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Surasani VKR, Mandal A, Sofi FR, Joshi S. Utilization of pangas protein isolates and by‐products in fish sausages: Effect on quality attributes and acceptability. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16798] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
| | - Amit Mandal
- Department of Aquaculture College of Fisheries, GADVASU Ludhiana India
| | - Faisal Rashid Sofi
- Faculty of Fisheries Sher‐E‐Kashmir University of Agriculture Science and Technology Srinagar India
| | - Sagar Joshi
- Faculty of Fishery Sciences Maharashtra Animal & Fishery Sciences University Nagpur India
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Shakeela H, Mini NM, Abraham B, Natarajan N, Nisha P. Influence of coating material and processing parameters on acrylamide formation in potato patties. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2022. [DOI: 10.1515/ijfe-2021-0337] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Influence of moisture content (MC, 65–35%), frying temperature/time (150–200 °C, 4–12 min), and coating materials (patties coated with bread crumbs – PBC and patties coated with wheat semolina – PSC) on acrylamide formation in potato patties was investigated. Acrylamide content increased with decrease in MC and increase in temperature/time, except for PBC at higher temperatures (180 °C, 8 & 12 min and 200 °C). Morphology analysis suggested PBC to possess more porous coating that resulted in higher oil penetration leading to higher heat transfer rate, moisture evaporation and drying at higher frying temperatures. This led to an initial acceleration of acrylamide formation in PBCs at higher temperatures, followed by its degradation resulting in low acrylamide content in final product. Based on sensory analysis and lowest acrylamide formation, the optimal conditions for frying of potato patties were: (i) MC: 66.53 ± 2.2% (ii) frying temperature: 165 °C (iii) frying time: 4 min.
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Affiliation(s)
- Heeba Shakeela
- Agro Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (CSIR-NIIST) , Thiruvananthapuram 695019 , Kerala , India
| | - Navami M. Mini
- Agro Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (CSIR-NIIST) , Thiruvananthapuram 695019 , Kerala , India
- Academy of Scientific and Innovative Research (AcSIR) , Ghaziabad 201002 , India
| | - Billu Abraham
- Agro Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (CSIR-NIIST) , Thiruvananthapuram 695019 , Kerala , India
- Academy of Scientific and Innovative Research (AcSIR) , Ghaziabad 201002 , India
| | - Nayana Natarajan
- Agro Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (CSIR-NIIST) , Thiruvananthapuram 695019 , Kerala , India
- Academy of Scientific and Innovative Research (AcSIR) , Ghaziabad 201002 , India
| | - Prakasan Nisha
- Agro Processing and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology (CSIR-NIIST) , Thiruvananthapuram 695019 , Kerala , India
- Academy of Scientific and Innovative Research (AcSIR) , Ghaziabad 201002 , India
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Surasani VKR, Raju CV, Sofi FR, Shafiq U. Utilization of protein isolates from rohu (Labeo rohita) processing waste through incorporation into fish sausages; quality evaluation of the resultant paste and end product. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2022; 102:1263-1270. [PMID: 34358354 DOI: 10.1002/jsfa.11464] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/19/2020] [Revised: 07/20/2021] [Accepted: 08/06/2021] [Indexed: 06/13/2023]
Abstract
BACKGROUND Fish processing waste could be valorized by recuperating the nutrients for human consumption. Employing a suitable process would address the pollution problems associated with its dumping and would contribute to food security. In this study, protein isolates obtained from rohu (Labeo rohita) processing waste through the pH shift process (pH 13.0) were valorized through incorporation into pangasius (Pangasius pangasius) mince sausages (0.0, 50, 100, 250, and 500 g kg-1 ). These sausages were analyzed for their proximate composition, and their physical and eating quality. RESULTS Increasing the isolate content (11.57% to 16.14%) in sausages increased their protein content and whiteness values (P < 0.05). At 250 g kg-1 level, the cooking yield was maximum, and the expressible fluid content of paste was minimum. Moreover, adding rohu protein isolates in pangasius mince increased the expressible moisture and decreased its folding and gel strength values (P < 0.05). The gel strength values were highest for the sausages without isolates (2648.67 g cm). In contrast, in the sausages containing 250, 100, and 500 g kg-1 isolate, the values were determined to be 847.88, 731.21, and 611.06 g cm, respectively. Replacing pangasius mince with rohu protein isolates had a non-significant effect on the sensory attributes of the sausages. CONCLUSION Replacing pangasius mince with rohu protein isolates at 250 g kg-1 resulted in superior quality sausages compared with other levels tested. Incorporating rohu protein isolates in fish sausages improved the nutritional value without significantly reducing their eating quality. The findings of this study indicate promising potential for developing nutrient-rich foods using fish protein isolates. © 2021 Society of Chemical Industry.
