Nondestructive determination of water and protein in surimi by near-infrared spectroscopy

Uddin, Musleh; Okazaki, Emiko; Fukushima, Hideto; Turza, Sándor; Yamashita, Yumiko; Fukuda, Yutaka

doi:10.1016/j.foodchem.2005.04.017

Cited by 62 publications

(36 citation statements)

References 19 publications

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“…The lipids in surimi-like material products may bring about an adverse effect on the surimi-like material quality, because the oxidized lipids interact with proteins, causing denaturation, polymerization and changes in functional properties (Smith, 1987). The water content is also a critical factor in surimi products (Uddin et al 2006). In general, high protein, high myofibrillar, low crude fat and adequate water are required to make a high quality surimi-like material.…”

Section: Resultsmentioning

confidence: 99%

Effect of Substitution of Chicken Breast for Alaska Pollack on Physico-chemical Characteristics and Quality in Surimi-like Materials Contained Different Cryoprotectants

Jin¹,

Choi²,

Hur³

2011

Korean Journal for Food Science of Animal Resources

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Surimi-like samples were divided into four groups (C, surimi-like material made from Alaska Pollack with all cryoprotectant ingredients; T1, surimi-like material made from chicken breast with sugar and a sorbitol-free cryoprotectant; T2, surimi-like material made from chicken breast with a sugar-free cryoprotectant; T3, surimi-like material made from chicken breast with all cryoprotectant ingredients). Water and protein content were lower in Alaska Pollack surimi-like material (C) than those in chicken breast surimi-like material. Centrifuge loss and cooking loss were higher in C than those in chicken breast surimi-like material. Lipid oxidation (thiobarbituric acid reactive substances) was lower in T3 than others during storage. In a sensory evaluation, overall acceptability was significantly higher in C than those in other samples during storage. As a result, we found that the raw material composition (Alaska Pollack or chicken breast) had a large influence on the physico-chemical characteristics and quality of surimi-like materials, whereas cryoprotectant composition may have less influence on the physico-chemical characteristics and quality of surimi-like materials.

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Section: Resultsmentioning

confidence: 99%

Effect of Substitution of Chicken Breast for Alaska Pollack on Physico-chemical Characteristics and Quality in Surimi-like Materials Contained Different Cryoprotectants

Jin¹,

Choi²,

Hur³

2011

Korean Journal for Food Science of Animal Resources

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“…In addition, cross-validation is employed to determine the optimal number of factors, and it is selected when the lowest significant SECV is obtained. This procedure avoids overfitting (Shenk & Westerhaus, 1995;Uddin et al, 2006). It has been found in a previous work (Hernández-Martínez et al, 2013) that some preprocessed techniques could be applied to MIR-FTIR spectra prior to calibration, in order to improve the accuracy of the models.…”

Section: Multivariate Analysismentioning

confidence: 99%

“…For prediction of fish parameters, there are several works developed with near-infrared spectroscopy (Cozzolino et al, 2005;Uddin et al, 2006). However, the applications of MIR-FTIR spectroscopy for analysis in the food sector have increased over the past decade (De Fuentes, Bosch, & Sánchez, 2008).…”

Section: Introductionmentioning

confidence: 99%

Application of MIR-FTIR spectroscopy and chemometrics to the rapid prediction of fish fillet quality

