Fish Gels Research Articles

Calcium Citrate Amount and Gelatine Source Impact on Hydroxyapatite Formation in Bone Regeneration Material in Simulated Body Fluid.

Bone grafting is crucial for bone regeneration. Recent studies have proposed the use of calcium citrate (CC) as a potential graft material. Notably, citrate does not inhibit hydroxyapatite (HAp) formation at specific calcium-to-citrate molar ratios. Octacalcium phosphate (OCP)/gelatine (Gel) composites, which are commonly produced from porcine Gel, are valued for their biodegradability and bone replacement capability. This study introduces fish Gel as an alternative to porcine Gel because of its wide acceptance and eco-friendliness. This is the first study to examine the interaction effects between two osteogenic materials, OCP/CC, and the influence of different gelatine matrix components on HAp formation in an SBF. Samples with varying CC contents were immersed in an SBF for 7 d and analysed using various techniques, confirming that high CC doses prevent HAp formation, whereas lower doses facilitate it. Notably, small-sized OCP/CC/porcine Gel composites exhibit a high HAp generation rate. Porcine Gel composites form denser HAp clusters, whereas fish Gel composites form larger spherical HAps. This suggests that lower CC doses not only avoid inhibiting HAp formation but also enhance it with the OCP/Gel composite. Compared with porcine Gel, fish Gel composites show less nucleation but an increased crystal growth for HAp.

Eco-Friendly Spiking Approach Based on Microfluidics for Preparation of Matrix Reference Materials.

Medicated bath is the most common spiking method used in the development of matrix reference materials for aquatic products; however, the environmental issues caused by the treatment of waste liquid after medicated bath cannot be ignored. We proposed an environmentally friendly spiking method based on microfluidics, which significantly improved the drug utilization rate without the need for subsequent drug residue treatment. Finely processed minced fish samples were fully mixed with quinolone drugs, and minced fish gel microspheres were prepared by microfluidic technology, utilizing the gel's water-locking function to enhance the drug-loading capacity. The results showed that this method can significantly increase the drug-loading capacity of the matrix (2.33-4.03 times) compared with the traditional spiking methods. In addition, the matrix reference material prepared by this method has good stability, and the drug concentration was adjustable and controllable.

Improving and controlling the drug loading capacity of seven quinolones in minced fish matrix based on microfluidics

Traditional spiking methods for preparing matrix reference material of aquatic products is difficult to control the drug content in the matrix, especially one matrix containing multiple drugs. Minced fish is commonly used for the preparation of matrix reference materials in aquatic products, which is a relatively complex matrix with stickiness and difficult handling. Drug loading capacity is a key factor affecting the effectiveness of matrix reference materials. Here, we proposed a new spiking approach to improve the drug loading capacity of seven quinolones based on microfluidics, simultaneously. Fresh grass carp tissue underwent grinding, fine filtration, centrifugation and reconstituted in distilled water to form a liquid sample, which was subsequently mixed with a sodium alginate solution (1 %) at a ratio of 1:1.2. The mixed solution was supplemented with seven quinolones of equal concentration, followed by the preparation of uniform fish gel microspheres using microfluidic technology. The results indicated that the recoveries of seven quinolones ranged from 82.54 % to 114.17 %, demonstrating a significant improvement in the drug loading capacity of these quinolones compared to traditional methods. Moreover, the drug concentration in the matrix can be precisely controlled. A strong linear relationship was observed between the concentration of seven quinolones in the matrix and its initial concentration, which could serve as a reference for the development of other matrix reference materials.

Mechanism study of the gel-forming ability of heat-induced gel from Peruvian hake (Merluccius gayi peruanus) surimi

The commercial value of Peruvian hake (Merluccius gayi peruanus) meat is low because of its soft texture. This study investigated the major factor contributing to the gel-forming ability of Peruvian hake surimi by comparing the effects of endogenous protease activity and parasitic infection. Heat-induced gels could not be obtained at 50 °C–90 °C. Surimi with severe parasitic infection showed a stronger gel-forming ability. The endogenous protease activities were the main factor influencing the Peruvian hake meat proteolysis and contributed to the low gel-forming ability, rather than parasitic infection. Specifically, endogenous cysteine proteases played an essential role in protein degradation and low gel-forming ability. Moreover, endogenous transglutaminase was also shown to be involved in the gel-forming ability upon heating at 40 °C. These results suggested that Peruvian hake meat could be used as a raw material of frozen surimi for fish gel by inhibiting the activity of endogenous proteases.

