Fish Patties Research Articles

Suppressive effect of Armoracia rusticana and three main glucosinolates on heterocyclic amine generation in roasted fish patties and their potential mechanism analyzed by density functional theory

Suppressive effect of <em>Armoracia rusticana</em> and three main glucosinolates on heterocyclic amine generation in roasted fish patties and their potential mechanism analyzed by density functional theory

Plasma-activated water pretreatment as a promising technique to reduce the formation of heterocyclic aromatic amines and advanced glycation end products in roasted fish patties

This study investigated the efficacy of using plasma-activated water (PAW) as a novel and additive-free pretreatment in reducing the formation of free and bound heterocyclic aromatic amines (HAAs) and advanced glycation end products (AGEs) in roasted fish patties. PAW activated for different durations (50 s, 100 s, and 150 s), significantly decreased the levels of HAAs and AGEs. The highest inhibition rates were observed at 35.44% and 19.82% for free and bound HAAs, respectively, and 42.76% and 23.23% for free and bound AGEs, respectively. PAW pretreatment reduced the formation of HAAs and AGEs and mitigated their increase during storage. Analysis using electron paramagnetic resonance and UPLC-MS/MS showed a decrease in free radicals and reactive carbonyls (phenylglyoxal, glyoxal, and methylglyoxal), which can serve as intermediates for HAAs and AGEs. Correlation analysis indicated a significant positive correlation between HAAs/AGEs and phenylacetaldehyde, glyoxal, methylglyoxal, and the total spin number (P < 0.05). This suggests that PAW suppresses the production of reactive carbonyls by quenching free radicals, thereby inhibiting the formation of HAAs and AGEs. In conclusion, with its additive-free approach, PAW pretreatment holds promise for reducing HAAs and AGEs and improving the safety of roasted fish products.

Influence of Silver Nanoparticles on Microbiological and Freshness Quality Attributes of Beef Sausage and Fish Patties During Cryopreservation

Influence of Silver Nanoparticles on Microbiological and Freshness Quality Attributes of Beef Sausage and Fish Patties During Cryopreservation

Effect of chemical modification of κ-carrageenan on its inhibitory effect against heterocyclic amine (HAs) formation in roasted tilapia fish patties

Sulfated κ-carrageenan (S-KC), carboxymethylated κ-carrageenan (C-KC), acetylated κ-carrageenan (A-KC) and phosphorylated κ-carrageenan (P-KC) were synthesized and tested for their inhibitory effect on heterocyclic amine (HAs) formation in roasted tilapia fish patties. Fish patties with 1 % of each hydrocolloid prepared by 90 % of fish and 10 % of an aqueous hydrocolloid dispersion were determined for HAs-levels after roasting. P-KC showed the strongest inhibitory effect against total HAs formation (20.95 %). Moreover, P-KC increased the content of creatinine and glucose but decreased the content of free amino acids in fish patties, indicating that P-KC may compete with creatinine and glucose to react with amino acids to suppress HAs generation. In addition, P-KC plus naringenin had a stronger inhibitory effect against HAs formation than P-KC or naringenin alone. P-KC at 1 % (w/w) and P-KC (0.5 %, w/w) plus naringenin (0.5 %, w/w) showed no significant effects on the color and textural properties compared to the control group (100 % fish), and had less impact on food quality than 1 % (w/w) KC. Therefore, our results suggest that chemical modification could enhance the inhibitory effect of some hydrocolloids on HAs formation, and an appropriate combination of hydrocolloids and flavonoids contributes to the attenuation of dietary exposure to genotoxic HAs.

