1
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Pudtikajorn K, Sae‐leaw T, Buamard N, Zhou A, Ma L, Benjakul S. Characterisation of fish tofu fortified with skipjack tuna (
Katsuwonus pelamis
) eyeball scleral cartilage biocalcium. Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.16022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Khamtorn Pudtikajorn
- Faculty of Agro‐Industry International Center of Excellence in Seafood Science and Innovation Prince of Songkla University, Hat Yai Songkhla 90110 Thailand
| | - Thanasak Sae‐leaw
- Faculty of Agro‐Industry International Center of Excellence in Seafood Science and Innovation Prince of Songkla University, Hat Yai Songkhla 90110 Thailand
| | - Natchaphol Buamard
- Faculty of Agro‐Industry International Center of Excellence in Seafood Science and Innovation Prince of Songkla University, Hat Yai Songkhla 90110 Thailand
| | - Aimei Zhou
- Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods, College of Food Science South China Agricultural University Guangzhou China
| | - Lukai Ma
- College of Light Industry and Food Zhongkai University of Agriculture and Engineering Guangzhou China
| | - Soottawat Benjakul
- Faculty of Agro‐Industry International Center of Excellence in Seafood Science and Innovation Prince of Songkla University, Hat Yai Songkhla 90110 Thailand
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2
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Huang Q, Huang X, Liu L, Wang G, Song H, Geng F, Luo P. Effect of nano eggshell calcium on the structure, physicochemical, and gel properties of threadfin bream (Nemipterus virgatus) actomyosin. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112047] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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3
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Nakamura Y, Takahashi S, Takahashi K. Long-term suppression of suwari phenomenon for improvement in the manufacturing process of surimi gel product. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111934] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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4
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Huang Q, Huang X, Liu L, Song H, Geng F, Wu W, Luo P. Nano eggshell calcium enhanced gel properties of
Nemipterus virgatus
surimi sausage: gel strength, water retention and microstructure. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15142] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Qun Huang
- School of Public Health The Key Laboratory of Environmental Pollution Monitoring and Disease Control Ministry of Education Guizhou Medical University Guiyang 550025 China
- Engineering Research Centre of Fujian‐Taiwan Special Marine Food Processing and Nutrition of Ministry of Education College of Food Science Fujian Agriculture and Forestry University Fuzhou Fujian 350002 China
- Meat Processing Key Laboratory of Sichuan Province School of Food and Biological Engineering Chengdu University Chengdu Sichuan 610106 China
| | - Xiang Huang
- School of Public Health The Key Laboratory of Environmental Pollution Monitoring and Disease Control Ministry of Education Guizhou Medical University Guiyang 550025 China
- Engineering Research Centre of Fujian‐Taiwan Special Marine Food Processing and Nutrition of Ministry of Education College of Food Science Fujian Agriculture and Forestry University Fuzhou Fujian 350002 China
| | - Lan Liu
- Engineering Research Centre of Fujian‐Taiwan Special Marine Food Processing and Nutrition of Ministry of Education College of Food Science Fujian Agriculture and Forestry University Fuzhou Fujian 350002 China
| | - Hongbo Song
- Engineering Research Centre of Fujian‐Taiwan Special Marine Food Processing and Nutrition of Ministry of Education College of Food Science Fujian Agriculture and Forestry University Fuzhou Fujian 350002 China
| | - Fang Geng
- Meat Processing Key Laboratory of Sichuan Province School of Food and Biological Engineering Chengdu University Chengdu Sichuan 610106 China
| | - Wenjin Wu
- Institute for Agricultural Products Processing and Nuclear‐agricultural Technology Hubei Academy of Agricultural Sciences Wuhan 430064 China
| | - Peng Luo
- School of Public Health The Key Laboratory of Environmental Pollution Monitoring and Disease Control Ministry of Education Guizhou Medical University Guiyang 550025 China
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5
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Zhang Y, Chang SKC. Protein extraction from catfish byproducts and physicochemical properties of the protein isolates. J Food Sci 2021; 86:3061-3074. [PMID: 34151429 DOI: 10.1111/1750-3841.15805] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2021] [Revised: 05/07/2021] [Accepted: 05/19/2021] [Indexed: 11/27/2022]
