This study was aimed to determine the effects of phosphate compound substitutions (sodium bicarbonate and xanthan gum) and preparation methods-headed, gutted whole fish, and mince; fresh and after frozen storage (−20 • C for 3 months)-on Nile tilapia mince qualities. Results showed that bicarbonate (0.3% with 8% sucrose/sorbitol) is an efficient phosphate compound replacement as evidenced by the comparative values of salt extractable protein, Ca 2+ -ATPase activity, total sulfhydryl content, and textural properties to those of the phosphate-added-0.3% sodium tripolyphosphate (STPP) with 8% sucrose-sorbitol-sample after 3-month frozen storage (p > 0.05). Both cryoprotected samples containing STPP or bicarbonate exhibited higher denaturation temperatures of myosin than others. Xanthan gum (0.5%) could neither stabilize the biochemical and physicochemical properties of mince during 3-month frozen storage nor improve textural properties of gel from frozen whole fish.

The process of mild-SAW extraction followed by proteolysis promotes the release of active compounds from IDRB. © 2017 Society of Chemical Industry.

Banana blossoms are rich in fiber and nutrients and are a popular plant-based, vegan alternative to fish. However undesirable browning, usually visible at the peduncle cut-end, negatively impacts consumer acceptability of banana blossoms. The aim of this work was to develop safe alternatives to prevent browning in banana blossoms. First, the activities of primary enzymes associated with tissue browning, i.e., polyphenol oxidase (PPO), peroxidase (POD) and phenylalanine ammonia lyase (PAL), were assayed. Our data showed that PPO and POD were the key enzymes responsible for blossom browning as they increased in activity, reaching a maximum at pH 7, as browning developed. In contrast, PAL activity decreased, and total phenolic content did not change as browning progressed, indicating PAL was not induced by cutting and may not be involved in blossom browning. Second, to find antibrowning agents for banana blossoms that can substitute for the use of sodium metabisulfite (SMS), different organic acids of varying concentrations were tested. Among organic acids studied, treatment with 3% (w/v) oxalic acid was the most effective method and thus could be a safe substitution for SMS to prevent browning in banana blossoms.