Low-salt restructured fish products from Atlantic mackerel (<i>Scomber scombrus</i>) with texture resembling turkey breast

Martelo-Vidal, María J.; Mesas, Juan M.; Vázquez, Manuel

doi:10.1177/1082013211415175

Cited by 20 publications

(13 citation statements)

References 38 publications

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“…Pre-treatments at high pressure levels caused a significant increase in hardness. However, HPP at low levels (150 MPa) yielded hardness values below 78 N, maintaining hardness levels similar to frozen muscle without HPP pre-treatment but with the beneficial effect of lipid oxidation inhibition observed in other studies (Vazquez et al, 2012). The HPP influence on hardness has been observed also in other fish species like cod (Gadus morhua).…”

Section: Textural Profile Analysissupporting

confidence: 71%

“…Freezing followed by frozen storage is one of the best methods to retain the sensory and nutritional properties of fish products (Erickson, 1997). Although mackerel is recognised as a healthy food, it remains underutilised (Martelo-Vidal, Mesas, & Vazquez, 2012) because its frozen shelf life is limited by a rapid deterioration of sensory quality (Aubourg, Rodriguez, & Gallardo, 2005). The presence of highly unsaturated fatty acid and pro-oxidant molecules causes during frozen storage substantial enzymatic and non-enzymatic rancidity that strongly influences product quality (Richards & Hultin, 2002).…”

Section: Introductionmentioning

confidence: 99%

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Effect of high-pressure treatments applied before freezing and frozen storage on the functional and sensory properties of Atlantic mackerel (Scomber scombrus)

Aubourg

Torres

Saraiva

et al. 2013

LWT - Food Science and Technology

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The frozen storage of Atlantic mackerel (Scomber scombrus) is limited by lipid damage causing sensory quality losses, an important drawback to its commercialisation. This work deals with changes in functional and sensory properties during freezing and frozen storage of Atlantic mackerel pre-treated by high hydrostatic pressure processing (HPP). Three levels of pressure (150, 300, and 450 MPa), holding time (0.0, 2.5, and 5.0 min) and frozen storage time (0, 1, and 3 months) were tested. Expressible water, CIE colour parameters, mechanical texture parameters and sensory parameters were evaluated. Results showed that HPP at low levels (150 MPa) yielded raw samples with expressible water lower than 40%, improving the quality of frozen muscle. During frozen storage, the flesh colour of the controls (no HPP) tended to yellowness, while low-pressure treatments (150 MPa) yielded samples with lightness similar to fresh muscle. HPP effects on the colour parameters were negligible. Hardness and chewiness values of HPP-treated samples and those for no-HPP controls were similar. Sensory analysis suggested that 150 MPa did not affect the flesh odour. Most importantly, the sensorial acceptability of HPP-treated samples was better than that of frozen fillet controls and similar to that of fresh mackerel.

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Section: Textural Profile Analysissupporting

confidence: 71%

Section: Introductionmentioning

confidence: 99%

Effect of high-pressure treatments applied before freezing and frozen storage on the functional and sensory properties of Atlantic mackerel (Scomber scombrus)

Aubourg

Torres

Saraiva

et al. 2013

LWT - Food Science and Technology

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“…; Martelo‐Vidal et al . ). Food hydrocolloids are widely used additives in functional foods; different hydrocolloids generate texturally different products.…”

Section: Introductionmentioning

confidence: 97%

“…MTGase (protein-glutamine: amine γ-glutamyl transferase) catalyzes protein crosslinking through the acyl-transfer reaction between the γ-carboxamide group of ε-glutamine residues and the amino group of lysine in proteins, leading to inter-or intramolecular cross-linking (De Jong and Koppelman 2002). Use of MTGase can, thus, improve texture and other qualities in low-salt restructured meat and fish products (Téllez-Luis et al 2002;Ramírez et al 2007;Martelo-Vidal et al 2012). Food hydrocolloids are widely used additives in functional foods; different hydrocolloids generate texturally different products.…”

Section: Introductionmentioning

confidence: 99%

Quality Improvement of Reduced‐Salt, Phosphate‐Free Fish Patties from Processed By‐Products of Nile Tilapia Using Textural Additives and Bioactive Rice Bran Compounds

