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Soottawat Benjakul - One of the best experts on this subject based on the ideXlab platform.
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Nutraceutical profiling of Surimi gel containing β-glucan stabilized virgin coconut oil with and without antioxidants after simulated gastro-intestinal digestion
Journal of Food Science and Technology, 2020Co-Authors: Asir Gani, Soottawat Benjakul, Zanoor Ul AshrafAbstract:Surimi gels containing β-glucan stabilized virgin coconut oil (VCO) were subjected to simulated gastrointestinal digestion and the resulting digest was analyzed for nutraceutical properties. β-glucan stabilized VCO nanoemulsion (βG-V-N) remarkably improved antioxidant activities of the Surimi digest. When epigallocatechin gallate (EGCG) was added in nanoemulsion, the Surimi digest showed the highest antioxidant activities. Antidiabetic activity of the digest was also improved by the addition of βG-V-N comprising EGCG. Nevertheless, the addition of βG-V-N lowered ACE inhibitory activity of Surimi digest. The Surimi digest from the gel added with βG-V-N possessed an inhibitory effect on five cancer cell lines including HEK (Human embryonic kidney 293 cells), MCF-7 (breast cancer cell line), U87 (human glioma), HeLa (human cervical cancer), and IMR-32 (human neuroblastoma), regardless of EGCG or α-tocopherol incorporated. This study demonstrated that Surimi gel supplemented with βG-V-N in the presence of EGCG exhibited nutraceutical potential and could be used as a functional food.
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effect of squid melanin free ink and pre emulsification on properties and stability of Surimi gel fortified with seabass oil during refrigerated storage
Journal of Aquatic Food Product Technology, 2018Co-Authors: Thanasak Saeleaw, Natchaphol Buamard, Naveen Kumar Vate, Soottawat BenjakulAbstract:The effects of melanin-free ink (MFI) and pre-emulsification on gel properties and stability of bigeye snapper Surimi gel fortified with seabass oil during refrigerated storage of 10 days were studied. Lipid oxidation as determined by peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) of Surimi gel increased as the level of seabass oil increased (P < 0.05). When MFI was incorporated into Surimi gel, lower PV was obtained throughout the storage (P < 0.05). Addition of seabass oil pre-emulsified with soy protein isolate (SPI) in the presence of MFI yielded Surimi gel with the highest breaking force and could improve oxidative stability during refrigerated storage (P < 0.05). Slight decrease in whiteness was found in Surimi gel added with MFI, while those added with MFI along with pre-emulsified seabass oil showed increased whiteness (P < 0.05). Addition of MFI did not affect total viable count and psychrophilic bacterial count in Surimi gels. Thus, the incorporation of pre-emuls...
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Combining Effect of Microbial Transglutaminase and Bambara Groundnut Protein Isolate on Gel Properties of Surimi from Sardine (Sardinella albella)
Food Biophysics, 2013Co-Authors: Tanaji G. Kudre, Soottawat BenjakulAbstract:Effects of protein isolate from bambara groundnut (BGPI) at different levels (0–6 %, w/w) in combination with microbial transglutaminase (MTGase) at different concentrations (0, 0.3 and 0.6 U g^−1Surimi) on gels properties of sardine ( Sardinella albella ) Surimi were investigated. In the absence of MTGase, the increases in breaking force and deformation of gels were obtained when BGPI at levels of 1.5–3 % was incorporated ( P
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properties of Surimi gel as influenced by fish gelatin and microbial transglutaminase
Food bioscience, 2013Co-Authors: Pimchanok Kaewudom, Soottawat Benjakul, Kongkarn KijroongrojanaAbstract:Abstract Gel properties of threadfin bream ( Nemipterus bleekeri ) Surimi added with fish gelatin at different levels (0–20% protein substitution) in combination with microbial transglutaminase (MTGase) at various concentrations (0–1.2 units g −1 Surimi) were studied. Breaking force and deformation of Surimi gel decreased when the levels of fish gelatin increased ( p p 0.05). Addition of fish gelatin could lower the expressible moisture content of Surimi gel. Band intensity of myosin heavy chain (MHC) and actin of Surimi gel decreased when fish gelatin levels increased, mainly due to dilution effect. The coarser and irregular gel structure was obtained when fish gelatin was added. The addition of 1.2 units MTGase g −1 Surimi decreased MHC in Surimi gel containing fish gelatin slightly.
