Preheat-Treatment and Bleaching Agents Affect Characteristics of Bio-calcium from Asian Sea Bass (Lates calcarifer) Backbone

Wijayanti, Ima; Benjakul, Soottawat; Sookchoo, Pornsatit

doi:10.1007/s12649-020-01224-w

Cited by 12 publications

(50 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The increases in a * and b * values with augmenting ASBB concentrations were more likely caused by color characteristics of the ASBB powder. Wijayanti et al [ 20 ] reported that lightness ( L *), redness/greenness ( a *), yellowness/blueness ( b *) and whiteness of Asian sea bass backbone bio-calcium were 94.50, 0.14, 5.63, and 92.27 respectively. The whiteness of surimi gel slightly decreased with an increase in ASBB concentration.…”

Section: Resultsmentioning

confidence: 99%

“…During bleaching of fish bone with the help of strong oxidizing agents, lipid and protein retained in bone underwent oxidation, and the carbonyl was generated. Subsequently, carbonyls reacted with the free amino group, leading to the Maillard reaction [ 20 ]. The result was supported by the increasing lipid oxidation of fish bio-calcium during preheat-treatment and bleaching as evidenced by the increased TBARS value [ 20 ].…”

Section: Resultsmentioning

confidence: 99%

“…Asian sea bass bio-calcium (ASBB) was produced, as detailed by Wijayanti et al [ 20 ]. Asian sea bass backbones were boiled at 100 °C for 30 min.…”

Section: Methodsmentioning

confidence: 99%

“…Nevertheless, fish bone bio-calcium might contribute to the grittiness or sandy mouth-feel of surimi gel due to the compact and rigid bio-calcium particles, as long as bio-calcium is still large in size. To mitigate such a drawback, the bio-calcium was successfully developed with the negligible grittiness with fine particles using the simple and cheap method [ 20 ]. Surimi incorporated with micro- and nano-scale fish bone had the improved gel property.…”

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Textural, Sensory, and Chemical Characteristic of Threadfin Bream (Nemipterus sp.) Surimi Gel Fortified with Bio-Calcium from Bone of Asian Sea Bass (Lates calcarifer)

Wijayanti

Singh

Benjakul

et al. 2021

Foods

Self Cite

View full text Add to dashboard Cite

The effects of Asian sea bass (Lates calcarifer) bio-calcium (ASBB) at different levels (0, 2, 4, 6, 8, and 10%) (w/w) on properties of threadfin bream (Nemipterus sp.) surimi gel were investigated. ASBB addition increased breaking force and deformation, while reduced expressible moisture content (p < 0.05) of surimi gel. L* (lightness), a* (redness), and b* (yellowness) values were increased with augmenting ASBB levels; however, whiteness slightly decreased in surimi gel incorporated with ASBB (p < 0.05). Higher likeness scores were noticed in surimi gel containing ASBB, compared to that of the control. However, a slight decrease in the likeness score was noticed in surimi gel with 10% (w/w) ASBB (p < 0.05). Surimi gel added with 8% (w/w) ASBB possessed the increase in breaking force by 80% from the control and had the highest likeness score. Texture profile analysis of surimi gel added with ASBB showed the improved texture characteristics with coincidentally higher storage modulus of surimi paste. Surimi gel with 8% (w/w) ASBB had a denser and finer microstructure with higher ash, calcium, and phosphorous contents, compared to the control. Thus, incorporation of bio-calcium up to 8% (w/w) not only increased mineral content, but also improved textural, sensory, and microstructural properties of surimi gel.

show abstract

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

“…Asian sea bass bio-calcium (ASBB) was produced, as detailed by Wijayanti et al [ 20 ]. Asian sea bass backbones were boiled at 100 °C for 30 min.…”

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Textural, Sensory, and Chemical Characteristic of Threadfin Bream (Nemipterus sp.) Surimi Gel Fortified with Bio-Calcium from Bone of Asian Sea Bass (Lates calcarifer)

