The effect of frozen storage on the functional properties of the muscle of volador (Illex coindetii)

Ruíz‐Capillas, Claudia; Moral, A. del; Morales, Javier; Montero, P.

doi:10.1016/s0308-8146(01)00392-2

Cited by 30 publications

(31 citation statements)

References 18 publications

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“…Several studies have found high correlation between changes in the protein solubility, apparent viscosity and emulsifying ability of different sea fish species, which were associated with modifications in their myofibrillar proteins (XIONG, 1997;RUIZ-CAPILLAS et al, 2002) The weakfish Cynoscion guatucupa is distributed in the SW Atlantic from the coast of Rio de Janeiro, Brazil (22° 35´ S) to the coast of the Chubut province in Argentina (43° S) (HAIMOVICI et al, 1989;JAUREGUIZAR et al, 2006). It is a demersal fish that can live either in salty estuarine waters (salinity no lower than 20 per mil) or in marine habitats, moving towards coastal waters in the spawning season.…”

Section: Introductionmentioning

confidence: 99%

Emulsifying and gelling properties of weakfish myofibrillar proteins as affected by squid mantle myofibrillar proteins in a model system

Suarez

Manca

Crupkin

et al. 2014

Braz. J. Food Technol.

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SummaryThe aim of the present work was to investigate the physicochemical, biochemical and functional characteristics of both the myofibrils (MF) and actomyosin (AM) of squid mantle (Illex argentinus) and weakfish (Cynoscion guatucupa) muscles, and evaluate the influence of the addition of myofibrilar proteins from the squid mantle on the physicochemical and functional properties of those of the weakfish. After extraction, purification and characterization of the MF and AM of both species, emulsions of each protein fraction from each muscle were formulated. Mixtures of the MF or AM of both species were also analyzed. The emulsifying properties were monitoring using the Emulsifying Activity Index (EAI) and Emulsion Stability (ES). In addition, gel pastes were formulated from the squid mantle, weakfish muscle and the mixture of both species, and the following functional properties of the gels assessed: water holding capacity, colour, textural profile analysis (TPA) (hardness, elasticity, cohesiveness, gumminess) and gel strength. The EAI values of emulsions formulated with the MF of the mantle were significantly (p<0.05) higher than those formulated from those of weakfish. The incorporation of squid MF in the mixture increased the EAI values. Conversely, the highest ES values were obtained with weakfish MF, and the incorporation of MF weakfish in the mixture increased the ES values. Similar EAI and ES behaviours were observed for the AM of the corresponding species. Irrespective of the thermal treatment, the gel strength of the gelled paste of squid muscle was significantly (p<0.05) lower than that of weakfish muscle and of those obtained with the different mixtures. The behaviours of the expressible moisture (EM) from the gelled pastes were similar to those of gel strength. Irrespective of the thermal treatment, the pastes formulated with a high weakfish: mantle ratio showed less water loss. The gelled pastes of squid mantle showed the highest values for whiteness (WI) and the incorporation of squid muscle protein improved the WI of the mixtures. Campinas, v. 17, n. 1, p. 8-18, jan./mar. 2014 DOI: http://dx.doi.org/10.1590/bjft.2014 Resumo O objetivo do presente trabalho foi investigar as características físico-químicas, bioquímicas e funcionais de miofibrilas (MF) e actomiosina (AM) provenientes do músculo do manto de lula (Illex argentinus) e da pescada (Cynoscion guatucupa) e avaliar a influência da adição de proteínas miofibrilares do manto de lula sobre as propriedades físico-químicas e funcionais da pescada. Depois da extração, purificação e caracterização das MF e AM de ambas as espécies, foram formuladas emulsões de cada fração de proteína para cada um dos músculos. Também foi analisada a mistura de MF ou AM de ambas as espécies. Foram monitoradas as propriedades emulsificantes a partir do índice da atividade de emulsificação (IAE) e da estabilidade da emulsão (EE). Além disso, foram formuladas pastas de gel a partir do manto de lula, do músculo de pescada e da mistura de ambas as espécies e foram avali...

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Section: Introductionmentioning

confidence: 99%

Emulsifying and gelling properties of weakfish myofibrillar proteins as affected by squid mantle myofibrillar proteins in a model system

Suarez

Manca

Crupkin

et al. 2014

Braz. J. Food Technol.

