Restructured products from tilapia industry byproducts: The effects of tapioca starch and washing cycles

Fogaça, Fabíola Helena dos Santos; Sant'Ana, Léa Silvia; Lara, J. A. F. de; Giacometti, Ana Cecília; Carneiro, Dalton José

doi:10.1016/j.fbp.2014.07.003

Cited by 11 publications

(13 citation statements)

References 20 publications

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“…These changes in the microstructure of surimi gel helped to explain these differences between surimi and surimi-starch gels. It was reported that the network structure of surimi after adding cassava starch was more uniform (Fogaça, Sant'Ana, Lara, Mai, & Carneiro, 2015), which was similar to the results obtained in this study. The improved gel structure was well consistent with the result of WHC observations.…”

Section: Microstructural Analysissupporting

confidence: 91%

Investigation of sweet potato starch as a structural enhancer for three‐dimensional printing of Scomberomorus niphonius surimi

Dong

Huang

Pan

et al. 2019

Journal of Texture Studies

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Three‐dimensional printing (3DP) of surimi requires a structural modifier to achieve a stable construct. This work investigated the effect of addition of sweet potato starch (0–10% wt/wt) on the physical properties (rheological properties, gel strength, water‐holding capacity [WHC], and microstructural characteristics) of surimi gels and the 3D printed behavior of these gels. The results showed that as the starch content increased, the viscosity of the starch–surimi mixture decreased facilitating the flow of the surimi out of the printer nozzle. The surimi gel with 8% sweet potato starch concentration showed good gel strength (2,021.70 g mm), WHC (82.39%), microstructural characteristics, and less cooking loss (1.95%). A comparison of the traditional surimi preparation method with 3DP showed that the surimi gel prepared by a 3D printed construct was softer in gel strength (1,398.65 g mm) and lower in hardness (945.17 g) although showing slightly higher cooking loss (6.76%) and lower WHC (72.66 g) than the conventional product. The results suggest that sweet potato starch can be effectively used as a structural enhancer for 3DP complex‐shaped surimi.

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Section: Microstructural Analysissupporting

confidence: 91%

Investigation of sweet potato starch as a structural enhancer for three‐dimensional printing of Scomberomorus niphonius surimi

Dong

Huang

Pan

et al. 2019

Journal of Texture Studies

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“…Mince washing treatment can prevent lipid oxidation because most of the lipid, hydroperoxides and secondary oxidation compounds are removed, providing greater stability to a food product (Fogaca et al, 2015). Furthermore, Kilinc et al (2009), observed a decrease of 20.5% of TBARS in trout fillets treated with a solution of sodium citrate 2.5%.…”

Section: Physicochemicalmentioning

confidence: 99%

Mince from Tilapia-Backbone: Effects of Washing and Cryoprotectant Addition during Frozen Storage

Lizárraga-Mata¹,

García-Sifuentes²,

Scheuren‐Acevedo³

et al. 2016

JFR

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Mince obtained from tilapia (Oreochromis niloticus) (backbone) was evaluated; the effect of washing and the addition of a commercial cryoprotectant on the quality of the mince obtained were also assessed. Physicochemical, microbiological and sensorial analyses were carried out at 0, 15, 30, 45, 60, 90, 120 and 180 days of frozen storage (-20 º C). During washing treatment 91% of lipids was removed from the mince (p<0.05). The proximal composition was stable during the storage time (p>0.05). Parameters such as L* and "θ" increased while a*, b*, chroma and TBARS decreased due to the washing treatment (p<0.05). The cryoprotectant effect resulted in a decrease of L*, "θ" (Hue) and TBARS (p<0.05). The addition of the cryoprotectant caused a significant decrease of L*, "θ" and TBARS. During the storage period, the proximate composition was stable and the microbial load remained below the official limits. The panelists detected changes on the odor, color and texture in the mince evaluated. Results suggest that the washing treatment improved the stability of the mince compared to the addition of cryoprotectant.

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“…The washing process removes undesired components such as blood, fat, sarcoplasmic proteins and pigments, thereby allowing concentration of myofibrillar proteins (Karayannakidis et al., 2008; Piyadhammaviboon and Yongsawatdigul, 2010; Ramadhan et al., 2014). The washing solutions include cold potable water (Chaijan et al., 2006; Fogaca et al., 2015; Jafarpour et al., 2014; Kang et al., 2009; Sujata and Ranendra, 2013), 0.1 M sodium chloride solution (Baxter and Skonberg, 2008), acid-alkaline-aided washing (Rawdkuen et al., 2009) and 0.2% w/w of sodium chloride solution (Tanuja et al., 2014). Chaijan et al.…”

Section: Introductionmentioning

confidence: 99%

Gel properties of sutchi catfish (Pangasius hypophthalmus) surimi as affected by selected washing process and number of washing cycles

Priyadarshini

Majumdar

Parhi

et al. 2015

Food sci. technol. int.

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The gel properties of sutchi catfish surimi prepared by conventional washing and alkaline-saline washing method were studied for four washing cycles. Decrease (p < 0.05) in myoglobin content was found in alkaline washing process compared to conventional washing at each washing cycle. The highest hardness, breaking force and deformation was observed in gels prepared from alkaline-saline washing method. Whiteness in conventional washed surimi gels increased non-significantly (p < 0.05) compared to alkaline-saline-washed surimi gels. Protein bands on Sodium dodecyl sulfate polyacrylamide gel electrophoresis indicated that the protein extractability was more in alkaline-saline washing and disappearance of bands in conventional washing method was observed between 116 and 45 kDa indicating less yield of protein.

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Restructured products from tilapia industry byproducts: The effects of tapioca starch and washing cycles

Cited by 11 publications

References 20 publications

Investigation of sweet potato starch as a structural enhancer for three‐dimensional printing of Scomberomorus niphonius surimi

Investigation of sweet potato starch as a structural enhancer for three‐dimensional printing of Scomberomorus niphonius surimi

Mince from Tilapia-Backbone: Effects of Washing and Cryoprotectant Addition during Frozen Storage

Gel properties of sutchi catfish (Pangasius hypophthalmus) surimi as affected by selected washing process and number of washing cycles

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