Formation regularity of AGEs in fish patties under the synergistic action of pre-oxidized oil and air frying

Formation regularity of AGEs in fish patties under the synergistic action of pre-oxidized oil and air frying

Physicochemical, Sensorial and Antioxidant Properties of Sardine Fish Patties Incorporated with Different Natural Additives

Sardine fish patty is a processed seafood product that easily spoiled because of oxidation. Oregano, cloves, cinnamon, turmeric, and green tea contain antioxidant properties that could preserve the fish patty. This study aimed to incorporate these ingredients into sardine fish patties and investigate their effects on the physicochemical properties, sensory evaluation, and lipid oxidation of the patties. The fresh sardine patties were treated with 0.5% of oregano (PWO), cloves (PWC), cinnamon (PWCI), turmeric (PWT) or green tea (PWGT) before being cooked, cooled and chill-stored for 12 days. No significant effects of the treatments were observed on moisture content, cooking yield, and shrinkage of the patties. The incorporation of turmeric significantly (P&lt;0.05) affected all colour parameters on the patties (PWT). Although PWGT showed slightly increased values in some texture profiling parameters, the PWGT also showed positive acceptability regarding sensory evaluation for most of the eating quality parameters. A significant (P&lt;0.05) reduction in TBARS values in the patties incorporated with green tea (PWGT), while increased scavenging activity values of the PWGT and cloves (PWC) were observed. Thus, the study implied that green tea demonstrated a good effect on sardine fish patty, as compared to spices, which could be a potential natural preservative to preserve the fish product during storage.

Extraction of beta-glucan from yeast extract and brown barley bran and study of its antioxidant activity to improve the preservation ability of processed Fish Patties

The Homopolysaccharide called beta-glucan was extracted from different sources, microbial source (baking yeast) and vegetable source (brown barley bran) using the classical and hot water methods respectively. Results showed that the higher yield contents of β-glucan, which reached 5.95 % and 5.08 % were found in the baker’s yeast of Turkish origin and barley bran respectively, The β-glucan was analyzed by Fourier transform infrared spectroscopy (FT-IR) and the result confirmed that the extracted glucan showed a high degree of similarity and purity as compared with the standard, The antioxidant activity, reducing power, chelating of ferrous iron, scavenging of hydrogen peroxide of extracted β-glucan samples at different concentrations were studied (0.1, 0.3, 0.5, 0.7, 0.9 and 1)%, it was observed that the activity was different according to the source and concentration also the efficacy of the extracted β-glucan from the barley bran as an antioxidant higher than the yeast. The β-glucan was added to the fish patties at different ratios (0, 0.1, 0.3, 0.5 and 1)%, and storage patties at 4 C° for 14 days, studied some physicochemical tests for manufactured fish patties , the results showed that values of peroxide, acid value and percentage of free fatty acids of the patties treated with β-glucan were higher than barley bran β-glucan.

The Effect of Adding Beta-glucan Extracted From Bread yeast and barley bran on Inhibiting Microbial Population of Fish Patties at Cooling Storage Periods

The Homopolysaccharide called beta-glucan was extracted from different sources, microbial source (baking yeast of Turkish origin) and vegetable source (brown barley bran) using the classical method and hot water method respectively. Results showed that the higher yield contents of β-glucan, which reached 5.95 % and 5.18 % were found in the baker’s yeast of Turkish origin and barley bran respectively, The β-glucan was analyzed by Fourier transform infrared spectroscopy (FT-IR) and the result confirmed that the extracted glucan showed a high degree of similarity and purity as compared with the standard, The β-glucan was added to the fish patties at different ratio (0, 0.1, 0.3, 0.5, 1) gm\25gm patties, and storage patties at 4 °C for 14 days. Effect of addition of different levels of β-glucan from both sources on inhibition of the bacterial counts for fish patties during storage (14 days) was studied, the total counts of bacteria was decreased with increasing the ratios of β-glucan up to 1%, the ability of the extracted β-glucan from barley bran to inhibit the total bacterial count, psychrophilic bacteria and coliform bacteria was greater than that the extracted β-glucan from yeast.&#x0D;

Influence of Protein Isolates from Pangas Processing Waste on the Quality of Tilapia (GIFT) Patties During Storage at 4°C

