Effect of the addition of maltodextrins and sucrose on the ice-melting onset of minced fish muscle

Herrera, Juan José Rodríguez; Pastoriza, Laura; Nesvadba, P.

doi:10.1002/1097-0010(200102)81:3<305::aid-jsfa813>3.0.co;2-j

Cited by 5 publications

(4 citation statements)

References 17 publications

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“…The maltodextrins are defined by Food and Drug Administration (FDA) as a mixture of nutritive carbohydrate, non-sweet, with different degree of polymerization, consisting of D-glucose units joined by glucosidic bounds α(1,4) and α(1,6), which together have a DE < 20, are presented as a white powder or concentrated solutions and they are classified as ingredients generally recognized as safe (GRAS) (Marchal et al, 1999;Storz and Steffens, 2004). In the food industry, maltodextrins are used to supply nutritional value, to give consistency and texture, control sweetness and hygroscopicity, control the freezing point, to prevent the crystallization and the non-enzymatic browning, to regulate osmolality, spray-drying aid, are excellent fat replacers, film formers and not mask flavors (Chronakis, 1998;Herrera et al, 2000;Wang and Wang, 2000).…”

Section: Introductionmentioning

confidence: 99%

Influence of starch source in the required hydrolysis time for the production of maltodextrins with different dextrose equivalent

Soto¹

2012

Afr. J. Biotechnol.

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The starches were statistically different (p < 0.05) in their protein, ash, fat, phosphorus, amylose and amylopectin content. The amylose/amylopectin ratios in corn, potato and rice starches were 0.389, 0.282 and 0.220, respectively. The phosphorus content in the same order of starches was: 0.15 ± 0.01; 0.80 ± 0.02 and 0.95 ± 0.02 g/kg, respectively. The chemical composition of the different starches, and specifically its amylose and amylopectin content, its phosphorus content and the way it is bound to the starch molecule, affect the functional properties like the viscosity of gels and the enzymatic hydrolysis rate of these molecules. The rice starch is easily hydrolyzed by the α-amylase enzyme from Aspergillus oryzae and therefore, it required less time to obtain maltodextrin by enzymatic hydrolysis from rice starch compared with those from corn or potato starch. Under saturation conditions of the enzyme, the dextrose equivalent content was proportional to the hydrolysis time, regardless of the starting starch source.

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Section: Introductionmentioning

confidence: 99%

Influence of starch source in the required hydrolysis time for the production of maltodextrins with different dextrose equivalent

Soto¹

2012

Afr. J. Biotechnol.

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“…A number of investigations have been carried out on a variety of biological systems regarding the cryoprotective effects of certain chemical agents 12, 16–18. These chemicals, popularly known as cryoprotectants or cryostabilisers, are useful for food proteins as well as preserving and storing living cells 17, 18. Various cryoprotectants are used, including sucrose, polyalcohols, amino acids, oils, hydrocolloids, non‐fish proteins, starches, etc.…”

Section: Introductionmentioning

confidence: 99%

“…Such differences can be attributed to the fact that fish are cold‐blooded animals 12, 19–21. By using a specific combination of cryoprotective additives suited to a particular fish breed, textural deterioration can be controlled in frozen fish muscle 16–20. However, the effect of using combinations of these additives has not been studied in muscle fillets of the freshwater teleost fish Rohu carp ( Labeo rohita ).…”

Section: Introductionmentioning

confidence: 99%

Cryoprotective additives and cryostabilisation effects on muscle fillets of the freshwater teleost fish Rohu carp (Labeo rohita) during prolonged frozen storage