Abstract
In order to optimize protein recovery from catfish byproducts by alkaline extraction, the effects of different factors, including particle size, mince-to-water ratio, pH, and extraction time were investigated. It was found that a protein recovery of about 30% could be achieved. Increases in pH (pH 10.5, 11, and 11.5) not only improved protein recovery, but also increased protein denaturation evidenced by decreased solubility, decreased α-helix, increased β-sheet, and increased random coil. The color and texture of gels made from protein isolate were greatly affected by the pH values used for protein extraction. For the gels made from fillet mince, and protein isolates extracted at pH 10.5, 11, and 11.5, the "L" values were 78.96, 60.38, 57.74, and 54.39, the breaking forces were 205, 492, 585, and 458 g, and deformation values were 10.59, 8.07, 6.73, and 5.04 mm, respectively. Electrophoresis revealed protein degradation during alkali-aided extraction with MHC, the most predominant band, showing about 50% decrease in comparison with fillet mince. It also demonstrated that gelation not only caused cross-linking, but also autolysis with 53%, 56%, 59%, and 81% decrease in MHC intensity for fillet mince, protein isolates extracted at pH 10.5, 11, and 11.5, respectively. Fillet mince and protein isolates exhibited different storage modulus patterns during temperature sweep, implying different gelation mechanisms. This study proved the protein extracted from catfish byproducts was potential to be utilized as edible food components especially in gel making. PRACTICAL APPLICATION: Catfish byproducts, which account for 70% of total weight and 50% of total protein of catfish, are normally used as animal feed, fertilizer, or even waste. This study demonstrated the potential of the utilization of catfish wastes to develop edible food components. This could reduce the total processing waste being discarded into the environment and nutrient loss, therefore increasing profitability of catfish industry.
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Affiliation(s)
- Yan Zhang
- Coastal Research and Extension Center, Mississippi State University, Pascagoula, Mississippi
| | - Sam K C Chang
- Coastal Research and Extension Center, Mississippi State University, Pascagoula, Mississippi
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6
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Wijayanti I, Singh A, Benjakul S, Sookchoo P. Textural, Sensory, and Chemical Characteristic of Threadfin Bream ( Nemipterus sp.) Surimi Gel Fortified with Bio-Calcium from Bone of Asian Sea Bass ( Lates calcarifer). Foods 2021; 10:976. [PMID: 33946856 PMCID: PMC8146884 DOI: 10.3390/foods10050976] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/05/2021] [Revised: 04/23/2021] [Accepted: 04/26/2021] [Indexed: 01/31/2023] Open
Abstract
The effects of Asian sea bass (Lates calcarifer) bio-calcium (ASBB) at different levels (0, 2, 4, 6, 8, and 10%) (w/w) on properties of threadfin bream (Nemipterus sp.) surimi gel were investigated. ASBB addition increased breaking force and deformation, while reduced expressible moisture content (p < 0.05) of surimi gel. L* (lightness), a* (redness), and b* (yellowness) values were increased with augmenting ASBB levels; however, whiteness slightly decreased in surimi gel incorporated with ASBB (p < 0.05). Higher likeness scores were noticed in surimi gel containing ASBB, compared to that of the control. However, a slight decrease in the likeness score was noticed in surimi gel with 10% (w/w) ASBB (p < 0.05). Surimi gel added with 8% (w/w) ASBB possessed the increase in breaking force by 80% from the control and had the highest likeness score. Texture profile analysis of surimi gel added with ASBB showed the improved texture characteristics with coincidentally higher storage modulus of surimi paste. Surimi gel with 8% (w/w) ASBB had a denser and finer microstructure with higher ash, calcium, and phosphorous contents, compared to the control. Thus, incorporation of bio-calcium up to 8% (w/w) not only increased mineral content, but also improved textural, sensory, and microstructural properties of surimi gel.
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Affiliation(s)
- Ima Wijayanti
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Thailand; (I.W.); (A.S.)
- Department of Fish Product Technology, Faculty of Fisheries and Marine Science, Diponegoro University, Semarang 50275, Indonesia
| | - Avtar Singh
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Thailand; (I.W.); (A.S.)
