Effect of Fish Protein, Salt, Sugar, and Monosodium Glutamate on the Gelatinization of Starch in Fish-Starch Mixtures

Cheow, C. S.; Yu, Swee Yean

doi:10.1111/j.1745-4549.1997.tb00774.x

Cited by 19 publications

(17 citation statements)

References 14 publications

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“…A portion of this waste can be used to obtain minced fish using a meat/bone separator, and the resulting product can be used as meat raw material to prepare a wide variety of products (Oliveira Filho et al, 2010). MF from marine fish has been used to produce snack fish, such as soldier croaker (Johnius soldado) (Kyaw et al, 2001), bigeye grunt (Brachydeuterus auritus) (King, 2002) snapper (Lutjanus spp), giant snakedead (Ophiocephalus micropeltes), hake (Merluccius gayi) (Rado et al, 1989), cod (Gadus morhua) (Shaltout, 1993;Cheow et al, 1999) and Siena spp (Cheow & Yu, 1997). However, studies on the use of MF from tilapia as raw material for snack preparation are not available in literature.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and sensory characteristics of snack made with minced Nile tilapia

Netto

Filho

Lapa‐Guimarães

et al. 2014

Food Sci. Technol (Campinas)

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Section: Introductionmentioning

confidence: 99%

Physicochemical and sensory characteristics of snack made with minced Nile tilapia

Netto

Filho

Lapa‐Guimarães

et al. 2014

Food Sci. Technol (Campinas)

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“…Cheow and Yu 5 found that 20 g kg À1 salt increased the gelatinisation temperature of ®sh±starch mixture by 4±5°C. Sugar and monosodium glutamate had little effect on gelatinisation of starch in the system.…”

Section: Introductionmentioning

confidence: 99%

Effect of fish, starch and salt contents on the microstructure and expansion of fish crackers (‘keropok’)

Cheow

Howell

et al. 1999

J. Sci. Food Agric.

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Light microscopy studies on the fish cracker gel and expanded product (‘keropok’) emphasised the role of fish proteins in the starch expansion process. The addition of salt (20 g kg−1) in the ‘keropok’ helped to distribute evenly the starch in the fish protein. Formation of thin fish muscle bundles assisted the expansion of ‘keropok’. At 700–900 g kg−1 fish content, the fish muscle bundles formed a continuous network that caused a drop in the ‘keropok’ expansion. From the scanning electron microscopy study, ridges were found in samples (containing 600–900 g kg−1 fish content) with 20 g kg−1 salt at high magnification. © 1999 Society of Chemical Industry

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“…Color and texture are the major factors responsible for the final acceptability of surimi-like products by consumers. To better suit the textural preferences of consumers, ingredients that modify the textural and water mobility properties of the surimi must be added to surimi paste (Cheow and Yu, 1997). In a composite food such as surimi, additives can modify the texture.…”

Section: Introductionmentioning

confidence: 99%

Physico-chemical and thermal properties of chicken myofibrillar protein concentrate (CMPC) mixed with barley bran flour during frozen storage

Mastanjević¹,

Kovačević²

2018

Acta Sci Pol Technol Aliment

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Chicken myofibrillar protein concentrate (CMPC), produced with modified technology used for fish surimi (Dawson et al., 1988;Park et al., 1996), is characterized by very good technological properties, such as a high water retention capacity and a strong ability to form strong gels after being heated. The most frequently used food preservation technique for this kind of product is freezing. Cryoprotectants, such as disaccharides, polysaccharides, polyalcohols, acids and polyphosphates are generally added to surimi to protect myofibrillar proteins from freeze-denaturation during frozen storage and to maintain its high PHYSICO-CHEMICAL AND THERMAL PROPERTIES OF CHICKEN MYOFIBRILLAR PROTEIN CONCENTRATE (CMPC) MIXED WITH BARLEY BRAN FLOUR DURING FROZEN STORAGE ABSTRACTBackground. Possible new additives for surimi-like products made from chicken meat, which could improve its functional properties during frozen storage, are the subject of much research. The use of dietary fibre in surimi-like products made from chicken meat has not been extensively studied. The objective of this study was to determine the effectiveness of barley bran flour in stabilizing chicken myofibrillar proteins during frozen storage and maintaining its functionality. Material and methods. Surimi-like material (chicken myofibrillar protein concentrate -CMPC) from mechanically deboned chicken meat was mixed with barley bran flour (0-6%) and stored in a freezer for 30, 60, 90 and 180 days. Instrumental color measurements (L*, a*, and b* values) were taken using a Hunter-Lab Mini ScanXE. Texture profile analysis (TPA) tests were performed using a TA.XT2i SMS Stable Micro Systems Texture Analyzer) equipped with an aluminium cylindrical probe P/75. Differential scanning calorimetry (DSC) was used for the determination of denaturation temperatures and enthalpies.Results. Denaturation enthalpies of CMPC increased when the mass fraction of barley bran was increased (w = 0-6%). Instrumental color parameters (L*, a* and b*) of CMPC gels were significantly (p < 0.05) affected by the addition of barley bran. Texture profile analysis (TPA) parameters -hardness and chewinessincreased significantly (p < 0.05) with the addition of barley bran (w = 0-6%). Cohesiveness and springiness were also significantly (p < 0.05) affected by the addition of barley bran (w = 0-6%) during frozen storage. Conclusion. The increase in denaturation enthalpies and some instrumental textural and color parameters, indicate possible interactions of chicken myofibrillar proteins with barley bran.

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Effect of Fish Protein, Salt, Sugar, and Monosodium Glutamate on the Gelatinization of Starch in Fish-Starch Mixtures

Cited by 19 publications

References 14 publications

Physicochemical and sensory characteristics of snack made with minced Nile tilapia

Physicochemical and sensory characteristics of snack made with minced Nile tilapia

Effect of fish, starch and salt contents on the microstructure and expansion of fish crackers (‘keropok’)

Physico-chemical and thermal properties of chicken myofibrillar protein concentrate (CMPC) mixed with barley bran flour during frozen storage

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