Effects of Whitening Agents and Frozen Storage on the Quality of Sardine (<i>Sardina pilchardus</i>) Surimi: Physicochemical and Mechanical Properties

Zaghbib, Imen; Félix, Manuel; Romero, Alberto; Arafa, Soumaya; Hassouna, Mnasser

doi:10.1080/10498850.2015.1089526

Cited by 7 publications

(7 citation statements)

References 32 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…With only a 2.93% reduction after the seventh FT cycle, the whiteness value of the 15% WPH group was substantially higher than that of the other groups (p < 0.05). This is likely due to the WPH ability to prevent non-enzymatic browning, which is brought on by interactions between carbonyl compounds formed during FT cycles and the side chains of amino acids [58]. This is also comparable to the findings of the investigation of Wang et al [59] into the effects of phenolic compound pterostilbene on the oxidative stability and gelation characteristics of myofibrillar protein from chicken breast during post mortem frozen storage.…”

Section: Effects Of Wph On the Whiteness Stability Of Repeatedly Free...supporting

confidence: 83%

Protection of Whey Polypeptide on the Lipid Oxidation, Color, and Textural Stability of Frozen–Thawed Spanish Mackerel Surimi

Li,

Kong,

Zhang

et al. 2023

Foods

View full text Add to dashboard Cite

Repeated freeze–thaw (FT) cycles can have an impact on surimi quality. In this study, we used 0.02% BHA as a positive control group. We examined the effects of different concentrations (0%, 5%, 10%, and 15%) of whey protein hydrolysate (WPH) on surimi, focusing on alterations in color metrics (L* for brightness, a* for red–green, b* for yellow–blue, and overall whiteness), textural characteristics, and antioxidant capacity during various freeze–thaw (FT) cycles. The results showed that the lipid oxidant values of surimi, as well as its a* and b* values, rose as the number of FT cycles increased; whereas the adhesiveness, resilience, gumminess, and shear force dropped, as did L* and the whiteness values, leading to an overall darkening of color and gloss. By contrast, the study found that the addition of WPH could effectively slow down the decrease of surimi textural stability after repeated freeze–thawing, with the textural stability of the group with 15% WPH being significantly superior to those of the other groups (p < 0.05). Under the same number of cycles, adding 15% WPH to the experimental group could successfully lower total volatile basic nitrogen (TVB-N) and effectively increase the antioxidant activity of surimi. This finding suggested that 15% WPH had the greatest effect on increasing surimi FT stability. To conclude, it was proved that WPH can be added to frozen surimi and improve its quality.

show abstract

Section: Effects Of Wph On the Whiteness Stability Of Repeatedly Free...supporting

confidence: 83%

Protection of Whey Polypeptide on the Lipid Oxidation, Color, and Textural Stability of Frozen–Thawed Spanish Mackerel Surimi

Li,

Kong,

Zhang

et al. 2023

Foods

View full text Add to dashboard Cite

show abstract

“…As mentioned by Zaghbib et al. (2016) values of TBARS between 1.5 and 3.0 mg of malonaldehyde/kg may increase the perception of rancidity in fish. Based on this information, for the present research, it suggested that only after 270 days of storage, a rancid taste in the fish fillets for the two types of packaging could be perceived.…”

Section: Resultsmentioning

confidence: 77%

“…by Zaghbib et al (2016) values of TBARS between 1.5 and 3.0 mg of malonaldehyde/kg may increase the perception of rancidity in fish.…”

Section: Evaluation Of the Quality Of Fish Fillets Stored In Biodegra...mentioning

confidence: 97%

Biodegradable packaging as a suitable protectant for the conservation of frozen pacu ( Piaractus mesopotamicus ) for 360 days of storage at −18°C

