Improvement of cooking quality and gel formation capacity of Bombay duck (Harpodon nehereus) fish meat

Chakrabarti, R.

doi:10.1007/s13197-010-0092-3

Cited by 8 publications

(5 citation statements)

References 11 publications

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“…Investigation of genetic background is an essential precondition for fishery resource management [9]. However, most studies on H. nehereus have been conducted focusing on stock assessment, morphological traits, biological habits and nutrition processing [10][11][12][13], and limited studies involve the field of genetics. For example, these studies include population genetic structure and genetic variation analysis based on simple sequence repeat (SSR), sequence-related amplified polymorphism (SRAP) and mitochondrial DNA (mtDNA) markers [14][15][16][17], the molecular phylogenetic relationship revealed by mtDNA Cyt b, 16S rRNA and the complete mtDNA genome [17][18][19], and the expression analysis of calcium cycling genes by transcriptome sequencing [20].…”

Section: Introductionmentioning

confidence: 99%

Genome-Wide Survey Reveals the Microsatellite Characteristics and Phylogenetic Relationships of Harpadon nehereus

Yang

Huang

Ning

et al. 2021

CIMB

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Harpadon nehereus forms one of the most important commercial fisheries along the Bay of Bengal and the southeast coast of China. In this study, the genome-wide survey dataset first produced using next-generation sequencing (NGS) was used to provide general information on the genome size, heterozygosity and repeat sequence ratio of H. nehereus. About 68.74 GB of high-quality sequence data were obtained in total and the genome size was estimated to be 1315 Mb with the 17-mer frequency distribution. The sequence repeat ratio and heterozygosity were calculated to be 52.49% and 0.67%, respectively. A total of 1,027,651 microsatellite motifs were identified and dinucleotide repeat was the most dominant simple sequence repeat (SSR) motif with a frequency of 54.35%. As a by-product of whole genome sequencing, the mitochondrial genome is a powerful tool to investigate the evolutionary relationships between H. nehereus and its relatives. The maximum likelihood (ML) phylogenetic tree was constructed according to the concatenated matrix of amino acids translated from the 13 protein-coding genes (PCGs). Monophyly of two species of the genus Harpadon was revealed in the present study and they formed a monophyletic clade with Saurida with a high bootstrap value of 100%. The results would help to push back the frontiers of genomics and open the doors of molecular diversity as well as conservation genetics studies on this species.

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Section: Introductionmentioning

confidence: 99%

Genome-Wide Survey Reveals the Microsatellite Characteristics and Phylogenetic Relationships of Harpadon nehereus

Yang

Huang

Ning

et al. 2021

CIMB

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“…This can be attributed to the addition of sugar mixture as supported by the findings of Chang- Lee et al (1990). Rupsankar (2010) Fig. 2 Changes in quality parameters of surimi containing different concentrations of sugar mixture stored at −20°C and sausage prepared from surimi; n=3 and standard error ±5%; *SSN: Salt Soluble Nitrogen improved the gel formation capacity of Bombay duck.…”

Section: Resultsmentioning

confidence: 99%

Influence of cryoprotectant levels on storage stability of surimi from Nemipterus japonicus and quality of surimi-based products

Parvathy

George

2011

J Food Sci Technol

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A study was undertaken with the aim of reducing the concentration of cryoprotectants in surimi without adversely affecting frozen storage stability. Minced meat from a tropical fish, Nemipterus japonicus, was strained, water leached and mixed with different levels of sucrosesorbitol (1:1) mixture (henceforth called sugar mixture), quick frozen at −35°C and frozen stored at −20°C. The surimi samples were subjected to storage stability studies for a period of 5 months. Water leaching resulted in slight absorption of water by meat and reduction in protein, fat and mineral contents. Surimi was found to have moderately white colour. Sensory evaluation studies were conducted on three products, viz., sausage, patty and cake, prepared using surimi containing different concentrations of sugar mixture. Sugar mixture content varying from 0% (control) to 4% in surimi resulted in products that were more acceptable to the taste panelists compared those with 6% and 8% sugar mixture. During frozen storage of surimi pH and total plate count remained nearly steady for all sugar mixture concentrations and throughout the storage period. Moisture content appeared to remain constant during storage, but decreased with increase in sugar concentration. The salt soluble nitrogen content of surimi and gel strength of sausage prepared from it decreased with storage period in all surimi samples, and increased with sugar mixture concentration. Expressible water content of surimi sausage showed an increasing trend with storage period of surimi and a decreasing trend with sugar mixture concentration. Sensory evaluation parameters-elasticity, sweetness and preference-remained more or less steady during storage. However elasticity and sweetness increased and preference decreased with sugar mixture concentration beyond 4%. Elasticity and gel strength of surimi sausage seemed to be much lower for control compared to even the lowest concentration of sugar (2%) used. A concentration of 2 to 4% sucrose-sorbitol mixture is well-accepted by the consumers in products-surimi sausage, patty and cake and at this range of concentration surimi could be well-preserved at −20°C for at least 5 months.

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“…Globally, there is a growing trend towards the manufacture of fake analogue products made from white flesh. A sufficient ability of fish flesh to gel is one of the requirements for manufacturing goods (Rupsankar, 2010) [26] . Fish balls are a common dish in Malaysia, however consumers are becoming more concerned about the nutritional content of these fish balls.…”

Section: Introductionmentioning

confidence: 99%

Preparation of ready-to-cook fish balls from Bombay duck fish meat stored in frozen storage

AN,

SB,

et al. 2024

Int. J. Adv. Biochem. Res.

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The study was undertaken on preparation of ready to cook fish balls from Bombay duck (Harpadon nehereus) fish meat. The study aimed at various treatments to Bombay duck fish balls, treatments include control(only meat), fish meat added with cornstarch, fish meat added with cornstarch + ingredients, fish meat added with egg white powder, fish meat added with pectin and all treatments were stored in frozen storage(-18 °C) for 60 days. During frozen storage, samples were evaluated for TVB-N, TMA-N, TBARS, AAN. At the end of storage, it was concluded that among all the treatments the Bombay duck fish meat added with cornstarch + ingredients in frozen storage(-18 °C) were accepted as the best. In frozen storage the Bombay duck fish balls was acceptable upto 60 days of storage.

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Improvement of cooking quality and gel formation capacity of Bombay duck (Harpodon nehereus) fish meat

Cited by 8 publications

References 11 publications

Genome-Wide Survey Reveals the Microsatellite Characteristics and Phylogenetic Relationships of Harpadon nehereus

Genome-Wide Survey Reveals the Microsatellite Characteristics and Phylogenetic Relationships of Harpadon nehereus

Influence of cryoprotectant levels on storage stability of surimi from Nemipterus japonicus and quality of surimi-based products

Preparation of ready-to-cook fish balls from Bombay duck fish meat stored in frozen storage

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