Functional Characterization of a Protein Concentrate from Bristly Sardine Made Under Acidic Conditions

Cortés-Ruiz, Juan Antonio; Pacheco‐Aguilar, Ramón; García‐Sánchez, Guillermina; Lugo‐Sánchez, María Elena

doi:10.1300/j030v10n04_02

Cited by 34 publications

(29 citation statements)

References 15 publications

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“…These results indicate that sardine samples were quite similar during the period they have been obtained, thus the possibility to affect kamaboko properties was minimized. The average yield due to filleting was found 34.83 ± 2.11%, very similar with the 34.8 ± 2.6% average yield for sardine (Opisthonema libertate) reported by Cortés-Ruiz et al (2001).…”

Section: Muscle Compositionsupporting

confidence: 86%

The effect of initial wash at acidic and alkaline pHs on the properties of protein concentrate (kamaboko) products from sardine (Sardina pilchardus) samples

Karayannakidis

Ζώτος

Petridis

et al. 2007

Journal of Food Engineering

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Section: Muscle Compositionsupporting

confidence: 86%

The effect of initial wash at acidic and alkaline pHs on the properties of protein concentrate (kamaboko) products from sardine (Sardina pilchardus) samples

Karayannakidis

Ζώτος

Petridis

et al. 2007

Journal of Food Engineering

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“…Samples were prepared according to Cortes-Ruiz et al (2001) by blending 2 g of trout mince with 18 mL of distilled water.…”

Section: Determination Of Phmentioning

confidence: 99%

Improvement in the Production of Smoked Trout Fillets (Salmo Gairdnerii) Steamed with Liquid Smoke

Dimitriadou

Ζώτος

Petridis

et al. 2008

Food sci. technol. int.

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A fish smoking process was applied using a combination of liquid smoke and steaming at pressures up to 1 bar above atmospheric pressure. Drying and brining prior to smoking have not shown any significant effect on the quality of the trout fillets. The nondried and dried for 4 h trout fillets prior to processing were assessed as slightly more acceptable products, processing yield, sensory analysis, instrumental color, pH, available lysine, polycyclic aromatic hydrocarbons (PAHs) and preservation time were estimated. The losses due to processing of the nondried samples were 23.7%, while 28.8% for those dried for 4 h. The fillets processed at 1.5 and 2 bar steam pressure were assessed as highly acceptable. Lightness (L*) showed a decreasing trend due to pressure while redness (a*), and yellowness (b*) an increasing one. The destruction of available lysine was low (13.20% AE 1.01) and it was slightly dependent upon the process. No PAHs were detected. The preservation time, studied via total viable count, lactic acid bacteria, existence of Listeria monocytogenes, and sensory analysis, extended to more than 98 days at 4 AE 1 8C. The drying prior to processing seems to affect the preservation time. This processing technique is much simpler, faster, environmental effective, and leads to high quality smoked products.

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“…It was reported that during the alkaline (pH 11.0) pHshift process for cod muscle, 13.5 % of the homogenate became sediment after centrifugation (Hultin and Kelleher 2000), and approximately 17.0 % soluble protein was found entrapped in the sediment during the acid (pH 2.7) and alkaline (pH 10.8) pH-shift process for herring light muscle (Undeland et al 2002). The method of recycling the sediment was used in the acid pH-shift process for brisling sardine whole muscle, and the results showed that the total protein recovery increased from 65.8 to 76.0 % (Cortes-Ruiz et al 2001).…”

Section: Introductionmentioning

confidence: 99%

Recovery of Tilapia (Oreochromis niloticus) Protein Isolate by High-Intensity Ultrasound-Aided Alkaline Isoelectric Solubilization/Precipitation Process

Jian

Wang

Zhu

et al. 2014

Food Bioprocess Technol

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High-intensity ultrasound (HIU), which is regarded as "green" technology, was combined with an alkaline pHshift process to extract tilapia (Oreochromis niloticus) protein isolate (TPI) at various pH conditions. The results showed that HIU significantly decreased the consistency of alkaline muscle homogenate, especially at less extreme pH (pH 10.5), increased the protein solubility, and reduced the sediment ratio. Alkaline volume needed for pH adjustment to the same pH level was slightly increased by HIU, indicating that HIU accelerated the charging of myofibril protein particles and strengthened the electrostatic repulsion forces. Aided by two HIUs, the protein recovery at pH 10.5 was increased from 47.0 to 62.6 %, which was equivalent to that (62.4 %) at pH 11.5 without HIU, suggesting that~40 % alkaline and corresponding acid in the process could be saved. SDS-PAGE images reveal that HIU induced partial degradation of titin and disassociation of nebulin with thin filament in sarcomere, which possibly facilitated the dispersion and solubilization of myofibril proteins. Those results of ATPase activity loss and surface hydrophobicity increase indicated that HIU also affected the conformation of the dissolved myofibril protein in muscle homogenate. TPI gel strength was elevated when the alkaline pH-shift process was aided by HIU.

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Functional Characterization of a Protein Concentrate from Bristly Sardine Made Under Acidic Conditions

Cited by 34 publications

References 15 publications

The effect of initial wash at acidic and alkaline pHs on the properties of protein concentrate (kamaboko) products from sardine (Sardina pilchardus) samples

The effect of initial wash at acidic and alkaline pHs on the properties of protein concentrate (kamaboko) products from sardine (Sardina pilchardus) samples

Improvement in the Production of Smoked Trout Fillets (Salmo Gairdnerii) Steamed with Liquid Smoke

Recovery of Tilapia (Oreochromis niloticus) Protein Isolate by High-Intensity Ultrasound-Aided Alkaline Isoelectric Solubilization/Precipitation Process

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