Color Removal from the Dark Muscle of Alaskan Pollock (Theragra chalcogramma) Fillets and Minces Using Peroxide

Brown, Patrick H.; Rasco, Barbara; Borhan, Manouchehr

doi:10.1300/j030v02n02_08

Cited by 8 publications

(11 citation statements)

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“…This is an attractive feature of minced fish, particularly for consumers who dislike fish flavor. Removing a large component of the soluble components also imparts a longer shelf life to frozen restructured products and makes it easier to develop product applications in which additional flavors are added since prooxidative compounds in washed minced fish are often at a lower level than in whole muscle tissue (Borhan and Rasco 1992; Brown et al. 1993).…”

Section: Introductionmentioning

confidence: 99%

Incorporation of Minced Trout (Oncorhynchus Mykiss) Into Egg-Based Noodles

Setiady

Lin

Younce

et al. 2007

J Food Processing Preservation

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Recovering minced fish from fish frames following filleting operations is a common way to increase fish muscle yield as well as fully utilize aquatic food resources. Therefore, it is important to develop new and feasible applications for minced fish that will add value to fishery products. In this study, washed minced trout (Oncorhynchus mykiss) was incorporated at 10 and 20% flour replacement level into a conventional egg noodle formulation. Textural attributes (by TPA) of cooked noodles were evaluated. In addition, textural, functional and sensory attributes of fried noodles, a snack food item, were also evaluated. Visual color (CIE )‐Lab of fresh noodles containing minced trout was less red and yellow than the control and the overall difference in color (ΔE) increased as the level of minced trout increased. Noodles incorporating 10% minced trout had cooked texture profiles similar to the control; however, there were significant decreases in hardness, gumminess and chewiness in the cooked noodles containing 20% minced trout. For the fried noodles, adding fish tended to reduce the yellow color and yielded a product with texture profiles similar to the control at a 10% substitution level. The experimental and control products were acceptable. Product preference was evenly divided between the control fried noodle and the noodle containing 10% minced trout.

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Section: Introductionmentioning

confidence: 99%

Incorporation of Minced Trout (Oncorhynchus Mykiss) Into Egg-Based Noodles

Setiady

Lin

Younce

et al. 2007

J Food Processing Preservation

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“…During washing, the water‐bath was replenished with fresh water several times until effervescence of oxygen was no longer observed. As well as water washing, the method of Brown et al. (1993) was used to remove residual H 2 O 2 .…”

Section: Methodsmentioning

confidence: 99%

“…Frozen surimi from Alaska pollock and threadfin bream was obtained from Austrimi Seafood Co., Victoria‐Australia, and kept at −20 °C. Carp surimi was prepared from light fillets of common carp; untreated (control) and treated (by injecting, soaking and tumbling for 30 min in a solution adjusted to pH 10.5 to which 3% H 2 O 2 was added but without STP) using the following procedure: fillets were removed from the treatment solution and after washing with running tap water, catalase solution was applied according to the method of Brown et al. (1993) as described above.…”

Section: Methodsmentioning

confidence: 99%

“…James & Mccrudden (1976) also claimed that the addition of STP to a bleaching solution had a synergistic effect on both colour and texture; provided that the temperature was kept below 15 °C. Brown et al. (1993) evaluated the bleaching effect of injected H 2 O 2 and STP over a pH range of 4.5–10.05 on the dark muscle of Alaska pollock fillets and reported that alkaline pH values were more effective at improving the colour of both fillets and resultant mince.…”

Section: Introductionmentioning

confidence: 99%

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Colour improvement of common carp (Cyprinus carpio) fillets by hydrogen peroxide for surimi production

Jafarpour

Sherkat

Leonard

et al. 2008

Int J of Food Sci Tech

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The preferred colour for surimi is white, but surimi prepared from light fillets of common carp (Cyprinus carpio) is slightly pink. Hydrogen peroxide (H 2 O 2 ; 1-3% v ⁄ v) with and without sodium tri-polyphosphate (STP; 1-2% w ⁄ v) was added to a sodium carbonate bath (pH 7.0-11.5) resulting in a final pH range of 4.4-10.1 which was injected into carp fillets. After soaking and tumbling for 30 min at 4-10°C, the fillets were evaluated for colour and water holding capacity (WHC). Fillets tumbled with treatment solution with different pH levels (7.0-11.5), but with no H 2 O 2 or STP added, had improved colour with significantly (P < 0.05) higher L* compared with untreated fillets as the control. However, the colour improvement [(L* and colour deviation (DE)] was not significantly different (P > 0.05) within the pH levels (7.0-11.5) trialled. With increasing H 2 O 2 levels (1-3%), fillets became lighter and DE increased significantly (P < 0.05), especially with a 3% H 2 O 2 treatment at pH of 10.5 (adjusted pH before H 2 O 2 addition, actual pH after H 2 O 2 addition was 8.2). The whiteness (L*)3b*) of kamaboko produced from treated (3% H 2 O 2 , pH 10.5) common carp light fillets was not significantly different to that of kamaboko from Alaska pollock and threadfin bream. Treatments combining H 2 O 2 (3%) with STP (1-2%) significantly reduced the L* value obtained in comparison with fillets treated with only H 2 O 2 (3%). Similarly, fillets treated with STP (1%) alone, resulting in lower L* values, irrespective of treatment pH (7.0-11.5). WHC, an indicator of the quality of the fillet texture, increased from 816 g ⁄ kg at pH 7.0 without STP to 841 g ⁄ kg at pH 11.5 with 1% STP. Treatment with H 2 O 2 (without STP) decreased the WHC of the fillets.

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“…The ratio of retentate to cold brine solution was one-to-four (w/v). The method of Brown, Rasco, and Borhan (1993) was also used to remove residual H 2 O 2. In doing so, aliquots (0.01 g/100 ml) of catalase (#C1345, Sigma-Aldrich) were added to the solution of washed mince, stirred for about a minute and procedure # 47.3.22 of the Association of Official Analytical Chemist (AOAC) was followed.…”

Section: Sample Preparationmentioning

confidence: 99%