Influence of frozen storage on textural properties of sardine (Sardina pilchardus) mince gels

Castro, María Águeda; Gómez‐Guillén, M.C.; Montero, P.

doi:10.1016/s0308-8146(96)00315-9

Cited by 18 publications

(4 citation statements)

References 17 publications

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“…Microbial counts did not change in any of the three species during storage. These data are in good agreement with the findings of other studies (Marti-de-Castro et al 1997, Suvanich et al 2000.…”

Section: Discussionsupporting

confidence: 93%

Advances in Seafood Byproducts: 2002 Conference Proceedings

Bechtel¹

2003

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The first International Seafood Byproducts Conference was held in Anchorage from April 25 to 27, 1990, over 12 years ago. Many predictions made then have proved accurate, but many problems identified then still await solutions. Problems were opportunities then and that is even more true today. New concerns have arisen, or old ones have returned. New key words that were little used in 1990 are now commonplace.The world seafood industry is still producing large quantities of "waste," which I prefer to call secondary process streams, and which can take many forms. Except for whole frozen round fish, which is mainly produced by very large freezer trawlers, all fish processing operations produce "waste" or offal, as secondary process streams. The highest proportion of fish "waste" consists of heads, tails, viscera, and backbones from filleting operations. As the industry moves toward more "valueadded" products, which require skinless, boneless fillets, additional waste is produced. When these two streams separate, they are of equal quality-that is, they are at the level of freshness suitable for human consumption. Some "waste" products can have a very high value if they can be separated economically. Many people have tried halibut cheeks or-the Newfoundland delicacy-cod tongues. White fish "v" cuts can be made into high quality minced fish with deboning equipment. Some consumer studies have shown that children tend to prefer fish sticks (fish fingers, as the Europeans call them) made from mince, to those from whole fillets.The great bulk of fish processing waste, which can amount to over 60% of landed weight, leaves the human consumption stream at equivalent freshness, and is ideal raw material for the highest quality fish meal and fish oil, if the economics and logistics are right. If they are not, there are other profitable approaches.One of the new key words I referred to is "organic"; another is "sustainable." There are many different definitions of "organic," but the Soil

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Section: Discussionsupporting

confidence: 93%

Advances in Seafood Byproducts: 2002 Conference Proceedings

Bechtel¹

2003

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“…Teng et al (2013) reported Sago and potato gels showed a significant increase in hardness after a freeze-thaw cycle. Marti de Castro et al (1997) also observed the strength, hardness, cohesiveness and elasticity of sardine mince gels increased after freezing at −40°C. Faydi et al (2001) reported the formed gel at −60°C was significantly stronger than that formed at −20°C, perhaps because of the mean crystal size decreased with the cooling temperature.…”

Section: Hardnessmentioning

confidence: 66%

Effect of thermal and freezing treatments on rheological, textural and color properties of basil seed gum

et al. 2014

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Hydrocolloids are macromolecular carbohydrates that are added to many foodstuffs to achieve the appropriate rheological and textural properties and to prevent synersis or to increase the viscosity and stability of foodstuffs. In this study the effect of different thermal treatments (25, 50, 75, 100 and 121°C for 20 min) and freezing treatments (−18 and −25°C for 24 h) on rheological, textural and color change of basil seed gum as a new source of hydrocolloids was investigated. The results demonstrated that basil seed gum solutions had desirable rheological and textural properties. Power law model well described non-newtonian pseudoplastic behavior of basil seed gum in all conditions. When the hydrocolloid samples were heated or frozen, increase in viscosity of basil seed gum solutions was observed. Hardness, adhesiveness and consistency of basil seed gel for control sample were 13.5 g, 16.79, 52.59 g.s, respectively and all increased after thermal treatments. The results revealed that basil seed gum has the excellent ability to stand against heat treatment and the highest hardness, adhesiveness and consistency value of gum gels were observed in sample treated at 121°C for 20 min. In addition this gum gel has the good ability to stand against freeze-thaw treatment and its textural properties improved after freezing. Therefore, basil seed gum can be employed as a textural and rheological modifier in formulation of foods exposed to thermal and freezing temperatures.

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“…A incorporação de antioxidantes e de crioproterores nas CMS de pescado pode melhorar a estabilidade durante o congelamento (ANESE; GORMLEY, 1996;JESUS, 2003). Muitas substâncias, incluindo o ácido ascórbico, eritorbato de sódio, polifosfatos, ácido cítrico e sorbitol, entre outras, têm sido avaliadas para controlar a oxidação lipídica e aumentar a estabilidade proteica em CMS de pescados durante o congelamento (RODRÍGUEZ; BELLO, 1987;CASTRO et al, 1997;SULTANBAWA;LI-CHAN, 1998;ABDEL-AAL, 2001;HERRERA;MACKIE, 2004).…”

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