Effects of Species and Storage Time on Minced Fish Gel Texture

Cheng, Chin‐Sheng; Hamann, O. O.; Webb, N. B.; Sidwell, Virginia D.

doi:10.1111/j.1365-2621.1979.tb03453.x

Cited by 52 publications

(25 citation statements)

References 15 publications

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“…It means that compressive force (cohesiveness) was a better indicator of water binding than penetration force (firmness). Similar results have been reported (Lee and Toledo, 1976;Cheng et al, 1979aCheng et al, , 1979bDouglas-Schwarz and Lee, 1988).…”

Section: Results and Discussion Effect Of Various Fiber Lengthsupporting

confidence: 90%

Effect of Powdered Cellulose on the Texture and Freeze‐thaw Stability of Surimi‐based Shellfish Analog Products

Yoon

Lee

1990

Journal of Food Science

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The cryoprotective property in surimi and the texture-modifying and freeze-thaw stabilizing properties in molded (shrimp-type) and fiberized (crab leg-type) products of powdered cellulose were studied using Instron testing and sensory evaluation. Particle size, level and manner of incorporation of cellulose with varying combinations of modified starch of sorbitol/sucrose were the main parameters studied. In both molded and fiberized products, compressive force (cohesiveness) and penetration/shear force (firmness) decreased with 'an increased'concentration of cellulose. Cellulose significantlv modified texture at 2% by reducing the increase in firmness after freeze-thaw cycles. Substitution of 2% cellulose for modified starch in surimi-based products or for ctyoprotectants in surimi did not alter freeze-thaw stability.

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Section: Results and Discussion Effect Of Various Fiber Lengthsupporting

confidence: 90%

Effect of Powdered Cellulose on the Texture and Freeze‐thaw Stability of Surimi‐based Shellfish Analog Products

Yoon

Lee

1990

Journal of Food Science

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“…This loss could play an important role in reducing gel‐forming ability of silver carp mince to make surimi‐based products. Moreover, the silver carp mince SSP content and water‐holding capacity were highly correlated ( r = −0.97 for mince without cryoprotectants and −0.92 for mince with cryoprotectants), confirming findings of Cheng et al . (1979).…”

Section: Discussionsupporting

confidence: 87%

CHEMICAL CHANGES IN WASHED MINCE OF SILVER CARP (HYPOPHTHALMICHTHYS MOLITRIX ) DURING FROZEN STORAGE AT −20C WITH OR WITHOUT CRYOPROTECTANTS

Majumdar

Deb

Dhar

et al. 2012

Journal of Food Processing and Preservation

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Studies were conducted to assess the chemical and quality changes in washed silver carp mince when frozen and stored at −20C with or without cryoprotectants. A previous washing step has led to a positive effect on fish quality according to marked content decreases in expressible moisture, volatile basic amines, free fatty acids and thiobarbituric acid reactive substances; such quality performances were maintained throughout the frozen storage. On the other hand, addition of cryoprotectants enhanced the quality life of mince as far as gel‐forming ability was concerned. Based on the gel‐forming ability, the shelf life of mince with cryoprotectants was found 135 days against 90 days for the mince stored without cryoprotectants. PRACTICAL APPLICATION Silver carp (Hypophthalmichthys molitrix) has acquired great attention because of its increasing farming production and application in the surimi‐product commercialization. Because of relatively low market price in fresh condition, the fish received less attention from the researchers to study its technical feasibility. This work focuses on the quality life of washed silver carp mince when frozen stored at −20C. The shelf life was assessed based on the gel‐forming ability of the mince because this functional property is considered most important for product development.

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“…The WRC of fillet was determined based on the method described by Cheng et al (1979). 5 g of fillet were centrifuged at 28,000 g for 30 min at 4 °C, using a refrigerated centrifuge (Beckman J2-21 model, Beckman Instruments Inc. Palo Alto, CA).…”

Section: Water Retention Capacity (Wrc)mentioning

confidence: 99%

Effect of chitosan-carvacrol edible coatings on the quality and shelf life of tilapia (Oreochromis niloticus) fillets stored in ice

et al. 2015

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Fish consumption has increased in recent years. However, fish meat is highly perishable, which demonstrates the need for technologies to preserve its quality. Edible coatings (EC) might provide an alternative to extend the shelf life of fish. The goal of this study was to evaluate the effect of EC of chitosan (C) in combination with carvacrol (CAR) on the physical and microbiological changes of tilapia fillets. Fillets were submerged for two minutes in different treatments (T1: control; T2: C 2%; T3: C 2% + 0.125% CAR; T 4: C 2% + 0.25% CAR). At the end of storage, T1 and T2 showed the lowest values of total volatile bases (TVB). The color parameters L*, a* and b* varied from each treatment. The texture decreased and the different treatments reduced the microbial population in relation to the control; T3 and T4 were the most effective. These results show that the use of C with CAR might be an alternative method to preserve the quality and safety of tilapia fillets.Keywords: chitosan; essential oils; edible coating; tilapia fillets. Practical Application:The use edible coatings of chitosan-carvacrol could be an alternative to preserve the quality and increase the shelf-life of tilapia fillets.

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Effects of Species and Storage Time on Minced Fish Gel Texture

Cited by 52 publications

References 15 publications

Effect of Powdered Cellulose on the Texture and Freeze‐thaw Stability of Surimi‐based Shellfish Analog Products

Effect of Powdered Cellulose on the Texture and Freeze‐thaw Stability of Surimi‐based Shellfish Analog Products

CHEMICAL CHANGES IN WASHED MINCE OF SILVER CARP (HYPOPHTHALMICHTHYS MOLITRIX ) DURING FROZEN STORAGE AT −20C WITH OR WITHOUT CRYOPROTECTANTS

Effect of chitosan-carvacrol edible coatings on the quality and shelf life of tilapia (Oreochromis niloticus) fillets stored in ice

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