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Effect of bovine and fish gelatin in combination with microbial transglutaminase on gel properties of threadfin bream Surimi
International Aquatic Research, 2012Co-Authors: Pimchanok Kaewudom, Soottawat Benjakul, Kongkarn KijroongrojanaAbstract:Textural property of Surimi products is a prime factor in determining the acceptability of consumer as well as market value. Gelatin is one of the most popular biopolymers widely used in food industry as gelling agent with the unique textural properties. Therefore, the addition of gelatin along with the use of protein cross-linkers could be a means to modify the texture of Surimi gel, which can fit the demand of consumers. Surimi from the threadfin bream (Nemipterus bleekeri) was added with bovine gelatin (BG) and bovine/fish gelatin mix (BFGM; 1:1, 2:1, 1:2, 4:1, and 1:4) at 10% protein substitution in combination with and without microbial transglutaminase (MTGase) at 1.2 units/g Surimi. Textural properties, whiteness, expressible moisture content, protein pattern, and microstructure and sensory properties of gels were determined. When MTGase at 1.2 units/g Surimi was incorporated, the increases in breaking force and deformation were noticeable in both Surimi gels, with and without 10% BG added ( p < 0.05). On the other hand, Surimi gels added with BFGM at all bovine/fish gelatin ratios had the higher breaking force and deformation, compared with that added with BG, when MTGase was incorporated. Addition of BG or BFGM lowered the expressible moisture content and whiteness of Surimi gel ( p < 0.05). Based on SDS-PAGE, band intensity of myosin heavy chain and actin of Surimi gel decreased when Surimi gel was added with all gelatins, regardless of MTGase addition. The microstructure study revealed that Surimi gel network became finer and denser with the addition of MTGase (1.2 units/g Surimi), but the coarser and irregular structure was obtained when gelatin was incorporated. Gelatin, especially bovine/fish gelatin mix, at an appropriate level could be used as the protein additive in surumi gel in conjunction with MTGase in order to improve the textural and nutritive properties of the products.
Jae W. Park - One of the best experts on this subject based on the ideXlab platform.
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Mince from seafood processing by-product and Surimi as food ingredients
Maximising the Value of Marine By-Products, 2014Co-Authors: J. S. Kim, Jae W. ParkAbstract:Publisher Summary Fish mince can be defined as deboned and unwashed fish flesh from fillets or frames and is produced at the initial step of Surimi manufacturing. When compared to Surimi, fish mince can be obtained at a significantly higher yield with much less capital investment. Washed fish mince/Surimi is an inexpensive intermediate material for manufacturing various seafood products. Unwashed fish mince also offers nutritional advantages, economic benefits as well as functional advantages compared to the other intermediate materials. Fish mince can also be successfully used directly in various food systems and in a physically or chemically altered form to produce an array of nutritional and functional products. This chapter discusses the manufacturing methods and machinery for fish mince/Surimi, characteristics of mince/Surimi processing by-products, functional and nutritional properties of mince/Surimi, and its utilization. Fish mince/Surimi is commonly frozen for attaining longer shelf life. Utilization of frozen fish also provides a more constant supply of raw material independent of yearly variation and thereby facilitates consistent production planning. Mince is the flesh separated in a comminuted form from skin, bones, scales, and fins. Therefore, the nutritional properties of unwashed fish mince are similar to those of the raw material, while superior to those of Surimi.
