Evaluation of fish meat noodles: physical property, dough rheology, chemistry and water distribution properties

Nawaz, Asad; Li, Engpeng; Khalifa, Ibrahim; Irshad, Sana; Walayat, Noman; Mohammed, Hammad Hamed Hammad; Zhang, Zhongli; Ahmed, Shakeel; Simirgiotis, Mario J.

doi:10.1111/ijfs.14761

Cited by 19 publications

(17 citation statements)

References 25 publications

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“…Proline is an osmolyte that acts as a nonenzymatic antioxidant and is widely used to combat the harmful effects of many ROS members. Proline accumulates in plants during stress in significant amounts and is a stress tolerance indicator [ 51 – 56 ].…”

Section: Introductionmentioning

confidence: 99%

Spatial variations in the biochemical potential of okra [Abelmoschus esculentus L. (Moench)] leaf and fruit under field conditions

et al. 2022

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Okra (Abelmoschus esculentus L. (Moench) plays a significant role in humans nutrition because its fresh leaves, stems, flowers, pods and seeds, are used for multiple purposes. The present study attempted to determine the spatial variations in biochemical attributes of osmoprotectants and the oxidative defense system of okra plants. Samples of soil and okra plants (leaves and fruits) were collected from three different locations: Faisalabad region-1 (7 JB-I), Faisalabad region-2 (7 JB-II) and Pindi Bhattian. Chlorophyll contents, glycine betaine (GB), ascorbic acid (AsA), total phenolics, hydrogen peroxide (H2O2), proline, and malondialdehyde (MDA) contents were analyzed in the leaves and fruits of okra plants. Soil analyses showed that pH, electrical conductivity (EC), phosphorus (P), potassium (K), iron (Fe), and saturation of soil were higher in Faisalabad region 2, while organic matter, sand, Zn, and Cu were higher in the Pindi Bhattian region. The results from okra leaves showed that Pindi Bhattian had higher chlorophyll a, GB and H2O2 contents, while Faisalabad region 1 had a higher ratio of chlorophyll a/b compared to the other regions. However, Faisalabad regions 2 and 1 had higher leaf phenolic contents, Faisalabad regions 1 and 2 showed higher leaf proline contents, and Faisalabad region 2 possessed higher AsA and MDA contents. Analyses of okra fruits showed that Faisalabad region 2 had higher chlorophyll a and total chlorophyll contents, while Faisalabad region 1 had higher chlorophyll b contents. Faisalabad region 2 and Pindi Bhattian had higher ratios of chlorophyll a/b, and Faisalabad region 1 showed higher phenolic, AsA, H2O2, and MDA contents of okra fruit, whereas the Faisalabad regions exhibited higher proline and GB contents than the Pindi Bhattian region. Overall, okra leaves and fruits showed better responses in the Faisalabad regions, and these results may be used to screen for okra cultivars with better tolerance under different environmental conditions.

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Section: Introductionmentioning

confidence: 99%

Spatial variations in the biochemical potential of okra [Abelmoschus esculentus L. (Moench)] leaf and fruit under field conditions

et al. 2022

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“…On the other hand, the same trend was observed for change in diameter, which was highest in control and lowest in CU-201 batch. The reason for the highest expansion in control might be due to the addition of fish meat in matrix, which interrupts the continuity of the gluten network and results in a weaker structure upon heating [21]. It is worth mentioning that only 1% of freeze-dried fish meat was added in each formulation, which is equal to 5% of fresh meat.…”

Section: Expansionmentioning

confidence: 99%

Effect of Structurally Different Pectin on Dough Rheology, Structure, Pasting and Water Distribution Properties of Partially Meat-Based Sugar Snap Cookies

