Effect of pretreatment on lipid oxidation and fishy odour development in protein hydrolysates from the muscle of Indian mackerel

Yarnpakdee, Suthasinee; Benjakul, Soottawat; Kristinsson, Hörður G.; Maqsood, Sajid

doi:10.1016/j.foodchem.2012.07.037

Cited by 40 publications

(27 citation statements)

References 40 publications

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“…Highest a Ã value for Kapi Satun was in agreement with the highest total carotenoid content (Table 3). Generally, lipid oxidation was associated with browning mediated by Maillard reaction (Yarnpakdee et al 2012). The carbonyl groups of aldehydes and ketone, the oxidation products, could react with amino groups of free amino acids or peptides generated during hydrolysis, leading to yellow or brown color development (Yarnpakdee et al 2014).…”

Section: Colormentioning

confidence: 99%

Chemical composition and physical properties of salted shrimp paste (Kapi) produced in Thailand

et al. 2014

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Chemical composition and physical properties of 11 salted shrimp pastes (Kapi) obtained from various places of Thailand were determined. Based on proximate composition, protein constituted the major component (29.44-53.27 %, dry wt. basis). All samples contained 22.77-35.47 % NaCl with A w of 0.695-0.774. Various formal nitrogen contents (11.96-22.87 mg N/g sample) were in agreement with different degrees of hydrolysis (12.68-20.76 %), suggesting the varying cleavage of peptides among the samples. From electrophoretic study, salted shrimp paste contained a large amount of small molecular weight proteins and peptides. Different samples had different colors with DE Ã of 47.10-60.43 and DC Ã of 9.46-20.76. The samples had total carotenoid content of 0.54-1.97 mg/g sample. Free astaxanthin, astaxanthin diester and canthaxanthin were the major carotenoids in salted shrimp paste. Thus, salted shrimp paste is a good source of protein and serves as the nutritious condiment.

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Section: Colormentioning

confidence: 99%

Chemical composition and physical properties of salted shrimp paste (Kapi) produced in Thailand

et al. 2014

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“…Fishy odor in protein hydrolysate from Nile tilapia muscle caused by lipid oxidation was also reported by Yarnpakdee et al . (). Seabass skin contained lipids with high degree of unsaturation, especially docosahexaenoic acid (C22:6 n −3, DHA) (9.82 g/100 g lipid) (Sae‐leaw and Benjakul ).…”

Section: Introductionmentioning

confidence: 97%

Effect of Pretreatments and Defatting of Seabass Skins on Properties and Fishy Odor of Gelatin

Sae‐leaw

Benjakul

O’Brien

2016

Journal of Food Biochemistry

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The impact of different pretreatments and defatting processes of seabass skins on fishy odor and other properties of gelatin was investigated. Skin pretreated with 0.05 M citric acid, followed by defatting using 30% isopropanol (G‐Ci‐Def) had the lowest residual phospholipid content (P < 0.05). Nevertheless, G‐Ci‐Def had a lower yield and gel strength, compared to those from skins pretreated with acetic acid (G‐Ac) or citric acid (G‐Ci) (P < 0.05). All gelatins contained α‐chains as the predominant component as indicated by SDS‐PAGE. G‐Ci‐Def showed the highest L* value and the lowest a*, b*, ΔE* and ΔC* values, compared to the other gelatins (P < 0.05). All gelatins were sponge or coral‐like in structure but varied in patterns as evaluated by scanning electron microscopy. The lower fishy odor associated with lower amounts of most volatile compounds was found in G‐Ci‐Def, compared to other gelatins. Therefore, gelatin with negligible fishy odor could be prepared from citric acid pretreated and isopropanol defatted skin. Practical Applications Seabass skins are potential raw materials for production of collagen, gelatin and bioactive protein hydrolysates. Pretreatment and defatting of seabass skin plays a significant role in the reduction of lipids, especially membrane phospholipids. Pretreatment using citric acid and defatting using isopropanol of skin prior to gelatin extraction could lower lipid oxidation, volatile compounds, and fishy odor. Gelatin prepared could be widely used in foods with minimal effect on sensory attributes.

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“…Different explanations were reported by Yarnpakdee et al . (), who stated that carbonyl compounds (such as aldehydes and ketones), which can cause non‐enzymatic browning reactions with free amino acids or peptides, increased with the improvement of fat oxidation, thus contributing to the change of b *. Chaijan et al .…”

Section: Resultsmentioning

confidence: 99%

“…Moreover, some biochemical and physical changes result in discoloration during the handling and storage of fish. Different explanations were reported by Yarnpakdee et al (2012), who stated that carbonyl compounds (such as aldehydes and ketones), which can cause non-enzymatic browning reactions with free amino acids or peptides, increased with the improvement of fat oxidation, thus contributing to the change of b*. Chaijan et al (2005) also claimed that the loss of color in fish muscle was attributed mainly to oxidation of myoglobin and the reduced extractability of pigments.…”

Section: Changes In Colormentioning

confidence: 98%

Effects of Adding Salt and Sugar on the Quality and IMP-Related Enzyme Activity of Grass Carp (Ctebopharyngodon idellus ) Fillets During 0C Storage

Qin

Zhang

Luo

2016

Journal of Food Processing and Preservation

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The effects of adding small amounts of salt and sugar on the quality and IMP (inosine mono‐phosphate)‐related enzyme activity of grass carp (Ctenopharyngodon idellus) fillets were evaluated by quantifying pH, total volatile base nitrogen (TVB‐N), color, sensory scores, ATP‐related compounds, AMP deaminase and acid phosphatase (ACP) activity. Fish samples were left untreated (CK), or were dry‐cured with 1.0% salt (T1) or 1.0% salt and 1.0% sugar (T2). Curing treatments decreased TVB‐N accumulation, accelerated the conversion of ATP to IMP, and improved the level of IMP in grass carp. No significant differences (P > 0.05) were observed among CK, T1, and T2 for color. Among the nucleotide ratios (K, Ki, H, P, Fr, and G values), the K and H values were superior to the Ki, P, G, and Fr values as freshness indicators. IMP content showed a significant (P < 0.01) correlation with the sum of its precursor substance. Practical Applications Grass carp is one of the most important farmed species of freshwater fish worldwide. However, grass carp fillets are usually more perishable than most other foodstuffs because of their high levels of moisture and nutrients. Salting can prolong fish shelf life and enhance the flavor of fish. Moreover, ready‐to‐use, high‐quality, safe food products have become popular. Therefore, it is an attractive tendency to process salted and prepared products to meet human consumption. Inosine monophosphate (IMP) contributes to the umami taste of fish products and umami taste is generally the most important sensory property affecting consumer acceptance. Thus, the present study investigates how low concentration of salt and sugar affects quality and IMP‐related enzyme activity of grass carp. Salt and sugar can be used as not only safe ingredients for preservation, but flavor enhancer of fish. Additionally, using K or H value to monitor freshness changes of grass carp is feasible.

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Effect of pretreatment on lipid oxidation and fishy odour development in protein hydrolysates from the muscle of Indian mackerel

Cited by 40 publications

References 40 publications

Chemical composition and physical properties of salted shrimp paste (Kapi) produced in Thailand

Chemical composition and physical properties of salted shrimp paste (Kapi) produced in Thailand

Effect of Pretreatments and Defatting of Seabass Skins on Properties and Fishy Odor of Gelatin

Effects of Adding Salt and Sugar on the Quality and IMP-Related Enzyme Activity of Grass Carp (Ctebopharyngodon idellus ) Fillets During 0C Storage

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