Lipid oxidation has a negative impact on application and stability of hydrolyzed collagen (HC) powder from fatty fish skin. This study aimed to produce fat-free HC powder from salmon skin via optimization of one-step hydrolysis using mixed proteases (papain and Alcalase) at different levels. Fat removal processes using disk stack centrifugal separator (DSCS) for various cycles and subsequent defatting of HC powder using isopropanol for different cycles were also investigated. One-step hydrolysis by mixed proteases (3% papain and 4% Alcalase) at pH 8 and 60 °C for 240 min provided HC with highest degree of hydrolysis. HC powder having fat removal with DSCS for 9 cycles showed the decreased fat content. HC powder subsequently defatted with isopropanol for 2 cycles (HC-C9/ISP2) had no fat content with lowest fishy odor intensity, peroxide value, and thiobarbituric acid reactive substances than those without defatting and with 1-cycle defatting. HC-C9/ISP2 had high L*-value (84.52) and high protein (94.72%). It contained peptides having molecular weight less than 3 kDa. Glycine and imino acids were dominant amino acid. HC-C9/ISP2 had Na, Ca, P, and lowered odorous constituents. Combined processes including hydrolysis and defatting could therefore render HC powder free of fat and negligible fishy odor.
SummaryEdible bird’s nest (EBN) flakes were pretreated using sodium alginate (AG) in the presence of different divalent cross‐linking agents before retorting at different temperatures (118 and 121 °C). Protein was the dominant component (58.61 g 100 g−1, wet weight basis), followed by carbohydrate (24.38 g 100 g−1, wet weight basis). Fourier transform infrared spectra (FTIR) showed the interaction between 1.0 g 100 mL−1 AG with protein as induced by cross‐linking agents including 0.5 g 100 mL−1 calcium chloride, 1.0 g 100 mL−1 calcium lactate or 1.0 g 100 mL−1 magnesium chloride. Those alginate gels formed in beverage (EBNB) could withstand retorting at both temperatures. All pretreated EBN yielded EBNB with higher hedonic liking scores than control and non‐retort process. Pretreatment of ENB using 1.0 g 100 mL−1 AG and 1.0 g 100 mL−1 calcium lactate before retorting at 121 °C rendered safe ready‐to‐drink EBNB with high hedonic liking score of all attributes.
Impact of retort processing on the characteristics and bioactivity of herbal soup, based on hydrolyzed collagen from seabass fish skins, as sterilized health drink in glass bottles, was investigated. Retort processing was conducted at either 115 °C or 121 °C for 5, 7, 9 or 11 min (F values) and compared to no retort processing. All retort processing conditions yielded sterile soups, but some differences in moisture content, pH, viscosity, UV-absorbance, browning index, fluorescence intensity, color, α-amino group and total reducing compound contents were observed, compared to those without retort processing. Retort processing enhanced antioxidative activity of herbal hydrolyzed collagen (HHC) soups, regardless of conditions. HHC soups with F value of 7 at 115 °C (115/7) and 121 °C (121/7) showed significantly higher ABTS and DPPH radical scavenging activities, ferric reducing antioxidant power and HO scavenging activity, compared to others. Retort processing had no significant (> 0.05) effect on the appearance, color, odor, viscosity, flavor, taste and overall perception of HHC soups. The 115/7 and 121/7 samples stimulated cell proliferation and enhance collagen production of L929 mouse fibroblast cells. It was therefore concluded that retort processing could be used for preparing sterilized HHC soup as a ready-to-serve functional drink that is both healthy and safe.
Effect of potato starch (2%-4%) and Asian sea bass bone bio-calcium (BC) (0%-10%) on characteristics of Indian mackerel fish spread was investigated. Starch levels had higher impact than bio-calcium concentration on characteristics of fish spread (P < 0.05). Firmness, consistency and cohesiveness of fish spread were raised with increasing starch and BC levels (P < 0.05). Highest lightness (L*) was found in fish spread added with 2% starch and 10% BC (P < 0.05). Highest a*, b*, C*-values but lowest hue angle were obtained in fish spread added with 4% starch and 10% BC (P < 0.05). Higher G' and viscosity were observed in sample added with 4% starch when BC was incorporated at higher level. All fish spreads generally showed shear thinning flow behaviour. Higher acceptability was attained for fish spread containing 4% starch and 10% BC without grittiness. This fish spread showed higher ash with lower moisture, protein and lipid contents than those without BC. Calcium solubility of fish spread was augmented after in vitro gastrointestinal tract system when fortified with 10% BC, and higher solubility of calcium was also noticeable, compared to BC itself. Overall high PUFA, acceptable PV and TBARS value were attained for fish spread fortified with 4% starch and 10% BC.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.