Textural and biochemical properties of cobia (Rachycentron canadum) sashimi tenderised with the ultrasonic water bath

Chang, Hung‐Chia; Wong, R. Y.

doi:10.1016/j.foodchem.2011.11.116

Cited by 35 publications

(17 citation statements)

References 22 publications

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“…Therefore, the accumulation of TVBN is usually used as a reliable freshness index for fishery products. [27] As expected, the TVBN of Mandarin fish increased gradually as storage time was prolonged. In Fig.…”

Section: Total Volatile Basic Nitrogensupporting

confidence: 63%

Texture characteristics of chilled prepared Mandarin fish (Siniperca chuatsi) during storage

Sun

et al. 2018

International Journal of Food Properties

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Mandarin fish that have been prepared and chilled have a shelf life of 4 days at 4°C storage, according to the total volatile basic nitrogen values. During the storage process, we observed that the texture characteristics of these fish significantly deteriorated. Certain low-abundance proteins were degraded during the shelf life, which resulted in changes in protein conformation and protein-water interaction patterns. The water-holding capacity of the fish decreased during 4°C storage; nuclear magnetic resonance analysis showed that the binding of water in fish was weakened as shelf storage prolonged and a portion of the free water was also "squeezed" to the surface of the fish in the later stages of storage. A correlation analysis showed that a decrease in the immobilized water content and mobility was associated with quality deterioration of the fish, which may be a result of increase in hydrophobic interaction and disulfide bonds in the fish during storage. ARTICLE HISTORY

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Section: Total Volatile Basic Nitrogensupporting

confidence: 63%

Texture characteristics of chilled prepared Mandarin fish (Siniperca chuatsi) during storage

Sun

et al. 2018

International Journal of Food Properties

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“…the brine which then generated free Å OH radicals by sonolysis [26]. Chang et al [27] found that PUS accelerated the biochemical reaction rate as evidenced by increasing TBARS contents. Jana et al [28] found that the production rate of Å OH radicals increased linearly with PUS intensity, but the generation of Å OH radicals was stable at intensities higher than 3.5 W cm À2 due to saturation with cavitation bubbles.…”

Section: Discussionmentioning

confidence: 99%

Effects of power ultrasound on oxidation and structure of beef proteins during curing processing

Kang

Zou

Cheng

et al. 2016

Ultrasonics Sonochemistry

258

102

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The aim of this study was to evaluate the effects of power ultrasound intensity (PUS, 2.39, 6.23, 11.32 and 20.96Wcm(-2)) and treatment time (30, 60, 90 and 120min) on the oxidation and structure of beef proteins during the brining procedure with 6% NaCl concentration. The investigation was conducted with an ultrasonic generator with the frequency of 20kHz and fresh beef at 48h after slaughter. Analysis of TBARS (Thiobarbituric acid reactive substances) contents showed that PUS treatment significantly increased the extent of lipid oxidation compared to static brining (P<0.05). As indicators of protein oxidation, the carbonyl contents were significantly affected by PUS (P<0.05). SDS-PAGE analysis showed that PUS treatment increased protein aggregation through disulfide cross-linking, indicated by the decreasing content of total sulfhydryl groups which would contribute to protein oxidation. In addition, changes in protein structure after PUS treatment are suggested by the increases in free sulfhydryl residues and protein surface hydrophobicity. Fourier transformed infrared spectroscopy (FTIR) provided further information about the changes in protein secondary structures with increases in β-sheet and decreases in α-helix contents after PUS processing. These results indicate that PUS leads to changes in structures and oxidation of beef proteins caused by mechanical effects of cavitation and the resultant generation of free radicals.

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“…Research in the past few decades has shown the potential of ultrasonic treatment as a technique to enhance tenderness and sensory properties of meat and its by‐products (Jayasooriya, Bhandari, Torley, & D'Arcy, ; Jayasooriya, Torley, D'Arcy, & Bhandari, ). Previous researchers have reported that ultrasound processing can successfully tenderize porcine meat (Jørgensen, Christensen, & Ertbjerg, ), beef longissimus and pectoralis muscles (Got et al., ), chicken breast meat (Li, Kang, Zou, Xu, & Zhou, ), jumbo squid meat (Hu et al., ), and cobia sashimi (Chang & Wong, ). However, the application of ultrasonic treatment as an efficient technique for whelk meat tenderization has not been fully exploited.…”

Section: Introductionmentioning

confidence: 99%

“…properties of meat and its by-products (Jayasooriya, Bhandari, Torley, & D'Arcy, 2004;Jayasooriya, Torley, D'Arcy, & Bhandari, 2007). Previous researchers have reported that ultrasound processing can successfully tenderize porcine meat (Jørgensen, Christensen, & Ertbjerg, 2005), beef longissimus and pectoralis muscles (Got et al, 1999), chicken breast meat (Li, Kang, Zou, Xu, & Zhou, 2015), jumbo squid meat (Hu et al, 2014), and cobia sashimi (Chang & Wong, 2012).…”

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confidence: 99%

Tenderization effect of whelk meat using ultrasonic treatment

Huang

et al. 2018

Food Science & Nutrition

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This study was conducted to assess the potential application of ultrasonic treatment to enhance the tenderness of whelk (Buccinum undatum) meat. The optimum ultrasonic conditions for the maximum tenderization effect were determined using response surface methodology by a three‐level factorial Box–Behnken design for the optimization of three variables. The optimum conditions for the three variables found were as follows: ultrasound power at 200 W, treatment time for 9.6 min, and temperature at 45°C. The resulted tenderization effect was comparable to traditional enzymatic methods. Furthermore, disruption of muscle microstructure was observed in the ultrasonic‐treated whelk meat by scanning electron microscopy, while evaluations on physicochemical properties indicated the ultrasonic treatment has no significant undesirable effects on the quality of whelk meat including pH, water‐holding capacity, and lipid oxidation. In conclusion, this study showed the feasibility of ultrasonic treatment as a promising tenderization method for whelk meat without detrimental effects on its quality.

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Textural and biochemical properties of cobia (Rachycentron canadum) sashimi tenderised with the ultrasonic water bath

Cited by 35 publications

References 22 publications

Texture characteristics of chilled prepared Mandarin fish (Siniperca chuatsi) during storage

Texture characteristics of chilled prepared Mandarin fish (Siniperca chuatsi) during storage

Effects of power ultrasound on oxidation and structure of beef proteins during curing processing

Tenderization effect of whelk meat using ultrasonic treatment

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