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Affiliation(s)
- Vijay Kumar Reddy Surasani
- Department of Fish Processing Technology, College of Fisheries, Karnataka Veterinary, Animal and Fisheries Sciences University, Mangalore, India
| | - C V Raju
- Department of Fish Processing Technology, College of Fisheries, Karnataka Veterinary, Animal and Fisheries Sciences University, Mangalore, India
| | - Faisal R Sofi
- Faculty of Fisheries, Sher-E-Kashmir University of Agricultural Science and Technology-Kashmir, Srinagar, India
| | - Uzair Shafiq
- Department of Fish Processing Technology, College of Fisheries, Karnataka Veterinary, Animal and Fisheries Sciences University, Mangalore, India
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Xu QD, Yu ZL, Zeng WC. Structural and functional modifications of myofibrillar protein by natural phenolic compounds and their application in pork meatball. Food Res Int 2021; 148:110593. [PMID: 34507738 DOI: 10.1016/j.foodres.2021.110593] [Citation(s) in RCA: 40] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2021] [Revised: 07/02/2021] [Accepted: 07/07/2021] [Indexed: 11/24/2022]
Abstract
Effects of different phenolic compounds on the structural and functional properties of myofibrillar protein (MP) were investigated, and the phenolic compounds were applied as natural modifiers in pork meatball. Interactions between MP and phenolic compounds were determined via molecular docking to elucidate the modification mechanisms. Tannic acid, gallic acid, (-)-epigallocatechin gallate, and epigallocatechin interacted with MP primarily through hydrogen bonds, which unfolded the secondary structures of MP and lowered surface hydrophobicity. Accordingly, the solubility, gel properties, and oxidation stability of MP were improved, while the emulsifying properties significantly decreased. Quercetin and quercitrin showed electrostatic interactions with MP, which preserved α-helix structures and increased surface hydrophobicity. While, the modifications lent MP the enhanced emulsifying properties, thermal stability, and oxidation stability, but the gel properties and solubility were mitigated. In addition, the incorporation of phenolic compounds prevented MP oxidation based upon their antioxidant abilities deriving from hydroxyl groups. Once the phenolic compounds were used in pork meatball, a minced meat model, they significantly improved the quality of meatball by bettering the texture properties and controlling the oxidation level. The results suggest that phenolic compounds have great potential to be employed as natural additives in minced meat products for the modification of functional properties.
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Affiliation(s)
- Qian-Da Xu
- Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu 610065, PR China; The Key Laboratory of Food Science and Technology of Sichuan Province of Education, Sichuan University, Chengdu 610065, PR China
| | - Zhi-Long Yu
- Food, Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, BC V6T 1Z4, Canada; Department of Food Science and Agricultural Chemistry, Faculty of Agricultural and Environmental Sciences, McGill University, Saint-Anne-de-Bellevue, QC H9X 3V9, Canada
| | - Wei-Cai Zeng
- Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu 610065, PR China; The Key Laboratory of Food Science and Technology of Sichuan Province of Education, Sichuan University, Chengdu 610065, PR China.
