Agar‐Gel Immunodiffusion Test for Rapid Identification of Pollock Surimi in Raw Meat Products

Dreyfuss, Moshe S.; Cutrufelli, Mark E; Mageau, Richard P; McNamara, Ann

doi:10.1111/j.1365-2621.1997.tb15018.x

Cited by 9 publications

(8 citation statements)

References 14 publications

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“…Surimi is desired as a food component because it has both excellent gel formation and binding properties (Dreyfuss et al 1997). Improvement of surimi gel quality (gel strength) has been one of the major thrusts in surimi gel products.…”

Section: Introductionmentioning

confidence: 99%

Optimization of parameters for obtaining surimi-like material from mechanically separated chicken meat using response surface methodology

2013

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Surimi is a semi-processed washed fish mince protein concentrate mixed with cryoprotectants for frozen storage, which is the primary constituent of processed foods. Mechanically separated chicken meat (MSCM) is a common ingredient of comminuted sausages mainly due to its low price. The present work aimed to define the adequate parameters to obtain surimi-like material from MSCM using response surface methodology, and to characterize the chemical and textural properties of this product. The MSCM was utilized in the elaboration of surimi-like material using the bleaching method with sodium bicarbonate and sodium chloride solutions. For this purpose, the effect of process parameters viz: temperature (T=2, 7, and 12°C), time (t=5, 10, and 15 min/cycles) and washing solution:MSCM ratio (R=2:1, 4:1, and 6:1w/w) were evaluated using response surface methodology. The highest composite design averages obtained were 10.7 % for protein content, 1,003.4 g for breaking force, 645.8 g.cm for gel strength, 9.0 N for cutting strength, and 24.1 N.s for work of shearing at the optimum combination of processing conditions of 7°C, 10 min and 4:1 washing solution:MSCM ratio, corresponding to the central points of the proposed experimental design. The obtained models had high determination coefficients, explaining 95.85, 98.23, 98.41, and 96.08 % of total variability in protein content, cutting strength, breaking force, and work of shearing variabilities, respectively. According to the folding test the surimi-like material presented the same characteristics of a high quality surimi (FT=5).

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Section: Introductionmentioning

confidence: 99%

Optimization of parameters for obtaining surimi-like material from mechanically separated chicken meat using response surface methodology

2013

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“…Different protein-based methods have been applied for the identification of fish species, such as electrophoretic and chromatographic techniques (Berrini, Tepedino, Borromeo, & Secchi, 2006;Dreyfuss, Cutrufelli, Mageau, & McNamara, 1997;Gill, 1997;Le Fresne, Popova, Le Vacon, & Carton, 2011;Martinez, Šližytė, & Daukšas, 2007). These methods have shown considerable value in certain instances, but they are not convenient for routine sample analyses because they are relatively costly, time-consuming and complex to perform.…”

Section: Elisa-based Detection Of Mislabeled Albacore (Thunnus Alalunmentioning

confidence: 99%

ELISA-based detection of mislabeled albacore (Thunnus alalunga) fresh and frozen fish fillets

Carrera

Terni

Montero

et al. 2013

Food and Agricultural Immunology

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An indirect enzyme-linked immunosorbent assay (ELISA) has been developed for the identification of albacore (Thunnus alalunga) and its differentiation from other lessvalued scombrid species such as yellowfin tuna (Thunnus albacares), bullet tuna (Auxis rochei), atlantic bonito (Sarda sarda), bigeye tuna (Thunnus obesus), little tunny (Euthynnus alleteratus) and skipjack tuna (Katsuwonus pelamis). The assay uses polyclonal antibodies raised in rabbits against soluble muscle protein extract from fresh albacore. These polyclonal antibodies were rendered species-specific by blocking them with the heterologous soluble muscle proteins, allowing discrimination between fresh albacore and the rest of the scombrid species, except for yellowfin tuna. A total of 40 commercial albacore fresh and frozen fillets were analysed, revealing an incorrect labelling in 32.5% of the albacore samples. However, positive samples (67.5%) could be albacore or yellowfin tuna and should require a DNA assay as discriminatory technique.

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“…Among other ingredients, heat-processed meat products can also contain foreign proteins such as soybean, whey, wheat, egg and milk proteins (Castro et al, 2007;Dreyfuss et al, 1997). Foreign proteins are alternative sources of protein added to meat products to improve the emulsification of fat and water, thus, preventing the coalescence of the fat during heating when the lean meat content of the product is low (Castro et al, 2007;Yusof and Babji, 1996).…”

Section: Introductionmentioning

confidence: 95%

Effects of soybean protein, potato starch and pig lard on the properties of frankfurters formulated from mechanically separated chicken meat surimi-like material

Cortez‐Vega

Fonseca

Prentice

2013

Food sci. technol. int.

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Mechanically separated chicken meat has become a common ingredient of comminuted sausage products, as 'frankfurters', mainly due to its low price. The present work aimed to develop a frankfurter from mechanically separated chicken meat surimi-like material, and evaluated the chemical, rheological, microbiological and sensorial properties of this product. The response surface methodology was utilized to investigate the effects of the soybean protein, potato starch and pig lard on the texture of the obtained frankfurters. For this purpose, five levels of each factor were evaluated: soybean protein varied from 0% to 6%, potato starch from 0% to 10% and pig lard from 2% to 12%. The regression analysis of the model showed that the soybean protein exerted a linear positive effect and a quadratic negative effect in the compression force of the product (p < 0.05), and that the variable which more influenced the shear force was the potato starch, presenting linear and quadratic effects (p < 0.05). The highest composite design averages obtained were 202.2 g for breaking force, 7.9 cm for deformation, 10.1 N for shear force, and 90.9 N.s for work of shearing. The obtained models presented high determination coefficients, explaining 97.31%, 97.83%, 97.49%, and 95.39% of the breaking force, deformation, shear force and work of shearing variabilities, respectively. The microbiological analysis demonstrated that the achieved results were below the limits fixed by the FDA. The mechanically separated chicken meat surimi-like material frankfurter presented 72.2% of acceptability and 59.3% of the examiners found the color of the product slightly lighter than the ideal. Finally, the frankfurter-type sausages, without pork fat, produced and characterized here have presented promising characteristics for commercial applications.

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Agar‐Gel Immunodiffusion Test for Rapid Identification of Pollock Surimi in Raw Meat Products

Cited by 9 publications

References 14 publications

Optimization of parameters for obtaining surimi-like material from mechanically separated chicken meat using response surface methodology

Optimization of parameters for obtaining surimi-like material from mechanically separated chicken meat using response surface methodology

ELISA-based detection of mislabeled albacore (Thunnus alalunga) fresh and frozen fish fillets

Effects of soybean protein, potato starch and pig lard on the properties of frankfurters formulated from mechanically separated chicken meat surimi-like material

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