Influence of protein isolates from Pangas processing waste on physico-chemical, textural, rheological and sensory quality characteristics of fish sausages

Biochemical, microbial, and textural quality changes in rohu protein isolates supplemented pangas mince sausages packed in LDPE and cellulose casing during frozen storage

“…For the preparation of sausages in this study, the method used by Surasani et al (2020) was replicated. A preliminary study was conducted to analyze the influence of rohu protein isolates (0%, 5%, 10%, 25%, and 50%) on the quality of pangas sausages in terms of its physico-chemical, textural, and sensory characteristics (Data not included).…”

“…In the last decade many studies showed the amplitude of extraction and recovery of protein isolates from fish processing industry waste along with their characterization, however, utilization of such protein isolates as a source of protein and functional ingredients is restricted to a very few studies (Ibrahim, 2015;Shaviklo, 2008;Shaviklo et al, 2016;Surasani et al, 2019Surasani et al, , 2020. Apart from utilization of isolated protein extracted and recovered from fish waste in fish burger, fish and meat balls, pasta and sausages, no comprehensive examination was documented for the application and use of protein isolates from fish waste in conventional food formulations.…”

Extraction of Protein Isolates From Grouper (Epinephelus Diacanthus) Filleting Waste Using pH Shift Method; Influence of Process Variables on Recoveries

“…Uniformly cut gel samples (2.5 cm) were penetrated using a spherical probe (5 mm) to a depth of 11 mm at 1 mm/s test speed. Gel strength values were obtained using TA-XT plus software (Surasani et al, 2020).…”

“…The folding ability of protein gels was evaluated manually by pressing uniform gel pieces (3 mm) between the ngers (Surasani et al, 2020). The folding ability was assessed using a ve point system, based on the breaking and cracking pattern of gels during the test.…”

Efecto de la sustitución de grasas en salchichas de tilapia roja (Oreochromis sp.) por una mezcla de piel de cerdo y fibra de quinua

“…Sin embargo, el aporte calórico y el contenido de grasas adicionadas, generalmente, en altos porcentajes, necesarias para lograr una buena emulsificación de la masa muscular, reducen su aceptabilidad. Otros autores, como Hleap & Rodríguez (2018), para salchichas elaboradas a partir de filetes de tilapia roja, obtuvieron un contenido de 2,64 -2,70g/kg de lípidos; Granados-Conde et al (2013), para salchichas fabricadas a partir de carne roja de atún, de 8,2g/kg de lípidos; Cabello et al (2005), para salchichas hechas con pescado obtenido de la fauna acompañante de la captura de camarón, de 3,0g/kg de lípidos y Reddy et al (2020), para salchichas adicionadas con aislados proteicos obtenidos del fileteado del Pangas (Pangasius hypophthalmus), de 5,25g/mg de lípidos. Se puede inferir que, aunque son valores bajos comparados con una salchicha comercial elaborada a partir de pescado (7,4g/ kg), adquirida en una tienda especializada en productos alimenticios de origen hidrobiológico de la ciudad de Cali, Colombia, siguen siendo altos.…”