Aquatic Food Products

Ovissipour, Mahmoudreza; Rasco, Barbara; Bledsoe, Gleyn

doi:10.1002/9781118846315.ch22

Cited by 2 publications

(3 citation statements)

References 36 publications

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“…All treated fillets were vacuum packaged, refrozen, and stored at −18 ∘ C until further evaluation. In value-added products, double-frozen fillets are a custom practice due to the extra processing requirements; however, these quality changes are not significant enough to be noticeable by consumers [29]. For evaluation of protease inhibition and lipid oxidation samples were homogenized by dipping in liquid nitrogen and blended into a frozen powder [16].…”

Section: Injection and Sample Preparation Fillets ( = 32)mentioning

confidence: 99%

Preventing Soft Texture Fish Fillets through Brine Injection Technology

Harikedua

DeWitt

2017

Journal of Food Quality

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An exploratory study was conducted to determine if multineedle injection technology could deliver protease inhibitor ingredients into fish fillets at sufficient levels to inhibit protease activity. Pacific whiting is used as a model in this study. Fillet treatments ( = 8/treatment) included noninjection (C), injection of base brine containing 3% salt and 3% sodium tripolyphosphate (B), injection of base brine and 3% egg white (B EW ), and injection of base brine, 0.1% xanthan gum, and 3% dried potato extract (B PE ). Xanthan gum was used as a suspension aid. Actual brine incorporation was 12.2 ± 0.5%. Cathepsin L activity was evaluated at pH 5.5 (optimal pH) and ultimate pH. Quality measures evaluated included CIE Lab color, shear force, and lipid oxidation. Fillets injected with B EW and B PE were significantly lower in cathepsin L activity when measured at pH 5.5. B EW and B PE fillets were darker in appearance than B or C fillets. Untreated fillets (C) had higher variability in shear force value than treated fillets. There was no effect of treatment on lipid oxidation. Results suggested that injection technology can be utilized to incorporate protease inhibitor ingredients (3% EW or 3% PE) at levels sufficient to reduce cathepsin L activity in Pacific whiting fillets.

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Section: Injection and Sample Preparation Fillets ( = 32)mentioning

confidence: 99%

Preventing Soft Texture Fish Fillets through Brine Injection Technology

Harikedua

DeWitt

2017

Journal of Food Quality

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“…While Gastropoda slugs are not commonly consumed in most Western cultures, they are a traditional food source in some parts of the world 21 . For example, some species of land snails are considered a delicacy in certain European and African countries, and are often prepared in a variety of ways, such as sautéed with garlic and herbs 22 , or served in a rich sauce 23 .…”

Section: Analysis Of Achievements Of Foreign Scientists In Heliceculturementioning

confidence: 99%

“…Also, molluscs are relatively efficient in terms of digestion and assimilation of food, so they have a high conversion of feed into meat. Compared to 22 Ovissipour M., Rasco B., Bledsoe G. Aquatic food products. Food Processing: Principles and Applications.…”

Section: Analysis Of Achievements Of Foreign Scientists In Heliceculturementioning

confidence: 99%