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Chattopadhyay K, Xavier KAM, Ngasotter S, Karmakar S, Balange A, Nayak BB. Chitosan Gel Prepared with Citric Acid as the Food Acidulant: Effect of the Chitosan Concentration and Gel pH on Physicochemical and Functional Properties of Fish Protein Emulsion Sausages. ACS OMEGA 2023; 8:7829-7837. [PMID: 36873013 PMCID: PMC9979340 DOI: 10.1021/acsomega.2c07538] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/28/2022] [Accepted: 02/06/2023] [Indexed: 06/06/2023]
Abstract
Citric acid is a popular food acidulant with versatile utility as a preservative and acidity regulator in the meat industry, owing to its unique three pK a values, which can be combined with the natural biopolymer chitosan to improve food quality. The scientific incorporation of a minimal range of chitosan and pH through organic acid additions for chitosan solubilization in the fish sausages can effectively improve their quality through their synergistic effect. Optimum conditions for emulsion stability, gel strength, and water holding capacity were found to be at a low concentration of chitosan, that is, 0.15 g at pH of 5.0, with their corresponding values of 42.55 ± 0.43 N mm, 94.91 ± 0.24, and 90.67 ± 0.50%. Lower pH ranges increased hardness and springiness values, and higher pH levels increased cohesiveness values at varying ranges of chitosan. Sensory analysis revealed tangy and sour flavors in the samples with lower pH.
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Affiliation(s)
- Kasturi Chattopadhyay
- Department
of Post-Harvest Technology, ICAR-Central
Institute of Fisheries Education, Versova, Mumbai 400061, Maharashtra, India
| | - K. A. Martin Xavier
- Department
of Post-Harvest Technology, ICAR-Central
Institute of Fisheries Education, Versova, Mumbai 400061, Maharashtra, India
| | - Soibam Ngasotter
- Department
of Post-Harvest Technology, ICAR-Central
Institute of Fisheries Education, Versova, Mumbai 400061, Maharashtra, India
| | - Sutanu Karmakar
- Department
of Aquatic Environment Management, Faculty of Fishery Sciences, West Bengal University of Animal and Fishery Sciences, Kolkata 700037, India
| | - Amjad Balange
- Department
of Post-Harvest Technology, ICAR-Central
Institute of Fisheries Education, Versova, Mumbai 400061, Maharashtra, India
| | - Binaya Bhusan Nayak
- Department
of Post-Harvest Technology, ICAR-Central
Institute of Fisheries Education, Versova, Mumbai 400061, Maharashtra, India
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Ozogul Y, El Abed N, Montanari C, Ozogul F. Contribution of polysaccharides from crustacean in fermented food products. ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 102:47-92. [PMID: 36064296 DOI: 10.1016/bs.afnr.2022.04.007] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Fermented foods are of great importance for their role in preserving nutrients and enriching the human diet. Fermentation ensures longer shelf life and microbiological safety of food. Natural bioactive compounds have been paid attention as nutraceuticals or functional ingredients, which have health-promoting components since polysaccharides, especially chitosan, chitin and their derivatives, are biocompatible and biodegradable, biorenewable, without toxic properties and environmentally friendly. They have been applied in several fields such as medicine, agriculture, and food industry. This chapter provides information on polysaccharides obtained from crustacean as bioactive compounds as well as their effects in fermented foods.
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Affiliation(s)
- Yesim Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
| | - Nariman El Abed
- Laboratory of Protein Engineering and Bioactive Molecules (LIP-MB), National Institute of Applied Sciences and Technology (INSAT), University of Carthage, Carthage, Tunisia
| | - Chiara Montanari
- Department of Agricultural and Food Sciences, University of Bologna, Bologna, Italy
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey.
