Protein Quality of Fish in Modified Atmospheres as Predicted by the C‐PER Assay

Morey, K. S.; Satterlee, L. D.; Brown, Wyatt

doi:10.1111/j.1365-2621.1982.tb04947.x

Cited by 9 publications

(3 citation statements)

References 11 publications

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“…In fact, squid was significantly different from other species. The protein digestibilities of all the species except squid were greater than the casein value (88%), as reported by Morey et al (1982).…”

Section: Protein Qualitymentioning

confidence: 63%

Chemical Composition and Protein Quality of Some Southern New England Marine Species

et al. 1984

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Chemical composition, nutritional quality of protein and mineral content of cod, whiting, scup, squid and monkfish were determined. With a protein content ranging between 15 and 18%, the amino acid composition, in vitro enzymatic digestibility and PER evaluation indicated variation among two species. Protein quality of scup was significantly superior and that of squid was significantly inferior (p < 0.05) when compared to other species. The ratio of essential to nonessential amino acids ranged between a high of 0.72 for whiting and a low of 0.62 for squid. The cholesterol values for all the species, except squid (80.65 mg/lOOg tissue), were between 18.58 and 37.69 mg/lOOg tissue. The elemental analysis indicated scup and squid values deviating from the other species for major essential trace elements.

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Section: Protein Qualitymentioning

confidence: 63%

Chemical Composition and Protein Quality of Some Southern New England Marine Species

et al. 1984

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“…Polyphosphate treatment, most commonly consisting of a blend of sodium tripolyphosphate and hexametaphosphate, is a widely employed technique in the meat and seafood industry to preserve quality of food. It has been used to effectively enhance muscle juiciness and reduce drip loss and cooking loss during cooking, freezing, and frozen storage, where myofibrillar proteins readily denature and lose the majority of their water binding capacity (Dyer, Brockerhoff, Hoyle, & Fraser, ; Morey, Satterlee, & Brown, ; Woyewoda & Bligh, ; Sheard, Nute, Richardson, Perry, & Taylor, ). When properly used, polyphosphate treatment gives no flavor while retarding oxidative deterioration of muscle by chelating heavy metal ions (Lampila, ).…”

Section: Introductionmentioning

confidence: 99%

Effect of precooking and polyphosphate treatment on the quality of microwave cooked catfish fillets

Bland

Bechtel

2017

Food Science & Nutrition

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In the U.S. market place, there are many examples of precooked poultry products designed to be reheated in a microwave oven and, to a lesser extent, fish products such as tilapia. However, few U.S. catfish products are designed to be microwave cooked or reheated. The first objective of this study was to examine the properties of microwave cooked raw frozen catfish fillets and oven precooked (to 62.8°C) frozen fillets and then reheated by microwave cooking. The second objective was to evaluate changes in properties as a consequence of treatment with a commercial polyphosphate blend (Individually Quick Frozen [IQF]). The sample analysis included weight loss, proximate content, color (CIE L*a*b*), pH, mechanical texture (hardness), and lipid peroxidation (TBARS) measurements. Frozen fillets which contained polyphosphate showed <4% moisture loss after microwave cooking, relative to a 12% moisture loss for fillets without polyphosphate. A large cooking loss of ~40% was observed for precooked fillets after microwave cooking, correlated with a higher percent moisture loss (11% and 13% for fillets with and without polyphosphate, respectively) to comparable samples that were not precooked. For both types of fillets, an increased amount of yellow color was observed for precooked fillets after microwave cooking, relative to comparable fillets that were not precooked. Fillet hardness determined by peak force revealed an overall harder texture (~1.1–1.8 times) for fillets without polyphosphate than fillets with polyphosphate. This study will be used to develop precooked catfish products that can be reheated in a microwave oven.

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“…However, some of these difficulties could be avoided by the use of a system in which the degree of enzyme hydrolysis was controlled. The in vitro protein digestibility of fish is not influenced by the protein denaturation and aggregation that occurs during storage (Morey et al 1982). The sarcoplasmic proteins, in their native forms, are essentially water-soluble.…”

Section: Myofibrillar and Sarcoplasmic Fractionsmentioning

confidence: 99%

DIGESTION OF MYOFIBRILLAR AND SARCOPLASMIC FRACTIONS FROM MENHADEN MUSCLE BY THE ACTION OF MENHADEN (Brevoortia spp.) AND WHITE CROAKER (Micropogonias furnieri) TRYPSINS

Pavlisko

Coppes

1999

J Food Biochemistry

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Trypsins from the pyloric caeca of menhaden (Brevoortia spp.) and croaker (Micropogonias furnieri) were used for hydrolysis of both myofibrillar and sarcoplasmic fractions from menhaden muscle. Digestion of muscle proteins was carried out at 37C for 20 min with the pH maintained at either 3, 4, 5, 6, 7, 8 or 9; or for 60 min at the pH's of 5, 7, 8 or 9 at 30C and 37C. The hydrolytic action was evaluated based on the concentration of peptides solubilized. Solubility after digestion of myofibrillar, sarcoplasmic fraction and hemoglobin was optimum at basic pH. The sarcoplasmic fraction was solubilized more than the myofibrillar fraction by both fish trypsins. Similar results were obtained with both crude pyloric extracts and purified trypsins from menhaden and white croaker. Thus, the preparation of the crude pyloric caeca may be preferentially used, because of its low cost as well as the simplicity of the preparative procedure.

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Protein Quality of Fish in Modified Atmospheres as Predicted by the C‐PER Assay

Cited by 9 publications

References 11 publications

Chemical Composition and Protein Quality of Some Southern New England Marine Species

Chemical Composition and Protein Quality of Some Southern New England Marine Species

Effect of precooking and polyphosphate treatment on the quality of microwave cooked catfish fillets

DIGESTION OF MYOFIBRILLAR AND SARCOPLASMIC FRACTIONS FROM MENHADEN MUSCLE BY THE ACTION OF MENHADEN (Brevoortia spp.) AND WHITE CROAKER (Micropogonias furnieri) TRYPSINS

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