Comparative quality and volatilomic characterisation of unwashed mince, surimi, and pH-shift-processed protein isolates from farm-raised hybrid catfish (Clarias macrocephalus × Clarias gariepinus)

Phetsang, Hatairad; Panpipat, Worawan; Undeland, Ingrid; Panya, Atikorn; Phonsatta, Natthaporn; Chaijan, Manat

doi:10.1016/j.foodchem.2021.130365

Cited by 35 publications

(56 citation statements)

References 36 publications

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“…Undoubtedly, the gel from the unwashed mince had the strongest fishy odor (p < 0.05). The findings were consistent with Phetsang et al [57], who discovered that unwashed hybrid catfish mince had a stronger fishy odor than conventional surimi. After washing, the fishy odor seemed to reduce as the number of washing cycles increased.…”

Section: Lipid Oxidation and Fishy Odorsupporting

confidence: 91%

Reduced Washing Cycle for Sustainable Mackerel (Rastrelliger kanagurta) Surimi Production: Evaluation of Bio-Physico-Chemical, Rheological, and Gel-Forming Properties

Somjid

Panpipat

Cheong

et al. 2021

Foods

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Although dark muscle is currently the most important obstacle in marketing high-quality Indian mackerel (Rastrelliger kanagurta) surimi, reducing washing remains a challenge for long-term surimi production from this species. Herein, the impact of washing cycles (one (W1), two (W2), and three (W3) cycles) with a 1:3 mince to water ratio on the bio-physico-chemical properties, rheology, and gelling ability of mackerel surimi was evaluated. The yield, Ca2+-ATPase activity, TCA-soluble peptide, and myoglobin contents of surimi decreased as the number of washing cycles increased, while lipid removal, reactive SH content, and surface hydrophobicity of surimi increased. Surimi generated by W2 and W3 provided the same rheological patterns and Fourier-transform infrared spectroscopy (FTIR) spectra as unwashed mince, with the highest gel strength and whiteness, as well as the lowest expressible drip, thiobarbituric acid reactive substances (TBARS), and fishy odor. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) demonstrated the presence of polymerized proteins stabilized by disulfide and other interactions. Using a scanning electron microscope, several concentrated dense areas and distributed pores generated by myofibrillar proteins gel networks were found. Surimi from W2 and W3 appeared to be of similar overall quality, however W2 had a larger yield. As a result of the evaluation of bio-physico-chemical, rheological, and gel-forming capabilities, as well as product yield, W2 may be the best option for producing high-quality surimi from Indian mackerel in a sustainable manner.

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Section: Lipid Oxidation and Fishy Odorsupporting

confidence: 91%

Reduced Washing Cycle for Sustainable Mackerel (Rastrelliger kanagurta) Surimi Production: Evaluation of Bio-Physico-Chemical, Rheological, and Gel-Forming Properties

Somjid

Panpipat

Cheong

et al. 2021

Foods

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“…Geosmin, 2-MIB, and volatile lipid oxidation products were evaluated by Phetsang et al [6] using the headspace-solid phase microextraction procedure in combination with GC-quadrupole-time-of-flight mass spectrometry. For extraction, a CWR/PDMS (120 µm) fiber was employed.…”

Section: Determination Of Geosmin 2-mib and Volatile Lipid Oxidation Productsmentioning

confidence: 99%

“…However, off-odor (e.g., earthy/fishy/rancid) is a major quality concern for farmed catfish fillet, and it is still a major problem in the catfish industry. One of the most prominent reasons for decreasing customer acceptance in fish and fish products is off-odor, which can render them unfit for sale [6]. Chemicals connected to off-odor are produced by microbial action, enzymatic activities, lipid oxidation, and environmentally/thermally driven reactions [7].…”

Section: Introductionmentioning

confidence: 99%

“…Chemicals connected to off-odor are produced by microbial action, enzymatic activities, lipid oxidation, and environmentally/thermally driven reactions [7]. Trans-1,10-dimethyl-trans-9-decalol (geosmin) and 2-methylisoborneol (2-MIB) are the most common compounds that cause an earthy off-odor in fresh hybrid catfish mince [6]. Recent work revealed that not only geosmin and 2-MIB, but also (E)-2nonenal and 1-octen-3-ol altered the earthy and muddy odor in farmed catfish muscles [6].…”

