850.2013.765529] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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13
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Effect of precooking temperature and microbial transglutaminase on the gelling properties of blue crab (Callinectes sapidus) proteins. Food Hydrocoll 2014. [DOI: 10.1016/j.foodhyd.2013.06.001] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Cardoso C, Mendes R. Restructured Gel Products from Farmed Meagre (Argyrosomus regius) Muscle: Effect of Low Salt Levels, Psyllium Fiber, and Chilled Storage. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2014. [DOI: 10.1080/10498850.2013.790866] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Effects of fish sarcoplasmic proteins on the properties of myofibrillar protein gels mediated by microbial transglutaminase. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2013.02.008] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Cardoso C, Ribeiro B, Mendes R. The influence of fish age, salt level, and MTGase addition on the quality of gels prepared from unwashed mince of Farmed Meagre (Argyrosomus regius). FOOD SCI TECHNOL INT 2013; 20:253-63. [DOI: 10.1177/1082013213482914] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The potential of using the unwashed mince of farmed meagre as raw material for the preparation of heat-induced gel products was assessed taking into account the effect of age (small size <1 kg meagre vs commercial size >2 kg meagre), lower salt levels (1.0%, w/w, vs 2.5%, w/w), and microbial transglutaminase (MTGase) incorporation (0.0%, w/w, vs 0.5%, w/w). Heat-induced gel products from >2 kg fish were of superior quality. Salt reduction from 2.5% to 1.0% (w/w) was detrimental for textural quality, particularly, of gels prepared from >2 kg meagre mince. MTGase addition improved texture. Moreover, MTGase incorporation led to a greater importance of non-covalent hydrophobic bonding.
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Affiliation(s)
- Carlos Cardoso
- Division of Aquaculture and Upgrading, Portuguese Institute for the Sea and Atmosphere (IPMA), Lisbon, Portugal
| | - Bernardo Ribeiro
- Superior Institute of Agronomy, Technical University of Lisbon (ISA/UTL), Lisbon, Portugal
| | - Rogério Mendes
- Division of Aquaculture and Upgrading, Portuguese Institute for the Sea and Atmosphere (IPMA), Lisbon, Portugal
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Cardoso CL, Mendes RO, Vaz-Pires P, Nunes ML. Effect of seasonal changes on the gelling properties of farmed sea bass (Dicentrarchus labrax). FOOD SCI TECHNOL INT 2013; 20:45-54. [PMID: 23733821 DOI: 10.1177/1082013212469618] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
The effect of seasonal changes (summer versus winter) upon the quality of heat-induced gel products from farmed sea bass (Dicentrarchus labrax) was studied. Moreover, the effect of microbial transglutaminase addition (0.5%, w/w) on the quality was assessed. Fat content of gel products attained from sea bass grown during summer was higher (12.0% versus 7.6%). Textural properties of the gels from the summer fish were higher. Protein of gels from winter fish was less soluble in SDS + DTT (sodium dodecyl sulphate, SDS; dithiothreitol, DTT). Contrary to some literature, higher fat level may have played a protective role during processing. Accordingly, season via fat content variation had a strong effect on the gelling ability of heat-induced gels prepared from sea bass.
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Affiliation(s)
- Carlos L Cardoso
- 1Instituto Português do Mar e da Atmosfera, IPMA, Lisboa, Portugal
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Kunnath S, Lekshmi M, Chouksey MK, Kannuchamy N, Gudipati V. Textural quality and oxidative stability of restructured pangasius mince: effect of protein substrates mediated by transglutaminase. Journal of Food Science and Technology 2013. [DOI: 10.1007/s13197-013-1000-4] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Martelo-Vidal MJ, Mesas JM, Vázquez M. Low-salt restructured fish products from Atlantic mackerel (Scomber scombrus) with texture resembling turkey breast. FOOD SCI TECHNOL INT 2012; 18:251-9. [PMID: 22701058 DOI: 10.1177/1082013211415175] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Atlantic mackerel (Scomber scombrus) is a pelagic and migratory species that is usually caught with other fish as bycatch. The aim of this work was to obtain low-salt restructured fish products from Atlantic mackerel resembling turkey breast using transglutaminase (0.2 U/g) as binder. NaCl concentration (0-20 g/kg), temperature (25-40 °C) and time of incubation (30-90 min) were assayed. The texture parameters (Warner-Bratzler force and Warner-Bratzler work) and expressible water were compared to those of turkey breast. Mathematical models were obtained to determine the effect of these variables on the texture of Atlantic mackerel restructured products. Optimal conditions to obtain a similar texture than turkey breast were found. The overall optimization point out that the treatment at 31.8 °C for 63.35 min using a NaCl concentration of 8.45 g/kg allowed to obtain restructured products from Atlantic mackerel with texture and expressible water similar to those of turkey breast. Color parameters (L*, a* and b*) of the product were also similar to those of turkey breast. The results showed the feasibility of producing low-salt restructured products from Atlantic mackerel resembling turkey breast using transglutaminase.
