Application of High-Frequency Defrosting, Superheated Steam, and Quick-Freezing Treatments to Improve the Quality of Seafood Home Meal Replacement Products Consisting of the Adductor Muscle of Pen Shells and Common Squid Meat

Negara, Bertoka Fajar Surya Perwira; Kim, Seung Rok; Sohn, Jae Hak; Choi, Jae‐Suk

doi:10.3390/app11072926

Cited by 11 publications

(14 citation statements)

References 48 publications

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“…HFD was significantly different from the other thawing methods (p < 0.05). Similar results were reported by Negara et al [18] and Tirtawijaya et al [19]. The use of HFD successfully decreased the number of drip losses compared to conventional thawing methods.…”

Section: Drip Losssupporting

confidence: 88%

Application of Deep, Vacuum, and Air Frying Methods to Fry Chub Mackerel (Scomber japonicus)

et al. 2021

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Frying is an old method of processing food, especially fish. Mackerel is one of the most consumed fish worldwide because of its high nutritional value. Previously, only a study on the effects of deep frying of fried mackerel has been performed. However, no study has been conducted on the effects of different frying methods on the physiochemical and nutritional properties of chub mackerel. Therefore, in this study, we evaluated the physiochemical and nutritional characteristics of deep fried, vacuum fried, and air fried chub mackerel. Thawing methods were compared and the best method was selected. High frequency defrosting (HFD) was used to thaw frozen fillet mackerel before frying. Response surface methodology (RSM) was used to optimize the temperature and frying time of the three frying methods. The physiochemical and nutritional characteristics, including volatile basic nitrogen (VBN), thiobarbituric acid-reactive substances (TBARS), pH, overall acceptance, proximate, fatty acid, and amino acids of fried mackerel were investigated. The HFD exhibited the lowest number of drips with a short thawing time. The RSM showed that the optimum temperature and frying time for deep, vacuum, and air frying were 165 °C for 3 min, 95 °C for 7 min, and 160 °C for 15 min, respectively. Vacuum frying showed the lowest increase in VBN, TBARS, and pH, and significantly (p < 0.05) differed from the others. It also resulted in increased amino acid and preserved fatty acid content. These findings suggest that vacuum frying is the best frying method which has little oxidation and can maintain nutrition. The results of this study could be applied in the fisheries industry to produce the best fried mackerel and preserve its high nutritive value.

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Section: Drip Losssupporting

confidence: 88%

Application of Deep, Vacuum, and Air Frying Methods to Fry Chub Mackerel (Scomber japonicus)

et al. 2021

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“…The drip loss after HFD was significantly lower (p < 0.05) than that of the other methods. This result is consistent with the results reported by Tirtawijaya et al [2], Negara et al [4], and Negara et al [5], who found that thawing via HFD resulted in a lower drip loss, as compared with conventional thawing methods.…”

Section: Drip Losssupporting

confidence: 92%

“…Moreover, amino acid analyzer (L-8900, Hitachi High-Tech Corp., Tokyo, Japan) was used to assess amino acid profiles. Fatty acid and amino acid profiles of the test HMR product were obtained according to a previous study [5].…”

Section: Nutritional Quality Analysismentioning

confidence: 99%

“…The total bacterial count (TBC), Salmonella spp., Escherichia coli, and Staphylococcus aureus colonies were measured as described by Negara et al [5]. The sample was homogenized in sterile bags with sterile saline at a ratio of 1:9 (w/v) using a Stomacher 400 Circulator (Seward Ltd., West Sussex, UK) for 3 min.…”

Section: Microbial Analysismentioning

confidence: 99%

“…Seafood HMRs are one of the most popular products and have high demand because of their nutritional value, ease of preparation, and long shelf-life. Several studies have been conducted to develop seafood-based HMRs, including mackerel [2][3][4], a mixture of pen shell adductor muscles and common squid meat [5], and yellowfin sole (Pleuronectes aspera) [6]. While several types of seafood, such as the web-foot octopus, have the potential to become successful HMRs, seafood-based HMR products are still under development and have not yet been introduced to the market.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Steam and Smoke Cooking Processes on Web-Foot Octopus (Amphioctopus sp.) Home Meal Replacement Product