Wongthahan

Thawornchinsombut

2015

Journal of Texture Studies

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Over 60% of tilapia by‐products from the frozen fillet industry are wasted. In response to the increased health consciousness of consumers, we investigated the effects of lowered salt content, phosphate substitute additives and natural antioxidants on the quality improvement of patties made from processed by‐products of tilapia. We determined the effect of 0.5% k‐carrageenan, Citri‐Fi 100 fine granulated and xanthan gum combined with 0.5% microbial transglutaminase and 0.3% NaHCO3 on the textural qualities of reduced‐salt (1% NaCl) Nile tilapia patties (made from an 80:20 ratio of trimmed meat to belly flap) then compared this with a control with sodium tripolyphosphate (0.3%). After 12 freeze‐thaw cycles, k‐carrageenan was observed to improve the textural quality and lower cooking losses better than other treatments (P ≤ 0.05). Rice bran protein hydrolysate and red jasmine rice bran extract (2%) could be used instead of butylated hydroxyanisole (0.02%) to prevent lipid oxidation in reduced‐salt, k‐carrageenan‐supplemented patties during freezing and thawing. Practical Applications Thailand boasts robust production, consumption and export of Nile tilapia (Oreochromis niloticus Linn); notwithstanding, over 60% of by‐products are discarded including the trimmed and belly flap meat. These are, however, low‐value, high‐fat meats, which limit shelf life and create an undesirable flavor and texture in processed products. Appropriate textural additives (i.e., MTGase, various hydrocolloids) and natural antioxidants (i.e., bioactive rice bran compounds) are promising as additives because they enhance the textural qualities and stability in reduced‐salt, phosphate‐free fish patties made from processed tilapia by‐products. Supportive findings would lead to efficient, industrial‐scale use of these by‐products.

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“…It is an excellent source of folates, indispensable for intracellular DNA synthesis. It also contain phytosterols, especially β-sitosterol that reduces cholesterol level in the body (Martelo-Vidal, et al, 2012). Thus, the objective of the present study was to develop a ready to eat functional fish food, utilizing barley and pea flour as extender and binder.…”

Section: Introductionmentioning

confidence: 99%

Quality traits of low-sodium fish balls incorporated with barley flour and pea flour

Ganie¹,

Kumar²,

Tanwar³

2017

JEB

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Aim:Methodology: Results:Interpretation:The present study was conducted to analyze the effect of fortification of various variants and combinations of barley flour and pea flour on the quality traits of fish balls.The technical programme was formulated to evaluate and assess the quality traits of low sodium fish balls incorporated with barley and pea flour. The product was developed by replacing ten percent of lean fish flesh (wt/wt) with three different variants and combination of barley flour and pea flour in the following ratios: 20:25, 50:50 and 75:25. The control samples were prepared by incorporating 10% refined wheat flour (wt/wt). The prepared designer emulsion based fish products were packaged hygienically under aerobic condition in 100 gauge polyethylene pouches. All the prepared products were examined for various storage quality traits in refrigerated (4±1 ºC) condition for 21 days at weekly intervals.The physico-chemical quality, emulsion uniformity and stability and uniformity, cooking yield and sensory attributes were found to be significantly (p<0.05) higher with low sodium fish ball product fortified with barley flour and pea flour in 25:75 ratio was optimum and suitable for the preparation of fish balls. The FFA, TBARS and all the microbiological profile were found to be significantly (p<0.05) inclined with the successive storage days.Low sodium fish balls can be optimally and suitably prepared with barley flour and pea flour in 25:75 ratio with substitution of 10% of lean fish meat (wt/wt). The developed products were found to be th safe and fit for human consumption till 14 day of refrigeration storage, without adversely affecting any of its sensory qualities. All the prepared products are kept at refrigeration temperature (4±1°C) under aerobic packaging and analyzed for proximate parameters (Moisture, fats, protein, ash), physio-chemical (pH, cooking yield), sensory attributes, storage quality (FFA, TBA) and microbiological parameters were analyzed at regular intervals at 0, 7,14 and 21 days Low sodium fish ball using barley flour (Hordeum vulgare L.) and pea flour (Pisum sativum) (25:75) was most optimum for preparation without adversely affecting the sensory quality of foods.

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Low-salt restructured fish products from Atlantic mackerel (Scomber scombrus) with texture resembling turkey breast

Cited by 20 publications

References 38 publications

Effect of high-pressure treatments applied before freezing and frozen storage on the functional and sensory properties of Atlantic mackerel (Scomber scombrus)

Effect of high-pressure treatments applied before freezing and frozen storage on the functional and sensory properties of Atlantic mackerel (Scomber scombrus)

Quality Improvement of Reduced‐Salt, Phosphate‐Free Fish Patties from Processed By‐Products of Nile Tilapia Using Textural Additives and Bioactive Rice Bran Compounds

Quality traits of low-sodium fish balls incorporated with barley flour and pea flour

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