Quality of shrimp analogue product as affected by addition of modified potato starch

Remya, S.; Basu, Soumik; Venkateshwarlu, G.; Mohan, C.O.

doi:10.1007/s13197-014-1494-4

Cited by 14 publications

(7 citation statements)

References 20 publications

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“…The methodology of Remya et al [ 23 ] with minor modifications was used to calculate the EM content. The center of an SV cooked sample was cut into a 10 mm test piece, which was carefully weighed (W 1 ).…”

Section: Methodsmentioning

confidence: 99%

Process optimization and evaluation of the effects of different time-temperature sous vide cooking on physicochemical, textural, and sensory characteristics of whiteleg shrimp (Litopenaeus vannamei)

Das

Mehta

Ngasotter

et al. 2023

Heliyon

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Section: Methodsmentioning

confidence: 99%

Process optimization and evaluation of the effects of different time-temperature sous vide cooking on physicochemical, textural, and sensory characteristics of whiteleg shrimp (Litopenaeus vannamei)

Das

Mehta

Ngasotter

et al. 2023

Heliyon

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“…Additionally, pumpkin powder (3% w / v ) was used to impart color to cooked chicken breast analogues, but higher L* values were observed in the meat compared to its analogues [ 120 ]. While Remya et al [ 121 ] used paprika dye to obtain a shrimp analogue. Incorporating 2.74% anthocyanins extracted from aronia was found to enhance both the color and antioxidant properties of plant-based analogues [ 122 ].…”

Section: Other Ingredients Used In the Meat And Fish Analoguesmentioning

confidence: 99%

“…Attempts are also made to isolate certain naturally occurring volatile compounds and then to combine them and add them to the final product in small amounts [ 2 ]. For example, in shrimp analogues, natural shrimp flavor was used to impart a characteristic smell to the final product [ 121 ].…”

Section: Other Ingredients Used In the Meat And Fish Analoguesmentioning

confidence: 99%

Developments in Plant Proteins Production for Meat and Fish Analogues

et al. 2023

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In recent years, there have been significant developments in plant proteins production for meat and fish analogues. Some of the key developments include the use of new plant protein sources such as soy, legumes, grains, potatoes, and seaweed, as well as insect proteins, leaf proteins, mushrooms, and microbial proteins. Furthermore, to improve the technological and functional properties of plant proteins, they can be subjected to traditional and unconventional treatments such as chemical (glycosylation, deamidation, phosphorylation, and acylation), physical (pulsed electric fields, ultrasound, high hydrostatic pressure, dynamic high-pressure treatment, and cold plasma), and biological (fermentation and enzymatic modification). To obtain the high quality and the desired texture of the food product, other ingredients besides proteins, such as water, fat, flavors, binders, dyes, vitamins, minerals, and antioxidants, also have to be used. The final product can be significantly influenced by the matrix composition, variety of ingredients, and water content, with the type of ingredients playing a role in either enhancing or constraining the desired texture of the food. There are several types of technologies used for meat and fish analogues production, including extrusion, shear cell technology, spinning, 3D printing, and others. Overall, the technologies used for meat and fish analogues production are constantly evolving as new innovations are developed and existing methods are improved. These developments have led to the creation of plant-based products that have a similar texture, taste, and nutritional profile to meat and fish, making them more appealing to consumers seeking alternatives to animal-based products.

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“…Seafood analogues / Imitation products are one of the most popular product in fish processing industry, due to its low cost fish source, fish protein or surimi and are designed to high cost of the product (Remya et al 2015). So many researchers studied heat penetration characteristics in retortable pouch products were found to be acceptable at ambient temperature.…”

Section: Introductionmentioning

confidence: 99%

Thermal Process Evaluation of Analogue Shrimp Product (ASP) from Lizard Fish (Saurida tumbil) in Retort Pouches

Hema

Velayutham

Mohan

et al. 2021

IJAR

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Background: Seafood analogue is a ready to make value added product prepared out of surimi. Thermal processing of restructured products in retort pouches such as fish ball in curry medium, surimi stew in white tripod, boneless rohu balls in curry. Also no work had done on thermal processing of shrimp analogue products in retort pouches. The main objective of this work was to develop the analogue shrimp product from lizardfish and to compare the heat penetration attributes of analogue shrimp curry and masala using retort pouches and different sterilization methods such as steam / air over pressure retort and water immersion retort.Methods: Analogue shrimp products were prepared and thermally processed in retortable pouches. About 125g of shrimp analogue product and 100g of curry (masala) were filled in retort pouches of size, 150x200mm. Air inside the pouch was exhausted by steam injection followed by heat sealing and processing at 121.1°C in a retort by steam/air over pressure retort and water immersion retort. The difference in the heat penetration characteristics of analogue shrimp products processed in retort by steam/air over pressure retort and water immersion retort were studied. Result: The results showed that minimum heating lag factor and minimum come up time led to faster heating rate which decreased total process time in imitated shrimp curry by steam/ air retort. At the same time the cook value was low in curry medium processed by steam air retort. So finally conclude that imitated shrimp curry processed by steam air retort was good.

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Quality of shrimp analogue product as affected by addition of modified potato starch

Cited by 14 publications

References 20 publications

Process optimization and evaluation of the effects of different time-temperature sous vide cooking on physicochemical, textural, and sensory characteristics of whiteleg shrimp (Litopenaeus vannamei)

Process optimization and evaluation of the effects of different time-temperature sous vide cooking on physicochemical, textural, and sensory characteristics of whiteleg shrimp (Litopenaeus vannamei)

Developments in Plant Proteins Production for Meat and Fish Analogues

Thermal Process Evaluation of Analogue Shrimp Product (ASP) from Lizard Fish (Saurida tumbil) in Retort Pouches

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