GIFT (Genetically Improved Farmed Tilapia) mince and protein isolates obtained from pangas processing waste (fillet frames) were used to prepare fish patties and the quality was evaluated during storage at 4˚C. Patties were prepared in three lots i.e. 100% GIFT mince (T1), mince with 5% protein isolate (T2), and mince with 10% protein isolate (T3). An increase in pangas protein isolate content increased the crude protein content of patties, while it decreased the fat and moisture content (P&lt;0.05). No significant difference was found in the color values of patties with and without protein isolates throughout the storage period. An increase in protein isolate content to 10% caused a slight decrease in cooking yield and textural quality. All the lots showed a decreasing trend in cooking yield, textural quality, and sensory scores with an increase in storage period. Patties from all the lots had no significant differences in sensory scores and were acceptable for up to 12 days during storage at 4˚C. GIFT mince can be used to prepare patties with good quality, and shelf life and pangas protein isolates can be incorporated up to 10% of the mince, without affecting the quality, acceptability and shelf life.

Effect of acrolein, a lipid oxidation product, on the formation of the heterocyclic aromatic amine 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in model systems and roasted tilapia fish patties.

The effect of acrolein on the formation of the 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) was investigated in a chemical model. Acrolein was found to increase PhIP formation at each tested addition level. 0-0.2mmol of acrolein increased PhIP formation dose-dependently, while high levels of acrolein (>0.2mmol) did not further increase PhIP formation. Mechanistic study showed that acrolein addition decreased the residue of phenylalanine and creatinine, but increased the content of some key intermediates. Further analysis indicated that acrolein can react with phenylalanine, creatinine, and PhIP to form adducts. These results suggested that acrolein was able to contribute to PhIP formation as a consequence of its comprehensive ability to facilitate Strecker degradation of phenylalanine and react with phenylalanine, creatinine, and PhIP. In addition, oxidation of the tilapia fish increased the PhIP formation in the roasted fish patties, further supporting the potential contribution role of lipid oxidation products to the formation of PhIP.

Inhibitory effects of some hydrocolloids on the formation of NƐ-(carboxymethyl) lysine and NƐ-(carboxyethyl) lysine in chemical models and fish patties

The inhibitory effects of four hydrocolloids, including alginic acid, pectin, carboxymethylcellulose sodium salt, and chitosan on the formation of two typical toxic advanced glycation end products NƐ-(carboxymethyl) lysine (CML) and NƐ-(carboxyethyl) lysine (CEL) were investigated in chemical models and fish patties. All the four hydrocolloids were found to significantly inhibit CML and CEL formation in chemical models, and among them, pectin and alginic acid were the most effective inhibitors. In roast fish patties, the addition of pectin and alginic acid at 0.9% reduced the content of CML by 43.6% and 44.9%, and CEL by 32.4% and 32.6%, respectively. Moreover, alginic acid plus a polyphenol epigallocatechin gallate (EGCG) showed stronger inhibitory effect against CML and CEL formation than alginic acid alone. Further study showed that alginic acid and pectin decreased the formation of glyoxal (GO) and methylglyoxal (MGO), two key intermediates of CML and CEL, in the chemical models and fish patties. In addition, compared with EGCG, the addition of alginic acid in fish patties showed less impact on color, odor, and sensory properties. These findings suggest that alginic acid is a potent inhibitor against the formation of AGEs with less impact on food quality.

Upconversion Nanoparticles-Based Fluorescence Immunoassay for the Sensitive Detection of 2-Amino-3-methylimidazo [4,5-f] Quinoline (IQ) in Heat Processed Meat.

A competitive fluorescence immunoassay for the quantitative detection of 2-amino-3-methylimidazo [4,5-f] quinoline (IQ) in pan-fried meat patties was developed, using magnetic nanoparticles coupled with coating antigen as the capture probe and anti-IQ antibody coupled with NaYF4: Yb, Er upconversion nanoparticles as the signal probe. Under optimal conditionals, the wide detection range for IQ in phosphate buffer saline is from 0.01 to 100 μg·L−1 (R2 = 0.991) with a detection limit of 0.007 μg·L−1. This proposed method has been applied to detect IQ in two different types of pan-fried meat patties at varying frying times, and the IQ content in chicken patties and fish patties are 2.11–3.47 μg·kg−1 and 1.35–2.85 μg·kg−1, respectively. These results are consistent with that of the ultraperformance liquid chromatography-tandem mass spectrometry. In summary, this method can serve as a sensitive and specific test tool for the determination of IQ in processed meat.