Negara

Gong

Lee

et al. 2021

Foods

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In Korea, the web-foot octopus (Amphioctopus sp.) is commonly consumed as jjukkumi bokkeum, a spicy stir-fried octopus dish. Using steaming and smoking methods, we made jjukkumi bokkeum home meal replacement (HMR) products. The response surface methodology (RSM) was employed to optimize the steam and smoke processes. Quick freezing was applied to freeze the test product at −35 °C. Then, the physicochemical, biological, nutritional characteristics, and shelf-life of the test HMR products were evaluated. The optimal conditions for steaming and smoking were 95 °C for 2 min and 70 °C for 11 min, respectively. The pH, volatile basic nitrogen content, and thiobarbituric acid-reactive substances content decreased after steaming and smoking, indicating that these processes maintained these parameters well. Sensory evaluation revealed that there were no changes in these characteristics after freezing and reheating. Further, the test HMR products contained the daily nutritional requirements of macro and micronutrients, as well as amino acids and fatty acids. The shelf-life of the HMR products was estimated to be 15 months. The findings of this study indicate that the application of steam and smoke processes to produce a jjukkumi bokkeum HMR product results in a high-quality product with a long shelf-life.

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Effects of Superheated Steam Pretreatment on Muscle Release and Meat Quality of Shucked Tropical Oyster (Crassostrea iredalei)

Cheng,

Patar,

Wong

et al. 2023

Food Bioprocess Technol

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Superheated steam (SS) is promising for thermal shucking application of oysters due to its high energy. Tropical oysters Crassostrea iredalei was probed with K-type thermocouples connected to a datalogger to monitor and record process temperatures during superheated steam pretreatment at different temperatures (170, 210, and 250 °C) and holding time (4, 5, 6 min) followed by rapid ice immersion. The combination of heating and rapid chilling on the release of oyster meat during shucking were evaluated for muscle relaxation, muscle release, meat quality, texture pro le analysis, and color and optimized for maximum muscle release and meat quality. The thermal pro les of SS reveled rapid temperature increment of both muscle and oyster shell compared to conventional steam, resulting in increased relaxation of adductor muscles and degree of meat release with increase in temperature and time Texture of the oyster meat retained hardness, gumminess and chewiness of the fresh oyster at low superheated steam temperature and short exposure time. Su cient meat detachment of more than 85% was achieved at 170 °C and 5 min with minimum meat quality changes which also lower in microbial load (4.1 x 10 3 CFU/g), TVB-N (11.7 mg/100 g) and nal pH reduction (0.3) compared to untreated [microbial load (5.2 x 10 3 CFU/g), TVB-N (15.7 mg/100 g), pH reduction (0.6)] and microwave treated [microbial load (4.3 x 10 3 CFU/g), TVB-N (21.0 mg/100 g), pH reduction (0.5)] samples. In sum, SS is potential to minimize oysters shucking time and prolonged shelf life of shucked oysters without compromising meat quality.

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Application of High-Frequency Defrosting, Superheated Steam, and Quick-Freezing Treatments to Improve the Quality of Seafood Home Meal Replacement Products Consisting of the Adductor Muscle of Pen Shells and Common Squid Meat

Cited by 11 publications

References 48 publications

Application of Deep, Vacuum, and Air Frying Methods to Fry Chub Mackerel (Scomber japonicus)

Application of Deep, Vacuum, and Air Frying Methods to Fry Chub Mackerel (Scomber japonicus)

Effect of Steam and Smoke Cooking Processes on Web-Foot Octopus (Amphioctopus sp.) Home Meal Replacement Product

Effects of Superheated Steam Pretreatment on Muscle Release and Meat Quality of Shucked Tropical Oyster (Crassostrea iredalei)

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