Changes in protein compositions and textural properties of the muscle of skate fermented at 10°C

Abstract

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Optimization of Texture-Modified Yellowfin Sole (Pleuronectes aspera) by Enzymatic Treatment and Superheated Steam Treating to Improve Quality Characteristics

“…Total volatile basic nitrogen (TVBN) is one of the representative chemical parameters used to measure the spoilage level of food. TVBN content is regarded as a byproduct of nitrogenous decomposition generated by microbial and endogenous enzymes (Zhao et al, 2019) [29]. In this study, TVBN values were 8.66 ± 0.77 mg% in the raw material, 7.84 ± 0.31 mg% in nonenzyme processed yellowfin sole, and 6.08 ± 0.84 mg% in the final product.…”

Degradation of myofibrillar and sarcoplasmic proteins as a function of marinating time and marinade type and their impact on textural quality and sensory attributes of m. semitendinosus beefsteak

“…NPN might be derived from liberated amino acids, small peptides, nucleic acids, ammonium ions and urea. The elevation in the NPN content could be owing to the higher concentration of the nitrogen components generated throughout proteolysis (Zhao et al, 2019). In our research, several trials have indirectly proved that protein degradation during long-term storage was associated with an increment in the NPN content and an abatement in the crude protein content.…”

“…Notably, at longer times (4, 24, and 48 hr), the samples showed better moisturerelated factors such as moisture content, WHC, DL and CL com- Proteins are the most important components of beefsteaks affecting the structural and functional characteristics, that is, WHC and solvability in meat products. Thus, modification of the structural properties of proteins through proteolysis leads to improved roasting quality and uniformly texturized meat products (Zhao et al, 2019). Table 1 shows the differences in the protein values of the marinated beefsteak during 2 days of storage.…”

Identification of haloarchaea during fermentation of Sardinellalongiceps for being the starter culture to accelerate fish sauce production

“…Besides this, lipid deterioration, leading to production of compensatory, free fatty acids, volatile and nonvolatile compounds, is linked with the increase in TVBN in fermented fish sauce samples (Rabie et al, 2019). During microbial decomposition of amino acid, release of ammonia reduces the quality of available protein and hence increases the trimethylamine in the final fermented product (Zhao et al, 2019). The range of acceptable TVBN values in fermented food is difficult to explain because it varies according to the species, age of the fish, sex, catching season and region of fishing (Dimindi et al, 2019).…”

“…Lesser TVBN values indicate that the fermented products are marketable and worthy of consumption (Fatih & Yesim, 2000). During the course of fermentation, salt and water soluble proteins dissolve into the brine and the remaining protein is converted to nitrogenous substances and volatile compounds (Zhao et al, 2019). One of these volatile compounds is responsible for the specific aroma of fermented fish (Zhang et al, 2019).…”