Technological effect of red grape antioxidant dietary fibre added to minced fish muscle

Abstract

The aim was to study the effect, over 6 months in frozen storage, of addition of grape antioxidant dietary fibre (GADF) to horse mackerel (Trachurus trachurus) minced muscle (MFM) as a technological ingredient. Concentrations of 0, 2 and 4% GADF were added to MFM samples. Protein solubility, water retention, colour, mechanical properties, lipid oxidation and sensory analyses were carried out immediately after preparation of samples and during and after storage at )20°C. Bound water after thawing and cooking minced samples was proportional to the amount of GADF used. Mechanical properties indicated softness and loss of cohesiveness depending on the amount of GADF. There was inhibition of lipid oxidation during frozen storage when GADF was added. Chemical, physical and sensory analyses suggest that GADF is a highly active technological ingredient in frozen dark minced fish.

Frozen storage characteristics of low-salt and low-fat beef patties as affected by Wakame addition and replacing pork backfat with olive oil-in-water emulsion

“…2C and D) and causing the products to be softer (Table 5). Similar results have been reported in minced fish with added grape dietary fibre (Sanchez-Alonso & Borderias, 2008) and in patties with wheat flour (Fernández, 1997).…”

“…Others (Chun et al, 1999) have found no differences in the texture of patties with seaweed powder added. Others again have reported softer products with the addition of 2.5% and 5% inulin powder in the case of low-fat sausages (Selgas, Cáceres, & García, 2005) and grape dietary fibre in the case of minced fish muscle (Sanchez-Alonso & Borderias, 2008).…”

The Effect of Different Types of Fibers on Protein Quality of Crab Leg Analog Paste and Gel Made from Alaska Pollock (Theragra chalcogramma)

“…Sánchez-Alonso et al (2007b) found that there was a decrease in the ratio of SSP in horse mackerel mince when the amount of white-grape DF concentrate was higher. This finding concurs with that of Sánchez-Alonso and Borderías (2007) and Sánchez-Alonso et al (2007a) in which red grape dietary concentrate and wheat DF were added to minced fish. According to Sánchez-Alonso and Borderías (2007), a possible explanation for the lower values found in the SSP could be that DF by itself is able to form fiber/protein aggregates large enough to resist extraction.…”

Antioxidant dietary fibres: Potential functional food ingredients from plant processing by-products

“…moreover, Tseng and Zhao (2013) reported an increase in synaeresis in yogurt samples added more than 3% wine grape pomace. Also a study by Diaz-Rubio et al (2009) showed that the addition of Fucus ADF to fish mince did not cause a significant difference in retained water after thawing compared to the results obtained by Sanchez-Alonso and Borderias (2008), who added GADF to the same product. This information might show that properties like water retention, holding and binding capacities are likely to be dependent on the food product and the type of ADF added.…”