Jasra¹,

Zielinski²,

Jasra³

2006

J Sci Food Agric

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The effects of various cryoprotective additives separately and in combination were studied on the myofibrillar protein integrity, biochemical enzyme activity levels and muscle ultrastructure in the freshwater teleost fish Rohu carp (Labeo rohita). Fish muscle samples were divided into eight groups and immersed in different mixtures of cryoprotective additives (S1-S8), then frozen at −20 or −30 • C for 24 months. Electrophoretic studies revealed early (within 6 months) alteration of the myofibrillar proteins myosin light chain, α-actinin and tropomyosin. Reduction of the storage temperature from −20 to −30 • C slowed down the degradative processes. Sodium dodecyl sulfate polyacrylamide gel electrophoresis indicated that fish muscle treated with cryoprotective mixture S8 (40 g L −1 sorbitol/3 g L −1 sodium tripolyphosphate/4 g L −1 sodium alginate) showed minimal post mortem changes in myofibrillar proteins. Ultrastructural results also revealed post mortem damage to the muscle, seen earliest (within 6 months) in the sample frozen-stored without additives (S2), as compared with the normal, unfrozen muscle (S1). The influence of cryoprotectants alone and in combination on fish muscle structural proteins, myosin and actin filaments (A and I bands), during prolonged frozen storage was investigated. After 12 months, samples frozen-stored with various cryoprotective additives (S2-S7), except S8, showed signs of myofibrillar disintegration. Beyond that time the degradative processes started showing up in all samples, with minimal muscle ultrastructural damage in sample S8. Again, reducing the storage temperature from −20 to −30 • C slowed down the degradative processes. Ultrastructural results correlated well with levels of biochemical enzymes (Ca 2+ myofibrillar ATPase and succinic dehydrogenase) during frozen storage. This is the first report of the cryoprotective effects of these additives on this popular edible fish species. Of the various combinations of additives tested, cryoprotective mixture S8 was found to preserve the muscle structure longest under frozen storage conditions. However, even this mixture was only effective for 18 months at −30 • C. Beyond that time the myofibrillar degradative processes were apparent with correlative electrophoretic, biochemical and ultrastructural studies.

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“…όχι έντονη γλυκύτητα, να µην επιβαρύνει σε θερµίδες) και να έχει αποδεκτό κόστος. Το µεγαλύτερος µέρος της ερευνητικής δραστηριότητας επικεντρώνεται στη χρήση της σακχαρόζης ως ωσµωτικό υλικό, καθώς και η γλυκόζη, η φρουκτόζη και οι Μαλτοδεξτρίνες µε το ίδιο DE µπορεί να έχουν διαφορετικές εφαρµογές, γεγονός που υποδηλώνει διαφορές στη µοριακή σύσταση.Προηγούµενες µελέτες αναφέρουν ότι οι µαλτοδεξτρίνες µε DE 40 και πάνω δρουν κρυοπροστατευτικά σε κατεψυγµένους ιχθύες, καθυστερώντας τη ανάπτυξη των περιεχόµενων µικροοργανισµών(Herrera et al, 2000). Η σταθεροποίηση των πρωτεϊνών µε προσθήκη υδατανθράκων χαµηλού µοριακού βάρους αποτελεί βάση για την παραγωγή προϊόντων πάστας ιχθύος, όπως το σουρίµι και βασίζεται στην ικανότητά τους να περιορίζουν την κινητικότητα του νερού, ανυψώνοντας τη θερµοκρασία υαλώδους µετάπτωσης (T…”

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Μελέτη Μη Θερμικών Προκατεργασιών Για Τη Βελτίωση Της Διατηρησιμότητας Ιχθυηρών

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Effect of the addition of maltodextrins and sucrose on the ice-melting onset of minced fish muscle

Cited by 5 publications

References 17 publications

Influence of starch source in the required hydrolysis time for the production of maltodextrins with different dextrose equivalent

Influence of starch source in the required hydrolysis time for the production of maltodextrins with different dextrose equivalent

Cryoprotective additives and cryostabilisation effects on muscle fillets of the freshwater teleost fish Rohu carp (Labeo rohita) during prolonged frozen storage

Μελέτη Μη Θερμικών Προκατεργασιών Για Τη Βελτίωση Της Διατηρησιμότητας Ιχθυηρών

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