Examining social norms among other motives for sustainable food choice: The promise of descriptive norms

This study examines the relative importance of social norms among other motives in driving sustainable food choice. It distinguishes between injunctive and descriptive social norms, as well as between reported actual choice and intended future choice. The study uses binary logistic regression models and survey data (N = 348) from five workplace restaurants in Helsinki, Finland where a novel, local and environmentally friendly dish, roach fish patties, was being launched. Workplace restaurants account for a significant share of food consumption in Finland and are a relevant context for investigating the impact of social norms as the food choice is highly observable. The study reveals that perceived descriptive norms are significantly associated with both actual and intended food choice while perceived injunctive social norms are not related to either. It also finds that in the case of actual choice, the impact of perceived descriptive norms is weaker compared to that of other motives, such as habit, visual appeal, value for money, and ability to satiate hunger. In the case of intended choice, only taste has a stronger impact than the descriptive norm. Further, the analysis situates the motives for food choice in the larger theoretical discussion of System 1 and 2 decision processes and of the impact of visceral factors on food choice, and finds that visceral-factor-related motives have a stronger impact on actual choice than on intended choice. The study shows how the role of social norms in sustainable food choice is more nuanced than presented in previous literature. It concludes that there can be scope for steering food choice towards greater sustainability through a skilled mobilization of descriptive norms.

The fish patty experiment: a strip-plot look

In this article, I provide a detailed discussion of the well-known fish patty experiment introduced in the literature by the late John A. Cornell in the first edition of his famous textbook on the design and analysis of mixture experiments. Cornell used the fish patty experiment as the motivating example for an article discussing that, for logistical reasons, many mixture-process variable experiments are run using a split-plot experimental design. More specifically, he described two possible ways in which the fish patty experiment might have been performed, both of which require a split-plot analysis of the data. These descriptions were not followed by the corresponding analyses of the fish patty data. Moreover, Cornell did not discuss the most convenient way in which the fish patty experiment could have been run, namely using a strip-plot design. In this article, I discuss the logistics leading to a strip-plot design, conduct the corresponding strip-plot analysis and contrast it with the two split-plot analyses.

Shelf life extension of fish patty using biopolymer-coated active paper sheets

In this study, we developed active paper sheets, laminated with antimicrobial and antioxidant active coating layers, based on chitosan/carboxymethyl cellulose mixture incorporated with glutaraldehyde and cinnamon essential oil (CEO). The effect of active paper sheets (APSs) on the quality of fish patties (FPs) was investigated within 16 days at 4 ± 1 °C. Significant changes were observed in the morphology and FTIR spectra of paper sheets after converting them to active form. APSs incorporated with CEO showed higher antimicrobial and antioxidant activities with a steady state character. We demonstrate APSs considerably improve the preservation quality of stored FPs, enhancing chemical, microbial, and chromaticity charactristics. An increase in the shelf life of FPs was achieved from 8 to 12 days, after applying APSs. Therefore, APSs can be considered as a promising method to retain the quality and expand the shelf life of FP.

Karakteristik Proximate dan Fisika Premium Fish Patties (Clarias sp.) dengan Formulasi Subtitusi Daging Ayam Potong (Gallus gallus domesticus)

The use of catfish for premium fish patties products has a weakness in the low of gel strength. The substitution of catfish with chicken is expected to solve this problem. Three substitution formulations of catfish using chicken were carried out experimentally to determine the proximate variables and physics of premium fish patties. The results showed that the substitution of catfish using chicken in premium fish patties greatly affected the physical characteristic, especially texture. This is in contrast to the results that the substitution treatment does not affect the proximate and color characteristics.

Designing a Clean Label Fish Patty with Olive, Citric, Pomegranate, or Rosemary Extracts.