Microencapsulating Alginate-Based Polymers for Probiotics Delivery Systems and Their Application.

Probiotics exhibit many health benefits and a great potential for broad applications in pharmaceutical fields, such as prevention and treatment of gastrointestinal tract diseases (irritable bowel syndrome), prevention and therapy of allergies, certain anticancer effects, and immunomodulation. However, their applications are limited by the low viability and metabolic activity of the probiotics during processing, storage, and delivery in the digestive tract. To overcome the mentioned limitations, probiotic delivery systems have attracted much attention. This review focuses on alginate as a preferred polymer and presents recent advances in alginate-based polymers for probiotic delivery systems. We highlight several alginate-based delivery systems containing various types of probiotics and the physical and chemical modifications with chitosan, cellulose, starch, protein, fish gel, and many other materials to enhance their performance, of which the viability and protective mechanisms are discussed. Withal, various challenges in alginate-based polymers for probiotics delivery systems are traced out, and future directions, specifically on the use of nanomaterials as well as prebiotics, are delineated to further facilitate subsequent researchers in selecting more favorable materials and technology for probiotic delivery.

Effect of high pressure and setting condition on physico-chemical, structural and functional characteristics of transglutaminase mediated fish gels.

Application of High pressure and low temperature setting condition on microbial transglutaminase (MTGase) mediated gelation was studied against conventional cooking in pink perch mince. A high pressure of 250 MPa was given to pink perch mince samples added with and without MTGase enzyme, for a holding time of 12 min and a setting condition of 25 °C for 30 min was given prior and after the treatments. Nine random experiments (T1 to T9) were made against high pressure and cooking and analysed its textural and functional properties. Addition of MTGase and setting conditions had significant effect on the textural properties of the both samples especially in inducing the gel strength. Reduction in total and reactive sulfhydryl groups observed was due to the formation of disulfide linkages, which was found more in T6 to T9. Setting condition had significant effect on protein hydrophobicity in both pressure and heat induced gels. No significant variation in the Ca2+-ATPase enzyme activity was observed among treatments. SEM images revealed more closed and dense fibrous network in samples with enzyme (T6 to T9), due to more protein polymerisation. So MTGase enzyme along with pressure treatment enhanced the conformational stability and produce stronger networks through the formation of non sulfide bonds between proteins and setting reinforced these networks. Hence the synergistic effect of high pressure and MTGase can enhance the textural and functional properties of fish gels, when compared with the conventional cooking.

Characteristic of “Bontot” Combined of Hawaiian Ladyfish (Elops hawaiiensis) Meat and Tarpon Fish (Megalops cyprinoides)

Bontot is one of fish gel products in Banten Province. The main raw material of Bontot was Hawaiian ladyfish which is commonly found in the milkfish pond. However, the availability of the Hawaiian ladyfish was very limited. This study investigated the utilizaation of tarpon (Megalops cyprinoides), a fish of similar texture to the hawaiian ladyfish, for the production of bontot. The bontot quality was evaluated based on the organoleptic and microbial parameters. A combination of 37.5% ladyfish and 62.5% tarpon was considered as the best formula producing bontot with folding test 4.07 and bites 6.77, and the parameter of color, aroma, flavor, and texture similar to those of the commercial (3.43-4.00) products. The bontot contained moisture 50.50%, ash 2.42%, fat 0.32%, protein 5.67%, and carbohydrates 41.09% while the microbiological was below the 4.20 threshold, suggesting the bontot is safe for consumption.