Nawaz

Khalifa

et al. 2021

Foods

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Pectin has been widely used as a hydrocolloid in foods, but its effectiveness based on hydrodynamics radius (Rh), average side chain length (ACL) and degree of esterification (DE) has been less studied. This study investigated the effect of 4 types of pectin (with different molecular weight and structures) at a level of 1.5% w/w of wheat flour on functional, structural and water binding properties of sugar snap cookies partially substituted with fish meat. The results showed that pectin (CU-201 and CU-601) with higher ACL and Rh controlled excessive expansion, while the improved rheology of dough in terms of behavior as viscous matrix compared to control and other pectin. Texture was found to be highly dependent on Rh and ACL compared to DE of pectin. The pasting properties, especially peak viscosity and final viscosity, were significantly (p < 0.05) increased with increasing DE, as well as ACL, by entangling and increasing the interaction between starch and pectin. The scanning electron microscopy (SEM) analysis exhibited that control sample showed wide voids and more intercellular spaces, while samples prepared with CU-601, CU-201, and CUL displayed compact structure, which was also evidenced by controlled expansion and improved hardness of the cookies. Low field nuclear magnetic resonance (LF-NMR) analysis showed that T21 relaxation time and amplitude were found to be shorter for CU-601 and CU-201 treatments, signifying the high amount of tightly bound water compared to control. The findings endorse the feasibility of adding CU-601, and CU-201 as an efficient hydrocolloid for the improved structural and functional properties of cookies.

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“…Moreover, decreased Ca-ATPase activity could also be prompted with an increase in ionic strength and formation of ice crystals (Walayat et al, 2021). These changes were also associated with the SH groups due to their existence at myosin (Nawaz et al, 2020). Moreover, the drop in Ca-ATPase can be inhibited by increasing the surface tension of water that could be possible with the addition of cryoprotectants (Walayat et al, 2021).…”

Section: Determination Of Ca-atpase Activitymentioning

confidence: 99%

Egg white proteins and β‐cyclodextrin: effective cryoprotectant mixture against oxidative changes in the myofibrillar proteins of Culter alburnus

Walayat

Rincón

Niaz

et al. 2021

Int J of Food Sci Tech

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The effect of egg white protein (EWP) and β-cyclodextrin (β-CD) mixture was analysed on the myofibrillar proteins (MP) of Culter alburnus during a frozen storage at −18°C for 60 days. Different proportions of EWP:β-CD mixture (0%, 2%, 4% and 6%) were added into MP to analyse their effect against oxidative changes. During the study, sulphydryl contents and Ca-ATPase activity (0.297 to 0.136 mmol g −1 ) decreased. Moreover, protein denaturation also prompted the surface hydrophobicity (11.47 to 32.06 μg) and carbonyls (26.36 to 49 mg.28 nmol mg −1 ) of control MP. A significant decline was observed in emulsifying properties. Besides, EWP:β-CD showed remarkable stability against oxidative changes, by significantly reducing the carbonyls (26.26 to 37.69 nmol mg −1 ) and surface hydrophobicity (11.51 to 20.31 μg) and also the decline of Ca-ATPase activity (0.29 to 0.19 mmol g −1 ). It can be concluded that EWP:β-CD (6%) is an efficient approach against oxidative changes in MP from Culter alburnus.

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Evaluation of fish meat noodles: physical property, dough rheology, chemistry and water distribution properties

Abstract: Addition of fish meat up to 20% increased rheological properties and tightly bound water while >20% increased cooking loss, dominant protein network and free water.

Cited by 19 publications

References 25 publications

Spatial variations in the biochemical potential of okra [Abelmoschus esculentus L. (Moench)] leaf and fruit under field conditions

Spatial variations in the biochemical potential of okra [Abelmoschus esculentus L. (Moench)] leaf and fruit under field conditions

Effect of Structurally Different Pectin on Dough Rheology, Structure, Pasting and Water Distribution Properties of Partially Meat-Based Sugar Snap Cookies

Egg white proteins and β‐cyclodextrin: effective cryoprotectant mixture against oxidative changes in the myofibrillar proteins of Culter alburnus

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