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“…They explained that the increase of pH might be related to the ''sponge'' effect, since the individuals accumulate water in their tissues leading to a loss of acidity. According to other authors, the increase of pH after decrease could be the result of proteolysis activity which release amine acids, volatile bases nitrogen (Jackson et al, 1997;Ruiz-Capillas et al, 2002) and of releasing of free amine acids due to microorganisms (Sainclivier, 1985). Concerning CSH, the profile of decreasing and increasing of pH was observed as well as by Gonçalves and Gindri Junior (2009) in frozen shrimp immerged in ice and stored at -18°C during 180 days.…”

Section: Discussionmentioning

confidence: 98%

“…This increase could be the result of producing ammonia from bacterial catabolism of nitrogenous compounds (Okeyo et al, 2009;Liu et al, 2010). According to Ruiz-Capillas et al (2002), main changes of this parameter were occurring when animals were stored in cool temperature. In their study, Abu Bakar et al (2008), observed a rapid increase in TVB-N at 10°C due to the increase in total aerobic bacteria in fresh and preserved Macrobrachium rosenbergii.…”

Section: Discussionmentioning

confidence: 99%

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Belfekih¹,

Boukattaya²,

Kechaou³

et al. 2016

Turk. J. Fish. Aquat. Sci.

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Seasonal changes of biochemical composition of caramote shrimp head (CSH) and common cuttlefish viscera (CCV) were investigated. The effect of chilled storage (5°C) of these by-products during 21 days on the physicochemical quality indicators was evaluated for every season to assess a suitable storage period. All biochemical components varied significantly (P<0.05) overall season for both types of by-products except moisture and chitin contents, which remained constant in CSH (79.77±0.33% and 8.33±1.11% respectively). CCV and CSH by-products were a main source of proteins (28.37±5.44% and 20.37±5.77% respectively on dry weight basis (d.w.b)) and ash (23.60±4.18% and 28.28±2.32% respectively d.w.b). Principal component analyses (PCA) proved that CSH could be upgraded to obtain a rich product in minerals and chitin components at any time regardless the season. CCV collected in spring and summer could be assimilated as a homogenous group rich in protein and lipid. The chilled storage CCV and CSH during 21 days showed significant (P<0.05) variations of some physicochemical indicators and according to PCA, by-products might be stored just for few days (not more than a week) as proteolysis and lipolysis increased from the first week.

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“…Anon [3] suggested that curry products can be frozen and marketed in polythene pouches. Changes in quality during chilled or frozen storage have been studied in cod and haddock fillets [3], muscle of volador [4], buffalo meat burgers [5], chicken nuggets [6,7] etc.…”

Section: Introductionmentioning

confidence: 99%

Physico-Chemical Changes in Ready to Eat Pineapple Chicken Curry during Frozen Storage

Sunooj¹,

Radhakrishna²

2013

FNS

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RTE Pineapple chicken curry, a traditional Kerala recipe, was prepared and standardized by using de-boned broiler meat chunks, pineapple and spices. The product having both meat and gravy (1:1.9) was packed in polyethylene pouches and stored at −18˚C ± 2˚C for 6 months. During frozen storage, the free fatty acid (FFA) values were 0.28 -0.46 (as percentage oleic acid) and thiobarbituric acid (TBA) values were 1.68 -2.45 (mg of malonaldehyde/Kg of sample) increased in both meat and gravy. Meat and gravy pH were in the range of 5.5 to 6. Marginal decrease in shear force values (43.4 -39.6 N) were also observed. During storage the SPC was found to be decreasing over period of storage (100, 40, 20, <10 respectively). Psychrophiles were within acceptable limit and pathogens were absent. Microbiological data showed that the product was microbiologically safe. The sensory score indicated that the RTE pineapple chicken curry is acceptable after storage at −18˚C ± 2˚C for 6 months.

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The effect of frozen storage on the functional properties of the muscle of volador (Illex coindetii)

Cited by 30 publications

References 18 publications

Emulsifying and gelling properties of weakfish myofibrillar proteins as affected by squid mantle myofibrillar proteins in a model system

Emulsifying and gelling properties of weakfish myofibrillar proteins as affected by squid mantle myofibrillar proteins in a model system

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Physico-Chemical Changes in Ready to Eat Pineapple Chicken Curry during Frozen Storage

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