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Hussain MA, Sumon TA, Mazumder SK, Ali MM, Jang WJ, Abualreesh MH, Sharifuzzaman S, Brown CL, Lee HT, Lee EW, Hasan MT. Essential oils and chitosan as alternatives to chemical preservatives for fish and fisheries products: A review. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108244] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Lobine D, Rengasamy KRR, Mahomoodally MF. Functional foods and bioactive ingredients harnessed from the ocean: current status and future perspectives. Crit Rev Food Sci Nutr 2021; 62:5794-5823. [PMID: 33724095 DOI: 10.1080/10408398.2021.1893643] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
Abstract
With an increase in life expectancy and decrease of quality-of-life couple with the high prevalence of diseases, diet is expected to play a key function in sustaining human health. Nutritionists, food technologists and medical experts are working in synergy to cater for the increasing demand of food with associated therapeutic benefits, commonly known as functional food, that may improve well-being and reduce the risk of diseases. Interestingly, the marine ecosystem, due to its abundant and phenomenal biodiversity of marine organisms, constitutes a vital source of a panoply of healthy foods supply for the thriving functional food industry. Marine organisms such as seaweeds, sea cucumbers, sponges, and mollusks amongst others are sources of thousands of biologically active metabolites with antioxidant, anti-parasitic, antiviral, anti-inflammatory and anticancer properties. Given the growing number of research and interest to probe into the therapeutic roles of marine products, this review was designed to provide a comprehensive summary of the therapeutic properties of marine organisms (macroalgae, sea cucumbers and fish among others) which are consumed worldwide, in addition to their potentials and as sources of functional ingredients for developing novel food and fostering wellness. The gap between research development and actual commercialization, and future prospects of marine-based products also summarized to some extent.
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Affiliation(s)
- Devina Lobine
- Department of Health Sciences; Faculty of Medicine and Health Sciences, University of Mauritius, Réduit, Mauritius
| | - Kannan R R Rengasamy
- Indigenous Knowledge Systems Centre, Faculty of Natural and Agricultural Sciences, North-West University, Mmabatho, North West Province, South Africa
| | - Mohamad Fawzi Mahomoodally
- Department of Health Sciences; Faculty of Medicine and Health Sciences, University of Mauritius, Réduit, Mauritius
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Chattopadhyay K, Xavier KM, Layana P, Balange AK, Nayak BB. Chitosan hydrogel inclusion in fish mince based emulsion sausages: Effect of gel interaction on functional and physicochemical qualities. Int J Biol Macromol 2019; 134:1063-1069. [DOI: 10.1016/j.ijbiomac.2019.05.148] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/13/2019] [Revised: 05/09/2019] [Accepted: 05/21/2019] [Indexed: 01/12/2023]
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6
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Chitosan gel addition in pre-emulsified fish mince - Effect on quality parameters of sausages under refrigerated storage. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.081] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Lahreche T, Uçar Y, Kosker AR, Hamdi TM, Ozogul F. Combined impacts of oregano extract and vacuum packaging on the quality changes of frigate tuna muscles stored at 3±1°C. Vet World 2019; 12:155-164. [PMID: 30936670 PMCID: PMC6431800 DOI: 10.14202/vetworld.2019.155-164] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2018] [Accepted: 12/12/2018] [Indexed: 11/16/2022] Open
Abstract
Aim The combined effects of oregano extract with vacuum packing (VP) on the quality enhancement of dark and white muscles of frigate tuna (Auxis thazard) stored as intact fillet at refrigerated (3±1°C) conditions were studied. Materials and Methods About 35 kg of fish were filleted without skin removal and randomly divided into two groups. One group without treatment (control) and the remaining group were dipped in a sterilized oregano extract solution for 5 min. Chemical, microbiological, sensorial, and textural analyses were carried out in each of dark and white muscles of frigate tuna fillets during storage. Results Several quality indexes were higher in dark muscle than white muscle. The sensory assessment indicated that both muscles from control had a shelf life of 12 days. Quality parameters of both muscles had the same tendency and were significantly affected by time and also by the presence of plant extract in VP. Although VP alone was sufficient to delay lipid oxidation on fish fillets, especially on dark muscle but cannot enhance the textural deterioration in both muscles. Conclusion Consequently, the employment of such combination had a cumulative effect on preservation, resulting in prolonging the shelf life of both frigate tuna muscles.