Wijayanti

Singh

Benjakul

et al. 2021

Foods

Self Cite

View full text Add to dashboard Cite

show abstract

“…Bio-calcium powder was prepared as per the method of Wijayanti et al (2020). Cleaned bones were boiled at 100ºC using a bone/water ratio of 1:4 (wt/vol) for 30 min to remove adherent meat, then autoclaved at 121ºC for 90 min to soften the bone, and dried at 50ºC for 24 hr using a hot air oven (Memmert UF30, GmbH + Co. K, Schwabach, Germany).…”

Section: Bio-calcium Powder Preparationmentioning

confidence: 99%

Physical and chemical characteristics of Asian sea bass bio‐calcium powders as affected by ultrasonication treatment and drying method

et al. 2021

Self Cite

View full text Add to dashboard Cite

Calcium is an important element that plays a critical role in bone growth and strength, as well as being responsible for the regulation of several cellular and tissue functions such as muscle contraction and exocytosis (Allen et al., 2006). Calcium-fortified products would be useful in improving calcium intake, especially for people with lactose intolerance who cannot consume milk or dairy products (Nemati

show abstract

Textural, rheological and sensorial properties of mayonnaise fortified with Asian sea bass bio‐calcium

Wijayanti

Prodpran

Sookchoo

et al. 2022

J Americ Oil Chem Soc

Self Cite

View full text Add to dashboard Cite

Asian sea bass bio-calcium (ASBC) can be fortified in low calcium food product such as mayonnaise. To ensure the smoothness of fortified products, the particle size and fishy compounds of ASBC must be reduced. Ultrasonicated ASBC (U-ASBC) was applied for different times (5-15 min) in the presence of hexane. ASBC and U-ASBC had mean particle size (D 43 ) of 21.87 AE 19.54 and 7.83 AE 7.10 μm, respectively. U-ASBC had lowered volatile compounds. Mayonnaise fortified with ASBC had the augmented firmness, consistency and cohesiveness with increasing ASBC levels (0%-10%) (p < 0.05). ASBC raised lightness (L*) and total color difference (ΔE*), but decreased a* and b*-values of mayonnaise in a dose dependent manner (p < 0.05). Higher G 0 , G 00 , viscosity and shear stress value were observed in mayonnaise sample added with ASBC. However, lower acceptability was attained when mayonnaise was added with ASBC at level higher than 2.5% due to fishy odor and grittiness perceived by panelists. The lower droplet size with higher zeta potential of mayonnaise added with ASBC or U-ASBC was related with the lower creaming index. Mayonnaise added with 7.5% U-ASBC (M-UBC-7.5) had higher viscosity with lower creaming and thermal creaming index (p < 0.05) than control and that containing 2.5% ASBC (M-BC-2.5). Denser and smaller droplet sizes were observed for M-BC-2.5 and M-UBC-7.5 than control. Lowest moisture, fat and carbohydrate contents were attained for M-UBC-7.5 with the higher protein, ash and calcium content (p < 0.05).

show abstract

Preheat-Treatment and Bleaching Agents Affect Characteristics of Bio-calcium from Asian Sea Bass (Lates calcarifer) Backbone

Cited by 12 publications

References 38 publications

Textural, Sensory, and Chemical Characteristic of Threadfin Bream (Nemipterus sp.) Surimi Gel Fortified with Bio-Calcium from Bone of Asian Sea Bass (Lates calcarifer)

Textural, Sensory, and Chemical Characteristic of Threadfin Bream (Nemipterus sp.) Surimi Gel Fortified with Bio-Calcium from Bone of Asian Sea Bass (Lates calcarifer)

Physical and chemical characteristics of Asian sea bass bio‐calcium powders as affected by ultrasonication treatment and drying method

Textural, rheological and sensorial properties of mayonnaise fortified with Asian sea bass bio‐calcium

Contact Info

Product

Resources

About