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Thailand; (I.W.); (A.S.)
| | - Pornsatit Sookchoo
- Center of Excellence in Bio-Based Materials and Packaging Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai 90110, Thailand;
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7
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Impact of microbial transglutaminase on 3D printing quality of Scomberomorus niphonius surimi. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109123] [Citation(s) in RCA: 30] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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8
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Zhang Y, Simpson BK. Food-related transglutaminase obtained from fish/shellfish. Crit Rev Food Sci Nutr 2019; 60:3214-3232. [DOI: 10.1080/10408398.2019.1681357] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Affiliation(s)
- Yi Zhang
- Department of Food Science and Agricultural Chemistry, McGill University, Québec, Québec, Canada
| | - Benjamin K. Simpson
- Department of Food Science and Agricultural Chemistry, McGill University, Québec, Québec, Canada
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9
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Arsyad MA, Akazawa T, Ogawa M. Effects of Olive Leaf Powder on Mechanical Properties of Heat-Induced Surimi Gel. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2018. [DOI: 10.1080/10498850.2018.1559904] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Muh Ali Arsyad
- Department of Applied Biological Science, Faculty of Agriculture, Kagawa University, Kita-gun, Kagawa, Japan
- Department of Applied Bioresource Science, The United Graduate School of Agricultural Sciences, Ehime University Affiliated to Kagawa University, Kita-gun, Kagawa, Japan
- Department of Fisheries Processing Technology, Pangkep State of Agriculture Polytechnic, Pangkep, Sulawesi Selatan, Indonesia
| | - Takashi Akazawa
- Department of Applied Biological Science, Faculty of Agriculture, Kagawa University, Kita-gun, Kagawa, Japan
- Department of Applied Bioresource Science, The United Graduate School of Agricultural Sciences, Ehime University Affiliated to Kagawa University, Kita-gun, Kagawa, Japan
| | - Masahiro Ogawa
- Department of Applied Biological Science, Faculty of Agriculture, Kagawa University, Kita-gun, Kagawa, Japan
- Department of Applied Bioresource Science, The United Graduate School of Agricultural Sciences, Ehime University Affiliated to Kagawa University, Kita-gun, Kagawa, Japan
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10
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Wang L, Fan D, Fu L, Jiao X, Huang J, Zhao J, Yan B, Zhou W, Zhang W, Ye W, Zhang H. Protein structural development of threadfin bream ( Nemipterus spp.) surimi gels induced by glucose oxidase. FOOD SCI TECHNOL INT 2018; 24:598-606. [PMID: 29911412 DOI: 10.1177/1082013218779239] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
This study investigated the effect of glucose oxidase on the gel properties of threadfin bream surimi. The gel strength of surimi increased with the addition of 0.5‰ glucose oxidase after two-step heating. Based on the results of the chemical interactions, the hydrophobic interaction and disulfide bond of glucose oxidase-treated surimi samples increased compared with the control samples at the gelation temperature and gel modori temperature. The surface hydrophobicity of samples with glucose oxidase and glucose increased significantly ( p < 0.05) and total sulfhydryl groups decreased significantly ( p < 0.05). The analysis of Raman spectroscopy shows that the addition of glucose oxidase induced more α-helixes to turn into a more elongated random and flocculent structure. Glucose oxidase changes the secondary structure of the surimi protein, making more proteins depolarize and stretch and causing actomyosin to accumulate to each other, resulting in the formation of surimi gel.