Hernández-Martínez¹,

Gallardo-Velázquez²,

Osorio-Revilla³

et al. 2014

CyTA - Journal of Food

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Fourier transform mid-infrared spectroscopy (MIR-FTIR) and a partial least square algorithm (PLS-1) were used to predict the deterioration indices, pH, and chemical composition of Atlantic bluefin tuna, crevalle jack, and Atlantic Spanish mackerel chilled fillets. To build calibration models, 90 samples from the 3 fish species were analysed to different seasons and were stored for various times. The performance of the regression models was evaluated based on the coefficients of determination (R 2 ), residual predictive deviation of cross-validation (RPDcv), and percentage relative difference (% RD). Chemometric models provided good reliability in the prediction of the chemical composition (R 2 between 0.969 and 0.992, RPDcv between 5.01 and 5.59%), the pH (R 2 = 0.987, RPDcv = 7.18), and can be used for screening of deterioration indices (R 2 between 0.944 and 0.969, RPDcv between 3.21 and 3.67%). The results demonstrated that the MIR-FTIR coupled with the PLS-1 algorithm could be simultaneously applied to predict the chemical parameters of chilled fillets of three fish species.Keywords: fish-fillet quality; MIR-FTIR spectroscopy; PLS algorithm; principal component analysis; fish chemical composition; chemometrics; deterioration indices La espectroscopía infrarroja media por transformada de Fourier (MIR-FTIR) y el algoritmo PLS-1 fueron utilizados para predecir índices de deterioro, pH y composición química de filetes refrigerados de atún aleta azul, jurel y sierra. Para construir los modelos de regresión fueron analizadas 90 muestras de las 3 especies, en diferentes estaciones y diversos tiempos de almacenamiento. Se evaluó el comportamiento de los modelos con base en los coeficientes de determinación (R 2 ), la desviación residual de predicción en la validación cruzada (RPDcv), y el porcentaje de diferencia relativa (%RD). Los modelos proporcionan una buena predicción de la composición química (R 2 entre 0,969-0,992, RPDcv entre 5,01-5,59%), el pH (R 2 = 0,987, RPDcv = 7,18), y se pueden utilizar para análisis de reconocimiento de índices de deterioro (R 2 entre 0,944-0,969, RPDcv entre 3,21-3,67%). Los resultados demostraron que la espectroscopía MIR-FTIR y el algoritmo PLS-1 pueden aplicarse simultáneamente para predecir parámetros químicos de filetes refrigerados. Palabras

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“…The lipids in surimi products may bring about an adverse effect on the surimi quality, because the oxidized lipids interact with proteins, causing denaturation, polymerization and changes in functional properties (Smith, 1987). The water content is also a critical factor in surimi products (Uddin et al, 2006), and Uddin et al (2006) suggested that the standard water content of surimi is 78%. In general, high protein, high myofibrillar, high collagen, low crude fat and adequate water are required to make a high quality of surimi.…”

Section: Chemical Characteristicsmentioning

confidence: 99%

Some Physico-Chemical Properties of Surimi-Like Material Made From Goat Meat as Affected by Sucrose Level

Mega

Suharyanto

Badarina

2010

J. Indonesian Trop. Anim. Agric.

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This experiment was carried out to study the effect of sucrose level on the physico-chemical properties of goat surimi. The muscle tissue of round meat of goat was separated from fat and connective tissue manually and then was cut into 3 cm size of meat for mincing by using meat mincer. Then, the minced meat was washed three times by using chilling water (5-10 o C) which the final washing used chilled 0.5% NaCl solution. The ratio of water to minced meat in washing was 3:1. The final step was dewatering by pressing washed minced meat in the screen of linen mesh manually. Finally, raw surimi was stirred with sucrose 3% (P1), 4% (P2) and 5% (P3) and added sodium tripolyphosphate 0.2% for each treatment. The result showed that both pH and Water Holding Capacity (WHC) increased significantly from P1 (P<0.05), whereas the gel strength was no different. The incline of WHC was followed by the incline of crude protein content. However, sucrose could not affect ash and fat content as well as salt-soluble protein. Sucrose supplementation at 4% in goat surimi produced the best characteristics of goat surimi.

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Nondestructive determination of water and protein in surimi by near-infrared spectroscopy

Cited by 62 publications

References 19 publications

Effect of Substitution of Chicken Breast for Alaska Pollack on Physico-chemical Characteristics and Quality in Surimi-like Materials Contained Different Cryoprotectants

Effect of Substitution of Chicken Breast for Alaska Pollack on Physico-chemical Characteristics and Quality in Surimi-like Materials Contained Different Cryoprotectants

Application of MIR-FTIR spectroscopy and chemometrics to the rapid prediction of fish fillet quality

Some Physico-Chemical Properties of Surimi-Like Material Made From Goat Meat as Affected by Sucrose Level

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