Untitled

Shaviklo, Amir Reza; Moradinezhad, Nazanin; Abolghasemi, Seyed Javad; Motamedzadegan, Ali; Kamali-Damavandi, Narjes; Rafipour, Fereidoon

doi:10.4194/1303-2712-v16_4_20

Cited by 13 publications

(2 citation statements)

References 26 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Furthermore, both acid and alkali pH-shift processes were reported to have equal and sometimes significantly better gelation characteristics than the typical surimi processing technique. The recovered protein can be used as the main ingredient in many food formulations and functional fish protein gels [17], such as fish sausage [18], fish balls [19], and fish burgers [20], to replace surimi or minced fish.…”

Section: Introductionmentioning

confidence: 99%

The Effect of Multistage Refinement on the Bio-Physico-Chemical Properties and Gel-Forming Ability of Fish Protein Isolates from Mackerel (Rastrelliger kanagurta)

Somjid,

Chaijan,

Rawdkuen

et al. 2023

Foods

View full text Add to dashboard Cite

The objective of this research was to improve the protein extraction processes of Rastrelliger kanagurta (Indian mackerel) to generate protein isolate with enhanced bio-physico-chemical properties and gel-forming ability. To achieve this, two novel approaches were designed that utilized an additional alkaline separation step and were compared to a conventional process: acid solubilization → alkaline solubilization → pI and acid solubilization → pI → alkaline solubilization. The novel extraction designs resulted in a lower lipid content, lipid oxidation, and TCA-soluble peptides, as well as improving the color and sensory features of the refined proteins, which corresponded to the lowest total heme pigments (p < 0.05). Furthermore, the protein isolate recovered with the modified processes showed significant changes in biochemical properties (decreases in Ca2+-ATPase activity/reactive sulfhydryl content and an increase in surface hydrophobicity) and dynamic rheological behavior. As a result, by altering the extraction procedure it was possible to obtain improved gel characteristics such as gel strength, color, expelled moisture, and improved gel microstructure. Moreover, this study demonstrated that the gel network was partly stabilized by disulfide bonds, according to SDS-PAGE. Overall, this study demonstrates that by optimizing protein extraction procedures a considerable improvement in quality can be achieved and that an additional alkaline extraction after isoelectric point precipitation results in the optimized gel-forming ability of mackerel proteins.

show abstract

Section: Introductionmentioning

confidence: 99%

The Effect of Multistage Refinement on the Bio-Physico-Chemical Properties and Gel-Forming Ability of Fish Protein Isolates from Mackerel (Rastrelliger kanagurta)

Somjid,

Chaijan,

Rawdkuen

et al. 2023

Foods

View full text Add to dashboard Cite

show abstract

“…One of the RTCF is fish burger, which is produced with different fish category, color, shape, and quality aspects (mainly nutritional and sensory characteristics). Although fish burger is frozen (at −18°C) after production to extend its shelf life, it remains safe only for few days when is stored at 1 to 4°C (Mahmoudzadeh et al, 2010;Shaviklo et al, 2016). The fish and fish burger are sensitive to oxidative spoilage, enzymatic reactions, and microbial growth even in frozen storages.…”

mentioning

confidence: 99%

Effects of extracted propolis ( Apis mellifera ) on physicochemical and microbial properties of rainbow‐trout fish burger patties

Shabani

Mokhtarian

Kalbasi‐Ashtari

et al. 2021

J. Food Process. Preserv.

View full text Add to dashboard Cite

Seafood is one of the most important sources of highly bioavailable animal proteins and can play an important role in the human health (Bhat et al., 2021a(Bhat et al., , 2021b. Different kinds of trout-fish (including rainbow) are good sources of protein (>18%w/w), potassium (0.49 g/ kg), and zinc (0.75 g/kg) (Kiczorowska et al., 2019). The modernity and new lifestyle changed the traditional eating habit of families from "making food at home" from scratch to use "ready-to-cook food" (RTCF). One of the RTCF is fish burger, which is produced with different fish category, color, shape, and quality aspects (mainly nutritional and sensory characteristics). Although fish burger is frozen (at −18°C) after production to extend its shelf life, it remains safe only for few days when is stored at 1 to 4°C (Mahmoudzadeh et al., 2010;Shaviklo et al., 2016). The fish and fish burger are sensitive to oxidative spoilage, enzymatic reactions, and microbial growth even in frozen storages. Although cooling and freezing processes can protect the safety and nutritional values of seafoods (such as fish burger), their natural color, and organoleptic (texture and smell)properties will change during storage due to physiochemical and

show abstract

Utilization of protein isolates from rohu (Labeo rohita) processing waste through incorporation into fish sausages; quality evaluation of the resultant paste and end product

et al. 2021

View full text Add to dashboard Cite

BACKGROUND: Fish processing waste could be valorized by recuperating the nutrients for human consumption. Employing a suitable process would address the pollution problems associated with its dumping and would contribute to food security. In this study, protein isolates obtained from rohu (Labeo rohita) processing waste through the pH shift process (pH 13.0) were valorized through incorporation into pangasius (Pangasius pangasius) mince sausages (0.0, 50, 100, 250, and 500 g kg −1 ). These sausages were analyzed for their proximate composition, and their physical and eating quality.RESULTS: Increasing the isolate content (11.57% to 16.14%) in sausages increased their protein content and whiteness values (P < 0.05). At 250 g kg −1 level, the cooking yield was maximum, and the expressible fluid content of paste was minimum. Moreover, adding rohu protein isolates in pangasius mince increased the expressible moisture and decreased its folding and gel strength values (P < 0.05). The gel strength values were highest for the sausages without isolates (2648.67 g cm). In contrast, in the sausages containing 250, 100, and 500 g kg −1 isolate, the values were determined to be 847.88, 731.21, and 611.06 g cm, respectively. Replacing pangasius mince with rohu protein isolates had a non-significant effect on the sensory attributes of the sausages.CONCLUSION: Replacing pangasius mince with rohu protein isolates at 250 g kg −1 resulted in superior quality sausages compared with other levels tested. Incorporating rohu protein isolates in fish sausages improved the nutritional value without significantly reducing their eating quality. The findings of this study indicate promising potential for developing nutrient-rich foods using fish protein isolates.

show abstract

Untitled

Cited by 13 publications

References 26 publications

The Effect of Multistage Refinement on the Bio-Physico-Chemical Properties and Gel-Forming Ability of Fish Protein Isolates from Mackerel (Rastrelliger kanagurta)

The Effect of Multistage Refinement on the Bio-Physico-Chemical Properties and Gel-Forming Ability of Fish Protein Isolates from Mackerel (Rastrelliger kanagurta)

Effects of extracted propolis ( Apis mellifera ) on physicochemical and microbial properties of rainbow‐trout fish burger patties

Utilization of protein isolates from rohu (Labeo rohita) processing waste through incorporation into fish sausages; quality evaluation of the resultant paste and end product

Contact Info

Product

Resources

About