Biochemical evaluation of novel seabass (Lates calcarifer) fish essence soup prepared by prolonged boiling process

Lekjing, Somwang; Venkatachalam, Karthikeyan; Wangbenmad, Chutima

doi:10.1016/j.arabjc.2021.103365

Cited by 9 publications

(7 citation statements)

References 51 publications

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“…Aldehydes, ketones, alcohols, furanic compounds, acid, carbonyl and hydrocarbons were found in both ASBC or U‐ASBC at varying levels (Table 1). Fish essence soup from Asian sea bass ( Lates calcarifer ) processed by prolonged boiling contained many volatile compounds such as terpenes, sulfur containing compounds, alcohol, furanic compounds, esters, acids, aldehydes, ketones, aromatic compounds, amines, alkanes, alkynes, ethers, and others (Lekjing et al, 2021). Six aldehyde compounds were detected in ASBC and four of them including 2‐methyl‐butanal, 3‐methyl‐butanal, pentanal, and hexanal were not found in U‐ASBC.…”

Section: Resultsmentioning

confidence: 99%

“…Alkyl furans, particularly 2‐pentyl‐furan, has a low threshold value of grassy and beany odor and has a significant impact on the fish aroma perception (Siewe et al, 2020). Six furanic compounds were detected in fish essence soup from Asian sea bass that also played a role in fishy aroma of this product (Lekjing et al, 2021). Alkyl furans including 2‐ethyl‐furan and 2‐pentyl‐furan were found in fermented and dried fish product that also had a role in fishy aroma (Nordvi et al, 2007).…”

Section: Resultsmentioning

confidence: 99%

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Textural, rheological and sensorial properties of mayonnaise fortified with Asian sea bass bio‐calcium

Wijayanti

Prodpran

Sookchoo

et al. 2022

J Americ Oil Chem Soc

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Asian sea bass bio-calcium (ASBC) can be fortified in low calcium food product such as mayonnaise. To ensure the smoothness of fortified products, the particle size and fishy compounds of ASBC must be reduced. Ultrasonicated ASBC (U-ASBC) was applied for different times (5-15 min) in the presence of hexane. ASBC and U-ASBC had mean particle size (D 43 ) of 21.87 AE 19.54 and 7.83 AE 7.10 μm, respectively. U-ASBC had lowered volatile compounds. Mayonnaise fortified with ASBC had the augmented firmness, consistency and cohesiveness with increasing ASBC levels (0%-10%) (p < 0.05). ASBC raised lightness (L*) and total color difference (ΔE*), but decreased a* and b*-values of mayonnaise in a dose dependent manner (p < 0.05). Higher G 0 , G 00 , viscosity and shear stress value were observed in mayonnaise sample added with ASBC. However, lower acceptability was attained when mayonnaise was added with ASBC at level higher than 2.5% due to fishy odor and grittiness perceived by panelists. The lower droplet size with higher zeta potential of mayonnaise added with ASBC or U-ASBC was related with the lower creaming index. Mayonnaise added with 7.5% U-ASBC (M-UBC-7.5) had higher viscosity with lower creaming and thermal creaming index (p < 0.05) than control and that containing 2.5% ASBC (M-BC-2.5). Denser and smaller droplet sizes were observed for M-BC-2.5 and M-UBC-7.5 than control. Lowest moisture, fat and carbohydrate contents were attained for M-UBC-7.5 with the higher protein, ash and calcium content (p < 0.05).

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Textural, rheological and sensorial properties of mayonnaise fortified with Asian sea bass bio‐calcium

Wijayanti

Prodpran

Sookchoo

et al. 2022

J Americ Oil Chem Soc

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“…The aroma of food is produced by volatile and semi-volatile compounds (Lekjing et al, 2021), and a strong meat aroma in meat products is expected. While meat flavor substances (such as aromatic compounds, heterocyclic compounds, aldehydes, and other oxygenated compounds) are usually produced by oxidation of flavor prototypes (such as amino acids, peptides, nucleotides, and lipids) and Maillard reactions (Sun et al, 2022) were the main volatile components.…”

Section: Analysis Of Volatile Flavor Componentsmentioning

confidence: 99%

Application of efficient pre‐treatment by physical fields for improving the taste and flavor of processed chicken enzymatic hydrolysate