Section: Introductionmentioning

confidence: 99%

“…Trans-1,10-dimethyl-trans-9-decalol (geosmin) and 2-methylisoborneol (2-MIB) are the most common compounds that cause an earthy off-odor in fresh hybrid catfish mince [6]. Recent work revealed that not only geosmin and 2-MIB, but also (E)-2nonenal and 1-octen-3-ol altered the earthy and muddy odor in farmed catfish muscles [6]. When considering earthy-musty odorants produced by the lipid oxidation reaction, Fu et al [8] discovered that 1-octen-3-ol was one of the contributors to the earthy odor in the hemoglobin lipid oxidation system whilst adding hexanal or 1-octen-3-ol to an aqueous solution boosted the offensive intensity of 2-MIB and geosmin [9].…”

Section: Introductionmentioning

confidence: 99%

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Occurrence and Development of Off-Odor Compounds in Farmed Hybrid Catfish (Clarias macrocephalus × Clarias gariepinus) Muscle during Refrigerated Storage: Chemical and Volatilomic Analysis

Phetsang

Panpipat

Panya

et al. 2021

Foods

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The goal of this study was to examine the changes in chemical parameters, major volatile compounds, and sensory aspects in farm-raised hybrid catfish (i.e., dorsal, lateral line and ventral muscles) during a 15-day period of refrigerated storage. Trichloroacetic acid-soluble peptides, free fatty acid, total volatile base-nitrogen (TVB-N), and non-heme iron levels in all muscles increased as storage time proceeded. The levels of trans-1,10-dimethyl-trans-9-decalol (geosmin) and 2-methylisoborneol (2-MIB) were higher than their thresholds, which was connected to a stronger earthy odor. The concentrations of geosmin and 2-MIB in all muscles increased, although there was a consistent trend of earthy odor throughout storage; this phenomenon could be attributed to the masking effect of other off-odors. During storage, the largest lipid oxidation was found in ventral muscle, as measured by peroxide value and thiobarbituric acid reactive substances. During storage, the formation of the most volatile products increased in the lateral line and ventral muscle, whereas the dorsal muscle had the lowest concentration. As storage time proceeded, the strength of spoiled, fishy, rancid, and overall off-odor intensity of all tested muscles tended to rise. Those alterations were linked to higher levels of TVB-N and trimethylamine, as well as all other volatile lipid oxidation products (e.g., hexanal, propanal, 2,4 heptadienal, 1-octen-3-ol, octanal, nonanal, trans-2-heptenal, and 1-hexanol).

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Unrinsed Nemipterus virgatus surimi provides more nutrients than rinsed surimi and helps recover immunosuppressed mice treated with cyclophosphamide

et al. 2023

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BACKGROUND The rinsing process in the production of surimi can cause the loss of some important nutrients. To investigate the differences in nutritional properties between rinsed surimi (RS) and unrinsed surimi (US), this study compared the elemental composition, amino acid composition, fatty acid composition, proteomics, and an immunosuppression mouse model of surimi before and after rinsing, and analyzed the nutritional and immunological properties of RS and US. RESULTS The results showed that the protein, fat, and ash contents of RS were decreased compared with those of US; specifically, the contents of essential amino acids, semi‐essential amino acids, non‐essential amino acids, saturated fatty acids, monounsaturated fatty acids, and polyunsaturated fatty acids were decreased. In the non‐labeled quantitative proteomics analysis, three high‐abundance quantifiable protein contents and 68 low‐abundance quantifiable protein contents were found in RS (P‐values < 0.05, ratio > 2). Immune function experiments in mice revealed that both RS and US contributed to the recovery of immunity in immunocompromised mice. The effect of US was better than that of RS. CONCLUSION The rinsing process in surimi processing leads to the loss of nutrients in surimi. US promotes the recovery of immunity in immunocompromised mice more effectively than RS. © 2023 Society of Chemical Industry.

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Comparative quality and volatilomic characterisation of unwashed mince, surimi, and pH-shift-processed protein isolates from farm-raised hybrid catfish (Clarias macrocephalus × Clarias gariepinus)

Cited by 35 publications

References 36 publications

Reduced Washing Cycle for Sustainable Mackerel (Rastrelliger kanagurta) Surimi Production: Evaluation of Bio-Physico-Chemical, Rheological, and Gel-Forming Properties

Reduced Washing Cycle for Sustainable Mackerel (Rastrelliger kanagurta) Surimi Production: Evaluation of Bio-Physico-Chemical, Rheological, and Gel-Forming Properties

Occurrence and Development of Off-Odor Compounds in Farmed Hybrid Catfish (Clarias macrocephalus × Clarias gariepinus) Muscle during Refrigerated Storage: Chemical and Volatilomic Analysis

Unrinsed Nemipterus virgatus surimi provides more nutrients than rinsed surimi and helps recover immunosuppressed mice treated with cyclophosphamide

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