Effects of Surimi-to-Silver Catfish Ratio and Potato Starch Concentration on the Properties of Fish Sausage

Amin, Amiza Mat; Ng, Suk Chen

doi:10.1080/10498850.2013.766293

Cited by 16 publications

(7 citation statements)

References 25 publications

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“…The sensorial scores of the anchovy sausages were higher compared to those reported for other fish sausages. The sensorial scores of Nile tilapia sausage (7.1) and fish sausage made from surimi and silver catfish (4.6-6.8) were found to be lower than 8 (Amiza and Ng, 2015;Dallabona, et al, 2013).…”

Section: Sensorial Propertiesmentioning

confidence: 82%

Chemical, Microbiological and Sensorial Properties of Anchovy Sausage

Baltacı

Akşit

İlyasoğlu

et al. 2020

Journal of Agriculture

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Today, consumers and food industry focused on nutrient rich products. Daily diet list must contain foods high in nutrients such as essential oils, minerals, and protein. Sausage type meat products are among the most consumed meat products, but the quality of the meat used in these products is not at the desired level. In Turkey anchovy is an important fish species and its processing on meat products will lead higher quality and nutritional content of meat products and there will be a good alternative product for person dislike to directly consume anchovy. In this study; the chemical, microbiological and sensorial properties of anchovy sausage were investigated. The anchovy sausage provided a high energy value (296 kcal/100g) due to its high contents of protein and fat. It comprised of polyunsaturated fatty acids (12%) as mainly eicosapentaenoic acid and docosahexaenoic acid. It was also rich in iron, zinc and selenium as essential minerals. The sensorial scores of the anchovy sausage were high. Study results show that this product can be consumed as a healthy meat product.

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Section: Sensorial Propertiesmentioning

confidence: 82%

Chemical, Microbiological and Sensorial Properties of Anchovy Sausage

Baltacı

Akşit

İlyasoğlu

et al. 2020

Journal of Agriculture

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“…The smell, color, shape and taste of each sample were evaluated. 10 2.5.2 Electronic nose analysis. Electronic nose was performed according to Tian.…”

Section: Flavor Characteristicsmentioning

confidence: 99%

“…Yu et al 7 demonstrated that the breaking force, the breaking distance, and the gel strength of the blended silver carp and the golden threadn bream (Nemipterus virgatus) surimi were signicantly higher than those of single surimi-based product. Amiza et al 10 mixed surimi and silvery catsh in a 40 : 60 ratio to generate a pure surimi gel cost-effectively.…”

Section: Introductionmentioning

confidence: 99%

Gel properties and flavor characteristics of blended anchovy (Engraulis japonicus) mince and silver carp (Hypophthalmichthys molitrix) surimi

Shi

Guo

et al. 2020

RSC Adv.

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“…Paker and Matak () added sarcoplasmic proteins extracted from H. molitrix into Alaskan pollock surimi, and found that both the brightness and whiteness of the mixed surimi gel were greater than that of sarcoplasmic protein mixed with myofibrillar protein. Amiza and Ng () mixed common surimi (Grade SA) with silver catfish at ratio of 40:60, and showed that the mixed surimi product had the gel‐forming properties of surimi alone, at a reduced cost. Kobayashi mixed refined fish proteins with fish meat or fish protein solutions from different sources, simplifying the surimi system into a protein system, allowing a more direct analysis of the synergistic gelation effect among fish species (Kobayashi & Park, ).…”

Section: Introductionmentioning

confidence: 99%

Synergistic Gelation Effects in Surimi Mixtures Composed of Nemipterus virgatus and Hypophthalmichtys molitrix

Shi

Huo

Qiao

et al. 2019

Journal of Food Science

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Mixtures of marine fish surimi and freshwater fish surimi might have synergistic gelation effects under certain conditions. Here, various mixtures of Nemipterus virgatus surimi and Hypophthalmichtys molitrix surimi were analyzed, with respect to gelation characteristics, rheological properties, protein conformations, and microstructure. When the ratio of N. virgatus surimi to H. molitrix surimi was 3:1, gel strength was increased by 3.08% and 92.13%, while cooking loss was reduced by 7.64% and 33.94%, as compared to pure N. virgatus surimi and pure H. molitrix surimi, respectively. In the mixed surimi as compared to the pure surimi, brightness and whiteness were improved, while water holding capacity, the elasticity modulus (G ), and the β-sheet content were increased. Three-dimensional (3D) network structure of the mixed surimi gel was more compact and uniform than that of either pure surimi gel. In a word, the elasticity modulus and β-sheet content of mixtures surimi were significantly increased, and the 3D structure was more compact and uniform; all these led to synergistic gelation effects in surimi mixtures composed of N. virgatus and H. molitrix.Practical Application: With the accelerated pace of life, the demand quantity of surimi products has increased year by year, but the main raw materials of marine fish resources are increasingly scarce. On the contrary, freshwater fish that can be used for surimi processing resources are very rich, and the price of them is low. Gel properties of freshwater fish surimi is worse than marine fish surimi, and how to improve it is one of the bottlenecks in the development of freshwater fish surimi. We and others have been found that the blended surimi from freshwater fish with marine fish could produce gel synergies under the proper conditions. So, Nemipterus virgatus (marine fish) surimi and Hypophthalmichtys molitrix (freshwater fish) surimi were used as raw materials, and the synergistic effects of the mixed surimi were explored. Further reproduction without permission is prohibited Food ChemistrySynergistic gelation effects in surimi mixtures . . . Microstructure observationMicrostructure observations were made following Oujifard,

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Effects of Surimi-to-Silver Catfish Ratio and Potato Starch Concentration on the Properties of Fish Sausage

Cited by 16 publications

References 25 publications

Chemical, Microbiological and Sensorial Properties of Anchovy Sausage

Chemical, Microbiological and Sensorial Properties of Anchovy Sausage

Gel properties and flavor characteristics of blended anchovy (Engraulis japonicus) mince and silver carp (Hypophthalmichthys molitrix) surimi

Synergistic Gelation Effects in Surimi Mixtures Composed of Nemipterus virgatus and Hypophthalmichtys molitrix

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