Effect of using seaweed (<i>eucheuma</i>) powder on the quality of fish cutlet

Senthil, A.; Mamatha, Bangera Sheshappa; Mahadevaswamy, M.

doi:10.1080/09637480500224205

Cited by 40 publications

(21 citation statements)

References 13 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The water holding capacity of Ulva fasciata reported in this study was higher than (6.66-7.00ml/g) reported in Ulva lactuca (Yaich et al, 2011). The water holding capacity of Eucheuma denticulatum was lower than (17.7 ml/g) in Eucheuma powder (Senthil et al, 2005). The water holding capacity of the seaweed species was slightly higher than the range reported for commercial dietary fibre supplements (6.60-9.00ml/g) (Goñi & Martin-Carrón, 1998).…”

Section: Water Holding Capacitycontrasting

confidence: 47%

Chemical Composition and Functional Properties of Selected Seaweeds from the Kenya Coast

Muraguri¹,

Wakibia²,

Kinyuru³

2016

JFR

View full text Add to dashboard Cite

The aim of the study was to determine the chemical and functional properties of five Kenyan seaweed species namely; (Hypnea musciformis, Eucheuma denticulatum, Laurencia intermedia, Sargassum oligocystum, Ulva fasciata) as a potential fat replacer in chicken sausage processing. The proximate composition was investigated using the standard AOAC methods, while the nitrogen-free extract (NFE) was determined by weight difference of the proximate components. The seaweeds were analyzed for mineral composition using atomic absorption spectrophotometry while the fatty acid profile was determined by gas chromatography. The water holding capacity and the emulsion capacity of the seaweed were determined using AACC procedures. The highest proximate component was NFE (65.06 %) while the least was crude fat (0.87 %). Among the nine minerals analyzed, calcium was the highest (1185.29 mg/100g) while lead was not detected. Saturated fatty acids (SFA) were the highest with a range of 53.03-71.05 % followed by monounsaturated fatty acids (4.83-17.71%) and polyunsaturated fatty acids (PUFA) (2.75 -10.13%). The highest emulsifying activity was obtained in Ulva fasciata (75.66 %) and Eucheuma denticulatum (75.69 %) while the lowest was obtained in Sargassum oligocystum (59.19 %). The highest water holding capacity was obtained in Sargassum oligocystum (13.75ml/g) while the lowest was recorded in Eucheuma denticulatum (8.42ml/g) and Ulva fasciata (9.16ml/g). The findings of this study demonstrated the potential of seaweeds in improving the chemical and functional characteristics of processed foods.

show abstract

Section: Water Holding Capacitycontrasting

confidence: 47%

Chemical Composition and Functional Properties of Selected Seaweeds from the Kenya Coast

Muraguri¹,

Wakibia²,

Kinyuru³

2016

JFR

View full text Add to dashboard Cite

show abstract

“…The addition of seaweed was reported to result in an increase in the quality of cheese during storage. Senthil, Mamatha, and Mahadevaswamy (2005) used red seaweed, Eucheuma, as an ingredient in the preparation of fish cutlet. Dried Eucheuma powder was added at various levels and physicochemical characteristics of fish cutlet were studied.…”

Section: Addition To Food As a Source Of Dietary Fibermentioning

confidence: 99%

Recent developments in the application of seaweeds or seaweed extracts as a means for enhancing the safety and quality attributes of foods

Gupta¹,

Abu‐Ghannam²

2011

Innovative Food Science & Emerging Technologies

319

207

View full text Add to dashboard Cite

“…The product was highly acceptable to the sensory panel. Eucheuma when incorporated to fish cutlet at 10% level did not cause any undesirable changes in the product characteristics (Senthil et al 2005). Preliminary work on using Eucheuma in other traditional Indian foods was beset with the problem of textural changes particularly the mouthfeel.…”

Section: Introductionmentioning

confidence: 98%

Studies on development and storage stability of instant spice adjunct mix from seaweed (Eucheuma)

et al. 2010

View full text Add to dashboard Cite

Seaweed is a macroscopic marine algae which has been used as human food since ancient times. Food values of seaweed are mainly due to significant amounts of protein, vitamin, mineral, trace elements and dietary fibre apart from substances of antibiotic nature. In this study edible red seaweed Eucheuma (Kappaphycus alvarezzi), was used as an ingredient in the preparation of spice adjunct. Functional properties such as soluble solids, water-holding capacity, oil holding capacity and swelling capacity of Eucheuma were studied. Steamed Eucheuma powder was added at levels of 15, 20 and 25% in the preparation of spice adjunct. Sensory analysis and consumer acceptability study of spice adjunct showed that the incorporation of Eucheuma upto 20% had high acceptability. Spice adjunct containing 20% Eucheuma had 6.2% moisture, 22.2% ash, 29.2% fat, 10.0% protein, 9.4% crude fibre and 23% carbohydrates. Based on equilibrium relative humidity studies metallized polyester was selected as the packaging material. Storage studies indicated that metallized polyester provided a shelf life of 120 days at both the ambient and accelerated conditions.

show abstract

Effect of using seaweed (eucheuma) powder on the quality of fish cutlet

Cited by 40 publications

References 13 publications

Chemical Composition and Functional Properties of Selected Seaweeds from the Kenya Coast

Chemical Composition and Functional Properties of Selected Seaweeds from the Kenya Coast

Recent developments in the application of seaweeds or seaweed extracts as a means for enhancing the safety and quality attributes of foods

Studies on development and storage stability of instant spice adjunct mix from seaweed (Eucheuma)

Contact Info

Product

Resources

About