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Affiliation(s)
- Talal Lahreche
- Laboratory of Food Hygiene and Quality Insurance System, High National Veterinary School, Issad Abbes Avenue, Oued Smar, Algiers, Algeria.,Department of Biology, Faculty of Natural Sciences, Ziane Achour University, Djelfa, Algeria
| | - Yilmaz Uçar
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
| | - Ali Riza Kosker
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
| | - Taha-Mossadak Hamdi
- Laboratory of Food Hygiene and Quality Insurance System, High National Veterinary School, Issad Abbes Avenue, Oued Smar, Algiers, Algeria
| | - Fatih Ozogul
- Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey
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Kulawik P, Jamróz E, Özogul F. Chitosan for Seafood Processing and Preservation. SUSTAINABLE AGRICULTURE REVIEWS 36 2019. [DOI: 10.1007/978-3-030-16581-9_2] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Moosavi‐Nasab M, Mohammadi R, Oliyaei N. Physicochemical evaluation of sausages prepared by lantern fish ( Benthosema pterotum) protein isolate. Food Sci Nutr 2018; 6:617-626. [PMID: 29876113 PMCID: PMC5980297 DOI: 10.1002/fsn3.583] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/27/2017] [Revised: 12/01/2017] [Accepted: 12/04/2017] [Indexed: 11/14/2022] Open
Abstract
The purpose of this study was to show how sausages produced with lantern fish (Benthosema pterotum) protein isolate at two levels 4% (sample A) and 2% (sample B), and then, the physicochemical and sensory properties of sausages (A and B) were determined during the storage (14, 30, and 60 days) at 4°C. Firstly, fish protein isolate (FPI) prepared at alkaline pH (12). It was found that the acidic value, peroxide value (PV), and thiobarbituric acid (TBA) value of sausages increased during the storage. The highest level of TBA value was found at the second month of storage as 0.51 mg malonaldehyde/kg. The PV and acidic value reached to 9.45 meq/kg and 4.82 at the end of storage, respectively. Moreover, the stiffness, adherence, and springiness were assessed by texture profile analysis which was found sausages containing FPI had stronger texture and structure compared to control sample. The SDS-PAGE analysis identified the proteins from 15.4 to 202.3 kDa, which exhibit no major differences in protein patterns of two types of sausages. Furthermore, sensory evaluation diagnostic was carried out in terms of the sensory attributes such as texture, flavor, odor, color, and overall acceptability, and the results indicated the greatest overall acceptability in samples containing 2% FPI.
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Affiliation(s)
- Marzieh Moosavi‐Nasab
- Seafood Processing Research GroupSchool of AgricultureShiraz UniversityShirazIran
- Department of Food Science and TechnologySchool of AgricultureShiraz UniversityShirazIran
| | - Rezvan Mohammadi
- Department of Food Science and TechnologySchool of AgricultureShiraz UniversityShirazIran
| | - Najme Oliyaei
- Seafood Processing Research GroupSchool of AgricultureShiraz UniversityShirazIran
- Department of Food Science and TechnologySchool of AgricultureShiraz UniversityShirazIran
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Alemán A, González F, Arancibia M, López-Caballero M, Montero P, Gómez-Guillén M. Comparative study between film and coating packaging based on shrimp concentrate obtained from marine industrial waste for fish sausage preservation. Food Control 2016. [DOI: 10.1016/j.foodcont.2016.06.007] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Tayel AA. Microbial chitosan as a biopreservative for fish sausages. Int J Biol Macromol 2016; 93:41-46. [PMID: 27565293 DOI: 10.1016/j.ijbiomac.2016.08.061] [Citation(s) in RCA: 37] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2016] [Revised: 08/11/2016] [Accepted: 08/22/2016] [Indexed: 11/24/2022]
Abstract
Processed fish products are worthy sources to supply man with his main nutritional needs, but they are extremely susceptible to quality loss during storage. Microbial (fungal) chitosan is a bioactive polymer that has numerous applications in health promoting fields. Fungal chitosan was extracted from the grown mycelia of Aspergillus brasiliensis (niger) to investigate its potential role as antimicrobial, preservative and quality improvement agent, in processed fish sausages from Nile tilapia (Oreochromis niloticus). The produced chitosan had a molecular weight of 29kDa, deacetylation degree of 91% and solubility of 99% in acetic acid solution. Fish sausages supplementation with 1.5% chitosan resulted in sharp reductions of microbial load (Total aerobic microorganisms, coliforms, yeast & molds, E. coli, Enterobacteriaceae and Staphylococcus aureus) during cold storage, at 4°C for 28days. Sensory attributes were notably enhanced in stored chitosan-supplemented sausages, especially the odor and taste characteristics. Captured micrographs, of exposed S. aureus to chitosan, exhibited vigorous morphological alterations after 4h, and complete cell lysis after 8h of exposure period. A. brasiliensis chitosan, however, could be strongly recommended, as a supplement for Nile tilapia fish sausages, to maintain microbiological quality and enhance sensory attributes of the product during storage.
