The objective of this work was to evaluate the effect of adding insoluble proteins recovered from Pacific whiting surimi wash water (SWW) on the mechanical and functional properties of Alaska pollack surimi gels. Insoluble proteins from Pacific whiting SWW were added at 0 (control), 10, 30 or 50 g/kg into Alaska pollack grade FA surimi. Changes on mechanical properties, expressible water (EW) and color attributes were evaluated in pastes and gels. Results obtained showed that texture profile analysis, puncture test and EW parameters increased significantly by increasing the amount of insoluble proteins added. Although slight changes in color attributes were detected, all surimi gels remained in the same color zone. The results obtained suggest that insoluble proteins from Pacific whiting SWW could be used to improve the mechanical properties of Alaska pollack grade FA surimi gels with a minimum effect on color.PRACTICAL APPLICATIONSInsoluble proteins recovered from surimi wash water (SWW) of Pacific whiting added at 10–50 g/kg to Alaska pollack surimi showed no adverse effects on their textural properties (hardness, fracturability, springiness and chewiness) and slight changes on color attributes. The results obtained suggest that it is feasible the use of insoluble proteins recovered from SWW of Pacific whiting in Alaska pollack surimi. Therefore, a double target is obtained: the preservation of environment and an increase in the yield of surimi processing without negative effects on texture.
There is an increasing interest in the development of meat processed products enriched with antioxidant dietary fiber to augment the consumption of these health beneficial compounds. This study aimed to evaluate the nutritional, nutraceutical, and antioxidant potential, as well as the physicochemical properties of minced tilapia fillets (meat) gels with added amaranth seed or sprout flours (0%, 2%, 4%, 8%, and 10% w/w). Dietary fiber content was significantly increased with the addition of amaranth seed (1.25–1.75-fold) and sprout flours (1.99–3.21-fold). Tilapia gels with added 10% amaranth seed flour showed a high content of extractable dihydroxybenzoic acid and cinnamic acid, whereas the addition of 10% amaranth sprout flour provided a high and wide variety of bioactive compounds, mainly amaranthine and bound ferulic acid. The addition of amaranth seed and sprout flours increased hardness (1.01–1.73-fold) without affecting springiness, decreased luminosity (1.05–1.15-fold), and increased redness and yellowness. Therefore, amaranth seed and sprout flours could be used as functional ingredients for the development of fish products rich in bioactive compounds.
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