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semi-empirical relationship between rupture properties of Surimi pastes and failure shear stress of Surimi gels at different moisture contents
Journal of Texture Studies, 2013Co-Authors: Joo Dong Park, Jae W. Park, Won Byong YoonAbstract:Rupture properties, such as yield stress (YS) and the limit of linear viscoelastic region (LLVER), of Alaska pollock Surimi pastes and failure shear stress (FSS) of Alaska pollock Surimi gels were measured at various moisture contents. The stress-stain behavior of Surimi paste was measured by the small amplitude oscillatory shear test using a dynamic rheometer. The YS values and the applied stress at LLVER (ASLLVER) of Surimi paste were analyzed based on the stress-strain behavior during stress sweep test at 0.1 Hz. The FSS of Surimi gels measured by the Hamann Torsion Gelometer showed a strong correlation with the moisture content (r2 = 0.95). YS and ASLLVER showed strong correlations with the moisture contents (r2 = 0.94 and 0.94, respectively). Such good correlations found at varied moisture contents suggest that the rupture properties of Surimi paste may help estimate the texture properties of gel products. Practical Application Texture properties play a major role in evaluating the quality of final products of Surimi seafood, such as kamaboko and crabsticks. Failure shear stress from the torsion test is known as the most reliable value to reflect the hardness of Surimi gels. Although the torsion test generates good correlations with sensory results, there are a few inevitable disadvantages: it possesses the complexity of measurements and the laborious sample preparation. Generally, the torsion test requires 1 day for gels and about 2 h for the testing specimen. Our study discovered a strong correlation of FSS of Surimi gels with the rupture properties of Surimi pastes, such as YS and the LLVER. Since the rupture properties of Surimi pastes do not require gelation, it saves the testing time dramatically. Our new finding can be used to partially estimate the gel properties based on the paste properties, when enzymatic reactions in fish proteins are not considered.
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Roles of Starch in Surimi Seafood: A Review
Food Reviews International, 2009Co-Authors: A. Hunt, K. J. Getty, Jae W. ParkAbstract:Surimi seafood is a cooked gel product that utilizes fish protein from Surimi to produce seafood analog products. Starch is the second most important ingredient used in the manufacture of Surimi seafood due to its water holding ability and capacity to partially replace fish proteins while maintaining desired gel characteristics at a reduced cost. Typically, starch is added to Surimi seafood formulations at 4–12%. Functional properties of Surimi seafood to control wetness, stickiness, and/or thermal stability upon different storage and serving temperatures have been extensively studied using modified starches. There is a great need to review the role of starches in various applications of Surimi seafood.
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Surimi and Surimi Seafood, Second Edition - Surimi and Surimi Seafood
2005Co-Authors: Jae W. ParkAbstract:Surimi RESOURCES Introduction Cold-Water Whitefish Used for Surimi Tropical Fish Used for Surimi Pelagic Fish Used for Surimi Conclusions: Changes in Surimi Supply and Demand References Surimi: MANUFACTURING AND EVALUATION Introduction Processing Technology and Sequence Biological (Intrinsic) Factors Affecting Surimi Quality Processing (Extrinsic) Factors Affecting Surimi Quality Processing Technologies that Enhance Efficiency and Profitability Decanter Technology Surimi Gel Preparation for Better Quality Control Summary Acknowledgments References PROCESS FOR RECOVERY OF FUNCTIONAL PROTEINS BY pH SHIFTS Introduction Characteristics of Dark Muscle Fish Crucial to Surimi Processing A New Approach for Obtaining Functional Protein Isolates from Dark-Muscled Fish Summary References SANITATION AND HACCP Introduction Sanitation Good Manufacturing Practices (GMPs) Hazard Analysis Critical Control Point (HACCP) Principles of the HACCP System HACCP for Surimi Production HACCP for Surimi Seafood Production Microbiological Standards and Specifications for Surimi Seafood Sanitation Standard Operating Procedures (SSOPS) Cleaners and Sanitizers Verification References STABILIZATION OF