Surimi of king weakfish (Macrodon ancylodon) wastes: texture gel evaluation with protease inhibitors and transglutaminase

Toralles, Ricardo Peraça; Prentice, Carlos; Vendruscolo, Joao Luís; Soares, Germano Jorge Dorneles

doi:10.1590/s1516-89132004000600009

Cited by 8 publications

(7 citation statements)

References 18 publications

(21 reference statements)

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“…Tilapia (Oreocrhomis niloticus) minced meat and surimi were used as raw material, obtained through the mechanical separation of fish muscles, fillet frames from the filleting process waste, according to the methodology described by Kuhn et al (2004) and Mello et al (2010). Minced fish and surimi samples, experimentally obtained in the fish industry under the oversight of the State of Rio de Janeiro, were stored and transported at -18C, on the day after processing, to the Departamento de Tecnologia dos Alimentos da Universidade Federal Fluminense.…”

Section: Methodsmentioning

confidence: 99%

Development and bacteriological, chemical and sensory characterization of fishburgers made of Tilapia minced meat and surimi

Mello

Freitas

Clemente

et al. 2012

Arq. Bras. Med. Vet. Zootec.

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In this study fishburger samples obtained from tilapia minced meat and surimi retrieved from fillet frames  filleting process waste  have been assessed. Four different preparations of fishburger were made. Chemical analyses was performed for protein, lipids, moisture and ash assessments, as well as bacteriological analyses through mesophilic aerobic heterotrophic and psychrotrophic bacteria counts, isolation and identification of Salmonella spp., coagulase-positive Staphylococcus and fecal coliforms. Instrumental measurements were also carried out for texture and tested sensory acceptance. The costs of the ingredients used in the preparation of formulas were also assessed. Microbiological standards, established by current regulations, were met by all samples. No significant gap (P>0.05) was detected among the percentage of protein, moisture and ashes, while a significant gap (P<0.05) was verified for lipids. A significant gap (P<0.05) for the instrumental measurements of texture was also observed. Both surimi and minced meat fishburger presented good acceptance on sensory tests for taste, texture and overall impression. The use of smoked fish flavoring and surimi caused a considerable increase in costs due to ingredient acquisition. This study shows a positive result for the industrialization and consumption potential of fishburgers made of minced fish retrieved from fillet frames.

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Section: Methodsmentioning

confidence: 99%

Development and bacteriological, chemical and sensory characterization of fishburgers made of Tilapia minced meat and surimi

Mello

Freitas

Clemente

et al. 2012

Arq. Bras. Med. Vet. Zootec.

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“…The increases in BF and DF were in accordance with the lower protein degradation as shown by more retained MHC (Figure 2) and the decreased TCA-SPC (Figure 1). MHC is the main protein responsible for the gel formation of surimi, which are susceptible to autolysis by the action of indigenous proteases localized in muscle (Kuhn, Prentice-Hernández, Vendruscolo, & Soares, 2004). Additionally, egg albumen can be used as a functional binder in fish protein gels (Hunt et al, 2009).…”

Section: Breaking Force and Deformationmentioning

confidence: 99%

Impact of salted duck egg albumen powder on proteolysis and gelling properties of sardine surimi

Quan

Benjakul

2019

Journal of Texture Studies

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The influences of salted duck egg albumen powder (SDEAP) as salt replacer at various levels (0.5–2.5%) on autolysis and gelling properties of sardine surimi were investigated. SDEAP had high salt (33.67%) and protein contents (64.52%) with trypsin inhibitory activity of 5,975 kunits/g solid. SDEAP was white in color with L*‐value of 96.72. It had low moisture content (3.98%) and water activity (0.38). Autolysis of sardine surimi was drastically inhibited when SDEAP was incorporated with increasing levels as indicated by the more retained myosin heavy chain and the reduced trichloroacetic acid‐soluble peptide content. Breaking force and deformation of surimi gel increased, while expressible moisture content decreased as the levels of SDEAP added were increased (p < .05). Gumminess, hardness, chewiness, springiness, and cohesiveness of surimi gels also increased as SDEAP levels increased (p < .05). Lightness and whiteness were higher in all surimi gels incorporated with SDEAP than the control (p < .05). For microstructure, surimi gels incorporated with SDEAP at all levels used had finer gel network with smaller voids and more connectivity than the control gel. Thus, SDEAP could be used as a salt replacer for sardine surimi gel preparation and it could improve the properties of resulting gel.

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“…As heating starch in Lempek,Martins,and Prentice 35 TABLE 4. Optimum working points under the experimental conditions tested excess of water leads to the swelling of starch granule, the swelling would be less intense when the availability of water is limited (Hoseney, 1991;Couso et al, 1998;Kuhn et al, 2004). Thus, in the present study, potato starch rates above 7% may have caused a reduction in water available for starch gelation, thus reducing the swelling level of the molecule, exerting lower pressure on the matrix and consequently leading to less cohesiveness in the final system (Park and Yang, 1998).…”

Section: Cohesiveness Of Emulsified Sausage Made With Argentine Croakmentioning

confidence: 99%

“…Although beef and pork are the main raw materials used in sausage-making, lamb (FAO, 1985;Franceschini, 2004), poultry (FAO, 1985;Terra, 2000) and fish surimi (Fiddler et al, 1993;Irribarren et al, 1990;Murphy et. al., 2004;Kuhn et al, 2004) can also be used in the production of such products. In the production of sausages, the main requirement for the choice of raw material is that it has an appropriate emulsifying ability (FAO, 1985).…”

Section: Introductionmentioning

confidence: 99%

Rheology of Surimi-Based Products from Fatty Fish Underutilized by the Industry

Lempek

Martins

Prentice

2007

Journal of Aquatic Food Product Technology

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Different products, like emulsified sausages, can be made from surimi from Argentine croaker (Umbrina canosai). This fish is caught in large amounts in the Southern Brazil coast, but is underutilized and has a low commercial value. The objective of the present work was to evaluate the influence of soy protein, potato starch and heating temperature on the texture of an emulsified sausage processed from this surimi. For this, a factorial design was carried out with gel strength and cohesiveness being the measured processing parameters. It could be concluded that cohesiveness diminishes with the increase in soy protein

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Surimi of king weakfish (Macrodon ancylodon) wastes: texture gel evaluation with protease inhibitors and transglutaminase

Abstract: The protease inhibitors (bovine serum albumin -BSA -and egg white) and transglutaminase inhibitor (NH 4

Cited by 8 publications

References 18 publications

Development and bacteriological, chemical and sensory characterization of fishburgers made of Tilapia minced meat and surimi

Development and bacteriological, chemical and sensory characterization of fishburgers made of Tilapia minced meat and surimi

Impact of salted duck egg albumen powder on proteolysis and gelling properties of sardine surimi

Rheology of Surimi-Based Products from Fatty Fish Underutilized by the Industry

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