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Affiliation(s)
- Ahmed A Tayel
- Faculty of Aquatic and Fisheries Sciences, Kafrelsheikh University, El-Geish St., 33516, Kafrelsheikh City, Egypt.
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Effect of chitosans and chitooligosaccharides on the processing and storage quality of foods of animal and aquatic origin. ACTA ACUST UNITED AC 2016. [DOI: 10.1108/nfs-08-2015-0092] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Purpose
– The aim of the paper is to shed light on the use of chitosans and chitooligosaccharides as biopreservatives in various foods animal. Foods of animal and aquatic origin (milk, meat, fish, eggs, sea foods, etc) become contaminated with a wide range of microorganisms (bacteria, molds and yeasts) during harvesting, transporting, processing, handling and storage operations. Due to the perishable nature of these foods, their preservation is of utmost importance. Though many synthetic chemicals are available, yet their use is quite restricted due to their hazardous effects on human health.
Design/methodology/approach
– Within the domain of food industry, traditionally chitosan is used for biopreservation of foods, which is well known for its nutritional and medicinal properties in human nutrition. However, chitooligosaccharides also possess a number of nutraceutical and health promoting properties in addition to their preservative effect and shelf-life extension of foods. In this study, the comparative effects of both chitosan and chitooligosaccharides on preservation of foods of animal and aquatic origin have been summarized.
Findings
– Though chitosan has been extensively studied in various foods, yet the use of chitooligosaccharides has been relatively less explored. Chitooligosaccharides are bioactive molecules generated from chitosan and have several advantages over the traditional use of chitosan both in food products and on human health. But unfortunately, little or no literature is available on the use of chitooligosaccharides for preservation of some of the foods of animal origin. Notable examples in this category include cheese, beef, pork, chicken, fish, sea foods, etc.
Originality/value
– This paper focuses on the effects of chitosans and chitooligosaccharides on the processing and storage quality of foods of animal and aquatic origin, which offers a promising future for the development of functional foods.
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CHAPARRO-HERNÁNDEZ S, RUÍZ-CRUZ S, MÁRQUEZ-RÍOS E, OCAÑO-HIGUERA VM, VALENZUELA-LÓPEZ CC, ORNELAS-PAZ JDJ, DEL-TORO-SÁNCHEZ CL. Effect of chitosan-carvacrol edible coatings on the quality and shelf life of tilapia (Oreochromis niloticus) fillets stored in ice. FOOD SCIENCE AND TECHNOLOGY 2015. [DOI: 10.1590/1678-457x.6841] [Citation(s) in RCA: 42] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Arancibia M, López-Caballero M, Gómez-Guillén M, Montero P. Chitosan coatings enriched with active shrimp waste for shrimp preservation. Food Control 2015. [DOI: 10.1016/j.foodcont.2015.02.004] [Citation(s) in RCA: 88] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Özpolat E, Patir B. Determination of Shelf Life for Sausages Produced From Some Freshwater Fish Using Two Different Smoking Methods. J Food Saf 2015. [DOI: 10.1111/jfs.12214] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Emine Özpolat
- Fish Processing Technology; Firat University; Elaziğ 23200 Turkey
| | - Bahri Patir
- Food Hygiene and Technology; Firat University; Elaziğ Turkey
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Arancibia MY, López-Caballero ME, Gómez-Guillén MC, Fernández-García M, Fernández-Martín F, Montero P. Antimicrobial and rheological properties of chitosan as affected by extracting conditions and humidity exposure. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.10.019] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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A predictive model for assessment of decontamination effects of lactic acid and chitosan used in combination on Vibrio parahaemolyticus in shrimps. Int J Food Microbiol 2013; 167:124-30. [DOI: 10.1016/j.ijfoodmicro.2013.07.012] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2012] [Revised: 05/14/2013] [Accepted: 07/14/2013] [Indexed: 11/21/2022]