PROTEINS IN Surimi Introduction Myosin and Fish Proteins Stability of Myosin Intrinsic Stability of Fish Muscle Proteins Stability of Frozen Surimi Proteins Mechanisms for Cryoprotection and Cryostabilization Processing Effects on Surimi Stability Stabilized Fish Mince Stabilization of Fish Proteins to Drying Future Developments in Fish Protein Stabilization References PROTEOLYTIC ENZYMES AND CONTROL IN Surimi Introduction Classification of Proteolytic Enzymes Sarcoplasmic vs. Myofibrillar Proteinases Control of Heat-Stable Fish Proteinases Summary References WASTE MANAGEMENT AND BY-PRODUCT UTILIZATION Introduction Surimi Waste Management and Compliance Solid Waste Surimi Wastewater Recovery of Bioactive Components and Neutraceuticals Opportunities and Challenges Summary References FREEZING TECHNOLOGY Introduction Horizontal Plate Freezers Airflow Freezers Brine Freezers Cryogenic Freezers Freezing the Product Freezing Capacity Freezing Time Some "What-If" Effects on Freezing Time Energy Conservation Conclusions Acknowledgments References Surimi SEAFOOD: PRODUCTS, MARKET, AND MANUFACTURING Introduction Manufacture of Surimi-Based Products Other Processing Technology Acknowledgments References Surimi GELATION CHEMISTRY Introduction Protein Components of Surimi Lipid Components of Fish Muscle Bonding Mechanisms during Heat-Induced Gelation of Fish Myofibrillar Proteins Factors Affecting Fish Protein Denaturation and Aggregation Summary: Factors Affecting Heat-Induced Gelling Properties of Surimi References RHEOLOGY AND TEXTURE PROPERTIES OF Surimi GELS Introduction Fundamental Test Empirical Tests Effects of Processing Parameters on Rheological Properties of Surimi Gels Viscosity Measurements Practical Application of Dynamic Rheological Measurements Summary Acknowledgements References MICROBIOLOGY AND PASTEURIZATION OF Surimi SEAFOOD Introduction Growth of Microorganisms in Foods Surimi Microbiology Microbial Safety of Surimi Seafood Pasteurization of Surimi Seafood Process Considerations and Pasteurization Verification for Surimi Seafood Temperature Prediction Model for Thermal Processing of Surimi Seafood Predictive Model for Microbial Inactivation during Thermal Processing of Surimi Seafood New Technologies for Pasteurization: High-Pressure Processing and Electron Beam Packaging Considerations References INGREDIENT TECHNOLOGY FOR Surimi AND Surimi SEAFOOD Introduction Ingredient Technology Evaluation of Functional Ingredients Acknowledgements References Surimi SEAFOOD FLAVORS Introduction What Is Flavor? Basic Seafood Flavor Chemistry Additives and Ingredients Used in Flavors The "Off Flavors" of Seafood Effects of Processing on Seafood Flavor Release and Interactions Effects of Ingredients on Flavor Processing Factors Affecting Flavors Flavor Regulations and Labeling Summary References COLOR MEASUREMENT AND COLORANTS FOR Surimi SEAFOOD Introduction Understanding Color and Measurement Coloring Surimi Seafood Colorants Color Quality Labeling Summary References Additional Reading APPLICATION OF SENSORY SCIENCE TO Surimi SEAFOOD Introduction What Is Sensory Evaluation? Who Is Sensory Evaluation Working For? Developing a Sensory Approach Correlating Sensory Evaluation with Instrumental and Consumer Measures Conclusion: Sensory Evaluation from the Lab to the Consumers References NEW DEVELOPMENTS AND TRENDS IN KAMABOKO AND RELATED RESEARCH IN JAPAN History of Kamaboko Variations in Kamaboko Products in Japan Change in Fish Species Used for Kamaboko Production Trends of Kamaboko Products: Quality, Variety, and Nutrition Scientific and Technological Enhancement in Kamaboko in Japan during the Past 10 to 15 Years References Appendix Code of Practice for Frozen Surimi
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Surimi and Surimi seafood