KAJIAN EFEKTIVITAS EKSTRAK GEL IKAN TOMAN (Channa micropeltes) PADA LUKA BAKAR MENCIT (Mus musculus)

This study aims to determine the study of the effectiveness of toman fish (Channa micropeltes) gel extract on healing burns of mice (Mus musculus). This research was conducted for 4 months, starting from September 2018 to January 2019. This study used the experimental method and data analysis using a completely randomized design with 4 children and three replications: treatment A as control, treatment B giving toman fish extract gel (Channa micropeltes ) 1.5%, treatment C 3% and treatment D 4.5%. The results showed that on day 4, day 8 and day 12 showed that the administration of gel extract had a significant effect on changes in the length of burns of mice (Mus musculus) (P>0.05). In vivo test results on male mice with toman fish gel extract can capture the healing of burns in mice.

Efektifitas Ekstrak Gel Ikan Haruan Dan Ikan Kembung Terhadap Penyembuhan Luka Pasca Penvabutan Gigi Pada Tikus Putih

All this time albumin given as a treatment therapy derived from human albumin serum produced from human blood. Therefore in the process of making albumin from human blood is very difficult, so this have consequences in the high price of serum albumin (Ignativicius & Workman, 2006). On haruans usually contains a lot of albumin and on bloated fishes contains a lot of essential fatty acids. This research aims at the healing effectiveness of haruan and bloated fish gel extract for the wound of post-dental extraction on white mice. This research is purely experimental research (true experimental), research done with research population is white mice, while the sample research based on the formula there are 8 samples of white mice divided in 2 (two) groups. The data collection is done after white mice's teeth are extracted and every single day smeared with haruan and bloated fish gel extract the measured with vernier calipers and ruler for 10 days. The data were analyzed by statistical analysis with anova test. From the research conducted did not show significant result of healing on the application of haruan and bloated fish gel extract for the wound of post-dental extraction, which obtained significant value (p = 0,401, p> 0,005) for haruan gel extract whereas for bloated fish gel extract obtained a significant value (p = 0.773, p> 0.005). The result of the research showed effectiveness the application of haruan and bloated fish gel extract for the wound of post-dental extraction was insignificant, only on the application of haruan gel extract the wound was reduced and healed by the fifth day.

Effect of confectionery solutes on the rheological properties of fish (Oncorhynchus mykiss) gelatin

In this study, gelatin was extracted from the skin of rainbow trout (Oncorhynchus mykiss) and gelation performance was studied with confectionery solutes at different concentrations (0, 10, 20, 40, 60 g/100 mL) as an alternative to mammalian gelatin. Rheological measurements were used to characterise the gelling and melting temperature and the gel modulus. Sorbitol and sucrose addition positively affected the gelation, texture, thermal and rheological properties due to changes of structural properties of the gelatin investigated by FTIR analysis. Addition of sugar or polyol enhanced the formation of triple helix structure and more junction zones were formed between proteins. Notably, gel strength increased from 828 Pa to 2317 Pa and 1996 Pa with the addition of 10 g/100 mL sorbitol and sucrose, respectively. Sorbitol had more significant effects than sucrose, probably due to its higher conformational degrees of freedom. Melting temperature increased from 17.5 °C to 22 °C and 22.1 °C by sorbitol and sucrose addition, respectively. These data suggested that the addition of sorbitol and sucrose triggered the formation of more junction zones which caused to increase in hardness and chewiness values. The enhanced properties of fish gel solutions with confectionery solutes showed the potential for use of this fish gelatin in gummy like candies.

Gelling properties of hake muscle with addition of freeze-thawed and freeze-dried soy phosphatidylcholine liposomes protected with trehalose

Soy phosphatidylcholine liposomes made with addition of trehalose as cryoprotectant were subjected to freeze-thawing and freeze-drying treatments, and subsequently incorporated in salt-ground hake (M. merluccius) muscle to study their effects on protein aggregation, water binding and thermal gelation. Both liposomal preparations presented similar particle size (≈215 nm, expressed as z-average) and strong electronegative zeta potential (−46 mV). The addition of both types of liposomal preparations led to more water trapped within the myofibrillar protein in the salt-ground muscle, as observed by water holding capacity (WHC) and low field nuclear magnetic resonance (LF-NMR). However, the liposomes interfered strongly with the thermal gelation ability of the muscle protein. Differential scanning calorimetry (DSC) analysis of the salt-ground muscle showed that the liposomes caused an increase in the main transition temperature associated with the actin molecule, with a concomitant reduction in total enthalpy change. The hydration state of the trehalose-containing liposomes did not play a significant role in textural properties of the resulting gels. The detrimental role of liposomes in the texture of fish gels should be considered in the design of functional fish products.