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Surasani VKR, C.V. R, Shafiq U, Baraiya KG. Influence of Frozen Storage on Properties of Rohu and Pangas Protein Isolates Obtained from Its Processing Waste. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2020. [DOI: 10.1080/10498850.2020.1818908] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
- Vijay Kumar Reddy Surasani
- Department of Fish Processing Technology, College of Fisheries, Karnataka Veterinary, Animal and Fisheries Sciences University, Mangalore, India
| | - Raju C.V.
- Department of Fish Processing Technology, College of Fisheries, Karnataka Veterinary, Animal and Fisheries Sciences University, Mangalore, India
| | - Uzair Shafiq
- Department of Fish Processing Technology, College of Fisheries, Karnataka Veterinary, Animal and Fisheries Sciences University, Mangalore, India
| | - Kirankumar Gopalbhai Baraiya
- Department of Fish Processing Technology, College of Fisheries, Karnataka Veterinary, Animal and Fisheries Sciences University, Mangalore, India
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Surasani VKR, Raju C, Shafiq U, Chandra M, Lakshmisha I. Influence of protein isolates from Pangas processing waste on physico-chemical, textural, rheological and sensory quality characteristics of fish sausages. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108662] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Surasani VKR, Raju CV, Chandra MV, Shafiq U, Lakshmisha IP. Effect of organic acid on recovery yields and characteristics of rohu (Labeo rohita) protein isolates extracted using pH shift processing. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:6546-6551. [PMID: 31328269 DOI: 10.1002/jsfa.9935] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/30/2019] [Revised: 07/09/2019] [Accepted: 07/17/2019] [Indexed: 06/10/2023]
Abstract
BACKGROUND Proteins recovery using hydrochloric acid (HCl) in acid-aided solubilization could cause greater loss in its functionality over alkali-aided solubilization. Moreover, using HCl in edible foods is also a health concern. Replacing HCl with organic acids for acid-aided solubilization could address these problems. The aim was to study the effect of organic acid (glacial acetic acid) as a replacement for HCl during pH shift processing on the characteristics and functionality of rohu (Labeo rohita) protein isolates. Rohu proteins were obtained by solubilizing at pH 3.0 and pH 11.0 using glacial acetic acid and sodium hydroxide (10 mol L-1 ). RESULTS Results showed that solubilization at pH 11.0 gave higher protein yields (766.8 ± 2.4 g kg-1 ) compared to solubilization at pH 3.0 (735.7 ± 7.1 g kg-1 ) (P < 0.05). Isolates from acid-aided solubilization had higher whiteness and total pigment content over isolates obtained by alkali-aided solubilization. Rohu isolates recovered by alkaline solubilization showed higher water and oil holding capacity, gel strength, folding scores, foaming and emulsion capacity than acid processed isolates (P < 0.05). Solubilization of rohu proteins using glacial acetic acid produced isolates with low breaking force (149.0 g), low storage modulus (G') values and low folding test score (1.0) over the alkaline isolates (P < 0.05). CONCLUSION Results indicated that, recovering rohu proteins using organic acid (glacial acetic acid) could produce isolates with poor functional properties, while using the organic acid to precipitate the proteins solubilized by alkali-aided processing could produce proteins with better yields and functionality. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Vijay Kumar Reddy Surasani
- Department of Fish Processing Technology, College of Fisheries, Karnataka Veterinary, Animal and Fisheries Sciences University, Mangalore, India
| | - C V Raju
- Department of Fish Processing Technology, College of Fisheries, Karnataka Veterinary, Animal and Fisheries Sciences University, Mangalore, India
| | - M V Chandra
- Department of Fish Processing Technology, College of Fisheries, Karnataka Veterinary, Animal and Fisheries Sciences University, Mangalore, India
| | - Uzair Shafiq
- Department of Fish Processing Technology, College of Fisheries, Karnataka Veterinary, Animal and Fisheries Sciences University, Mangalore, India
| | - I P Lakshmisha
- Department of Fish Processing Technology, College of Fisheries, Karnataka Veterinary, Animal and Fisheries Sciences University, Mangalore, India
