Threadfin bream surimi gel containing squid fin protein hydrolysate: Textural properties, acceptability, and volatile profile

Singh, Avtar; Hong, Hui; Benjakul, Soottawat

doi:10.1111/1750-3841.16187

Cited by 12 publications

(10 citation statements)

References 55 publications

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“…In addition, similar values were found between samples containing 0.025 and 0.1% DCE-60 ( p > 0.05). The springiness elucidates the rubberiness of the gel and its capability to spring back after first bite deformation [ 48 ]. A similar trend was noticed for cohesiveness, which measured the force required to overcome the internal bonding of the material [ 48 ].…”

Section: Resultsmentioning

confidence: 99%

“…The springiness elucidates the rubberiness of the gel and its capability to spring back after first bite deformation [ 48 ]. A similar trend was noticed for cohesiveness, which measured the force required to overcome the internal bonding of the material [ 48 ]. The gumminess and chewiness almost had a similar trend to the hardness, where the highest values were noticed for the gel with 0.05% DCE-60 added ( p < 0.05).…”

Section: Resultsmentioning

confidence: 99%

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Ethanolic Extract of Duea Ching Fruit: Extraction, Characterization and Its Effect on the Properties and Storage Stability of Sardine Surimi Gel

Buamard

Singh

Zhang

et al. 2023

Foods

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The quality of surimi gel can be improved using protein cross-linkers, especially from plant extracts. Apart from the presence of phenolic compounds, Duea ching fruit is rich in calcium, which can activate indigenous transglutaminase or form the salt bridge between protein chains. Its extract can serve as a potential additive for surimi. The effect of different media for the extraction of Duea ching was studied and the use of the extract in sardine surimi gel was also investigated. The Duea ching fruit extract (DCE) was prepared using distilled water and ethanol (EtOH) at varying concentrations. The DCE prepared using 60% EtOH (DCE-60) had the highest antioxidant activity and total phenolic content. When DCE-60 (0–0.125%; w/w) was added to the sardine surimi gel, the breaking force (BF), deformation (DF) and water holding capacity (WHC) of the gel upsurged and the highest values were attained with the 0.05% DCE-60 addition (p < 0.05). However, the whiteness of the gel decreased when DCE-60 levels were augmented. The gel containing 0.05% DCE-60, namely D60-0.05, showed a denser network and had a higher overall likeness score than the control. When the D60-0.05 gel was packed in air, under vacuum or modified atmospheric packaging and stored at 4 °C, BF, DF, WHC and whiteness gradually decreased throughout 12 days of storage. However, the D60-0.05 gel sample showed lower deterioration than the control, regardless of the packaging. Moreover, the gel packaged under vacuum conditions showed the lowest reduction in properties throughout the storage than those packaged with another two conditions. Thus, the incorporation of 0.05% DCE-60 could improve the properties of sardine surimi gel and the deterioration of the resulting gel was retarded when stored at 4 °C under vacuum packaging conditions.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Ethanolic Extract of Duea Ching Fruit: Extraction, Characterization and Its Effect on the Properties and Storage Stability of Sardine Surimi Gel

Buamard

Singh

Zhang

et al. 2023

Foods

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“…Similarly, a decrease in silver carp surimi gel strength was noticed when 10% soya protein isolate was included as a consequence of the strenuous association of myosin‐to‐myosin interaction (Luo et al, 2008). In a recent study, Singh et al (2022) affirmed that excess small peptides in the protein hydrolysates may have prevented the formation of covalent and non‐covalent bonds during the setting (40°C) of surimi gel by interacting with the unfolded myofibrillar proteins via exposed domains. Given that the S‐CBPE contains a number of short peptides, this may have also been one of the factors contributing to the decrease in breaking force, deformation, and gel strength in T‐5 surimi gels.…”

Section: Resultsmentioning

confidence: 99%

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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“…The lower thawing loss in the shrimp treated with G15 might be from the hydrophilic peptides' ability to bind with water via hydrogen bonding. Singh et al (2022) reported that adding squid n protein hydrolysate with an amount of 3 and 4% (w/w) in surimi gel from thread n bream could enhance the water-holding capacity of the surimi gel because of the high hydrophilicity of the protein hydrolysate binding with water in the surimi gel. The results might be implied that the mixed phosphates and G15 could protect against water loss after thawing from the shrimp tissue via their water-binding ability.…”

Section: Weigh Gain Of the Shrimp After Treatmentmentioning

confidence: 99%

Gelatin hydrolyzed by papaya latex enzymes as an alternative cryoprotectant for frozen raw Pacific white shrimp (Penaeus vannamei)

Kittiphattanabawon

Sri

Nalinanon

et al. 2023

Preprint

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The cryoprotective activity of gelatin hydrolyzed by papaya latex enzymes with the degree of hydrolysis (DH) of 5, 10, 15, and 20% was investigated. The cryoprotective activity of gelatin, as determined by thermal hysteresis, increased as DH increased up to 15% (9.14–16.60 °C) and decreased as DH of 20% (11.66 °C). The gelatin hydrolysate with DH of 15% (G15), which showed the highest thermal hysteresis, was subjected to fractionation and cryoprotective effect study in Pacific white shrimp. The fractionated peptide with the highest thermal hysteresis had a molecular weight of 1.7–4.2 kDa (18.81 °C). According to the study of the cryoprotective effect in Pacific white shrimp, the weight of shrimp gained 7.33% after soaking in the G15, which was significantly lower and higher than the weight gain of shrimp treated with mixed phosphates (16.12%) and distilled water (0.82%), respectively (P < 0.05). The shrimp treated with mixed phosphates and G15 had no exudate. The thawing loss of the shrimp treated with distilled water, mixed phosphates, and G15 after the different freeze-thaw cycles ranged from 7.43–9.25, 3.34–3.57, and 3.39–5.39%, respectively. The shrimp treated with G15 and mixed phosphate could retard shrimp quality loss from the freeze-thawing, as noticed by the lower reduction of exudate loss, thawing loss, freezable water content, Ca2+-ATPase activity, and the higher protein solubility than the treatment of water. Therefore, the gelatin hydrolysate could be a potential alternative cryoprotectant in frozen raw shrimp.

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Threadfin bream surimi gel containing squid fin protein hydrolysate: Textural properties, acceptability, and volatile profile

Cited by 12 publications

References 55 publications

Ethanolic Extract of Duea Ching Fruit: Extraction, Characterization and Its Effect on the Properties and Storage Stability of Sardine Surimi Gel

Ethanolic Extract of Duea Ching Fruit: Extraction, Characterization and Its Effect on the Properties and Storage Stability of Sardine Surimi Gel

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

Gelatin hydrolyzed by papaya latex enzymes as an alternative cryoprotectant for frozen raw Pacific white shrimp (Penaeus vannamei)

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