Surimi and surimi seafood., 2005Co-Authors: Jae W. ParkAbstract:Surimi RESOURCES Introduction Cold-Water Whitefish Used for Surimi Tropical Fish Used for Surimi Pelagic Fish Used for Surimi Conclusions: Changes in Surimi Supply and Demand References Surimi: MANUFACTURING AND EVALUATION Introduction Processing Technology and Sequence Biological (Intrinsic) Factors Affecting Surimi Quality Processing (Extrinsic) Factors Affecting Surimi Quality Processing Technologies that Enhance Efficiency and Profitability Decanter Technology Surimi Gel Preparation for Better Quality Control Summary Acknowledgments References PROCESS FOR RECOVERY OF FUNCTIONAL PROTEINS BY pH SHIFTS Introduction Characteristics of Dark Muscle Fish Crucial to Surimi Processing A New Approach for Obtaining Functional Protein Isolates from Dark-Muscled Fish Summary References SANITATION AND HACCP Introduction Sanitation Good Manufacturing Practices (GMPs) Hazard Analysis Critical Control Point (HACCP) Principles of the HACCP System HACCP for Surimi Production HACCP for Surimi Seafood Production Microbiological Standards and Specifications for Surimi Seafood Sanitation Standard Operating Procedures (SSOPS) Cleaners and Sanitizers Verification References STABILIZATION OF PROTEINS IN Surimi Introduction Myosin and Fish Proteins Stability of Myosin Intrinsic Stability of Fish Muscle Proteins Stability of Frozen Surimi Proteins Mechanisms for Cryoprotection and Cryostabilization Processing Effects on Surimi Stability Stabilized Fish Mince Stabilization of Fish Proteins to Drying Future Developments in Fish Protein Stabilization References PROTEOLYTIC ENZYMES AND CONTROL IN Surimi Introduction Classification of Proteolytic Enzymes Sarcoplasmic vs. Myofibrillar Proteinases Control of Heat-Stable Fish Proteinases Summary References WASTE MANAGEMENT AND BY-PRODUCT UTILIZATION Introduction Surimi Waste Management and Compliance Solid Waste Surimi Wastewater Recovery of Bioactive Components and Neutraceuticals Opportunities and Challenges Summary References FREEZING TECHNOLOGY Introduction Horizontal Plate Freezers Airflow Freezers Brine Freezers Cryogenic Freezers Freezing the Product Freezing Capacity Freezing Time Some "What-If" Effects on Freezing Time Energy Conservation Conclusions Acknowledgments References Surimi SEAFOOD: PRODUCTS, MARKET, AND MANUFACTURING Introduction Manufacture of Surimi-Based Products Other Processing Technology Acknowledgments References Surimi GELATION CHEMISTRY Introduction Protein Components of Surimi Lipid Components of Fish Muscle Bonding Mechanisms during Heat-Induced Gelation of Fish Myofibrillar Proteins Factors Affecting Fish Protein Denaturation and Aggregation Summary: Factors Affecting Heat-Induced Gelling Properties of Surimi References RHEOLOGY AND TEXTURE PROPERTIES OF Surimi GELS Introduction Fundamental Test Empirical Tests Effects of Processing Parameters on Rheological Properties of Surimi Gels Viscosity Measurements Practical Application of Dynamic Rheological Measurements Summary Acknowledgements References MICROBIOLOGY AND PASTEURIZATION OF Surimi SEAFOOD Introduction Growth of Microorganisms in Foods Surimi Microbiology Microbial Safety of Surimi Seafood Pasteurization of Surimi Seafood Process Considerations and Pasteurization Verification for Surimi Seafood Temperature Prediction Model for Thermal Processing of Surimi Seafood Predictive Model for Microbial Inactivation during Thermal Processing of Surimi Seafood New Technologies for Pasteurization: High-Pressure Processing and Electron Beam Packaging Considerations References INGREDIENT TECHNOLOGY FOR Surimi AND Surimi SEAFOOD Introduction Ingredient Technology Evaluation of Functional Ingredients Acknowledgements References Surimi SEAFOOD FLAVORS Introduction What Is Flavor? Basic Seafood Flavor Chemistry Additives and Ingredients Used in Flavors The "Off Flavors" of Seafood Effects of Processing on Seafood Flavor Release and Interactions Effects of Ingredients on Flavor Processing Factors Affecting Flavors Flavor Regulations and Labeling Summary References COLOR MEASUREMENT AND COLORANTS FOR Surimi SEAFOOD Introduction Understanding Color and Measurement Coloring Surimi Seafood Colorants Color Quality Labeling Summary References Additional Reading APPLICATION OF SENSORY SCIENCE TO Surimi SEAFOOD Introduction What Is Sensory Evaluation? Who Is Sensory Evaluation Working For? Developing a Sensory Approach Correlating Sensory Evaluation with Instrumental and Consumer Measures Conclusion: Sensory Evaluation from the Lab to the Consumers References NEW DEVELOPMENTS AND TRENDS IN KAMABOKO AND RELATED RESEARCH IN JAPAN History of Kamaboko Variations in Kamaboko Products in Japan Change in Fish Species Used for Kamaboko Production Trends of Kamaboko Products: Quality, Variety, and Nutrition Scientific and Technological Enhancement in Kamaboko in Japan during the Past 10 to 15 Years References Appendix Code of Practice for Frozen Surimi
Rui Zhou - One of the best experts on this subject based on the ideXlab platform.
