The effect of the commercial fish gelatin protein hydrolysate on rainbow trout (Oncorhynchus mykiss) fillet quality

Barcellos, Carolina Cristina Colão; Bassil, Pamela Esteves; Duarte, Maria Carmela K.H.; Franco, Róbson Maia; Keller, Luiz Antonio Moura; Mesquita, Eliana de Fátima Marques de

doi:10.1590/fst.20119

Cited by 7 publications

(8 citation statements)

References 19 publications

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“…According to the results, in most days, the highest amounts of PTC and TVC were observed in the control treatment, and the lowest was observed in the treatment 3% SPH. The antimicrobial properties of hydrolyzed proteins have also been reported in previous studies (Barcellos et al, 2020; Pezeshk et al, 2017; Verma et al, 2019a, 2019b). The structure of the bacterial cell has complex surfaces with hydrophilic and hydrophobic properties.…”

Section: Resultssupporting

confidence: 76%

“…In addition, better results were observed with increasing SPH concentration. The antimicrobial activity of hydrolyzed proteins against gram‐positive bacteria such as S. aureus has also been reported by other researchers (Barcellos et al, 2020; Da Rocha et al, 2018). Barcellos et al (2020) investigated the effect of hydrolyzed protein of fish gelatin on the levels of S. aureus rainbow trout fillets.…”

Section: Resultssupporting

confidence: 76%

“…The antimicrobial activity of hydrolyzed proteins against gram‐positive bacteria such as S. aureus has also been reported by other researchers (Barcellos et al, 2020; Da Rocha et al, 2018). Barcellos et al (2020) investigated the effect of hydrolyzed protein of fish gelatin on the levels of S. aureus rainbow trout fillets. They also stated that the addition of hydrolyzed protein decreased the growth of S. aureus .…”

Section: Resultssupporting

confidence: 76%

“…The antimicrobial properties of hydrolyzed proteins have also been reported in previous studies (Barcellos et al, 2020;Pezeshk et al, 2017;Verma et al, 2019aVerma et al, , 2019b. The structure of the bacterial cell has complex surfaces with hydrophilic and hydrophobic prop- The allowable amount of PTC and TVC is recommended for 7 log CFU/g (ICMSF, 2005).…”

Section: Microbial Changes During Storagementioning

confidence: 73%

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The effect of hydrolyzed sesame meal protein on the quality and shelf life of hamburgers during refrigerated storage

Ghanbarinia

Ariaii

Safari

et al. 2022

Animal Science Journal

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In this study, to improve the quality and shelf life of hamburgers, sesame meal protein hydrolysates (SPH) were produced using two enzymes of alcalase and flavourzyme and then four hamburger treatments: T1: control (10% soybean), T2: 1% SPH + soybean 9%, T3: 2% SPH + soybean 8%, and T4: 3% SPH + soybean 7% were prepared. Physicochemical properties were analyzed at the beginning of the storage period; microbial and chemical quality was evaluated at intervals of 0, 4, 8, 12, and 16 days. The results of SPH showed that alcalase enzyme can produce a SPH with a higher antioxidant properties (DPPH, FRAP, and beta-carotene-linoleic acid) (P < 0.05); therefore, this SPH was used for hamburger properties. According to the results, with the addition of SPH, moisture, fat, texture firmness decreased, protein, and brightness increased (P < 0.05), and all treatments had the allowable range.SPH replacement with soybean slowed down the increasing trend of oxidation and microbial spoilage (P < 0.05). In general, better results were observed in T3 and T4, which had a permissible range chemical and microbial index until the end of the storage period, as well as these treatments inhibited the growth of Staphylococcus aureus and Escherichia coli. Only T3 was approved by the evaluators.

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Section: Resultssupporting

confidence: 76%

Section: Resultssupporting

confidence: 76%

Section: Resultssupporting

confidence: 76%

Section: Microbial Changes During Storagementioning

confidence: 73%

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The effect of hydrolyzed sesame meal protein on the quality and shelf life of hamburgers during refrigerated storage

Ghanbarinia

Ariaii

Safari

et al. 2022

Animal Science Journal

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“…The Mechanically Deboned Meat (Mechanically Separated Meat-MSM) technique is an alternative offered by the fishing industry to the industrial sector for product diversification, resulting in easy-to-digest foodstuffs rich in proteins and minerals, mainly including calcium and phosphorus and vitamins A, D, and complex B [12]. The upholding of the fishery industry in the current consumer market is directly associated with its ability to respond to new consumer demands, and the development of new types of fishery meat products with less impact on modern consumer routines has become a new requirement for healthy, differentiated, balanced, and easy to prepare foodstuffs with high nutritional value [1,10,[13][14][15].…”

Section: Introductionmentioning

confidence: 99%

Physicochemical, Microbiological, and Toxicological Characterization of Pâté Prepared from the Meat and Liver of Bullfrog (Aquarana catesbeiana) Carcasses

Magalhães,

Moebus,

Castagna

et al. 2023

Foods

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The development of balanced, healthy, ready-to-consume, and easy-to-prepare products has led to the development of new food technologies. Despite their high commercial value, bullfrog (Aquarana catesbeiana) carcasses result in low yields, with the thighs being the most marketed in comparison to other carcass portions. In this sense, liver pâté is a traditional food consumed worldwide, mainly in European countries, and may be prepared by incorporating bullfrog meat by-products and certain viscera. In this context, the aim of the present study was to develop a pâté product based on a mixture comprising 50% grounded bullfrog torso meat and 50% liver paste, with each treatment incorporating 10% liver paste increments, totaling five final mixtures. The nutritional compositions and physicochemical, microbiological, and toxicological characteristics of each mixture were assessed. The dry matter percentage of the prepared product was determined to be 27.00%, while mineral content was 1.45%, lipid content was 4.00%, and total protein content was 20.00%. Finally, microbiological counts were in agreement with current food safety regulations. The developed pâté serves as a standard, recycling underused industrial materials, adding value to the production chain at low operational costs, creating a more accessible market, and promoting the popularization of this type of meat.

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Biodegradable and Bioactive Films or Coatings From Fish Waste Materials

Delava

Maestre

Triques

et al. 2022

Biodegradable Materials and Their Applications

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The effect of the commercial fish gelatin protein hydrolysate on rainbow trout (Oncorhynchus mykiss) fillet quality

Cited by 7 publications

References 19 publications

The effect of hydrolyzed sesame meal protein on the quality and shelf life of hamburgers during refrigerated storage

The effect of hydrolyzed sesame meal protein on the quality and shelf life of hamburgers during refrigerated storage

Physicochemical, Microbiological, and Toxicological Characterization of Pâté Prepared from the Meat and Liver of Bullfrog (Aquarana catesbeiana) Carcasses

Biodegradable and Bioactive Films or Coatings From Fish Waste Materials

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