The Experts below are selected from a list of 285 Experts worldwide ranked by ideXlab platform
Gerrit Meerdink - One of the best experts on this subject based on the ideXlab platform.
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Histamine stability in Rihaakuru at -80, 4 and 30°C.
Food chemistry, 2012Co-Authors: Aishath Naila, Steve Flint, Graham C. Fletcher, Phil Bremer, Gerrit MeerdinkAbstract:Abstract Rihaakuru is a shelf stable Fish Paste product formed from a Fish soup prepared from tuna. Histamine contamination is a food safety issue with this product that is manufactured from tuna Fish that has been temperature abused. Histamine concentrations decreased between 31% and 73% in Rihaakuru stored for 10 months at either −80, 4 or 30 °C. This appears to be a property of the product as histamine solutions are reported to be stable, at least under frozen storage. The risk of histamine food poisoning due to Rihaakuru may reduce during the storage of the product.
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Biogenic amines and potential histamine - Forming bacteria in Rihaakuru (a cooked Fish Paste).
Food chemistry, 2011Co-Authors: Aishath Naila, Steve Flint, Graham C. Fletcher, Phil Bremer, Gerrit MeerdinkAbstract:Abstract The biogenic amine concentration in Rihaakuru (a Fish Paste) (n = 28), obtained from different parts of the Maldives (North, South, and Central), was determined by HPLC. Ten biogenic amines were detected; agmatine, not detected (ND) – 161 ppm; cadaverine, ND – 387 ppm; histamine, ND – 5487 ppm; putrescine, ND – 290 ppm; phenylethylamine, ND – 23 ppm; serotonin, ND – 91 ppm; spermine, ND – 329 ppm; spermidine, ND – 79 ppm; tryptamine, ND –
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Chemistry and microbiology of traditional Rihaakuru (Fish Paste) from the Maldives.
International Journal of Food Sciences and Nutrition, 2010Co-Authors: Aishath Naila, Steve Flint, Graham C. Fletcher, Phil Bremer, Gerrit MeerdinkAbstract:Rihaakuru is a traditional Maldivian side dish consumed mainly with rice. It is a thick brown Fish Paste, made from tuna after prolonged heating. Samples tested were found to have a low water activity (0.55–0.8), slightly acidic pH (5.62–6.18) and moderate salt content (1.4–1.6%). The product was found to be rich in polyunsaturated fatty acids such as omega-3, had high protein content (56–59%) and an energy level of 13.8 kJ/g. The product had a low microbial count (1.54–2.31 log10 cfu/g). The bacteria isolated belonged to the Bacillaceae (Genus Clostridium, and Bacillus), Streptococcaceae (Genus Streptococcus), Micrococcaceae (Genus Staphylococcus), and Corynebacterium. The product appears to be a nutritious and shelf-stable product.
Aishath Naila - One of the best experts on this subject based on the ideXlab platform.
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Histamine stability in Rihaakuru at -80, 4 and 30°C.
Food chemistry, 2012Co-Authors: Aishath Naila, Steve Flint, Graham C. Fletcher, Phil Bremer, Gerrit MeerdinkAbstract:Abstract Rihaakuru is a shelf stable Fish Paste product formed from a Fish soup prepared from tuna. Histamine contamination is a food safety issue with this product that is manufactured from tuna Fish that has been temperature abused. Histamine concentrations decreased between 31% and 73% in Rihaakuru stored for 10 months at either −80, 4 or 30 °C. This appears to be a property of the product as histamine solutions are reported to be stable, at least under frozen storage. The risk of histamine food poisoning due to Rihaakuru may reduce during the storage of the product.
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Biogenic amines and potential histamine - Forming bacteria in Rihaakuru (a cooked Fish Paste).
Food chemistry, 2011Co-Authors: Aishath Naila, Steve Flint, Graham C. Fletcher, Phil Bremer, Gerrit MeerdinkAbstract:Abstract The biogenic amine concentration in Rihaakuru (a Fish Paste) (n = 28), obtained from different parts of the Maldives (North, South, and Central), was determined by HPLC. Ten biogenic amines were detected; agmatine, not detected (ND) – 161 ppm; cadaverine, ND – 387 ppm; histamine, ND – 5487 ppm; putrescine, ND – 290 ppm; phenylethylamine, ND – 23 ppm; serotonin, ND – 91 ppm; spermine, ND – 329 ppm; spermidine, ND – 79 ppm; tryptamine, ND –
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Chemistry and microbiology of traditional Rihaakuru (Fish Paste) from the Maldives.