Gel properties of silver carp (Hypophthalmichthys molitrix) and chicken mixture gels as affected by setting temperatures

ABSTRACTThis study aimed to evaluate the effect of setting temperatures (30°C, 35°C, 40°C, 45°C, and 50°C) on gel properties and protein profiles of paste gels derived from silver carp (Hypophthalmichthys molitrix) and chicken meat. The mixture composed of 50% (w/w) chicken meat and 50% (w/w) silver carp meat, and the three paste gels, were assessed based on color, gel strength, TPA, water distribution, chemical interactions, and SDS-PAGE. Chicken gels had better gel properties and a higher content of immobilized water than the mixture or fish gels, regardless of setting conditions. On the other hand, an appropriate setting temperature for the three paste gels promoted aggregation of the myosin heavy chain (MHC) and the formation of hydrophobic interactions and disulfide bonds, which resulted in superior gel properties. Pre-incubation at 40°C enhanced gel properties of fish meat, but pre-incubation at 45°C and 50°C were appropriate for achieving better gels for the mixture and chicken, respectively. These results indicated that there is the potential to obtain mixed products and new meat products by utilizing chicken and fish meat that have improved gel properties.

Properties of fish and beef restructured by MTG derived from Streptomyces mobaraensis grown in media based on enzymatic hydrolysates of sorghum

The efficiency of microbial transglutaminase (MTG) obtained from Streptoverticillum ladakanaum fermentation of sorghum grain and DDGS hydrolysates (HMTG) in increasing the mechanical properties of restructured meat and fish products was evaluated in this study. Gels were obtained by adding HMTG or commercial MTG at 0.3 U/g, and controls lacked enzyme. All treatments were supplemented with 2.0% NaCl. The gels with enzyme showed a lower amount of expressible water, similar to those obtained with CMTG (6% for fish gels and 8% for beef gels). Texture values were also similar. The results showed the feasibility of employing MTG obtained from sorghum hydrolysates.

Gelling Properties of Fish/Pork Mince Mixtures.

The gel properties of silver carp/pork mince mixtures were investigated as well as the protein structural changes and interactions during gelling using rheology, SEM, and FT-Raman spectroscopy. The breaking force values for gels containing 0% to 40% pork was significantly lower (P < 0.05) compared with gels containing 50% to 100% pork. Gels containing 70% to 100% pork had significantly higher (P < 0.05) breaking force values compared with gels containing 50% to 60% pork. Deformation values were more mixed. Dynamic rheological data suggested that mixing fish and pork at 3:7 could strengthen the gel network. The addition of 40% pork or above, significantly decreased (P < 0.05) the water retention of the gels compared with the 100% fish gels. The dimensional ordering of gels was also reduced by addition of pork. The reduced ordering was one of the reasons for the low water retention for fish/pork mixed gels. Raman spectral analysis confirmed that mixing fish and pork in 7:3 and 3:7 ratios could promote hydrophobic interactions such as bringing tyrosine residues into the intermolecular interface. The interactions in the 3:7 fish/pork mixed gels were favorable for forming a stronger gel. However, the interactions in the 7:3 fish/pork mixed gels were adverse. The water retention of gels was related to both molecular interactions and secondary structures of protein as well as the microstructure of the gels.

