Quality characteristics of silver carp surimi gels as affected by okara
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Abstract:
The objective of this study was to investigate the effects of okara on the quality of silver carp surimi gels. The characteristics of surimi gels without and with okara (0%, 2%, 4%, 6%, 8%, and 10% w/w) were evaluated by measuring water-holding capacity (WHC), color, sensory, textural, and rheological properties. With further addition of okara, WHC, breaking force, textural properties, and whiteness were decreased (P < 0.05), while springiness of surimi meatballs had no significant difference in sensory evaluation. Storage modulus (G′) and loss modulus (G″) decreased along with increasing okara concentration. However, the sensory evaluation showed it was acceptable for surimi meatballs with 6% okara or less. Among different particle sizes (375, 805, 509, 387, 190, and 34 μm) of okara, surimi gels with 6% okara of larger particle sizes had higher values of hardness, gumminess, chewiness, and breaking force, while those with smaller particle sizes showed higher whiteness, but there was no significant difference on WHC of surimi gels. The storage modulus (G′) and loss modulus (G″) of surimi pastes also decreased with increasing particle sizes of okara. However, sensory evaluation showed no difference on surimi meatballs with different particle sizes of okara. Results demonstrated that okara could be used as an ingredient to improve the quality and nutritional value of surimi-based products.Keywords:
Chewiness
Water-Holding Capacity
Ingredient
Hypophthalmichthys
Water-Holding Capacity
Grass carp
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The effects of high pressure processing( HPP)( 0,100,200 and 300 MPa for 10 min) on the sensory quality,p H,whiteness,texture and water holding capacity( WHC) of sea bass during refrigerated storage were investigated. The sensory score,hardness,springiness and chewiness of sea bass decreased gradually,while the whiteness increased. The p H value decreased initially and then increased gradually during storage,while the WHC showed the opposite. High pressure treatment could improve the hardness and chewiness of muscle significantly( P 0. 01).Meanwhile,p H value,WHC and whiteness increased,and the amount of TVC in samples at 200 MPa HPP treatment was less than controls and the other two groups. Additionally,the effects of HPP treatment at 300 MPa on fish quality were more than the treatment at 0,100 or 200 MPa. The results indicated that HPP has the potential applying in improving meat quality of sea bass.
Chewiness
Sea bass
Pascalization
Water-Holding Capacity
Dicentrarchus
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Low fat sausage was made by carrageenan as fat substituting using traditional high fat sausage process. The water-holding capacity, texture profile analysis,sensory evaluation of sausage were determined.The fat of sausage was substituted by different content (0.2 %,0.4 %,0.6 %)of carrageenan. Then, when the substituting amount was 0.2 %, there was not markedly difference (P0.05)between the low fat sausage and tradition high fat sausage in water-holding capacity, the value of QTS (hardness, chewiness, springiness, cohesiveness)and sensory evaluation. The conclusion showed that the best substituting amount of carrageenan was 0.2 % in the tradition high fat sausage.
Chewiness
Carrageenan
Water-Holding Capacity
Fat substitute
Texture (cosmology)
Quantitative Descriptive Analysis
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Chewiness
Water-Holding Capacity
Water activity
Texture (cosmology)
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ABSTRACT- In this study, texture profile analysis and a creep test were used to determine the textural quality attributes of fish protein isolates and conventional surimi. These isolates were made from raw materials obtained from filleting processes of Silver carp (Hypophthalmichthys molitrix) using acid and alkaline aided treatments. Texture profile analysis was performed in order to obtain hardness, cohesiveness, springiness and chewiness of the samples. Added to this, a creep test was applied to measure the elasticity value of the samples. Results were compared to the attributes of conventional surimi produced from the fish. Textural assessment was performed on gel samples formed by heating in hot water at 85 °C for 30 min. Comparison of fish protein isolate gels and the conventional surimi indicated significant differences in texture profile analysis parameters except for springiness value. Furthermore, the results of the creep test revealed that conventional surimi had significantly lower elasticity (29.8±0.9%) than fish protein isolate gels.