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EFFECT OF ULTRASONIC TREATMENT ON THE GEL STRENGTH OF TILAPIA (SAROTHERODON NILOTICA) Surimi
Journal of Food Process Engineering, 2011Co-Authors: Yin Zhang, Qingxiao Zeng, Rui ZhouAbstract:The effect of ultrasonic treatment on the gel strength of tilapia (Sarotherodon nilotica) Surimi was investigated. Prior to chopping, Surimi was treated by ultrasound, 250 W at 28 kHz, 45 kHz, and 100 kHz, respectively. The results showed that the breaking force, deformation, and gel strength of Surimi gels prepared from ultrasonic-treated (UT) Surimi were significantly (P
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effects of trisodium citrate and tricalcium citrate on the gel forming and cryoprotective properties of tilapia sarotherodon nilotica Surimi
Journal of Shaanxi University of Science & Technology, 2009Co-Authors: Yin Zhang, Qingxiao Zeng, Debao Li, Rui ZhouAbstract:Effects of trisodium citrate (TSC) and tricalcium citrate (TCC) on the gel forming and cryoprotective properties of tilapia Surimi were investigated. TSC and TCC were added alone or mixed into fresh Surimi, the fresh Surimi was then frozen stored for 8 weeks. Gel properties (gel strength and whiteness) of fresh or frozen Surimi were determined. The results showed that the gel strength of gels prepared from fresh or frozen Surimi was increased significantly (p＜0.05) after the addition of TSC, the whiteness of Surimi gels was little affected when TSC was added (p＞0.05); the whiteness of gels prepared from fresh or frozen Surimi was increased significantly (p＜0.05) after the addition of TCC, but the gel strength of Surimi gels were little influenced when TCC was added alone (p＞0.05). TSC and TCC were added mixed was better than they were added alone when the gel strength and whiteness of Surimi gels were evaluated together.
Jacek Jaczynski - One of the best experts on this subject based on the ideXlab platform.