Weaning ofMacrobrachium rosenbergii larvae fromArtemia nauplii to fish gel food

A high moisture (80-85%), fish gel food (FGF) containing 97 per cent fish gel dispersion, sodium alginate, vitamins, mineral and micronutrient supplement was compared to newly hatched live Artemia nauplii as an exclusive diet for the culture of larval freshwater prawn Macrobrachium rosenbergii . M. rosenbergii larvae were gradually weaned from Artemia nauplii to fish gel food (FGF) at their different stages. The feeding regime (AGIOG) in which larvae were weaned on to FGF resulted in the highest (P<0.05) yield of 22.65 ± 6.87 per cent PL/L. After day 11, the survival of larvae fed Artemia alone (A) regimen decreased and at day 25, the value (67.16 ± 4.62% with a corresponding production rate of 20.15 ± 1.88 PL/l) was significantly lower (P<0.5) than those of larvae fed the diets AG10G and AG 8G. The larvae fed with the weaning diets developed faster at later stages than those fed Artemia alone. FGF is composed of readily available ingredients, the diet contains 73.83 per cent crude protein, and 7.24 per cent ether extract, is easy to prepare, and has good water stability and buoyancy. The characteristics of diet suggest good potential for successful use in larvae culture.

EFFECT OF ENDOGENOUS PROTEASES ON GELATION OF RED TILE FISH SURIMI

Red tile fish Branchiostegus japonicus meat degrades easily. In market, the small- sized fish is traded at a low price. Additionally, the population of red tile fish in the sea around Japan has reduced. Therefore, for effective utilization of small-sized red tile fish, the effect of endogenous proteases on heat-induced gelation of red tile fish surimi was investigated in the research. Fish gels from red tile fish surimi were prepared at different temperatures between 30 – 90 oC. After heating, the samples were cooled in ice water and then mechanical properties and SDS-PAGE patterns were analyzed. Homogenates prepared from the surimi were mixed with protease inhibitor solutions. The mixtures were incubated in water bathes at 40 or 60 oC. After heating, peptide contents in the supernatant and autolytic protein patterns were determined by the Lowry method and SDS-PAGE respectively. The surimi didn’t form heat-induced gels at 30 - 80 oC and SDS–PAGE showed that proteolysis markedly occurred. Addition of 1, 10-phenanthroline, benzamidine or SBTI prevented proteolysis. These results suggest that red tile fish surimi had extremely low gel- forming ability due to endogenous metalloprotease and trypsin-like serine protease. Keywords: Fish products, Gelation, Protease inhibitor, Surimi

Effect of freezing and frozen storage on restructured FISH prototypes made with glucomannan and FISH mince

This paper examines the physicochemical and rheological properties to determine the freezing and frozen stability of restructured fish prototypes made with glucomannan (GM) and fish mince lacking any protein functionality. The effect of adding salt and fish oil to the fish prototype formulae is also examined. Three prototype fish gels at 1.25% final GM concentration were made: control lot (C); oil lot (O): control gels with 5% added fish oil, and salt lot (S): control gels were made with 0.8% NaCl. The analyses were performed after 24 h refrigerated storage (5 °C) and 30, 90 and 150 days frozen storage at −20 °C.Freezing produced hardening of gels due to partial dehydration caused by ice crystal formation, particularly in Lot S where the gels were more rigid with less water binding capacity (WBC) and more cooking loss (CL) after 30 days storage. Conversely, lot C exhibited some synergy between GM and protein molecules, giving time-stable networks with higher WBC after freezing. Lot O showed less CL and a more regular trend in mechanical and viscoelastic parameters between 90 and 150 days frozen storage, demonstrating the stabilizing effect of the “oil–protein–water” complex in a GM matrix.

