The Effect of Lyophilized Coconut Mesocarp — Aqueous and Ethanol Phenolic Extracts on the Gel Quality of Tilapia Surimi

Priyadarshini, M. Bhargavi; Balange, Amjad Khansaheb; Xavier, K.A. Martin; Reddy, R. Manohar; Nayak, Binaya Bhusan; Kumar, H. Sanath

doi:10.1080/10498850.2021.1989100

Cited by 8 publications

(10 citation statements)

References 40 publications

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“…The whiteness of the surimi gels added with 0.5–4.5% calcium lactate was 75.07–77.58, all higher compared with the control gels of 74.87 ( p < 0.05). Whiteness is an important parameter to determine the quality of surimi, with values greater than 75 generally considered acceptable [ 18 , 19 ]. In addition, with increasing calcium lactate contents in surimi, the results showed rising values of whiteness.…”

Section: Resultsmentioning

confidence: 99%

A Study on the Effects of Calcium Lactate on the Gelling Properties of Large Yellow Croaker (Pseudosciaena crocea) Surimi by Low-Field Nuclear Magnetic Resonance and Raman Spectroscopy

Sang

Chen

Qin

et al. 2022

Foods

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Divalent calcium ions (Ca2+) are often used in surimi gels to improve their physicochemical characteristics. The present study aimed to investigate the effect of calcium lactate on the physicochemical properties, state distribution of water, and protein structure changes of surimi gels made from large yellow croaker. The results showed that the addition of calcium lactate (0%, 0.5%, 1.5%, 2.5%, 3.5%, and 4.5% on wet surimi) significantly (p < 0.05) increased gel strength and whiteness, while cooking loss decreased. The water-holding capacity increased first and then decreased. When calcium lactate was added to 1.5%, the water-holding capacity reached the best value. Using low-field nuclear magnetic resonance to study the distribution of water state, the bound water content first increased and then decreased with the addition of calcium lactate, reaching the highest at 1.5%. In addition, the relaxation time of immobilized water was shortest at the addition of 1.5% calcium lactate. Analyzing the protein structural changes by Raman spectroscopy showed that there was a significant decrease (p < 0.05) in the α-helix accompanied by an increase in β-sheets, turns, and random coils after the addition of calcium lactate. The above changes were due to the Ca2+ that was bound to the negatively charged myofibrils to form a protein-Ca2+-protein cross-linking. Therefore, the addition of calcium lactate had a significant positive effect on the gelling ability of surimi.

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Section: Resultsmentioning

confidence: 99%

A Study on the Effects of Calcium Lactate on the Gelling Properties of Large Yellow Croaker (Pseudosciaena crocea) Surimi by Low-Field Nuclear Magnetic Resonance and Raman Spectroscopy

Sang

Chen

Qin

et al. 2022

Foods

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“…The C gels exhibited a deformation of 0.99 cm which is ascribed to the alkaline‐saline washing (Priyadarshini et al, 2021). The least deformation value was noticed in T‐5 (0.84 cm) gels, which can be explained as a result of the increment in protein–protein interactions and diminishing in the water‐protein association.…”

Section: Resultsmentioning

confidence: 99%

mentioning

confidence: 99%

“…Recently surimi industry is facing a shortage of conventional species of fish including walleye pollock and Pacific hake supply on the grounds of an impending collapse of the stock. As an alternative to the current scenario, the consistent, and sustainable production of surimi low-cost freshwater can be considered due to its huge production and availability during all seasons (Priyadarshini et al, 2021).At present days Nile tilapia (Oreochromis niloticus), is identified as lucrative fish species due to its prominent market value and wide receptiveness. According to FAO (2020) report, the Nile tilapia is the third most farmed fish species (Ghalwash et al, 2022).…”

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confidence: 99%

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Effect of spray‐dried cluster bean seed protein extract on the gel properties of single washed Nile tilapia surimi