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Affiliation(s)
- Lei Wang
- 1 Key Laboratory of Refrigeration and Conditioning Aquatie Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen, China.,2 State Key Laboratory of Food Science and Technology, Jiangnan University, China.,3 National Engineering Research Center for Functional Food, Jiangnan University, China.,4 School of Food Science and Technology, Jiangnan University, China
| | - Daming Fan
- 1 Key Laboratory of Refrigeration and Conditioning Aquatie Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen, China.,2 State Key Laboratory of Food Science and Technology, Jiangnan University, China.,3 National Engineering Research Center for Functional Food, Jiangnan University, China.,4 School of Food Science and Technology, Jiangnan University, China.,5 Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, China
| | - Lulu Fu
- 3 National Engineering Research Center for Functional Food, Jiangnan University, China.,4 School of Food Science and Technology, Jiangnan University, China
| | - Xidong Jiao
- 3 National Engineering Research Center for Functional Food, Jiangnan University, China.,4 School of Food Science and Technology, Jiangnan University, China
| | - Jianlian Huang
- 1 Key Laboratory of Refrigeration and Conditioning Aquatie Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen, China.,4 School of Food Science and Technology, Jiangnan University, China
| | - Jianxin Zhao
- 2 State Key Laboratory of Food Science and Technology, Jiangnan University, China.,3 National Engineering Research Center for Functional Food, Jiangnan University, China.,4 School of Food Science and Technology, Jiangnan University, China.,5 Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, China
| | - Bowen Yan
- 2 State Key Laboratory of Food Science and Technology, Jiangnan University, China.,3 National Engineering Research Center for Functional Food, Jiangnan University, China.,4 School of Food Science and Technology, Jiangnan University, China
| | - Wenguo Zhou
- 1 Key Laboratory of Refrigeration and Conditioning Aquatie Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen, China
| | - Wenhai Zhang
- 1 Key Laboratory of Refrigeration and Conditioning Aquatie Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen, China
| | - Weijian Ye
- 1 Key Laboratory of Refrigeration and Conditioning Aquatie Products Processing, Ministry of Agriculture and Rural Affairs, Xiamen, China
| | - Hao Zhang
- 2 State Key Laboratory of Food Science and Technology, Jiangnan University, China.,3 National Engineering Research Center for Functional Food, Jiangnan University, China.,4 School of Food Science and Technology, Jiangnan University, China.,5 Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, China
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11
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Zhang L, Li Q, Shi J, Zhu B, Luo Y. Changes in chemical interactions and gel properties of heat-induced surimi gels from silver carp ( Hypophthalmichthys molitrix ) fillets during setting and heating: Effects of different washing solutions. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.09.007] [Citation(s) in RCA: 50] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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12
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Gel characteristics and microstructure of fish myofibrillar protein/cassava starch composites. Food Chem 2017; 218:221-230. [DOI: 10.1016/j.foodchem.2016.09.068] [Citation(s) in RCA: 71] [Impact Index Per Article: 10.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/19/2016] [Revised: 09/06/2016] [Accepted: 09/11/2016] [Indexed: 11/24/2022]
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13
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Seighalani FZB, Bakar J, Saari N, Khoddami A. Thermal and physicochemical properties of red tilapia (Oreochromis niloticus) surimi gel as affected by microbial transglutaminase. ANIMAL PRODUCTION SCIENCE 2017. [DOI: 10.1071/an15633] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Thermal and physicochemical properties of red tilapia (Oreochromis niloticus) surimi gel incorporated with different levels of microbial transglutaminase (MTGase) were investigated. Surimi samples mixed with various concentrations of MTGase were subjected to two-stages heating (at 45°C followed by 90°C) to prepare surimi gel. Samples formulated with 0.30 MTGase (units/g surimi) showed the highest breaking force and deformation, and lowest expressible water content among treatments. Highest storage modulus was found in the gels mixed with 0.30 MTGase (units/g surimi). Compared with control surimi gel, addition of microbial transglutaminase to levels 0.10, 0.20 and 0.30 (units/g surimi) increased the enthalpy and maximum transition temperature of myosin. Results suggest that up to 0.30 MTGase (units/g surimi) could improve texture, colour, water-holding capacity, elasticity and thermal stability of red tilapia surimi gel.