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Surasani VKR, Mandal A, Pandey A. Utilization of freshwater mussel (Lamellidens marginalis) for the isolation of proteins through pH shift processing: characterization of isolates. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2018; 25:31497-31507. [PMID: 30203350 DOI: 10.1007/s11356-018-3154-0] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/30/2018] [Accepted: 09/04/2018] [Indexed: 06/08/2023]
Abstract
Study was conducted to use underutilized freshwater mussel (Lamellidens marginalis) for the recovery of proteins using pH shift method and to study the functionality and characteristics of the recovered isolates. From the pH range tested (pH 2.0-13.0), maximum protein yields were obtained during solubilization at pH 2.0 and pH 13.0 (p < 0.05). During the protein recovery process, pH 13.0 was found to have minimal effect on proteins resulting in higher protein yields compared to pH 2.0. Isolates obtained by both acidic and alkaline solubilization processes had low stability and poor gel network. Total lipid content, total myoglobin, and pigment contents were reduced significantly (p < 0.05) during pH shift processing, resulting in whiter protein isolates and protein gels. All the essential amino acids were present in the isolates recovered by acid and alkaline solubilization, indicating the complete recovery of amino acids. No microbial counts were observed in any of the isolates prepared using acid and alkaline-aided processing. Acid and alkaline solubilization (pH shift) process was found to be promising for the recovery of proteins from underutilized freshwater mussel thus by reducing the supply demand gap.
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Affiliation(s)
- Vijay Kumar Reddy Surasani
- Department of Harvest and Post-harvest Technology, College of Fisheries, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, 141004, India.
| | - Amit Mandal
- Department of Aquaculture, College of Fisheries, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, 141004, India
| | - Abhed Pandey
- Department of Aquaculture, College of Fisheries, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, 141004, India
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Surasani VKR, Kudre T, Ballari RV. Recovery and characterization of proteins from pangas (Pangasius pangasius) processing waste obtained through pH shift processing. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2018; 25:11987-11998. [PMID: 29450777 DOI: 10.1007/s11356-018-1456-x] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/07/2017] [Accepted: 02/01/2018] [Indexed: 06/08/2023]
Abstract
Study was conducted to recover proteins from pangas (Pangasius pangasius) processing waste (fillet frames) using pH shift method and to characterize the recovered isolates. pH 2.0 from acidic range and pH 13.0 from alkaline range were found to have maximum protein recovery (p < 0.05). During the recovery process, acidic pH (pH 2.0) was found to have minimal effect on proteins resulting in more stable isolates and strong protein gels. Alkaline pH (pH 13.0) caused protein denaturation resulting in less stable proteins and poor gel network. Both acidic and alkaline-aided processing caused significant (p < 0.05) reductions in total lipid, myoglobin, and pigment content thus by resulting in whiter protein isolates and gels. The content of total essential amino acids increased during pH shift processing, indicating the enrichment of essential amino acids. No microbial counts were detected in any of the isolates prepared using acid and alkaline extraction methods. pH shift processing was found to be promising in the utilization of fish processing waste for the recovery of functional proteins from pangas processing waste thus by reducing the supply demand gap as well pollution problems.
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Affiliation(s)
- Vijay Kumar Reddy Surasani
- Department of Harvest and Post-harvest Technology, College of Fisheries, GADVASU, Ludhiana, Punjab, 141004, India.
| | - Tanaji Kudre
- CSIR-Central Food Technological Research Institute, Mysore, Karnataka, India
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Surasani VKR, Khatkar SK, Singh S. “Effect of process variables on solubility and recovery yields of proteins from pangas (Pangasius pangasius) frames obtained by alkaline solubilization method: Characteristics of isolates”. FOOD AND BIOPRODUCTS PROCESSING 2017. [DOI: 10.1016/j.fbp.2017.09.008] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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