Zhang

Qiu

et al. 2022

Food Processing Preservation

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In the condiment industry, people usually use enzymatic hydrolyzate to improve the umami of the product, and there are few reports on the umami intensity of the enzymatic hydrolysate. To explore the differences in taste and flavor of the samples pretreated with different physical fields, the chicken was pretreated by ultrasound (US, 600 W, 30 min), infrared radiation (IR, 90°C, 30 min), and radio frequency (RF, 120 mm, 30 min), respectively, and followed by a two-step enzymatic hydrolysis. Results revealed that the chicken enzymatic hydrolyzate after RF pretreatment (120 mm, 30 min) had the best overall taste and stronger umami. The sample treated with 90°C IR has a richer flavor, while there were no significant changes in taste of the 600 W ultrasound treatment group compared with the "control." Therefore, RF pretreatment (120 mm, 30 min) is more suitable for industrial to produce low cost and high umami chicken enzymatic hydrolyzates. Practical applicationsIn the condiment food industry, people usually use umami-rich enzymatic hydrolysates to improve the umami taste of products. The 120 mm plate spacing radio frequency pretreatment proposed in this study for 30 min before enzymolysis can significantly improve the taste characteristics of the chicken enzymolysate, significantly enhance its saltness and umami, and make the overall taste more harmonious. It provides a certain theoretical basis for the industrial production of low-cost umami-enhancing enzymatic hydrolysis products.

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“…Silver perch is an excellent source of nutrition and health benefits for humans and is rich in unsaturated fatty acids (including omega-3 and omega-6), protein, and essential amino acids [8]. Long-term simmering of perch soup does not affect the free amino acids and essential amino acids but does improve the flavor and taste, and increase phenolics, Maillard reaction products (MRPs), and amino acids, which may help to enhance its antioxidant effects [8]. Therefore, sea perch essence is an excellent source of food rich in metabolically active and healthy ingredients.…”

Section: Introductionmentioning

confidence: 99%

Effects of Perch Essence Supplementation on Improving Exercise Performance and Anti-Fatigue in Mice

Lee

Hsu

Lin

et al. 2022

IJERPH

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Silver perch (Bidyanus bidyanus) has many nutrition and health benefits, being a rich source of macro and micronutrients, phospholipids, polyunsaturated fatty acids, and a variety of essential minerals while having a high protein content. In addition to direct consumption, it is often made into a soup as an important nutritional supplement for strengthening the body and delaying fatigue. By extracting the essence, its quality can be controlled, and it is convenient to supplement. This study aimed to evaluate the effect of supplementation with Santé premium silver perch essence (SPSPE) on improving exercise performance and anti-fatigue. Fifty male institute of cancer research (ICR) mice were divided into five groups (n = 10/group): (1) vehicle (vehicle control or water only), (2) isocaloric (0.93 g casein/kg/mice/day), (3) SPSPE-1X (0.99 g/kg/mice/day), (4) SPSPE-2X (1.98 g/kg/mice/day), and (5) SPSPE-5X (4.95 g/kg/mice/day). A sample or an equal volume of liquid was fed orally for four consecutive weeks. Grip strength and swimming exhaustion tests were used as exercise performance assessments. After 10 and 90 min of unloaded swimming, biochemical parameters of fatigue were evaluated. We found that supplementation with SPSPE for four consecutive weeks could significantly improve mice’s grip strength, exercise endurance performance, and glycogen content (p < 0.05), and significantly reduced post-exercise fatigue biochemical parameters, such as lactate, blood ammonia (NH3), blood urea nitrogen (BUN) concentration, and muscle damage index creatine kinase (CK) activity (p < 0.05). In summary, supplementation with SPSPE for 4 weeks could effectively improve exercise performance, reduce sports fatigue, and accelerate fatigue recovery. In addition, it did not cause any physiological or histopathological damage.

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Biochemical evaluation of novel seabass (Lates calcarifer) fish essence soup prepared by prolonged boiling process

Cited by 9 publications

References 51 publications

Textural, rheological and sensorial properties of mayonnaise fortified with Asian sea bass bio‐calcium

Textural, rheological and sensorial properties of mayonnaise fortified with Asian sea bass bio‐calcium

Application of efficient pre‐treatment by physical fields for improving the taste and flavor of processed chicken enzymatic hydrolysate

Effects of Perch Essence Supplementation on Improving Exercise Performance and Anti-Fatigue in Mice

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