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14
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Buamard N, Benjakul S, Konno K. Improvement of Gel Quality of Sardine Surimi with Low Setting Phenomenon by Ethanolic Coconut Husk Extract. J Texture Stud 2016. [DOI: 10.1111/jtxs.12207] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Natchaphol Buamard
- Department of Food Technology, Faculty of Agro-Industry; Prince of Songkla University; Hat Yai, Songkhla 90112 Thailand
| | - Soottawat Benjakul
- Department of Food Technology, Faculty of Agro-Industry; Prince of Songkla University; Hat Yai, Songkhla 90112 Thailand
| | - Kunihiko Konno
- Faculty of Fisheries Sciences; Hokkaido University; Hakodate Hokkaido 041-8611 Japan
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15
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Paker I, Matak KE. Impact of sarcoplasmic proteins on texture and color of silver carp and Alaska Pollock protein gels. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2015.04.045] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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16
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Yin T, Park JW. Textural and rheological properties of Pacific whiting surimi as affected by nano-scaled fish bone and heating rates. Food Chem 2015; 180:42-47. [DOI: 10.1016/j.foodchem.2015.02.021] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2014] [Revised: 12/26/2014] [Accepted: 02/05/2015] [Indexed: 11/30/2022]
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17
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Zhu Z, Lanier TC, Farkas BE. High pressure effects on heat-induced gelation of threadfin bream (Nemipterus spp.) surimi. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2014.08.021] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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18
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Yin T, Reed ZH, Park JW. Gelling properties of surimi as affected by the particle size of fish bone. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.03.037] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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19
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Siriangkanakun S, Li-Chan ECY, Yongsawadigul J. Identification by GeLC-MS/MS of trypsin inhibitor in sarcoplasmic proteins of three tropical fish and characterization of their inhibitory properties. J Food Sci 2014; 79:C1305-14. [PMID: 24962520 DOI: 10.1111/1750-3841.12521] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2014] [Accepted: 04/24/2014] [Indexed: 11/29/2022]
Abstract
UNLABELLED Sarcoplasmic proteins from 3 fish species were fractionated by 50% to 70% ammonium sulfate precipitation. Lyophilized fractionated sarcoplasmic proteins of threadfin bream (TB-SP), bigeye snapper (BS-SP), and yellow croaker (YC-SP) showed 80% to 92% trypsin inhibitory activity. Trypsin inhibitory activity staining gel electrophoresis revealed bands at 32, 33, 37, 45, 48, and 50 kDa for the 3 species, and a band at 95 kDa was observed for TB-SP and YC-SP. Alpha-1-antitrypsin with molecular mass of 45 to 50 kDa was identified in YC-SP by gel-based liquid chromatography-tandem mass spectrometry (GeLC-MS/MS). Other major protein bands appeared on trypsin activity staining included phosphorylase, glyceraldehyde-3-phosphate dehydrogenase, and creatine kinase with molecular mass of 95 and 35 to 40 kDa, respectively. But, these 3 proteins did not show true trypsin inhibitory activity. Trypsin inhibitory activity of fractionated sarcoplasmic proteins showed good stability, with >80% activity retained at 60 °C and up to 0.6 M NaCl. TB-SP showed the highest inhibitory activity against autolysis of washed threadfin bream mince at 65 °C. Addition of 0.5% or 1% TB-SP improved textural properties of threadfin bream surimi gels preincubated at 37 or 65 °C followed by heating at 90 °C. Therefore, TB-SP could be a promising protein ingredient for enhancing surimi gel texture. PRACTICAL APPLICATION Threadfin bream, bigeye snapper, and yellow croaker are the main species used as raw material for tropical surimi production. Sarcoplasmic proteins from 3 species contain trypsin inhibitor(s) that can minimize proteolytic activity and improve gel texture of proteinase-laden fish muscle. Therefore, sarcoplasmic proteins that are byproducts from surimi processing of these species could be recovered, fractionated, and utilized as a functional protein ingredient.
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Affiliation(s)
- Siriphon Siriangkanakun
- Food Protein Research Unit, School of Food Technology, Inst. of Agricultural Technology, Suranaree Univ. of Technology, Nakhon Ratchasima, 30000, Thailand
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Poowakanjana S, Park JD, Park JW. Elucidating Comminution Steps to Enhance the Value of Surimi from Tropical Fish. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2014. [DOI: 10.1080/10498850.2013.808302] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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21
