Physical properties of cobia (Rachycentron canadum) surimi: effect of washing cycle at different salt concentrations

Hamzah, Nor Hazwani; Sarbon, Norizah Mhd; Amin, Amiza Mat

doi:10.1007/s13197-014-1622-1

Cited by 18 publications

(11 citation statements)

References 25 publications

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“…39 Lower expressible moisture content of the gels suggests that more water was bound or retained in gel network. 40 Normally, gums or hydrocolloids have been used in restructured products for improving the water holding capacity. 37 The result suggested that GL could induce the formation of stronger network, in which more water could be held in the gel network.…”

Section: Resultsmentioning

confidence: 99%

Effect of gellan and calcium chloride on properties of surimi gel with low and high setting phenomena

Petcharat

Benjakul

2017

RSC Adv.

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Section: Resultsmentioning

confidence: 99%

Effect of gellan and calcium chloride on properties of surimi gel with low and high setting phenomena

Petcharat

Benjakul

2017

RSC Adv.

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“…However, the addition of higher concentration of chloride salts including calcium and magnesium chloride decreased the solubility of proteins (Petcharat & Benjakul, 2017). Meanwhile, another disadvantage of adding salt is that it reduces the flavor of the product by affecting the vapor pressure, thereby reducing flavor in the final product (Hamzah et al., 2015). Moreover, salt has been reported in several human health concerns, excessive intake of salt increases blood pressure, which is a major reason for cardiovascular diseases (Tahergorabi et al., 2012).…”

Section: Recent Developments In Cryoprotectantsmentioning

confidence: 99%

The role of trifunctional cryoprotectants in the frozen storage of aquatic foods: Recent developments and future recommendations

Tian

Walayat

Ding

et al. 2021

Comp Rev Food Sci Food Safe

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Freeze‐induced changes including protein denaturation, ice crystals formation and lipid oxidation are mainly responsible for the quality deterioration persistent in aquatic foods. Here, for the first time, the cryoprotectants with trifunctional properties have been suggested for aquatic food cryopreservation and have exhibited exceptional cryoprotective abilities. In this study, in‐depth discussion of protein denaturation, ice crystal formation and lipid oxidation is added in order to understand their mechanism, emphasizing on the necessity and use of trifunctional cryoprotectants in aquatic foods during frozen storage. Trifunctional cryoprotectants have strong abilities to prevent the formation of malondihaldehyde and aldehydes resulting from lipid oxidation, which further interact with proteins, subsequently lead to protein denaturation. Besides these all cryoprotective properties, ice crystal binding abilities distinguish trifunctional cryoprotectants from conventional cryoprotectants. Moreover, this study added with recent advances in cryoprotectants including antifreeze proteins and protein hydrolysates with their role in retarded freeze‐induced changes. This study concluded that trifunctional cryoprotectants are effective owing to their hydrophilic amino acid chains, radical scavenging, water entrapping abilities, as well as the hydroxyl groups, which interact at the functional sites of protein molecules. Furthermore, polysaccharides and protein hydrolysates are the potential ingredients with trifunctional cryoproperties. However, more scientific research is required for material optimization to attain the desired level of cryoprotection.

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“…Expressible moisture of ultrasound-treated egg white gel for 40 minutes is the lowest (17.65%) as compared to other gels. Low expressible moisture content indicates that more water are retained in gel network due to the high water holding capacity (WHC) of gel (Hamzah et al, 2015). In the research of Huda et al (2013b), the amount of entrapped water in protein gel decreased as the expressible moisture increased.…”

Section: Expressible Moisturementioning

confidence: 99%

Physicochemical Properties of Duck Egg White Treated with Different Ultrasound Time

Hui¹,

Seow²,

Huda³

2021

JAHP

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The effect of ultrasound treatment duration (0, 10, 20, 30, 40, 50 and 60 minutes) on physicochemical properties of duck egg white was studied. Duck egg white were treated with ultrasound generated by sonicator (frequency 40±0.2 kHz) for different times, and their pH, colour, foaming capacity and stability, emulsifying activity, tube inverting test, folding test, expressible moisture and texture profile analysis were compared. Ultrasound treatment had caused a significant (p<0.05) change in pH, foaming capacity, and the folding test score of egg white gel. However, texture profile analysis showed that the hardness, springiness, gumminess and chewiness of egg white gel had decreased after ultrasound treatment. Ultrasound-treated duck egg white for 40 minutes showed a significantly (p<0.05) higher foaming capacity and improved folding test score. Result showed that the increase of ultrasound treatment time may have conferred detrimental effects on duck egg white protein that influenced the physicochemical properties of egg white. Hence, ultrasound treatment for 40 minutes was suggested to produce duck egg white with better physicochemical properties.

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Physical properties of cobia (Rachycentron canadum) surimi: effect of washing cycle at different salt concentrations

Cited by 18 publications

References 25 publications

Effect of gellan and calcium chloride on properties of surimi gel with low and high setting phenomena

Effect of gellan and calcium chloride on properties of surimi gel with low and high setting phenomena

The role of trifunctional cryoprotectants in the frozen storage of aquatic foods: Recent developments and future recommendations

Physicochemical Properties of Duck Egg White Treated with Different Ultrasound Time

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