Gel-Forming Ability of Common Carp Fish (Cyprinus Carpio) Meat: Effect of Freezing and Frozen Storage

Ganesh, Aryan; Dileep, A.O.; Shamasundar, B.A.; Singh, Umesh

doi:10.1111/j.1745-4514.2006.00068.x

Cited by 27 publications

(28 citation statements)

References 49 publications

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“…The moisture content was slightly higher than reported values of cultured carps from Indian waters (Ganesh et al 2006;Joseph et al 1988;Ramachandran et al 2009). The protein content of the fish varied from 17.94 to 19.14.…”

Section: Resultscontrasting

confidence: 51%

Effect of ice storage on the functional properties of proteins from a few species of fresh water fish (Indian major carps) with special emphasis on gel forming ability

et al. 2011

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In the present study the effect of ice storage on physico-chemical and functional properties of proteins from Indian major carps with special emphasis on gel forming ability have been assessed for a period of 22 days. The solubility profile of proteins in high ionic strength buffer and calcium adenosine triphosphatase (ATPase) enzyme activity reduced significantly (p<0.05), while that of total volatile base nitrogen (TVB-N) increased significantly (p< 0.05) at the end of 22 days of ice storage. The major protein fraction showed association-dissociation-denaturation phenomenon during ice storage as revealed by gel filtration profile and viscosity measurements. The gel forming ability of three fish species both in fresh and during different periods of ice storage was assessed by measuring the gel strength of heat induced gel. Among the three species the gel strength of the gel obtained from Catla catla and Cirrhinus mrigala was higher (586 and 561 g.cm) than the gel obtained from Labeo rohita (395 g.cm) in fresh condition. The gel forming ability of three species was significantly affected (p<0.05) during ice storage. The TVB-N values of fish meat as a function of ice storage was within the prescribed limit up to 17 days of the ice storage.

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Section: Resultscontrasting

confidence: 51%

Effect of ice storage on the functional properties of proteins from a few species of fresh water fish (Indian major carps) with special emphasis on gel forming ability

et al. 2011

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“…Yoon and his coworkers 26 found that, during heating of Alaska pollock and Pacific whiting surimi, gel formation was completed at 74°C, resulting in the highest G′ for both surimi tested. From some previous studies 4,11,12,14 , the temperature at which the final stage of sol-gel transition was completed ranged from 70 to 80°C, whereas Suzuki 21 suggested that this transition occurred from 65 to 70°C.…”

Section: Formation Of a Firm Fish Gelmentioning

confidence: 95%

Rheological Characteristics and Microstructure of Common Carp (Cyprinus carpio) Surimi and Kamaboko Gel

Jafarpour

Gorczyca

2009

Food Biophysics

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Common carp is cheap and prolific in Australian waters and is regarded as an aquatic environmental pest. In order to add value to this fish species, surimi and kamaboko was prepared from common carp and its rheological and microstructure characteristics were compared with those produced from Alaska pollock and threadfin bream. Temperature sweep tests were run under 100-Pa stress and 0.1-Hz frequency, obtained from linear viscoelastic ranges of all tested fish gels. Storage modulus (G′) thermographs of all samples consisted of two positive peaks and a plateau zone in between. The sol-gel transition was completed at about 53 and 61°C for these Alaska pollock and threadfin bream gels, respectively, whereas it was recorded at about 69°C for common carp gel. At these temperatures, G′ of Alaska pollock gel was recorded at 330 kPa, which was 71% and 88% greater than that from threadfin bream and common carp gels, respectively. Furthermore, Alaska pollock and threadfin bream gels had greater gel strength than the gel prepared from common carp surimi. Textural quality could be associated with cross-linking in the gel network. From scanning electron microscopy studies, the microstructure of Alaska pollock gel matrix had about 15,450 polygonal structures per square millimeter with an average area of about 9 µm 2 . For threadfin bream and common carp gels, the polygonal structures were larger and 12% and 39% fewer, respectively, than those of Alaska pollock gel. However, these results cannot be only attributed to the species variation among tested fish as some other factors such as harvest location, physiological state, handling and processing method, etc. were not considered in this study.

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“…In terms of surimi gel, it is crucial to enhance its textural properties such as color, water holding capacity (WHC), expressible moisture and gel strength in order to increase the acceptance of surimi-based products by consumers. Since, derived surimi paste from freshwater fish show only moderate gel forming ability and the frozen storage negatively affects its protein properties [8], hence, it is needed to modify its textural and water mobility properties [9] mainly by addition of various components. Chitosan is a biopolymer obtained from the deacetylation of chitin, which has been used as an active material with extended activity in various industries.…”

Section: Introductionmentioning

confidence: 99%

The Influence of Chitosan on Textural Properties of Common Carp Cyprinus Carpio) Surimi

Hajidoun¹

2013

J Food Process Technol

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The influence of different concentrations of chitosan (0.5%, 1.0% and 1.5%) on texture, color, Water Holding Capacity (WHC), viscosity and sensory properties of common carp surimi was investigated. Chitosan was added at 0.5%, 1% and 1.5% to the common carp surimi paste, stuffed in polyamide casing and heated in a hot water bath at 90 ± 2°C for 30 min. Chitosan treatments showed significant (p<0.05) effect on functional properties of resultant surimi gels as enhanced its viscosity, WHC, color, gel strength, TPA parameters and sensory characteristics. According to the results, there was an association between texture quality parameters and different concentrations of added chitosan. For instance, 1.5% chitosan treatment singnificantly (p<0.05) improved the viscosity, WHC, gel strength, hardness and whiteness of surimi gel by 35.4%, 19%, 50.6%, 40% and 11%, respectively, compared to the control sample with no added chitosan. Ultimately, the best score (p<0.05) of sensory evaluation was allocated to the surimi gel with 1.5% chitosan by the panelists, all indicating the positive effect of added chitosan on functional properties of resultant surimi gel.

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Gel-Forming Ability of Common Carp Fish (Cyprinus Carpio) Meat: Effect of Freezing and Frozen Storage

Cited by 27 publications

References 49 publications

Effect of ice storage on the functional properties of proteins from a few species of fresh water fish (Indian major carps) with special emphasis on gel forming ability

Effect of ice storage on the functional properties of proteins from a few species of fresh water fish (Indian major carps) with special emphasis on gel forming ability

Rheological Characteristics and Microstructure of Common Carp (Cyprinus carpio) Surimi and Kamaboko Gel

The Influence of Chitosan on Textural Properties of Common Carp Cyprinus Carpio) Surimi

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