Roles of lipid oxidation and pH on properties and yellow discolouration during storage of film from red tilapia (Oreochromis niloticus) muscle protein

Tongnuanchan, Phakawat; Benjakul, Soottawat; Prodpran, Thummanoon

doi:10.1016/j.foodhyd.2010.07.013

Cited by 44 publications

(41 citation statements)

References 40 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The slight difference in TS between films from FPI prepared at both pHs might be due to the differences in charged residues of protein, which determined the ionic interaction between adjacent molecules in forming the film network. Recently, Tongnuanchan et al [6] reported that films from both unwashed and washed mince of red tilapia prepared at pH 3 had higher TS than those films prepared at pH 11 (p < 0.05). Acidic pH might favor the solubilization and subsequent alignment of protein molecules, in the way which interjunctions with strong bonds were formed [6].…”

Section: Mechanical Propertiesmentioning

confidence: 99%

“…Apart from possessing the poor water barrier properties, yellow discoloration of myofibrillar protein-based films is another drawback for applications. During extended storage, films from the muscle of Atlantic sardine [5], round scad [3] and red tilapia [6], turned to be yellowish as indicated by the increases in b* and E*-values. Yellow discoloration of myofibrillar film was mainly caused by Maillard reaction and directly limits the application of fish muscle protein-based film [3,6,7].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Characteristics of film based on protein isolate from red tilapia muscle with negligible yellow discoloration

Tongnuanchan

Benjakul

Prodpran

et al. 2011

International Journal of Biological Macromolecules

Self Cite

View full text Add to dashboard Cite

Section: Mechanical Propertiesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Characteristics of film based on protein isolate from red tilapia muscle with negligible yellow discoloration

Tongnuanchan

Benjakul

Prodpran

et al. 2011

International Journal of Biological Macromolecules

Self Cite

View full text Add to dashboard Cite

“…Numerous studies had special concern in analyzing the fish muscle proteins electrophoretically. In Nile Tilapia O. niloticus (Tongnuanchan et al, 2011 andMonter-rey-Quintero andSobral, 2000). Also, Ferreira et al, (2013) studied the muscle proteins of the White mouth Croaker, Micropogonias furnieri.…”

Section: Discussionmentioning

confidence: 99%

A Comparative Study on Lipid and Protein Composition of Oreochromis niloticus Muscles from Five Different Localities in Egypt

Nabarawy

2014

Egypt. J. of Aquatic Biolo. and Fish.

View full text Add to dashboard Cite

This study was aimed to compare the muscle lipid and protein composition of Oreochromis niloticus from five different localities in Egypt in order to determine the most nutritionally valuable samples based on the mode of feeding supplied. The fish samples were brought from the River Nile (natural feeding), Ismailia Canal (zooplankton feeding) and three fish aquacultures; Balteem (low protein diet, 18%), Al Abbasa (high protein diet, 30%) and Al Qanater Al Khaireya (zooplankton feeding in concrete tanks). Muscle total protein and total lipid contents were estimated. Fatty acid and amino acid analysis were carried out. Studying muscle protein fractions was undertaken using SDS-PAGE electrophoresis.Results showed that the highest total proteins content was detected in the River Nile sample, while the lowest was estimated in Al Qanater fish sample. The percentage value of essential amino acids in the fish muscles from Al Abbasa was higher (45.6%) than the other four localities. Total lipids were found to have the highest value in Al Abbasa aquaculture sample whereas the lowest level was detected in the River Nile sample. Analysis of fatty acids and amino acids revealed variable differences between all the examined samples from the five localities. Polyunsaturated fatty acid (PUFA) analysis showed that omega-3 had the highest % value in O. niloticus from the River Nile and Al Abbasa localities (30.30 and 30.36 respectively), while omega-6 fatty acids were higher in the fish samples from Balteem and Al Qanater (35.5% and 36.08% respectively) than the other fish samples. Elecrtophoretic data analysis showed that the highest number and percentage values of protein fractions among the five localities were recorded in sample obtained from the River Nile.It could be concluded that the best nutritional fish muscle quality was related to natural feeding in the River Nile sample and that fed on high protein diet at Al Abbasa aquaculture.

show abstract

“…Os filmes apresentaram uma espessura média de 0,150 ± 0,043 mm superior a encontrada por Tongnuanchan et al (2011) onde o filme foi elaborado com 2,0% (p/v) de isolado proteico e 50% (g glicerol/100 g isolado proteico) apresentou 0,034 mm. Os resultados obtidos sugerem que os filmes elaborados com IPA apresentaram maior espessura devido ao maior conteúdo de sólidos solúveis secos, e o menor conteúdo de glicerol adicionado resultando em menor diluição e maior espessura.…”

Section: Espessuraunclassified

AVALIAÇÃO DE FILMES BIODEGRADÁVEIS ELABORADOS À BASE DE ISOLADO PROTEICO DO MÚSCULO DE CASTANHA (Umbrina Canosai)

Rocha¹,

Souza²,

Raffi³

et al. 2015

Anais Do XX Congresso Brasileiro De Engenharia Química

View full text Add to dashboard Cite

RESUMO -Os filmes produzidos a partir de proteínas podem ser utilizados, parcialmente, como embalagens para alimentos, contribuindo para a manutenção da qualidade e minimizando os impactos ambientais proporcionados pelos polímeros sintéticos. Os isolados proteicos de pescado estão sendo estudados para o desenvolvimento de filmes biodegradáveis. O objetivo do presente estudo foi desenvolver e avaliar as propriedades físicas e mecânicas de filmes elaborados à base de isolado proteico de músculo castanha (Umbrina canosai) -IPC. Para tanto, foi elaborado o IPC pelo método de variação de pH. Os filmes foram elaborados pela técnica de casting sob condições alcalinas a partir de 2% de IPC, 30% de glicerol, 90 °C e desidratação durante 16 h a 35 °C. Os filmes apresentaram uma resistência a tração de 8,8 MPa, claros (L* =93,6 e b*= 12,3), opacidade de 11,7%, uma elongação de 5% e espessura de 0,150 mm, sugerindo que uma melhor formulação deve ser elaborada.

show abstract

Roles of lipid oxidation and pH on properties and yellow discolouration during storage of film from red tilapia (Oreochromis niloticus) muscle protein

Cited by 44 publications

References 40 publications

Characteristics of film based on protein isolate from red tilapia muscle with negligible yellow discoloration

Characteristics of film based on protein isolate from red tilapia muscle with negligible yellow discoloration

A Comparative Study on Lipid and Protein Composition of Oreochromis niloticus Muscles from Five Different Localities in Egypt

AVALIAÇÃO DE FILMES BIODEGRADÁVEIS ELABORADOS À BASE DE ISOLADO PROTEICO DO MÚSCULO DE CASTANHA (Umbrina Canosai)

Contact Info

Product

Resources

About