Rheological properties of washed and unwashed tilapia (Oreochromis mossambicus) fish meat: effect of sucrose and sorbitol

Murthy, L.N.; Phadke, Girija G.; Siddaiah, Vijayakumar; Boraiah, Rajanna Karani

doi:10.1007/s10068-017-0162-7

Cited by 8 publications

(4 citation statements)

References 24 publications

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“…However, in some specific cases, rheological measurements have been successfully related to food preparation. The storage shear modulus of cod flesh 13 and surimi 19 was found to increase during cooking when the internal temperature of the sample was between 50 and 70 o C. The rheological properties of gelled desserts has been compared with the consumer appreciation 17 , and it was observed that the elastic properties and the yield stress should neither be too large or too small.…”

Section: Introductionmentioning

confidence: 99%

Elastic modulus measurements of cooked Lutefisk

Feneuil

Strøm²,

Honstad³

et al. 2022

Physics of Fluids

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Lutefisk is a traditional Norwegian Christmas dish, made of dry cod soaked in a lye solution before re-hydrated. We report measurements of tissue rheological properties of cooked Lutefisk. Surprisingly, we find that the elastic modulus does not seem to depend heavily on cooking time, cooking temperature, or the amount of salt, but depends instead mainly on the size of the fish fillets and can be affected by when the cod is fished during the season. Although salting and cooking of the Lutefisk strongly affect the visual aspect of fish fillets, these changes are not found to be correlated with the elastic modulus of the lutefisk when measured with a rheometer.

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Section: Introductionmentioning

confidence: 99%

Elastic modulus measurements of cooked Lutefisk

Feneuil

Strøm²,

Honstad³

et al. 2022

Physics of Fluids

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“…Wilson et al (2020) considered the use of customized shapes for chicken meat-based products and conducted feasibility studies on 3D-printed nuggets [ 23 ]. Murthy et al (2017) determined the effect of sucrose and sorbitol on the rheological properties of washed and unwashed tilapia ( Oreochromis mossambicus ) fish meat [ 24 ]. Nelson et al (2020) proposed a mathematical model for the meat cooking process [ 25 ].…”

Section: Introductionmentioning

confidence: 99%

Increasing the Efficiency of Food Material Cutting during Inclined and Shear Movements of Knife

et al. 2021

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Mathematical models for predicting the resistance forces that are developed during the inclined and sliding cutting of food materials have been developed. The dependence of the actual cutting angle on the angle of inclination and sliding speed of the cutting edge at various sharpening angles have been investigated. For the inclined cutting mode, the dependence of the useful resistance force on the cutting speed has been determined at various angles of inclination of the cutting edge and designed sharpening angles. For the sliding cutting mode, the dependence of the useful resistance force on the feeding speed has been demonstrated at various sliding speed values and designed knife sharpening angles. The dependence of the transformed dimensionless sharpness of the knife on the angle of inclination of the cutting edge and the sliding speed has been established for different constructional sharpness values of the knife. The results of the study indicate that the useful resistance force is significantly reduced during the inclined and sliding cutting processes when compared with the normal cutting process, and a change in the pattern of fiber destruction, which significantly increases the cutting efficiency of cutting tools, is obtained.

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“…The development of the technology of products from minced fish is promoted by the wide possibilities of carrying out various modifications on its basis with the aim of regulating nutritional value and creating enriched and functional food products. The traditional raw materials for minced meat production are fish with predominantly light muscle tissue, low-fat content, and high content of myofibrillar proteins (Hagen and Johnsen, 2016; Murthy et al, 2017;Gonçalves and Salas-Mellado, 2018;Cardoso et al, 2019;Chen et al, 2020;Gu et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Odor Control in Foods Using Dietary Fibers

Boitsova¹,

Prokopets²,

Журавлева³

et al. 2020

PTQ

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The aim of the present work is to determine the ability of wheat bran to eliminate an unpleasant fish smell by converting volatile extractive substances to nonvolatile ones, as well as the effect of wheat bran on the nutritional value of thermally treated samples of minced muscle tissue of fish. The main methods for research include the Kjeldahl’s method for determining the content of nitrogenous extractives, the gas-liquid chromatography for determining the composition of fatty acids, and the test organism of Tetrahymena pyriformis ciliate for determining the relative biological value. As a result, the ability of dietary fibers to eliminate an unpleasant fish smell by converting volatile nitrogenous extractives into nonvolatile ones has been shown by the example of wheat bran: in a series of experiments to identify the dependence of the content of trimethylamine oxide and nitrogen of volatile bases in samples of minced muscle tissue of the navaga, depending on the proportion of added wheat bran, it has been found that in all samples there is a decrease in the content of extractives with an increase in the mass fraction of wheat bran. Moreover, unmilled bran more actively contributes to the process of neutralizing odor. The fatty acid composition of the lipids of the Far Eastern navaga Eleginus gracilis, wheat bran and their mixture, and the effect on the relative biological value determined on the test organism of experimental samples after thermal treatment (scalding and boiling) have been identified.

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Rheological properties of washed and unwashed tilapia (Oreochromis mossambicus) fish meat: effect of sucrose and sorbitol

Cited by 8 publications

References 24 publications

Elastic modulus measurements of cooked Lutefisk

Elastic modulus measurements of cooked Lutefisk

Increasing the Efficiency of Food Material Cutting during Inclined and Shear Movements of Knife

Odor Control in Foods Using Dietary Fibers

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