Priyadarshini¹,

Balange

Xavier

et al. 2022

Food Processing Preservation

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The effect of incorporation of spray‐dried cluster bean seed protein extract (S‐CBPE) at 0.2, 0.4, 0.6, 0.8, and 1.0 g S‐CBPE/100 g of surimi was studied. The study is the first report on qualitative analysis and amino acid profiling of S‐CBPE using HPLC ‐QTOF ‐MS2. A total of 10 amino acids were identified. The outcome exhibited that S‐CBPE addition at a level of 0.4%–0.8% improved gel strength. The presence of arginine, histidine, and lysine in the extract might have contributed to the gel‐forming ability. The disappearance of Tmax1 was observed at the incorporation of 0.6% (T‐3p). FTIR analysis revealed the hydrophobic interactions and the formation of disulfide linkages that occurred between the myofibrillar protein of surimi and S‐CBPE. Hence, the spray‐dried extract can be a novel compound to improve the properties of low gel strength surimi at an optimized ratio. Novelty impact statement The present study is the first report on the utilization of cluster bean seed extract to enhance the gel strength of surimi. The presence of novel bioactive peptides was identified using HPLC‐QTOF‐MS/MS. Enhanced the gel strength of the freshwater surimi grade from AA (>600 g cm) to SSA (>1000 g cm).

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“…15 μL of protein was mixed with the same amount of sample buffer and was loaded onto polyacrylamide gels. The method followed was according to Priyadarshini et al 23 sausages for acceptability on a 9-point hedonic scale 24 was rated. The panelists were students at the College of Fisheries, who were well acquainted with the sausage products.…”

Section: Total Phenolic Content and Antioxidantmentioning

confidence: 99%

Shelf-Stability of Kiln- and Liquid-Smoked Inulin-Fortified Emulsion-Type Pangasius Mince Sausage at Refrigerated Temperature

Sherpa,

Priyadarshini,

Mehta

et al. 2023

ACS Omega

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The objective of this study was to investigate the effects of the kiln (SK-S) and liquid smoking (LS-S) processes on the quality of inulin-fortified emulsion-type Pangasius mince sausages. The moisture content during the storage significantly ( p < 0.05) decreased in C-S (control) sausages and increased ( p < 0.05) in SK-S and LS-S sausages. The protein content decreased ( p < 0.05) in C-S, SK-S, and LS-S throughout the storage period. Initially, among the three processed sausages, LS-S showed a lower pH value, and as the days of storage progressed, all the treatments exhibited a declining trend ( p < 0.05). A significant ( p < 0.05) increase in the PV was observed in all the sausages during the storage days at 5 ± 1 °C, but the intensity of the increase was lower in SK-S and LS-S. The total viable count of C-S and SK-S sausages reached the limit of acceptability (6 log 10 cfu g –1 ) on the 20th day and on the 24th day of storage. The electrophoretic protein pattern of LS-S samples exhibited retention of all bands, indicating the lower proteolysis of MHC, actin, and troponin T in comparison with other treatments. The hardness ( p < 0.05) and cohesiveness ( p > 0.05) values of both SK-S and LS-S reduced as the storage days progressed. The present study indicates that the emulsion-type Pangasius sausages incorporated with inulin powder (2%) exposed to kiln smoking and commercial liquid smoking retained good-to-better sensory attributes up to day 16 (C-S) and day 20 (SK-S and LS-S) under refrigerated storage at 5 ± 1 °C in low-density vacuum polyethylene (LDPE) pouches.

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The Effect of Lyophilized Coconut Mesocarp — Aqueous and Ethanol Phenolic Extracts on the Gel Quality of Tilapia Surimi

Cited by 8 publications

References 40 publications

A Study on the Effects of Calcium Lactate on the Gelling Properties of Large Yellow Croaker (Pseudosciaena crocea) Surimi by Low-Field Nuclear Magnetic Resonance and Raman Spectroscopy

A Study on the Effects of Calcium Lactate on the Gelling Properties of Large Yellow Croaker (Pseudosciaena crocea) Surimi by Low-Field Nuclear Magnetic Resonance and Raman Spectroscopy

Effect of spray‐dried cluster bean seed protein extract on the gel properties of single washed Nile tilapia surimi

Shelf-Stability of Kiln- and Liquid-Smoked Inulin-Fortified Emulsion-Type Pangasius Mince Sausage at Refrigerated Temperature

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