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Affiliation(s)
- M J Martelo-Vidal
- Department of Analytical Chemistry, University of Santiago de Compostela, Lugo, Spain
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Cardoso C, Ribeiro B, Mendes R. Improvement of the gelling ability in restructured fish products: effect of 1-ethyl-3-(3-dimethylaminopropyl)carbodiimide level and pH. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1713-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Wang Y, Zhang M, Mujumdar AS, Mothibe KJ. Quality Changes of Dehydrated Restructured Fish Product from Silver Carp (Hypophthalmichthys molitrix) as Affected by Drying Methods. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0812-y] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Cardoso CL, Mendes RO, Vaz-Pires P, Nunes ML. Quality differences between heat-induced gels from farmed gilthead sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax). Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.09.051] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Cardoso C, Rogério Mendes, Vaz-Pires P, Nunes ML. Chemical reagents as probes: Application to fish protein gels and detection of a cysteine TGase in hake. Lebensm Wiss Technol 2011. [DOI: 10.1016/j.lwt.2010.12.015] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Cardoso C, Mendes R, Vaz-Pires P, Nunes M. Effect of MTGase, Dietary Fiber and UV Irradiation Upon Heat-Induced Gilthead Seabream (Sparus aurata) gels. FOOD SCI TECHNOL INT 2011; 17:155-65. [DOI: 10.1177/1082013210381956] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The effects of microbial transglutaminase (MTGase, 0.5%, w/w), dietary fiber (konjac flour, Kjc, 1. 0%, w/w) and ultraviolet irradiation, UV (254 nm, 3300 µW/cm2 and 40 min), on heat-induced gels from gilthead seabream mince (Sparus aurata) were studied. MTGase addition improved texture, force at rupture increased from 44.3±18.1 to 131.9 ± 56.7 N, and increased pH and water-holding capacity. Moreover, MTGase reduced the elastic modulus E1 and darkened the gels; protein solubility declined, meaning greater protein aggregation, according to electropherograms. Evidence was found that disulfide bonding has a role in textural improvement by MTGase. Kjc increased the hardness from 15.1±3.1 to 20.6 ± 4.7 N, the elastic modulus and WHC. Kjc itself and not its effect upon proteins may explain the hardening effect. However, gels containing Kjc were less deformable and Kjc reduced the extractable protein in the various selective bond media. UV did not present advantages as a gelation-promoting technology. MTGase and Kjc were texturally advantageous, although without synergies for gel strength: it fell from 56.9±7.1 to 24.6±5.9 N mm as a result of adding Kjc to gels containing MTGase. Nevertheless, the hardening effect of Kjc and MTGase combined surpassed the sum of the individual effects, thereby indicating the existence of a mutual reinforcement of the hardness through MTGase and konjac. Additionally, this study showed that gilthead seabream may be used to produce good quality (concerning texture, color and WHC) heat-induced gels.
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Affiliation(s)
- C.L. Cardoso
- Instituto Nacional de Recursos Biológicos INRB I.P./L-IPIMAR, Avenida de Brasília, 1449-006 Lisboa, Portugal,
| | - R.O. Mendes
- Instituto Nacional de Recursos Biológicos INRB I.P./L-IPIMAR, Avenida de Brasília, 1449-006 Lisboa, Portugal
| | - P. Vaz-Pires
- Instituto de Ciências Biomédicas de Abel Salazar, Largo Prof. Abel Salazar, 2, 4099-003 Porto and CMAR - Centro Interdisciplinar de Investigação Marinha e Ambiental, Rua dos Bragas, 289, 4050-123 Porto, Universidade do Porto, Portugal
| | - M.L. Nunes
- Instituto Nacional de Recursos Biológicos INRB I.P./L-IPIMAR, Avenida de Brasília, 1449-006 Lisboa, Portugal
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Cardoso C, Mendes R, Vaz-Pires P, Nunes ML. Effect of salt and MTGase on the production of high quality gels from farmed sea bass. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2010.06.017] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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26
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Cardoso CL, Mendes RO, Saraiva JA, Vaz-Pires PR, Nunes ML. Quality Characteristics of High Pressure-Induced Hake (Merluccius capensis) Protein Gels with and without MTGase. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2010. [DOI: 10.1080/10498850.2010.506255] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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MORENO H, CARBALLO J, BORDERÍAS J. GELATION OF FISH MUSCLE USING MICROBIAL TRANSGLUTAMINASE AND THE EFFECT OF SODIUM CHLORIDE AND PH LEVELS. ACTA ACUST UNITED AC 2010. [DOI: 10.1111/j.1745-4573.2009.00193.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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BENJAKUL SOOTTAWAT, YARNPAKDEE SUTHASINEE, VISESSANGUAN WONNOP, PHATCHARAT SUTTIRUG. COMBINATION EFFECTS OF WHEY PROTEIN CONCENTRATE AND CALCIUM CHLORIDE ON THE PROPERTIES OF GOATFISH SURIMI GEL. J Texture Stud 2010. [DOI: 10.1111/j.1745-4603.2010.00228.x] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Buchert J, Ercili Cura D, Ma H, Gasparetti C, Monogioudi E, Faccio G, Mattinen M, Boer H, Partanen R, Selinheimo E, Lantto R, Kruus K. Crosslinking Food Proteins for Improved Functionality. Annu Rev Food Sci Technol 2010; 1:113-38. [DOI: 10.1146/annurev.food.080708.100841] [Citation(s) in RCA: 151] [Impact Index Per Article: 10.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
- Johanna Buchert
- VTT Technical Research Center of Finland, Espoo, FI-02044 Finland;
| | | | - Hairan Ma
- VTT Technical Research Center of Finland, Espoo, FI-02044 Finland;
| | | | | | - Greta Faccio
- VTT Technical Research Center of Finland, Espoo, FI-02044 Finland;
| | - Maija Mattinen
- VTT Technical Research Center of Finland, Espoo, FI-02044 Finland;
| | - Harry Boer
- VTT Technical Research Center of Finland, Espoo, FI-02044 Finland;
| | - Riitta Partanen
- VTT Technical Research Center of Finland, Espoo, FI-02044 Finland;
| | | | - Raija Lantto
- VTT Technical Research Center of Finland, Espoo, FI-02044 Finland;
| | - Kristiina Kruus
- VTT Technical Research Center of Finland, Espoo, FI-02044 Finland;
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