International Journal of Food Sciences and Nutrition, 2010Co-Authors: Aishath Naila, Steve Flint, Graham C. Fletcher, Phil Bremer, Gerrit MeerdinkAbstract:Rihaakuru is a traditional Maldivian side dish consumed mainly with rice. It is a thick brown Fish Paste, made from tuna after prolonged heating. Samples tested were found to have a low water activity (0.55–0.8), slightly acidic pH (5.62–6.18) and moderate salt content (1.4–1.6%). The product was found to be rich in polyunsaturated fatty acids such as omega-3, had high protein content (56–59%) and an energy level of 13.8 kJ/g. The product had a low microbial count (1.54–2.31 log10 cfu/g). The bacteria isolated belonged to the Bacillaceae (Genus Clostridium, and Bacillus), Streptococcaceae (Genus Streptococcus), Micrococcaceae (Genus Staphylococcus), and Corynebacterium. The product appears to be a nutritious and shelf-stable product.
Sun Jin Hur - One of the best experts on this subject based on the ideXlab platform.
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Effect of Freeze-Dried Mechanically Deboned Spent Laying Hen Hydrolysates on the Quality Characteristics of Boiled Fish Paste
Food and Bioprocess Technology, 2016Co-Authors: Sun Jin Hur, Jung Seok Choi, Sang Keun JinAbstract:This study was conducted to investigate the effect of freeze-dried mechanically deboned spent laying hen hydrolysate on the quality and antioxidative characteristics of boiled Fish Paste during storage. Boiled Fish Paste samples were divided into three treatments: control (commercial Fish Paste), T1(1 % freeze-dried mechanically deboned spent laying hen hydrolysate), and T2(3 % freeze-dried mechanically deboned spent laying hen hydrolysate). Moisture, crude protein, and crude fat were not significantly different among samples in the 0 day. T1 and T2 had lower pH, lightness, and whiteness than the control during storage. Volatile basic nitrogen was increased in T1 and T2 during storage. The breaking force, deformation, gel strength, and jelly strength values were higher in the control than in T1 and T2 during storage. Sensory evaluation showed that color, flavor, springiness, and overall acceptability were lower and more nonelastic in T1 and T2 than in control samples after storage. The 2,2-diphenyl-1-picrylhydrazyl hydrate radical scavenging activity of boiled Fish Paste was dose-dependently increased in T1 and T2 during storage.
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Effect of Substituting Surimi with Spent Laying Hen Meat on the Physicochemical Characteristics of Fried Fish Paste
Food and Bioprocess Technology, 2014Co-Authors: Sang Keun Jin, Jae Hong Park, Sun Jin HurAbstract:Fried Fish Paste (FFP) samples were divided into four treatments: a control composed of commercial FFP containing no breast meat batter from spent laying hens, and treatments 1, 2, and 3, in which Itoyori surimi was substituted with 7.46, 14.93, and 22.39 % batter from the breast meat of whole spent laying hens, respectively. Moisture content was significantly lower in T3 than in the FFP samples, whereas crude fat was significantly higher in T3. Polyunsaturated fatty acid contents were significantly higher in the control than the other FFP samples, whereas saturated fatty acid contents were significantly higher in T3. The breaking force, deformation, gel strength, and jelly strength values were higher in the control than the other FFP samples during storage. Thiobarbituric acid reactive substances (TBARS), as a measure of lipid oxidation, and volatile basic nitrogen, as a measure of protein degradation, were significantly higher in T3 than in the other samples. Additionally, the control had a significantly lower TBARS level than the other samples. In sensory evaluation, color, aroma, flavor, and juiciness were not significantly different among FFP samples during storage. The results show that physicochemical properties such as gel characteristics, shear force, and fatty acid composition are influenced by substitution with spent laying hen meat batter. However, sensory evaluation scores are less influenced by this substitution.
Sang Keun Jin - One of the best experts on this subject based on the ideXlab platform.
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Effect of Freeze-Dried Mechanically Deboned Spent Laying Hen Hydrolysates on the Quality Characteristics of Boiled Fish Paste
Food and Bioprocess Technology, 2016Co-Authors: Sun Jin Hur, Jung Seok Choi, Sang Keun JinAbstract:This study was conducted to investigate the effect of freeze-dried mechanically deboned spent laying hen hydrolysate on the quality and antioxidative characteristics of boiled Fish Paste during storage. Boiled Fish Paste samples were divided into three treatments: control (commercial Fish Paste), T1(1 % freeze-dried mechanically deboned spent laying hen hydrolysate), and T2(3 % freeze-dried mechanically deboned spent laying hen hydrolysate). Moisture, crude protein, and crude fat were not significantly different among samples in the 0 day. T1 and T2 had lower pH, lightness, and whiteness than the control during storage. Volatile basic nitrogen was increased in T1 and T2 during storage. The breaking force, deformation, gel strength, and jelly strength values were higher in the control than in T1 and T2 during storage. Sensory evaluation showed that color, flavor, springiness, and overall acceptability were lower and more nonelastic in T1 and T2 than in control samples after storage. The 2,2-diphenyl-1-picrylhydrazyl hydrate radical scavenging activity of boiled Fish Paste was dose-dependently increased in T1 and T2 during storage.
