The Experts below are selected from a list of 267 Experts worldwide ranked by ideXlab platform
Jae W. Park - One of the best experts on this subject based on the ideXlab platform.
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Gelation properties of tilapia fish protein isolate and surimi pre- and post-Rigor: Rigor condition of tilapia FPI and surimi
Food Bioscience, 2017Co-Authors: Yuka Kobayashi, Steven G. Mayer, Jae W. ParkAbstract:The structural changes and rheological properties of tilapia proteins prepared using two refining methods (pH shift processing and surimi processing, respectively) with pre- and post-Rigor muscle were investigated. Higher storage modulus (G′) and better gel texture were observed in surimi produced from pre-Rigor fish than surimi made from post-Rigor fish, but no Rigor effect was noted on the gel-forming ability of fish protein isolate (FPI). The effect of salt on the gelation of tilapia muscle with different Rigor states or refining method was also determined. The addition of salt appeared to readily unfold protein structures in FPI as measured by surface hydrophobicity, surface reactive sulfhydryl content, dynamic rheology, and Raman spectroscopy. However, the effect of salt on the degree of unfolding in surimi was not as sensitive as in FPI.
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Cryostabilization of Functional Properties of Pre‐Rigor and Post‐Rigor Beef by Dextrose Polymer and/or Phosphates
Journal of Food Science, 1993Co-Authors: Jae W. Park, Tyre C. Lanier, D. H. PilkingtonAbstract:Cryostabilization of functional properties of pre-Rigor and post-Rigor beef throughout 5 mo frozen storage was investigated as affected by the addition of 8% neutralized high molecular weight dextrose polymer (polydextrose), alone or in combination with 0.5% phosphates (a 1:l mixture of sodium tripolyphosphate and tetrasodium pyrophos-phate). Pre-Rigor meat to which polydextrose had been added prior to freezing was nearly equivalent in functional properties after 5 mo frozen storage to fresh, pre-Rigor meat. Addition of the same level of phosphates plus polydextrose to nontreated muscle (control) after 5 mo frozen storage resulted in higher values for most measured indices of functionality. The effect was almost totally attributable to addition of the phosphates. However, addition of phosphate did not appear to increase the protein cryoprotective effect.
Jan Arildsen - One of the best experts on this subject based on the ideXlab platform.
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pre or post mortem muscle activity in atlantic salmon salmo salar the effect on Rigor mortis and the physical properties of flesh
Aquaculture, 2006Co-Authors: Bjorn Roth, Erik Slinde, Jan ArildsenAbstract:Abstract To distinguish between stress, exercise and physical burst and their effect on flesh quality, 30 Atlantic salmon ( Salmo salar ) were on three occasions either killed, rested or acutely stressed. Of the 20 rested salmon killed, 10 of the carcasses were exercised electrically, applying pulsed direct current at 5 V, 5 Hz for 2 min. Results show that electrically stimulated fish had the fastest onset of Rigor mortis (2–4 h), while the stressed fish had a later onset of Rigor mortis (4–24 h). The control group had the latest onset of Rigor (12–36 h), and the average Rigor index was generally low. No difference could be detected in texture properties measured as gaping, shear force or drip loss between the electrically stimulated and the rested fish. However, the stressed fish had a significantly higher drip loss, gaping score and softer texture than the rested fish. In the scenario of stress, these results indicate that there are mechanisms other than energy metabolism and Rigor mortis that are the source for activating proteases and thereby accelerating the post mortem softening of the flesh. The reason may lay in physical stress of the muscle fibrils and connective tissue as a direct result of bursts of physical activity in attempts to flight.
Yuka Kobayashi - One of the best experts on this subject based on the ideXlab platform.
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Gelation properties of tilapia fish protein isolate and surimi pre- and post-Rigor: Rigor condition of tilapia FPI and surimi
Food Bioscience, 2017Co-Authors: Yuka Kobayashi, Steven G. Mayer, Jae W. ParkAbstract:The structural changes and rheological properties of tilapia proteins prepared using two refining methods (pH shift processing and surimi processing, respectively) with pre- and post-Rigor muscle were investigated. Higher storage modulus (G′) and better gel texture were observed in surimi produced from pre-Rigor fish than surimi made from post-Rigor fish, but no Rigor effect was noted on the gel-forming ability of fish protein isolate (FPI). The effect of salt on the gelation of tilapia muscle with different Rigor states or refining method was also determined. The addition of salt appeared to readily unfold protein structures in FPI as measured by surface hydrophobicity, surface reactive sulfhydryl content, dynamic rheology, and Raman spectroscopy. However, the effect of salt on the degree of unfolding in surimi was not as sensitive as in FPI.
Marit Rodbotten - One of the best experts on this subject based on the ideXlab platform.
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the effect of postmortem processing treatments on quality attributes of raw atlantic salmon salmo salar measured by sensory and instrumental methods
Food Chemistry, 2010Co-Authors: Eva Veisethkent, Kjell Ivar Hildrum, Ragni Ofstad, Mia Bensze Rora, Per Lea, Marit RodbottenAbstract:Abstract The main objective of this study was to compare the effects of three different processing treatments on sensory attributes and instrumental quality measurements of raw Atlantic salmon (Salmo salar) fillets. Salmon was either pre-Rigor filleted and restricted or allowed to contract (Vacuum-PRE and Contracted-PRE, respectively) or post-Rigor filleted (POST). Sensory evaluation (appearance, flavour, texture) and instrumental quality measurements (colour, texture, fat, astaxanthin, liquid holding capacity) were performed at 5–7 days postmortem. Sensory evaluation revealed that Vacuum-PRE fillets had less desirable quality attributes than the other treatment groups, with higher scores for tenderness and whiteness and lower scores for hardness and colour intensity. The observed changes in fillet height between the treatment groups indicated that the immediate vacuum packaging of the Vacuum-PRE fillets had limited their contraction during Rigor mortis development, resulting in the negative effects observed on quality. This implicates that the well-known positive effects of pre-Rigor filleting regarding colour and texture can be reduced or even abolished if the fillets are restricted from contraction during Rigor mortis development.
Bjorn Roth - One of the best experts on this subject based on the ideXlab platform.
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pre or post mortem muscle activity in atlantic salmon salmo salar the effect on Rigor mortis and the physical properties of flesh
Aquaculture, 2006Co-Authors: Bjorn Roth, Erik Slinde, Jan ArildsenAbstract:Abstract To distinguish between stress, exercise and physical burst and their effect on flesh quality, 30 Atlantic salmon ( Salmo salar ) were on three occasions either killed, rested or acutely stressed. Of the 20 rested salmon killed, 10 of the carcasses were exercised electrically, applying pulsed direct current at 5 V, 5 Hz for 2 min. Results show that electrically stimulated fish had the fastest onset of Rigor mortis (2–4 h), while the stressed fish had a later onset of Rigor mortis (4–24 h). The control group had the latest onset of Rigor (12–36 h), and the average Rigor index was generally low. No difference could be detected in texture properties measured as gaping, shear force or drip loss between the electrically stimulated and the rested fish. However, the stressed fish had a significantly higher drip loss, gaping score and softer texture than the rested fish. In the scenario of stress, these results indicate that there are mechanisms other than energy metabolism and Rigor mortis that are the source for activating proteases and thereby accelerating the post mortem softening of the flesh. The reason may lay in physical stress of the muscle fibrils and connective tissue as a direct result of bursts of physical activity in attempts to flight.
