Cryostabilization of unwashed fish mince

Lee, Chong Min; Lian, Peizhi

doi:10.2331/fishsci.68.sup2_1355

Cited by 7 publications

(12 citation statements)

References 6 publications

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“…The texture control by added proteins in our earlier study [17] was the basis of our recent work of cryostabilization of herring, mackerel, and red hake mince [4,18].…”

Section: Manufacture Of Fish Mince From Pelagic Dark Fishmentioning

confidence: 99%

“…These cause a major problem in developing mince-based seafood products, especially the mince produced from lean, white fish species. Texture changes can be measured following the method designed for raw and cooked fish mince [18]. Lipid oxidation and fishy odour development can be assessed following the methods of Joaquin et al [14].…”

Section: Quality Evaluation Of Fish Mincementioning

confidence: 99%

“…In our earlier studies [18,22], a two-prong approach was made to cryostabilize fatty pelagic and lean demersal fish using a combination of antioxidative proteins and cryoprotective polyols. The fishy odour development and the frozen-induced texture hardening are primary concerns with the fatty pelagic and lean gadoid fish mince, respectively.…”

Section: Cryostabilization Of Fish Mincementioning

confidence: 99%

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Fish Mince: Cryostabilization and Product Formulation

Lee

2010

Handbook of Seafood Quality, Safety and Health Applications

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There are still many fish species, by-catches and processing by-products worldwide remaining under-or unutilized. The unutilized stocks can be converted into refined and cryostabilized mince blocks for further use in the development of various value-added seafood products with innovative formulation strategies. The trend of developing formulated mince-based seafood products is growing, as evidenced at various seafood trade shows. This chapter focuses on identifying the source of commercially viable fish mince, cryostabilization of fish mince, lipid oxidation, and its control of high omega-3 fatty acid mince, appropriate formulation strategies based on their physical characteristics and types of products to be developed, feasibility of manufacturing surimi-mince blend products, the role of ingredients and processing methods in texture and flavour modifications, and frozen storability. Background information Rationale for the development of fish mince technologyWith ever increasing pressure on the supply of traditional fish species from the ground fish stock diminishing in recent years, effective utilization of non-traditional fish species as well as processed by-products becomes vital to the survival of today's seafood industry worldwide. Currently, there are several species in the Northwest Atlantic Ocean that are identified as not overfished, though seasonal. They include mackerel, herring, and red hake [1]. In addition, pink and chum salmons in the Northeast Pacific Ocean are not being optimally utilized, although they are available in abundance. Along with such non-traditional and less optimally utilized species, there is also an oversupply of processed by-products, such as fish frames and trimmings from cod, Alaska pollock, catfish, flounder, and other ground fish from the filleting operation. For example, the volume of pollock processing by-products was estimated to be 550,000 metric tonnes in 2008 [2]. The breakdown of by-product components was 33% frames, 32% viscera, 26% heads, and 9% skin [3]. Handbook of Seafood Q uality, Safety and Health ApplicationsEdited by Cesarettin Alasalvar, Fereidoon Shahidi, Kazuo Miyashita and Udaya Wanasundara

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“…The texture control by added proteins in our earlier study [17] was the basis of our recent work of cryostabilization of herring, mackerel, and red hake mince [4,18].…”

Section: Manufacture Of Fish Mince From Pelagic Dark Fishmentioning

confidence: 99%

Section: Quality Evaluation Of Fish Mincementioning

confidence: 99%

Section: Cryostabilization Of Fish Mincementioning

confidence: 99%

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Fish Mince: Cryostabilization and Product Formulation

Lee

2010

Handbook of Seafood Quality, Safety and Health Applications

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“…Product formulation with mince offers greater control over flavor, appearance, and quality by the incorporation of antioxidants (Keay, 2001). It can be used for a variety of value-added formulated seafood products such as fish patties, balls, cakes, and nuggets (Lee and Lian, 2002;Lee et al, 2007;Lee, 2010). It is well-known that fish are a major source of dietary ω-3 fatty acids, and most of the benefits of fish oils can be attributed to their high eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) contents which improve health by a variety of mechanisms (Decker, 2004).…”

