Fish Oil Supplementation Improves the Quality of Frozen Sasa-kamaboko

Niu, Liqiong; Suzuki, Yoshihisa; Fukushima, Hideto; Nakazawa, Nobuaki; Osako, Kazufumi; Okazaki, Emiko

doi:10.3136/fstr.26.185

Cited by 2 publications

(1 citation statement)

References 31 publications

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“…These freezing-induced changes decrease the food quality in terms of texture alteration and nutrient loss (Zhu et al, 2021). Previous studies have confirmed the emulsified meat products displayed improved WHC and formation of smaller ice crystals when subjected to freezing treatments compared to samples without emulsification treatments (Niu et al, 2020). Although emulsified treatments improve the freeze-thaw stability of frozen meats, the underlying mechanisms still require detailed investigation.…”

Section: Freeze-thaw Stabilitymentioning

confidence: 99%

Gel‐type emulsified muscle products: Mechanisms, affecting factors, and applications

Zhu

Lv³

et al. 2022

Comp Rev Food Sci Food Safe

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The gel-type emulsified muscle products improve fatty acid composition, maintain the oxidative stability, and achieve a better sensory acceptability. This review emphasizes the stabilization mechanisms of these emulsified muscle products. In particular, factors associated with the stability of the emulsified muscle systems are outlined, including the processing conditions (pH and heating), lipids, and emulsifiers. Besides, some novel systems are further introduced, including the Pickering emulsions and organogels, due to their great potential in stabilizing emulsified gels. Moreover, the promising prospects of emulsion muscle products such as improved gel properties, oxidative stability, freeze-thaw stability, fat replacement, and nutraceutical encapsulation were elaborated. This review comprehensively illustrates the considerations on developing gel-type emulsified products and provides inspiration for the rational design of emulsified muscle formulations with both oxidatively stable and organoleptically acceptable performance.

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Section: Freeze-thaw Stabilitymentioning

confidence: 99%

Gel‐type emulsified muscle products: Mechanisms, affecting factors, and applications

Zhu

Lv³

et al. 2022

Comp Rev Food Sci Food Safe

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show abstract

Recent research on factors influencing the quality of frozen seafood

2020

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In this review, recent findings related to various factors influencing quality properties of fish meat and its products during frozen storage are introduced. Many studies have indicated that protein denaturation is the factor determining the quality of frozen fish meat. Ice crystal size does not necessarily determine the quality of frozen fish meat because the tissue of meat reabsorbs water during the thawing process, unless it has been previously damaged by protein denaturation. However, the effects of ice crystals on the quality of thawed fish meat differ based on the fish species, post-mortem stages, protein denaturation, and processing conditions of the fish meat. In the case of frozen-thawed lightly salted fish meat, salting conditions greatly affect the water holding capacity of muscle and the ice crystal size. Also, in the case of frozen kamaboko, which is denatured protein gel, as the thawed water is not absorbed enough by the protein gel, ice crystal size could be a determining factor of quality. The appropriate freezing and storage conditions required for maintaining quality must be based upon the characteristics of each seafood product.

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Fish Oil Supplementation Improves the Quality of Frozen Sasa-kamaboko

Cited by 2 publications

References 31 publications

Gel‐type emulsified muscle products: Mechanisms, affecting factors, and applications

Gel‐type emulsified muscle products: Mechanisms, affecting factors, and applications

Recent research on factors influencing the quality of frozen seafood

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