Cossa

Bilck

Yamashita

et al. 2021

Food Processing Preservation

View full text Add to dashboard Cite

Fish has great nutritional importance, though highly perishable. The use of biodegradable packaging could be a good strategy in the conservation of environmentally correct frozen fish. The objectives of the present work are as follows: (a) to evaluate the stability of the biodegradable packaging during frozen storage (−18°C) of Pacu fish fillets for 360 days, and (b) to compare the quality of Pacu fish fillets frozen in biodegradable/low‐density polyethylene packaging (LDPE), for 360 days. Biodegradable films with fish stored frozen for a period of 360 days showed stability in chemical and mechanical structure. No band was found in 850–1,000 cm−1 highlighting the inert behavior of the biodegradable packaging. The final tensile strength recorded was 5.93 MPa and elongation at break was 1.02%.The type of packaging had no effect recorded on the quality of the fillets (p ≥ .05). Variable storage time showed an effect on fish quality (p ≤ .05). Practical applications Due to a growing demand for biodegradable packaging in food, the study of the durability of these packages under freezing temperatures becomes important, thus generating information for their diversification and application. The results from this study bring freezing conservation as a new possible use of biodegradable packaging with long shelf‐life, stability in chemical and mechanical structure, without compromising the quality of the preserved fish.

show abstract

“…From these results, it was concluded that the addition of calcium carbonate did not have a significant effect on the fat content but slightly increased the fat content in the surimi. In the study by [25], it was found that the fat content in sardine surimi before the addition of a whitening agent was 7.24%, and the fat content after the addition of the whitening agent, calcium carbonate, was 4.77%. Calcium carbonate in the surimi directly bound to fat.…”

Section: Proximate Compositionmentioning

confidence: 99%

“…The addition of calcium carbonate to skipjack surimi did not have a significant effect on the protein content, which may have been due to the insufficient concentration of calcium carbonate to increase the protein in surimi. According to the study by [25], calcium could increase the protein content because calcium ions could form cross-linking bridges between proteins, known as calcium bridges.…”

Section: Proximate Compositionmentioning

confidence: 99%

Quality of skipjack surimi (Katsuwonus pelamis) with addition of calcium carbonate (CaCO3)

Hidayat,

Ustadi

2023

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

This study aims to determine the effect of the addition of CaCO3 as a whitening agent on the quality properties of the skipjack surimi. The functional properties were evaluated using physical and chemical tests, including white degree analysis, folding test, texture test, water holding capacity, and fat content analysis. Skipjack surimi was carried out in four treatments: 0%, 0.5%, 1%, and 1.5% CaCO3 in a completely randomized design (CRD). The results revealed that adding 1.5% CaCO3 achieved the highest white degree value of 54.22. The folding test values increased with higher CaCO3 concentrations, ranging from 1.57 (control) to 2.05 (1.5% CaCO3). Surimi fat content analysis showed no significant differences (P>0.05) between treatments, varying from 1.16% in the control to 1.51% in the 1.5% CaCO3 treatment. Furthermore, the WHC of skipjack surimi was significantly different (P<0.05) between treatments and increased with the addition of CaCO3: 52.44% (0% CaCO3), 66.42% (0.5% CaCO3), 74.57% (1 % CaCO3), and 79.96 % (1.5% CaCO3). However, sensory color tests showed a significant difference (P<0.05) between the treatments. In conclusion, the incorporation of 1.5% CaCO3 as a whitening agent resulted in an optimal treatment with a folding test value of 2.05 and a WHC value of 79.96%. These findings suggested the potential use of CaCO3 to enhance the functional properties of skipjack surimi during production.

show abstract

Effects of Whitening Agents and Frozen Storage on the Quality of Sardine (Sardina pilchardus) Surimi: Physicochemical and Mechanical Properties

Cited by 7 publications

References 32 publications

Protection of Whey Polypeptide on the Lipid Oxidation, Color, and Textural Stability of Frozen–Thawed Spanish Mackerel Surimi

Protection of Whey Polypeptide on the Lipid Oxidation, Color, and Textural Stability of Frozen–Thawed Spanish Mackerel Surimi

Biodegradable packaging as a suitable protectant for the conservation of frozen pacu ( Piaractus mesopotamicus ) for 360 days of storage at −18°C

Quality of skipjack surimi (Katsuwonus pelamis) with addition of calcium carbonate (CaCO3)

Contact Info

Product

Resources

About