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Effects of nano-scaled fish bone on the gelation properties of Alaska pollock surimi. Food Chem 2014; 150:463-8. [DOI: 10.1016/j.foodchem.2013.11.041] [Citation(s) in RCA: 59] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2013] [Revised: 10/25/2013] [Accepted: 11/07/2013] [Indexed: 11/18/2022]
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22
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Yongsawatdigul J, Pivisan S, Wongngam W, Benjakul S. Gelation Characteristics of Mince and Washed Mince From Small-Scale Mud Carp and Common Carp. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2013. [DOI: 10.1080/10498850.2012.664251] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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23
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Poowakanjana S, Park JW. Biochemical characterisation of Alaska pollock, Pacific whiting, and threadfin bream surimi as affected by comminution conditions. Food Chem 2013; 138:200-7. [DOI: 10.1016/j.foodchem.2012.09.109] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2012] [Revised: 09/02/2012] [Accepted: 09/24/2012] [Indexed: 10/27/2022]
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24
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Ma F, Chen C, Zheng L, Zhou C, Cai K, Han Z. Effect of high pressure processing on the gel properties of salt-soluble meat protein containing CaCl2 and κ-carrageenan. Meat Sci 2013; 95:22-6. [PMID: 23644049 DOI: 10.1016/j.meatsci.2013.04.025] [Citation(s) in RCA: 54] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2012] [Revised: 03/30/2013] [Accepted: 04/03/2013] [Indexed: 11/16/2022]
Abstract
The effects of high pressure processing (HPP) on the water-binding capacity and texture profile (TPA) of salt-soluble meat protein (SSMP) containing 0.2% CaCl2 and 0.6% κ-carrageenan (SSMP-CK) gels were investigated. The results showed that 300-400 MPa improved water-binding capacity and decreased TPA parameters of SSMP-CK gels (P<0.05), while 100 MPa could increase hardness and chewiness of the gels. The thermal transition temperature peak for the myosin head (Tpeak1) of SSMP disappeared on addition of CaCl2 and κ-carrageenan. 300 MPa produced a new peak, and caused a shift of the NH-stretching left peak and amide I and the disappearance of NH-stretching right peak. The destruction of network structure and the weakening of molecular interaction within the pressurized gels could result in the decrease of TPA parameters. Thus gelling properties could be modified by HPP, κ-carrageenan and Ca(2+). It is of interest to develop low-fat and sodium-reduced meat products.
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Affiliation(s)
- Fei Ma
- School of Biology and Food Engineering, Hefei University of Technology, Hefei, Anhui, People's Republic of China
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25
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Cardoso C, Ribeiro B, Mendes R. Effects of dietary fibre and microbial transglutaminase addition on the rheological and textural properties of protein gels from different fish species. J FOOD ENG 2012. [DOI: 10.1016/j.jfoodeng.2012.06.023] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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26
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Siriangkanakun S, Yongsawatdigul J. Trypsin Inhibitory Activity and Gel-Enhancing Effect of Sarcoplasmic Proteins from Common Carp. J Food Sci 2012; 77:C1124-30. [DOI: 10.1111/j.1750-3841.2012.02919.x] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Purification and characterisation of transglutaminase from four fish species: Effect of added transglutaminase on the viscoelastic behaviour of fish mince. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.12.027] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Tadpitchayangkoon P, Park JW, Yongsawatdigul J. Gelation characteristics of tropical surimi under water bath and ohmic heating. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2011.10.020] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/15/2022]
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29
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Effects of high pressure and CaCl2 on properties of salt-soluble meat protein gels containing locust bean gum. INNOV FOOD SCI EMERG 2012. [DOI: 10.1016/j.ifset.2011.12.001] [Citation(s) in RCA: 47] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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Chanarat S, Benjakul S, H-Kittikun A. Comparative study on protein cross-linking and gel enhancing effect of microbial transglutaminase on surimi from different fish. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2012; 92:844-852. [PMID: 22413145 DOI: 10.1002/jsfa.4656] [Citation(s) in RCA: 70] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
BACKGROUND 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. RESULT 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 < 0.05). In the presence of EDTA, the gel strengthening effect was lower, suggesting the combined effect of endogenous 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. CONCLUSION 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.
