Characterisation of fish tofu fortified with skipjack tuna (Katsuwonus pelamis) eyeball scleral cartilage biocalcium

Abstract

Skipjack tuna eyeball scleral cartilage biocalcium (SCBC) with reduced particle can be fortified as the source of calcium in fish tofu. Ultrasonication at various times (0-30 min) was applied for the treatment of SCBC. No differences in mean particle size were observed, but the polydispersity index of SCBC decreased with augmenting ultrasonication times. SCBC without ultrasonication treatment at different amounts (0-10.0%) (w/w) was fortified into fish tofu. Breaking force, a* (redness) and b* (yellowness) increased, whereas deformation, L* (lightness) and whiteness index decreased as SCBC levels increased. Likeness scores of appearance, colour, texture, flavour, taste and overall likeness decreased with augmenting levels of SCBC (P < 0.05). No differences in likeness scores for odour and sandy mouth feel were attained, regardless of SCBC amounts added (P > 0.05). Fish tofu fortified with 7.5% (w/w) SCBC had a similar overall likeness score to the control. It showed a denser microstructure with greater ash and calcium contents than the control. Nevertheless, cross-linking of myosin heavy chain and actin became less when fish tofu was added with SCBC as witnessed by more retained protein bands. Therefore, the addition of SCBC up to 7.5 (w/w) increased the nutritive value of fish tofu without adverse effect on the sensory property.

Nutritional quality analysis of high-moisture extrudates containing mixed proteins from soy and surimi

“…Lin et al 27 showed that the dietary fiber content of surimi and the antioxidant capacity were enhanced with the addition of wheat. Pudtikajorn et al 28 reported that the addition of surimi increased the nutritional quality of fish tofu. Sorensen et al 29 reported that a low extrusion temperature improved the digestibility of extruded feeds.…”

Production of Biocalcium from Fermented Fish Bone Residue for Fish Emulsion Sausage Fortification

“…Biocalcium fortification in foods such as cookies, cakes, rice crackers, noodles, pork emulsion sausage, candy, and biscuits has been investigated [ 4 , 9 , 10 , 11 , 12 , 13 , 14 , 15 , 16 , 17 ]. There have been several studies on fortifying fish-based gel products such as fish emulsion sausage (FES), surimi, fish tofu, and fish balls with biocalcium powder or fish bone extract [ 18 , 19 , 20 , 21 , 22 , 23 , 24 , 25 , 26 ].…”

“…Biocalcium fortification in these products could increase calcium levels by 5–10 fold depending on the amount of biocalcium added to the products [ 18 , 22 , 24 ]. In addition, the fortification tended to improve the instrument texture of the products [ 18 , 19 , 21 , 22 , 23 , 24 , 25 ].…”

Use of psyllium husk powder: Effects on emulsion stabilised by fish muscle proteins and gel characteristics of fish tofu

“…Fish tofu is a type of fried emulsion‐type fish meat product or gel. Fish meat or surimi can be used as the main ingredient along with oil, salt, sugar, and other ingredients (Ketnawa et al ., 2016; Pudtikajorn et al ., 2022). However, destabilisation of emulsions in the food system associated with various processing could lead to phase separation, which negatively affects the quality of the final product.…”

“…has been implemented (Fu et al ., 2022). Additionally, various ingredients such as fish oil as a replacement of soybean oil, biocalcium, protein hydrolysates, etc ., have been incorporated into fish tofu to increase their nutritive value and bioactivities (Quan et al ., 2020; Pudtikajorn et al ., 2022). Due to the excellent gelling and emulsifying properties of PSY, it could be used to stabilise emulsion gels, especially fish tofu.…”