Physicochemical Changes in Pacific Whiting Muscle Proteins during Iced Storage

Benjakul, Soottawat; Seymour, Thomas A.; Morrissey, Michael T.; An, Haejung

doi:10.1111/j.1365-2621.1997.tb15445.x

Cited by 395 publications

(292 citation statements)

References 51 publications

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“…This was plausible due to the susceptibility of MHC after capture and handling. It was reported that actin in fish muscle was more resistant to autolysis than MHC (Benjakul et al 1997). During the subsequent fermentation of 12 months, no marked changes in protein pattern were observed.…”

Section: Changes In Antioxidant Activitiesmentioning

confidence: 92%

Changes in antioxidant activities and physicochemical properties of Kapi, a fermented shrimp paste, during fermentation

Faithong

Benjakul

2012

J Food Sci Technol

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Changes in chemical composition, physical properties and antioxidant activities of Kapi were monitored during fermentation for 12 months. DPPH (2, 2-diphenyl-1-picryl hydrazyl), ABTS (2, 2 -azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)) radical scavenging activity as well as ferric reducing antioxidant power (FRAP) gradually increased as the fermentation time increased, particularly during the first 8 months (P<0.05). Thereafter, the decreases in DPPH and ABTS radical scavenging activities were observed (P<0.05), whereas FRAP remained constant (P> 0.05). The continuous increases in ammonia nitrogen, formaldehyde nitrogen and amino nitrogen contents were noticeable within the first 8 months (P< 0.05), indicating the formation of peptides and free amino acids via the hydrolysis of protein by both microbial and indigenous proteases. Browning intensity most likely caused by the formation of Maillard reaction products (MRPs) were concomitantly observed throughout fermentation, as evidenced by the decreases in lightness (L*-value), but the increases in redness (a*-value) and yellowness (b*-value). Low level of thiobarbituric acid reactive substances in Kapi was found during 12 months. Antioxidant activities of Kapi were more likely governed by the low molecular weight peptides, amino acids as well as Maillard reaction products generated during fermentation.

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Section: Changes In Antioxidant Activitiesmentioning

confidence: 92%

Changes in antioxidant activities and physicochemical properties of Kapi, a fermented shrimp paste, during fermentation

Faithong

Benjakul

2012

J Food Sci Technol

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“…Determination of pH and free alkalinity of pidan white Pidan white samples with different treatments were analyzed for pH according to the method of Benjakul et al (1997). To determine free alkalinity, samples were homogenized in 10 volumes water (w/v), and their pH values were immediately reduced with 0.1 mol/L hydrochloric acid to the neutral pH 7.0.…”

Section: Preparation Of Alkali-pickled Chicken Eggmentioning

confidence: 99%

Effect of different alkali treatments on the chemical composition, physical properties, and microstructure of pidan white

et al. 2013

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Changes in chemical composition, physical property and microstructure of pidan white treated with 4.5 % NaOH or 5.5 % KOH were monitored during pickling up to 4 weeks, and followed by aging for another 2 weeks. As the pickling and ageing times increased, moisture content of pidan white decreased and salt content increased for both (4.5 % NaOH and 5.5 % KOH) treatments (P <0.05). Free alkalinity and pH of pidan white treated with 4.5 % NaOH increased as pickling proceeded, but decreased during ageing for both pickling treatments (P <0.05). At week 4 of pickling, pidan white treated with 5.5 % KOH had higher hardness, cohesiveness, gumminess and chewiness than those treated with 4.5 % NaOH. After ageing, higher springiness, elastic modulus (G') and viscous modulus (G") were generally found in pidan white treated with 5.5 % KOH (P <0.05). As the pickling time increased, lower L*, b* values and higher a* value were observed in pidan white from both treatments (P < 0.05). As visualized by scanning electron microscope, the aggregation of egg proteins took place in pidan white gels, irrespective of pickling treatments used. Nevertheless, closer and more orderly protein aggregates with denser network were founded in pidan white treated with 5.5 % KOH.

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“…The supernatant was collected and absorbance was taken at 532 nm. The pH of samples were determined by a pH meter (Sartorius, Goetingen, Germany), as described by Benjakul et al (1997). DPPH radical-scavenging activity.…”

Section: Biochemical Analysismentioning

confidence: 99%

Chemical and microbial properties of shidal, a traditional fermented fish of Northeast India

et al. 2015

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Like Southeast Asian countries fermented fish is a well known strategy of food preservation in the Northeast region of India. Shidals are mostly preferred salt-free fermented fish product amongst all. Chemical and microbial composition, antioxidative potential, fatty acid profile and proteins profile in gel electrophoresis of shidals were studied. pH and total titratable acidity (TTA) have been found as 5.86 ± 0.11, 0.115 ± 0.01 and 6.62 ± 0.07, 0.092 ± 0.01 in punti and phasa shidal respectively. DPPH · radical scavenging activity of punti and phasa shidal was determined as 80.15 ± 5.67 and 68.30 ± 3.22 respectively. Presence of eicosapentaenoic, docosahexaenoic, arachidonic, linolenic and linoleic acid indicate the nutritional significance of shidal. However, the result showed that punti shidal was rich in omega-3 but poor in omega-6 fatty acid, whereas, reverse was observed in respect of phasa shidal. Poly acrylamide gel electrophoretic study of protein revealed disappearance of myosin head chain (MHC) in the dry puntius fish (raw material of shidal). Proteins or peptides with low molecular weight between 45 and 29 kDa and between 45 and 66 kDa were noticed in both the shidals and indicative of intensive protein degradation during fermentation. Therefore, fermented fish product, shidal could be used as a potential source of nutrients and natural antioxidants.

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Physicochemical Changes in Pacific Whiting Muscle Proteins during Iced Storage

Cited by 395 publications

References 51 publications

Changes in antioxidant activities and physicochemical properties of Kapi, a fermented shrimp paste, during fermentation

Changes in antioxidant activities and physicochemical properties of Kapi, a fermented shrimp paste, during fermentation

Effect of different alkali treatments on the chemical composition, physical properties, and microstructure of pidan white

Chemical and microbial properties of shidal, a traditional fermented fish of Northeast India

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