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Effect of Substituting Surimi with Spent Laying Hen Meat on the Physicochemical Characteristics of Fried Fish Paste
Food and Bioprocess Technology, 2014Co-Authors: Sang Keun Jin, Jae Hong Park, Sun Jin HurAbstract:Fried Fish Paste (FFP) samples were divided into four treatments: a control composed of commercial FFP containing no breast meat batter from spent laying hens, and treatments 1, 2, and 3, in which Itoyori surimi was substituted with 7.46, 14.93, and 22.39 % batter from the breast meat of whole spent laying hens, respectively. Moisture content was significantly lower in T3 than in the FFP samples, whereas crude fat was significantly higher in T3. Polyunsaturated fatty acid contents were significantly higher in the control than the other FFP samples, whereas saturated fatty acid contents were significantly higher in T3. The breaking force, deformation, gel strength, and jelly strength values were higher in the control than the other FFP samples during storage. Thiobarbituric acid reactive substances (TBARS), as a measure of lipid oxidation, and volatile basic nitrogen, as a measure of protein degradation, were significantly higher in T3 than in the other samples. Additionally, the control had a significantly lower TBARS level than the other samples. In sensory evaluation, color, aroma, flavor, and juiciness were not significantly different among FFP samples during storage. The results show that physicochemical properties such as gel characteristics, shear force, and fatty acid composition are influenced by substitution with spent laying hen meat batter. However, sensory evaluation scores are less influenced by this substitution.
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Effect of Mechanically Deboned Chicken Meat Hydrolysates on the Physicochemical Properties of Imitation Fish Paste
Asian-Australasian journal of animal sciences, 2014Co-Authors: Sang Keun Jin, Eun Young Jung, Hyun Jung Lim, Han Sul Yang, Jae Hong ParkAbstract:This study investigated on the effects of adding mechanically deboned chicken meat (MDCM) hydrolysates on the quality properties of imitation Fish Paste (IFP) during storage. IFP was prepared from Alaska Pollack, spent laying hens surimi and protein hydrolysates which were enzymatically extracted from MDCM. The study was designed as a 3×4 factorial design with three MDCM hydrolysate content groups (0%, 0.4%, and 0.8%) and four storage times (0, 2, 4, and 6 weeks). Addition of MDCM hydrolysates increased crude fat content but lowered water content (p
Jie Chen - One of the best experts on this subject based on the ideXlab platform.
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The influence of douchi starter cultures on the composition of extractive components, microbiological activity, and sensory properties of fermented Fish Pastes.
Journal of food science, 2011Co-Authors: Ladislaus M Kasankala, Youling L Xiong, Jie ChenAbstract:: Three experiments were conducted to test the hypothesis that douchi cultures could serve as a potential starter for enhancing the quality attributes of fermented silver carp meat. In experiment 1, an active, prefermented douchi culture was incorporated into a Fish Paste to aid in the Fish fermentation (30 d) and facilitate biochemical production of extractive flavor components (PRF). In experiment 2, a fully fermented (30 d) douchi was added to a Fish Paste and the mixture was fermented for 30 d (PSF). In experiment 3, a Fish Paste without the douchi culture was fermented for 30 d (CF). Total extracted free amino acids increased by 68.0, 68.6, and 78.8% (P 100 mg/mL). The concentrations of both formaldehyde-reactive nitrogen and ammonia nitrogen extractives increased significantly (P PSF > CF. Low amounts of biogenic amines (
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the influence of douchi starter cultures on the composition of extractive components microbiological activity and sensory properties of fermented Fish Pastes
Journal of Food Science, 2011Co-Authors: Ladislaus M Kasankala, Youling L Xiong, Jie ChenAbstract:: Three experiments were conducted to test the hypothesis that douchi cultures could serve as a potential starter for enhancing the quality attributes of fermented silver carp meat. In experiment 1, an active, prefermented douchi culture was incorporated into a Fish Paste to aid in the Fish fermentation (30 d) and facilitate biochemical production of extractive flavor components (PRF). In experiment 2, a fully fermented (30 d) douchi was added to a Fish Paste and the mixture was fermented for 30 d (PSF). In experiment 3, a Fish Paste without the douchi culture was fermented for 30 d (CF). Total extracted free amino acids increased by 68.0, 68.6, and 78.8% (P 100 mg/mL). The concentrations of both formaldehyde-reactive nitrogen and ammonia nitrogen extractives increased significantly (P PSF > CF. Low amounts of biogenic amines (<25 ppm) were produced in all samples. Sensory panel evaluation showed that PRF Fish Pastes had desirable aroma and taste. The douchi-inoculated fermentation could be a novel technique for expanding the utilization, consumption, and the economic values of silver carp meats. Practical Application: Douchi, a fermented soybean product, is a traditional food flavoring ingredient commonly used in China, Japan, and other Asian countries. It is also used in many Chinese cuisines in the United States. On the other hand, fermented seafood made from freshwater Fish such as silver carp is known to contain bioactive components believed to promote health. The findings from the present study indicated that douchi as a novel starter can be used to produce fermented silver carp Fish Pastes with excellent flavor and consumer acceptability. The results may be applicable to other Fish species to produce similar fermentation products.