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Oliveira A, Himelbloom B, Montazeri N, Davenport M, Biceroglu H, Brenner K, Thomas S, Crapo C. Development and Characterization of Fish Sausages Supplemented with Salmon Oil. J FOOD PROCESS PRES 2013. [DOI: 10.1111/jfpp.12126] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- A.C.M. Oliveira
- Kodiak Seafood and Marine Science Center; School of Fisheries and Ocean Sciences; University of Alaska Fairbanks; 118 Trident Way Kodiak AK 99615
| | - B.H. Himelbloom
- Kodiak Seafood and Marine Science Center; School of Fisheries and Ocean Sciences; University of Alaska Fairbanks; 118 Trident Way Kodiak AK 99615
| | - N. Montazeri
- Kodiak Seafood and Marine Science Center; School of Fisheries and Ocean Sciences; University of Alaska Fairbanks; 118 Trident Way Kodiak AK 99615
| | - M. Davenport
- Department of Chemistry and Food Science; Framingham State University; Framingham MA
| | - H. Biceroglu
- Kodiak Seafood and Marine Science Center; School of Fisheries and Ocean Sciences; University of Alaska Fairbanks; 118 Trident Way Kodiak AK 99615
| | - K.A. Brenner
- Kodiak Seafood and Marine Science Center; School of Fisheries and Ocean Sciences; University of Alaska Fairbanks; 118 Trident Way Kodiak AK 99615
| | - S.R. Thomas
- Kodiak Seafood and Marine Science Center; School of Fisheries and Ocean Sciences; University of Alaska Fairbanks; 118 Trident Way Kodiak AK 99615
| | - C.A. Crapo
- Kodiak Seafood and Marine Science Center; School of Fisheries and Ocean Sciences; University of Alaska Fairbanks; 118 Trident Way Kodiak AK 99615
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KÜÇÜKGÜLMEZ AYGÜL, YANAR YASEMEN, GERÇEK GÖZDE, GÜLNAZ OSMAN, CELIK MEHMET. EFFECTS OF CHITOSAN ON COLOR, SENSORY AND MICROBIOLOGICAL PROPERTIES OF EUROPEAN EEL (ANGUILLA ANGUILLA
) FILLETS DURING REFRIGERATED STORAGE. J FOOD PROCESS PRES 2012. [DOI: 10.1111/j.1745-4549.2012.00701.x] [Citation(s) in RCA: 10] [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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Characteristics and consumer acceptance of healthier meat and meat product formulations-a review. Journal of Food Science and Technology 2011; 49:653-64. [PMID: 24293684 DOI: 10.1007/s13197-011-0476-z] [Citation(s) in RCA: 55] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/14/2011] [Accepted: 07/26/2011] [Indexed: 01/08/2023]
Abstract
Awareness of health and nutrition has led to the development of "functional foods" which is a new approach to achieve healthier status thus reducing the risk of diseases. Meat has been highly exploited as a functional ingredient/food in recent years wherein meat has either been modified or incorporated into non meat products. Changing consumer demand has influenced the market for all types of meat. The development and marketing the functional foods can be, however, very challenging compared to the foods that conventionally have a high health image. This review gives the overall perception about importance of using meat/meat products as a functional food.
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Viuda-Martos M, López-Marcos M, Fernández-López J, Sendra E, López-Vargas J, Pérez-Álvarez J. Role of Fiber in Cardiovascular Diseases: A Review. Compr Rev Food Sci Food Saf 2010. [DOI: 10.1111/j.1541-4337.2009.00102.x] [Citation(s) in RCA: 134] [Impact Index Per Article: 9.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Cardoso CM, Mendes R, Nunes ML. Instrumental Texture and Sensory Characteristics of Cod Frankfurter Sausages. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2009. [DOI: 10.1080/10942910801992959] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Cardoso C, Mendes R, Pedro S, Nunes ML. Quality Changes During Storage of Fish Sausages Containing Dietary Fiber. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2008. [DOI: 10.1080/10498850801891249] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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25
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Cardoso C, Mendes R, Nunes ML. Development of a healthy low-fat fish sausage containing dietary fibre. Int J Food Sci Technol 2008. [DOI: 10.1111/j.1365-2621.2006.01430.x] [Citation(s) in RCA: 43] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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High pressure effects on the quality and preservation of cold-smoked dolphinfish (Coryphaena hippurus) fillets. Food Chem 2007. [DOI: 10.1016/j.foodchem.2006.07.014] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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