Rapid Heating of Alaska Pollock and Chicken Breast Myofibrillar Proteins as Affecting Gel Rheological Properties

Surimi seafoods (fish/poikilotherm protein) in the U.S.A. are typically cooked rapidly to 90+°C, while comminuted products made from land animals (meat/homeotherm protein) are purposely cooked much more slowly, and to lower endpoint temperatures (near 70 °C). We studied heating rate (0.5, 25, or 90 °C/min) and endpoint temperature (45 to 90 °C) effects on rheological properties (fracture, small strain) of washed myofibril gels derived from fish (Alaska pollock) compared with chicken breast at a common pH (6.75). This was contrasted with published data on gelation kinetics of chicken myosin over the same temperature range. Heating rate had no effect on fracture properties of fish gels but slow heating did yield somewhat stronger, but not more deformable, chicken gels. Maximum gel strength by rapid heating could be achieved within 5 min holding after less than 1 min heating time. Dynamic testing by small strain revealed poor correspondence of the present data to that published for gelling response of chicken breast myosin in the same temperature range. The common practice of reporting small-strain rheological parameters measured at the endpoint temperature was also shown to be misleading, since upon cooling, there was much less difference in rigidity between rapidly and slowly heated gels for either species.

Effect of cassava starch gel, fish gel and mixed gels and thermal treatment on structure development and various quality parameters in microwave vacuum-dried gel slices

Three types of gels including tapioca starch gel, fish gel and mixed gels of both (cassava starch: fish = 1:1) were prepared under different thermal conditions. Slices (4 mm thick) derived from these the gels were dehydrated to a final moisture content of 7% in a microwave vacuum dryer. The micro/macro structure and selected quality parameters of the dried gel chips were measured e.g. shape, relative volume, bulk density, texture, color, sensory and microstructure. The measured gel characteristics were analyzed and related to structure development and selected quality attributes. Both fish and mixed gel chips expanded in both diameter and thickness while the starch gel chips shrank in diameter, but expanded in thickness; the former two represented a continuous cross-section composed of a cellular structure and expanded uniformly in thickness while the latter developed an open cross-section and the center expanded more than the edge region, indicative of a disc and pillow shape, respectively. The higher severity of thermal treatment favored greater expansion and reduced hardness and bulk density, and increased crispness in the mixed gel chips; they developed a smooth and fine surface and pore wall but decreased lightness and whiteness due to starch gelatinization in the starch and mixed gel chips. Only the partial dried mixed gel chips are acceptable to the panelists. A homogenous co-gel in the mixed gel contributed to the higher uniform expansion and cellular structure. These findings will help developing the restructured microwave vacuum-dried product by blending the starch with the fish.

QUALITY OF FISH SAUCE PRODUCTS FROM RECYCLED BY‐PRODUCTS FROM FISH GEL ANDKAMABOKOPROCESSING

ABSTRACTIn order to make effective reuse ofkamabokoprocessing wastes and to minimize the amount of waste disposal, the production of two kinds of fish sauces was tried on a small industrial scale from the wastes with or without the addition of the meat of deepsea smelt (Glossanodon semifasciatus). They were fermented for 6 months at room temperature using salt andkojimold. As a control, a fish sauce was also produced only from the deepsea smelt meat. The recovery of fish sauce from the initial mashed mixture ranged between 75 and 79%, depending on the ingredients in the three fish sauce products. The total nitrogen content of the waste sauce and the mixed sauce was lower than that of the control. The levels of the original additives tokamabokoproducts,β‐carotene and sorbic acid, were very low in these fish sauces. The taste‐active components of the waste sauce and mixed sauces were lower than those of the control. Sensory evaluation revealed that the former two waste sauces were less bitter and higher in saltiness than the control. However, no difference was found in umami taste between these products. These findings suggest that the wastes fromkamabokoprocessing factories could be reused as fish sauce for food condiments.PRACTICAL APPLICATIONSRecent development in the food industry in Japan has enabled the surimi‐based products to be mass produced and standardized even in the fish gel,kamabokotrade. However, a serious problem has arisen in the development ofkamabokoprocessing through the discharge of the wastes, i.e., nonstandard products or fragments, fromkamabokoprocessing factories. It is clear that the waste fromkamabokoprocessing factories is transformed effectively into fish sauce by using soy saucekojimold. As a result, the amount of the discharged wastes fromkamabokofactories are able to be minimized because the liquefaction ratio of the fish sauce mushes (moromi) from the wastes after fermentation was high and the products have a high umami taste and agreeable soy sauce‐like flavor.