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Affiliation(s)
- Sochaya Chanarat
- Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand
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Jafarpour A, Gorczyca EM. Contribution of Sarcoplasmic Proteins to Myofibrillar Proteins Gelation. J Food Sci 2012; 77:R73-81. [DOI: 10.1111/j.1750-3841.2011.02521.x] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Huda N, Leng O, Nopianti R. Cryoprotective Effects of Different Levels of Polydextrose in Threadfin Bream Surimi During Frozen Storage. ACTA ACUST UNITED AC 2011. [DOI: 10.3923/jfas.2011.404.416] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Taskaya L, Chen YC, Jaczynski J. Color improvement by titanium dioxide and its effect on gelation and texture of proteins recovered from whole fish using isoelectric solubilization/precipitation. Lebensm Wiss Technol 2010. [DOI: 10.1016/j.lwt.2009.08.021] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Taskaya L, Chen YC, Jaczynski J. Functional properties of proteins recovered from silver carp (Hypophthalmichthys molitrix) by isoelectric solubilization/precipitation. Lebensm Wiss Technol 2009. [DOI: 10.1016/j.lwt.2009.02.007] [Citation(s) in RCA: 52] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Piyadhammaviboon P, Yongsawatdigul J. Protein cross-linking ability of sarcoplasmic proteins extracted from threadfin bream. Lebensm Wiss Technol 2009. [DOI: 10.1016/j.lwt.2008.06.011] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Thermal stability of fish natural actomyosin affects reactivity to cross-linking by microbial and fish transglutaminases. Food Chem 2008; 111:439-46. [DOI: 10.1016/j.foodchem.2008.04.014] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2007] [Revised: 01/16/2008] [Accepted: 04/04/2008] [Indexed: 11/19/2022]
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HEMUNG BUNGORN, YONGSAWATDIGUL JIRAWAT. PARTIAL PURIFICATION AND CHARACTERIZATION OF TRANSGLUTAMINASE FROM THREADFIN BREAM (NEMIPTERUS SP.) LIVER. J Food Biochem 2008. [DOI: 10.1111/j.1745-4514.2008.00154.x] [Citation(s) in RCA: 15] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Chen YC, Jaczynski J. Protein recovery from rainbow trout (Oncorhynchus mykiss) processing byproducts via isoelectric solubilization/precipitation and its gelation properties as affected by functional additives. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2007; 55:9079-88. [PMID: 17902629 DOI: 10.1021/jf071992w] [Citation(s) in RCA: 90] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/17/2023]
Abstract
Solubility of rainbow trout proteins was determined between pH 1.5 and 13.0 and various ionic strengths (IS). Minimum solubility occurred at pH 5.5; however, when IS = 0.2, the minimum solubility shifted toward more acidic pH. Isoelectric solubilization/precipitation was applied to trout processing byproducts (fish meat left over on bones, head, skin, etc.), resulting in protein recovery yields (Kjeldahl, dry basis) between 77.7% and 89.0%, depending of the pH used for solubilization and precipitation. The recovered protein contained 1.4-2.1% ash (dry basis), while the trout processing byproducts (i.e., starting material) 13.9%. Typical boneless and skinless trout fillets contain 5.5% ash, and therefore, the isoelectric solubilization/precipitation effectively removed impurities such as bones, scales, skin, etc., from the trout processing byproducts. The recovered proteins retained gel-forming ability as assessed with dynamic rheology, torsion test, and texture profile analysis (TPA). However, the recovered proteins failed to gel unless beef plasma protein (BPP) was added. Even with BPP, the recovered protein showed some proteolysis between 40 and 55 degrees C. Addition of potato starch, transglutaminase, and phosphate to the recovered proteins resulted in good texture of trout gels as confirmed by torsion test and TPA. Higher ( P < 0.05) shear stress and strain were measured for gels developed from basic pH treatments than the acidic counterparts. However, proteins recovered from acidic treatments had higher ( P < 0.05) lipid content than the basic treatments. This is probably why the gels from acidic treatments were whiter ( L* - 3 b*) ( P < 0.05) than those from the basic ones. Our study demonstrates that functional proteins can be efficiently recovered from low-value fish processing byproducts using isoelectric solubilization/precipitation and subsequently be used in value-added human foods.
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Affiliation(s)
- Yi-Chen Chen
- School of Nutrition, No. 110, Sec. 1, Jianguo N. Rd., Chung Shan Medical University, Taichung, Taiwan
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Aggregation and conformational changes of tilapia actomyosin as affected by calcium ion during setting. Food Hydrocoll 2007. [DOI: 10.1016/j.foodhyd.2006.04.006] [Citation(s) in RCA: 59] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Yongsawatdigul J, Piyadhammaviboon P, Singchan K. Gel-forming ability of small scale mud carp (Cirrhiana microlepis) unwashed and washed mince as related to endogenous proteinases and transglutaminase activities. Eur Food Res Technol 2006. [DOI: 10.1007/s00217-006-0266-4] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Hemung BO, Yongsawatdigul J. Ca2+Affects Physicochemical and Conformational Changes of Threadfin Bream Myosin and Actin in a Setting Model. J Food Sci 2005. [DOI: 10.1111/j.1365-2621.2005.tb11500.x] [Citation(s) in RCA: 40] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Gelation of threadfin bream surimi as affected by thermal denaturation, transglutaminase and proteinase(s) activities. ACTA ACUST UNITED AC 2004. [DOI: 10.1016/s0167-4501(04)80035-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register]
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