Section: Introductionmentioning

confidence: 99%

“…They attributed such inhibition to iron chelation and free radical scavenging ability. In our previous study on the cryostabilization of frozen mackerel and herring mince, various non-fish proteins were compared (Lee and Lian, 2002). Milk protein concentrate (MPC) at 4% (w/w) was found to be the most effective in terms of antioxidation, texture improvement, and cost effectiveness.…”

Section: Introductionmentioning

confidence: 99%

Lipid Oxidation and Omega-3 Fatty Acid Retention in Salmon and Mackerel Nuggets During Frozen Storage

Tolasa

Lee

Calki

2011

Journal of Aquatic Food Product Technology

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The extent of lipid oxidation and retention of omega (ω)-3 fatty acids in milk protein concentrate (MPC)-added mackerel and salmon mince and nuggets during 4-months frozen storage were investigated in order to develop high ω-3 seafood products. Mechanically deboned fish mince formulated with MPC and other ingredients was formed into batter-breaded nuggets with or without par-frying. The addition of MPC at 4% resulted in significantly lower thiobarbituric acid reactive substances (TBARS) values and helped retain significantly (p < 0.05) higher amounts of docosahexaenoic acid (DHA) in both salmon and mackerel mince and eicosapentaenoic acid (EPA) in the mackerel mince. There were no significant differences in peroxide values (PV) andTBARS values between nugget products with and without par-frying. EPA and DHA were retained less in par-fried than raw nuggets probably due to oil leaching and thermal degradation during frying. The reductions of EPA and DHA in salmon were 67% and 53% for raw and 57% and 39% for par-fried nuggets, while in mackerel they were 63% and 73% for raw and 57% and 56% for par-fried nuggets, respectively. Results suggest that although MPC provided some protection against lipid oxidation, additional measures are needed to improve retention of ω-3 fatty acids in mince-based seafood products during frozen storage.

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Effect of Milk Protein Concentrate on Lipid Oxidation and Formation of Fishy Volatiles in Herring Mince ( Clupea harengus) during Frozen Storage

Joaquín

Tolasa

Oliveira

et al. 2007

J. Agric. Food Chem.

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The effect of milk protein concentrate (MPC) at 0, 2, 4, and 6% on lipid oxidation and volatile formation in frozen stored herring mince (-18 degrees C) was evaluated by analyzing samples at 0, 2, and 4 months for fatty acid composition, volatiles, and thiobarbituric acid reactive substances (TBARS). Sensory evaluation was also conducted to assess the intensity of fishy odor, and the volatiles were analyzed using static headspace gas chromatography-mass spectrometry (SHGC-MS). The addition of 4 and 6% MPC to herring mince resulted in a 33% and 50% reduction of TBARS, respectively, at month 4 and lessened the intensity of fishy odor throughout storage. However, MPC did not protect fatty acids from enzymatic degradation unless it was added immediately after mincing. Volatile analysis using SHGC-MS showed that 4% MPC was able to reduce headspace volatiles associated with fishy odor. MPC is most effective for reducing 4-heptenal, 3-methyl-1-butanol, 2-hexenal, and 1-penten-3-ol, which are known to be potent odorants associated with lipid oxidation.

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Cryostabilization of unwashed fish mince

Cited by 7 publications

References 6 publications

Fish Mince: Cryostabilization and Product Formulation

Fish Mince: Cryostabilization and Product Formulation

Lipid Oxidation and Omega-3 Fatty Acid Retention in Salmon and Mackerel Nuggets During Frozen Storage

Effect of Milk Protein Concentrate on Lipid Oxidation and Formation of Fishy Volatiles in Herring Mince ( Clupea harengus) during Frozen Storage

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