The natural functional ingredients derived from pomegranate (41.4% punicalagin), rosemary (5.8% carnosic acid and carnosol), hydroxytyrosol (7.3%), and citrus (55% hesperidin) fruits were combined separately with acerola (17% vitamin C) and essential oils rich in fatty acids (45% α-linolenic (ALA) and 40% docosahexaenoic (DHA)) provide a natural substitute of synthetic preservatives for fish patties, avoiding E-numbers on labels. Microbiological and physicochemical properties of the formulations were examined, sensory analysis was conducted, and changes in their shelf life due to storage for 14 days under chilled storage, adding these ingredients, were determined. The results obtained showed that the fish patties reported a high level of protein (14%), low fat (<2%), with a high contribution of phosphorus and selenium minerals, and higher levels of ALA up to 40% (in the case of rosemary extract (R)) and DHA by 30% (Ct), compared to the Control sample. The fish patties suffered microbiological, flavor, and odor spoilage and rapid lipid oxidation associated with rancidity. It can be said that the fish preparations have a duration of less than 7 days (between 4–6 days), except for the preparation with pomegranate extract (P) that has a longer life, from 7 to 11 days. Consequently, replacing synthetic additives by natural extracts offers a new clean label product with potential health benefits that resembles the commercial fish patties.

Increase in the nutritional quality of tilapia mechanically separated meat and application in fish patties

Increase in the nutritional quality of tilapia mechanically separated meat and application in fish patties

Effect of addition of banana peel powder (Musa balbisiana) on physicochemical and sensory properties of fish patty

PurposeThe purpose of this paper is to determine the physicochemical and sensory properties of fish patties added with banana peel powder (BPP), Musa balbisiana.Design/methodology/approachFour different fish patty formulations were produced containing 0 per cent (BPP0) (Control), 2 per cent (BPP2), 4 per cent (BPP4) and 6 per cent (BPP6) of BPP (M. balbisiana).FindingsThe addition of BPP was shown to improve the hardness, cooking yield, water holding capacity (WHC) and redness (a* value) as well as the dietary fibre (DF) content (p<0.05). The BPP, however, also turned the fish patties darker (lower L*) (p<0.05). Sensory evaluation showed that fish patties with a concentration of 2 per cent BPP had the highest overall acceptability, whereas the concentration of 6 per cent BPP was found to be unacceptable compared to that of control sample (p<0.05). The declining sensory acceptability of fish patty with 6 per cent BPP is related to the harder texture and the darker color of the patties compared to the control sample (BPP0).Originality/valueThe addition of BPP can potentially improve the quality of fish patties in terms of textural properties (hardness) by increasing their WHC, reducing the cooking loss and enhancing the DF content.

Identification of health and safety management system components in the fish patty production

The article reveals research on the development of health and safety management system components for making fish patties from different species of shark catfish (Pangasianodon Hypophthalmus), croaker (Otolithus Sp), silver carp (Hypophthalmichthys Molitrix), Atlantic mackerel (Scomber Scombrus) and lizardfish (Saurida Tumbil). It suggests a nomenclature of fish patty safety indicators including hygienic, microbiological, identificational, and also the product list, ingredients, organoleptic properties, physical and chemical properties, nutritional energy value, date of manufacture and date of packaging, expiry date and storage conditions, batch number, conformity markings, name and location of the manufacturer. The research has analyzed the fish patty production block diagram and determined critical control points. Based on the cause and effect diagram for defects in fish patties, all defects are grouped into three blocks: defects due to the poor quality of raw material, processing defects, defects due to improper storage, transportation and sale. The obtained results have underlain the guidelines to prevent defective products at the stages of acceptance, manufacture, storage, and transportation of products to the consumer. The research also communicates recommendations for procurement of raw materials, production control, and qualification requirements for personnel, labor protection and metrological control of the equipment used. HACCP components have been successfully identified: preventive measures for hazards identified in the production of fish patties, 6 critical control points, a draft HACCP plan, and a prerequisite program.