Chewiness
Hypophthalmichthys
Protein isolate
Texture (cosmology)
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The present study investigated the effects of ultrasound (28 kHz, 60 W at 71 °C for 37 min) combined with sous-vide cooking (at 71 °C for 40, 60, 80, 100, 120 min) on the textural quality, water distribution, and protein characteristics of spiced beef. Results showed that the spiced beef treated with conventional cooking (CT) had the highest cooking loss (41.31%), but the lowest value of shear force (8.13 N), hardness (55.66 N), springiness (3.98 mm), and chewiness (64.36 mJ) compared to ultrasound-assisted sous-vide (USV) and sous-vide cooking (SV) groups. Compared with long-time thermal treatment, USV heating within 100 min enhanced the water retention of spiced beef by maintaining the lower values of cooking loss (16.64~25.76%), T2 relaxation time (242.79~281.19 ms), and free water content (0.16~2.56%), as evident by the intact muscle fibers. Moreover, the USV group had relatively lower carbonyl content, but higher sulfhydryl content compared to CT and SV groups. More protein bands coupled with a minor transformation from α-helixes to β-turns and random coils occurred in USV40~USV80. In conclusion, these results indicated that USV treatment within 100 min positively affected the textural quality and water retention of spiced beef by moderate protein oxidation.
Chewiness
Water-Holding Capacity
Sous vide
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The objective of this study was to investigate how pre-chilling temperature(-14 ℃, -18 ℃, -22 ℃, -26 ℃, -30 ℃) affected chilled pork quality. The results showed that pre-chilling temperature greatly influenced chilled pork quality. When the pre-chilling temperature was -22 ℃, it greatly improved water holding capacity(WHC), color and texture. Instrumental texture indicated that the value of hardness, gumminess and chewiness was decreased but there was no significant influence in springiness and adhesiveness. The carcass pH and temperature in postmortem 45 min have predictive value on final WHC, pH45 min have negative correlation with drip loss, T45 min have positive correlation with drip loss of chilled pork.
Chewiness
Water-Holding Capacity
Positive correlation
Negative correlation
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In order to understand the storage properties of freshwater fish surimi and prolong the shelf life, the changes of texture, water-retaining property and lipid oxidation of silver carp(Hypophthalmichthys molitrix) surimi during low temperature storage under ice temperature(-1.50±0.03)℃, refrigeration(1±1)℃ or frozen(-18±1) ℃ were analyzed. The results showed that compared with refrigeration storage, the lipid oxidation of silver carp surimi could be obviously inhibited by ice temperature storage; the cooking loss was significantly decreased; and the water-retaining property was improved. During 3 weeks of ice temperature storage, the favorable flexibility, cohesiveness, moderate shear force and chewiness of silver carp surimi was maintained. However, obvious lipid oxidization and significant change in texture happed after being stored at refrigeration for2 weeks. Of the samples treated by frozen storage for 1 month, lipid oxidation was not significant; but the texture quality was decreased significantly.
Chewiness
Hypophthalmichthys
Lipid Oxidation
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This study aimed to investigate the effect of pea protein isolate (PPI) on the functional, instrumental and textural quality parameters of duck meat batters (DMB). Ground duck breast meat was mixed with different concentrations of PPI (0%, 3%, 6% or 9%, w/w) to prepare DMB. The color, cooking yield, water-holding capacity, water distribution and migration, rheological properties and texture profile of the DMB were evaluated. The results showed that the L* value of the gel decreased and the b* value increased with the increasing pea protein addition. The cooking yield and water-holding capacity showed a gradual increase, but the difference was not significant (p > 0.05). Compared with the control, the storage modulus (G′) and loss modulus (G″) were higher at the beginning and at the end and increased with the addition of pea protein, which was in accordance with the Fourier series relationship. The hardness, chewiness and gumminess of the gels gradually increased; on the contrary, the springiness and cohesiveness first increased and then decreased, respectively, reaching a maximum value of 0.96 and 0.81 when the addition amount reached 6%. Adding pea protein to the gels not only increased the area of immobilized water but also decreased the area of free water, thus improving the water-holding capacity of the batters. Therefore, pea protein can promote the formation of a stable and elastic network structure of duck meat batters.
Chewiness
Pea protein
Water-Holding Capacity
Protein isolate
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Chewiness
Water-Holding Capacity
Lightness
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