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physicochemical properties of Surimi gels fortified with dietary fiber
Food Chemistry, 2014Co-Authors: Alicia Debusca, Reza Tahergorabi, Sarah K. Beamer, Kristen E. Matak, Jacek JaczynskiAbstract:Abstract Although dietary fiber provides health benefits, most Western populations have insufficient intake. Surimi seafood is not currently fortified with dietary fiber, nor have the effects of fiber fortification on physicochemical properties of Surimi been thoroughly studied. In the present study, Alaska pollock Surimi was fortified with 0–8 g/100 g of long-chain powdered cellulose as a source of dietary fiber. The protein/water concentrations in Surimi were kept constant by adding an inert filler, silicon dioxide in inverse concentrations to the fiber fortification. Fiber-fortified Surimi gels were set at 90 °C. The objectives were to determine (1) textural and colour properties; (2) heat-induced gelation (dynamic rheology); and (3) protein endothermic transitions (differential scanning calorimetry) of Surimi formulated with constant protein/water, but variable fiber content. Fiber fortification up to 6 g/100 g improved (P
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Physicochemical properties of Surimi gels fortified with dietary fiber
Food Chemistry, 2013Co-Authors: Alicia Debusca, Reza Tahergorabi, Sarah K. Beamer, Kristen E. Matak, Jacek JaczynskiAbstract:Although dietary fiber provides health benefits, most Western populations have insufficient intake. Surimi seafood is not currently fortified with dietary fiber, nor have the effects of fiber fortification on physicochemical properties of Surimi been thoroughly studied. In the present study, Alaska pollock Surimi was fortified with 0–8 g/100 g of long-chain powdered cellulose as a source of dietary fiber. The protein/water concentrations in Surimi were kept constant by adding an inert filler, silicon dioxide in inverse concentrations to the fiber fortification. Fiber-fortified Surimi gels were set at 90 °C. The objectives were to determine (1) textural and colour properties; (2) heat-induced gelation (dynamic rheology); and (3) protein endothermic transitions (differential scanning calorimetry) of Surimi formulated with constant protein/water, but variable fiber content. Fiber fortification up to 6 g/100 g improved (P < 0.05) texture and colour although some decline occurred with 8 g/100 g of fiber. Dynamic rheology correlated with texture and showed large increase in gel elasticity, indicating enhanced thermal gelation of Surimi. Differential scanning calorimetry showed that fiber fortification did not interfere with thermal transitions of Surimi myosin and actin. Long-chain fiber probably traps water physically, which is stabilized by chemical bonding with protein within Surimi gel matrix. Based on the present study, it is suggested that the fiber–protein interaction is mediated by water and is physicochemical in nature.
Gustavo V Barbosacanovas - One of the best experts on this subject based on the ideXlab platform.
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color and textural parameters of pressurized and heat treated Surimi gels as affected by potato starch and egg white
Food Research International, 2004Co-Authors: Gipsy Tabilomunizaga, Gustavo V BarbosacanovasAbstract:Abstract Alaska pollock (AP) and Pacific whiting (PW) Surimi gels containing potato starch (PS) and/or egg white (EW) were induced with 400 and 650 MPa for 10 min at 20 °C and compared with heat-induced gels (90 °C, 40 min). Determination of textural parameters, compression tests, penetration tests and texture profile analysis were carried out. L ∗ , a ∗ , and b ∗ values were also determined. Pressure treatment improved whiteness of Surimi gels as compared with heat-treated Surimi gels, whereas additives did not. The whiteness of AP Surimi gels varied from 67.2% to 76.7%, while the whiteness of PW Surimi gels varied from 62.3% to 76.9%. At 400 MPa, whiteness values were 10% higher than heated gels. However, at 650 MPa whiteness increased 8%. Gels scored the maximum of 5 in the folding test irrespective of pressure applied or additives. Gel strength behaves differently in AP and PW Surimi gels. For AP Surimi gels an improvement was observed at 400 MPa as compared with heat-induced gels, whereas in PW Surimi gels no improvement was observed.
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viscoelastic properties of pressurised and heat induced Surimi gels made from alaska pollock theragra chalcogramma and pacific whiting merluccius productus
Food Australia, 2004Co-Authors: Gipsy Tabilomunizaga, Gustavo V BarbosacanovasAbstract:When Alaska pollock and Pacific whiting Surimi gels induced by high hydrostatic pressures at 400 MPa or 650 MPa for 10 min at 22°C, or heat induced (90°C, 40 min) with added egg white and/or potato starch were tested for amplitude sweep, frequency sweep and creep/recovery, the additives did not affect the viscoelastic properties but pressure did. The lower the pressure the greater the elasticity of the gels. Phase angles (8) for Surimi gels were practically constant, indicating consistent solid-like behavior over the entire frequency range. The highest elasticity was exhibited in Alaska pollock Surimi gels at 400 MPa with egg white (8 = 9.65°) and Pacific whiting Surimi gels heat induced without additives (8=10.37°).The compliance data (J 0 (1/Pa)) of both pollock and whiting Surimi gels exhibited the highest values in pressurised and heat-induced gels without additives. Pressure increased (P<0.05) elastic recovery response (over 85%) compared with heat-induced Surimi gels (∼76%).
