A novel strategy for inhibiting AGEs in fried fish cakes: Grape seed extract surimi slurry coating

Gao, Yanlei; Shi, Haonan; Xiong, Qingyu; Wu, Runlin; Hu, Yang; Liu, Ru

doi:10.1016/j.foodcont.2023.109948

Cited by 7 publications

(3 citation statements)

References 40 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…High-temperature and high-pressure sterilization conditions cause softening and rapid browning of the fish paste cake, which decreases the sensory characteristics of the product. When a fish cake is heated, the amino group of fish cake protein reacts with the carbonyl group of sucrose, glucose, and xylose, producing the pigment melanoidin [48]. In other words, due to the Maillard reaction, the degree of browning of the fish cake prototype increases [49].…”

Section: Discussionmentioning

confidence: 99%

Development and Process Optimization of a Steamed Fish Paste Cake Prototype for Room Temperature Distribution

Lee,

Kang,

Mansoor

et al. 2024

Processes

View full text Add to dashboard Cite

Surimi-based products typically demand cold storage and a cold chain distribution system, which not only affects their physical properties and flavor but also escalates production costs. In this study, we introduced a novel high-temperature and high-pressure retort processing method to enable room temperature storage and distribution of a surimi-based product, a fish paste cake. Our optimization efforts focused on refining the processing conditions for the fish paste cake. This included incorporating transglutaminase, sugar additives, natural herbal or seaweed extracts, and optimizing retort processing conditions to enhance textural properties, minimize browning and off flavor, and extend the shelf-life of the product. Our results demonstrated that the addition of 0.3% ACTIVA TG-K, 1.0% trehalose, and 0.5% sea tangle extract during the production process significantly enhanced the gel strength, minimized browning, and improved the overall flavor of the fish paste cake prototype. Importantly, the developed prototype exhibited favorable biochemical, textual, nutritional, and sensory properties, extending the shelf-life up to 160 days without compromising physical, chemical, or sensory attributes. In addition, the developed prototype exhibited improved elasticity, compared to control groups. The innovative process not only facilitates room temperature storage and distribution of surimi-based products but also holds potential for generating additional profits.

show abstract

Section: Discussionmentioning

confidence: 99%

Development and Process Optimization of a Steamed Fish Paste Cake Prototype for Room Temperature Distribution

Lee,

Kang,

Mansoor

et al. 2024

Processes

View full text Add to dashboard Cite

show abstract

“…The higher the TBARS value, the higher the degree of fat oxidation, while the more severe the rancidity and the more small molecule substances (aldehydes, ketones, acids, etc.) produced [30,31]. The result indicated that more fat oxidation was produced during cold storage and more water was washed out to form free water (Figure 1 and Table 1).…”

Section: Tbarsmentioning

confidence: 95%

Effects of Potassium Bicarbonate on Gel, Antioxidant and Water Distribution of Reduced-Phosphate Silver Carp Surimi Batter under Cold Storage

Fan,

Liu,

Wang

et al. 2023

Gels

View full text Add to dashboard Cite

The changes in storage loss, water distribution status, gel characteristics, thiobarbituric acid reactive substances (TBARSs), total volatile basic nitrogen, and total plate count of cooked reduced-phosphate silver carp surimi batter during cold storage at 4 °C were investigated. The storage loss, content of free water, pH, hardness, TBARSs, total volatile basic nitrogen value, and total plate count of all cooked silver carp surimi batters significantly increased (p < 0.05) with an increase in cold storage time. Meanwhile, the content of immobilized water, whiteness, springiness, and cohesiveness significantly decreased (p < 0.05). At the same cold storage time, the sample of cooked reduced-phosphate silver carp surimi batter had lower water mobility, darker color, and better texture characteristics than the cooked silver carp surimi batter without potassium bicarbonate; however, the values of TBARSs, total volatile basic nitrogen, and total plate count were not significantly different (p > 0.05). This meant that there was no difference between potassium bicarbonate and sodium tripolyphosphate in antioxidant and antibacterial activity during the cold storage of silver carp surimi batter. To summarize, the use of potassium bicarbonate instead of sodium tripolyphosphate could produce cooked reduced-phosphate silver carp surimi batter with better water-holding capacity and gel characteristics during cold storage.

show abstract

“…Excessive intake of these substances would induce diseases such as obesity, hypertension, and hyperlipidemia [70]. Currently, many studies have focused on modifying food structure through the addition of functional substances to prevent moisture loss and oil absorption [71,72]. Hydrophilic colloids could form a certain three-dimensional network structure in an aqueous solution through hydrogen bonding, van der Waals forces, or ionic interaction.…”

Section: Safety Hazard Factor Suppressionmentioning

confidence: 99%

Food Hydrocolloids: Structure, Properties, and Applications

Gao,

Liu,

Liang

2024

Foods

Self Cite

View full text Add to dashboard Cite

show abstract

A novel strategy for inhibiting AGEs in fried fish cakes: Grape seed extract surimi slurry coating

Cited by 7 publications

References 40 publications

Development and Process Optimization of a Steamed Fish Paste Cake Prototype for Room Temperature Distribution

Development and Process Optimization of a Steamed Fish Paste Cake Prototype for Room Temperature Distribution

Effects of Potassium Bicarbonate on Gel, Antioxidant and Water Distribution of Reduced-Phosphate Silver Carp Surimi Batter under Cold Storage

Food Hydrocolloids: Structure, Properties, and Applications

Contact Info

Product

Resources

About