Bio-chemical composition, functional, and rheological properties of fresh meat from fish, squid, and shrimp: A comparative study

Abstract

This study was conducted to evaluate bio-chemical composition, functional, and rheological properties of croaker fish (Johnius dussumieri), Indian squid (Loligo duvaucelii), and white leg shrimp (Litopenaeus vannamei) in fresh condition. The n-3 fatty acids were slightly higher in croaker fish (14.91 %) compared to that in Indian squid (13.59 %) and white leg shrimp (13.02 %). The solubility and viscosity of croaker fish proteins were significantly (p < 0.05) lower as compared to shrimp and squid proteins, while the emulsion capacity was higher for squid proteins. The histological study of squid muscles revealed a unique and strong arrangement of myofibrils. Dynamic viscoelastic behaviour of fresh meat of croaker fish and white leg shrimp revealed that transition from sol to gel took place between 48°C to 65°C and 39.93°C to 64.30°C, respectively, while in case of Indian squid, gel formation (increase in G') progressed mainly in two steps: the first step at low temperature range of 5-28.41°C and the second step over 45°C. Along with this, gel breakdown occurred in the range of 28-45°C. Our study suggested that the temperature range for sol to gel transformation differs from species to species considerably and hence, a specific temperature range may be determined to have maximum gelling ability for every fish species used as raw material for gel-based formulations. ARTICLE HISTORY

First successful head‐start program of leatherback sea turtles (Dermochelys coriacea) in Thailand and proposed dietary strategy

“…Based on the proximate analysis of the diet given to leatherback sea turtles in the present study, the dietary protein content (14% of wet weight or 85.9% of dry weight) was very high relative to dry feed pellets for other turtles and some live diets for leatherback sea turtles; such as moon jellyfish, for example, which had a reported protein content of 4.95−9.20% of dry weight (Rackmill et al, 2009). However, the protein content is similar to crude protein contents found in brine shrimp, 8.83−13.2% of wet weight (Pan et al, 1991), and squid meat, 14.2% of wet weight (Mehta & Nayak, 2017). Therefore, protein quality (amino acid profile), and a similarity to natural foodstuff compositions may be more important when designing a suitable diet for captive leatherback sea turtles.…”

“…However, the protein content is similar to crude protein contents found in brine shrimp, 8.83−13.2% of wet weight (Pan et al, 1991), and squid meat, 14.2% of wet weight (Mehta & Nayak, 2017).…”

Heat penetration characteristics and quality of ready‐to‐eat shrimp in masala (Litopenaeusvannamei) in flexible retortable pouches

“…A proximate composition of white leg shrimp with 77.2% moisture, 18.8% protein, 1.3% fat, and 1.4% ash was reported (Sriket et al., 2007). Mehta & Nayak (2017) found that the Litopenaeus vannamei with a moisture content of 73.5 ± 0.3%, crude protein content of 20.0 ± 0.6%, crude fat content of 1.8 ± 0.3%, and ash content of 1.6 ± 0.2%. The results of the biochemical analysis for TVB‐N, TMA‐N, and TBA‐RS for the raw shrimp as well as processed products are presented in Table 3.…”

Comparative investigation of various modification methods on Trachypenaeus Curvirostris surimi gel: Gelling properties, rheological behaviors and structure characteristics

“…In recent years, shrimp surimi products are warmly welcomed. While, compared to surimi, shrimp surimi has elastic and brittle properties due to its high cysteine protease activity, which could cause the shrimp surimi gels easily degradation and poor quality (Mehta & Nayak, 2017; Yang et al, 2020), especially for the Trachypenaeus Curvirostris . Gelling property is one of important index to evaluate the quality of shrimp surimi (Yang et al, 2020).…”