Physical Study of Minced Fish Muscle with a White‐Grape By‐Product Added as an Ingredient

Abstract

Functional properties of a white grape dietary fiber concentrate (WGDF) obtained from wine industry residues were determined with a view to their use as potential functional ingredient in seafood products. The main features of interest of WGDF are that it is a natural product containing high concentrations of dietary fiber (DF) with a high-soluble DF (sDF)/insoluble DF (iDF) ratio and associated bioactive compounds; as such it is considered potentially suitable for use as dietary fiber in the enrichment of foods. WGDF was therefore added to minced fish muscle (MFM) of horse mackerel (Trachurus trachurus) to take advantage of its technological properties, and also to enrich a food product that is a functional product in itself but does not contain dietary fiber. WGDF was added (2% and 4%) to MFM, which was stored for 6 mo at -20 degrees C, and a further lot was vacuum packed. Physical and mechanical properties, sensory and color analyses, microscopy, and electrophoretic profiles were all done in samples every month. The results indicate that WGDF had good functional properties, high water and oil retention capacity, and considerable swelling properties, which would make it useful as a natural ingredient in foods. The addition of WGDF to MFM augmented aggregation of myofibrillar proteins in the course of frozen storage, although electrophoretic profiles were very similar in samples with and without WGDF. The addition of WGDF to MFM made samples softer and less springy and cohesive. SEM showed good dispersion of WGDF in MFM but the matrix was more discontinuous than in the control. Water retention was significantly enhanced when WGDF was added, and the cooking yield improved. In sensory evaluation, samples containing 2% of WGDF scored highest in overall acceptance as compared with the control. Vacuum packing did not significantly affect the properties considered during frozen storage.

The Effect of Different Types of Fibers on Protein Quality of Crab Leg Analog Paste and Gel Made from Alaska Pollock (Theragra chalcogramma)

“…Sánchez-Alonso et al (2007b) found that there was a decrease in the ratio of SSP in horse mackerel mince when the amount of white-grape DF concentrate was higher. This finding concurs with that of Sánchez-Alonso and Borderías (2007) and Sánchez-Alonso et al (2007a) in which red grape dietary concentrate and wheat DF were added to minced fish. According to Sánchez-Alonso and Borderías (2007), a possible explanation for the lower values found in the SSP could be that DF by itself is able to form fiber/protein aggregates large enough to resist extraction.…”

“…However, there are limited Protein Quality of Crab Leg Analog Paste and Gel 299 references to fishery products with added insoluble DF. Recently, researchers have shown increased interest in the addition of DF to fishery products to improve the functionality of food products and as a component of new functional foods (Sánchez-Alonso et al, 2006, 2007a. Sánchez-Alonso et al (2006) studied the addition of wheat DF to minced fish and Alaska pollock (Theragra chalcogramma) surimi products.…”

Effect of Grape (Vitis Vinifera L.) Pomace on the Quality, Total Phenolic Content and Anti-Radical Activity of Bread

“…The byproduct of wine production is grape pomace, which includes grape skins, seeds and sometimes stems and leaves that may account on average for almost 30% (w/w) of the grapes (Makris et al 2007). Grape byproducts such as grape skins and seeds are increasingly being used to obtain functional ingredients for use in the design of functional foods (Arvanitoyannis et al 2006;Sanchez-Alonso et al 2007). Grape byproducts such as grape skins and seeds are increasingly being used to obtain functional ingredients for use in the design of functional foods (Arvanitoyannis et al 2006;Sanchez-Alonso et al 2007).…”

Effects of soybean protein, potato starch and pig lard on the properties of frankfurters formulated from mechanically separated chicken meat surimi-like material

“…Nowsad and others (2000) reported that 6% potato starch improved the gel texture, cooking yield, and water-holding ability compared with 8% (5) starch. In another study, the addition of dietary fiber to minced fish muscle decreased the mechanical properties of samples due to an increase in dietary fiber-water interactions replacing the protein-water interactions (Sa´nchez-Alonso et al, 2007). It was observed that higher values of breaking force were obtained when all variables were in their higher levels ( Figure 1).…”