Fishy Taste Research Articles

Effect of High-Pressure Processing Treatment on the Physicochemical Properties and Volatile Flavor of Mercenaria mercenaria Meat.

High-pressure processing (HPP) technology can significantly improve the texture and flavor of Mercenaria mercenaria. This study aimed to investigate the effect of HPP treatment with varying levels of pressure (100, 200, 300, 400, 500, and 600 MPa) and a holding time of 8 min at 20 °C on the physicochemical properties and volatile flavors of M. mercenaria. The significant changes in hardness, resilience, and water holding capacity occurred with increasing pressure (p < 0.05), resulting in improved meat quality. Scanning electron microscopy (SEM) was utilized to observe the decomposition of muscle fibers in M. mercenaria due to varying pressures, which explains the differences in texture of M. mercenaria. Different pressure treatments also had an influence on the volatile flavor of M. mercenaria, and the quantities of low-molecular-weight aldehydes (hexanal, heptanal, and nonanal) with a fishy taste decreased dramatically following 400 and 500 MPa HPP treatments. Furthermore, the level of 2-Methylbutyraldehyde, which is related to sweetness, increased significantly following 400 MPa HPP treatment. The study found that 400 MPa HPP treatment resulted in minor nutrient losses and enhanced sensory quality. The results of this study provide a theoretical basis for the application of HPP treatment to M. mercenaria.

Antithrombotic pharmacodynamics and metabolomics study in raw and processed products of Whitmania pigra Whitman

ObjectiveAs a traditional Chinese medicine, leech has obvious pharmacological activities in anticoagulantion and antithrombosis. Whitmania pigra Whitman (WP) is the most commonly used leech in the Chinese market. It is often used in clinical applications after high-temperature processing by talcum powder to remove the fishy taste and facilitate crushing. The anticoagulant and thrombolytic active ingredients are protein and polypeptide, which may denaturate and lose activity after high-temperature processing. The rationality of its processing has been questioned in recent years. This study aims to investigate the effect of talcum powder scalding on the antithrombotic activity of WP in vivo and to discuss its pharmacodynamic mechanism in vivo. MethodsRaw and talcum-powdered processed WP were administered intragastrically for 14 days, and carrageenan was injected intraperitoneally to prepare a mouse model of tail vein thrombosis. The incidence rate of tail vein thrombosis and the thrombus area under pathological tissue sections were calculated to evaluate the antithrombotic effect between raw and processed WP. Non-targeted metabolomics was conducted using UPLC-Q-TOF/MS technology to analyze the changes of small molecule metabolites in the body after administration of WP. ResultsAfter intragastric administration, both the raw product and the processed product of WP could inhibit the thrombosis induced by carrageenan, and the processed product had a more apparent antithrombotic effect than the raw product. The administration of WP could regulate the changes of some small molecular metabolites, such as amino acids, lipids, and steroids, in Sphingolipid metabolism and Glycerophospholipid metabolism. ConclusionsBased on the results of pharmacodynamics and metabolomics, processed WP will not reduce the antithrombotic activity of WP. This study provided a scientific basis for the rational use of leeches.

Chemical Content and Sensory Characteristics of Herbal Chicken Essence from Indonesia

The purpose was to determine the chemical content (water, protein, fat, ash, and carbohydrate) and sensory characteristics of Herbal Chicken Essence (HCE), a functional drink containing chilcken extract, from Indonesia. The experimental design was factorial and completely randomized with two replicates. There are four formulas in this study, namely F1 (broiler chicken and coconut sugar), F2 (broiler chicken and coconut sugar), F3 (IPB D1 chicken and palm sugar), and F4 (IPB D1 chicken and coconut sugar). The chemical content data were analyzed using a two-way ANOVA. Panelists used in the sensory tests included 30 participants. There was a significant effect (p&lt;0.05) of chicken and sugar substitution on water, ash, protein, and carbohydrate contents. Formula 2 (broiler chicken and coconut sugar) is the most preferred in almost all sensory attributes (aroma, taste, mouthfeel, aftertaste, and overall acceptance) because the sour taste found in coconut sugar is able to suppress the fishy taste found in HCE. The substitution of the chicken breed and sugar in the HCE formulations affected the chemical content and sensory characteristics

Proposal for Enhancing the Taste and Nutritional Value of Braised Fish

Braised fish, a highly popular Chinese dish known for its delectable taste and rich nutritional content, is prone to being affected by factors such as its inherent fishy taste. To elevate the dish's flavor profile and impart a delightful aroma, it becomes essential to mask the fishy taste effectively. This study compared the salt solution method, sensory masking method, biological method, and acid-base method to comprehensively analyze and address the underlying causes of the fishy taste. It was observed that both the salt solution method and sensory masking method proved successful in concealing the fishy smell. While the biological method effectively mitigated the production of fishy substances, it fell short in completely eliminating the fishy smell. On the other hand, the acid-base method demonstrated promising results in significantly reducing the fishy odor. Furthermore, manipulating the Maillard reaction's efficiency by controlling water activity and temperature through the use of the control variable method was studied. The highest Maillard reaction rate was achieved when the water activity was set at 0.7, and a neutral or weak base pH was maintained. Optimizing temperature and processing time led to the successful formation of aromatic compounds while minimizing damage to human cells. In addition to enhancing the taste, incorporating vegetables such as tofu, broad beans, or celery into braised fish recipes can offer additional health benefits, such as preventing obesity and reducing the presence of carcinogens.

Transforming 'Bonito del Norte' Tuna By-Products into Functional Ingredients for Nutritional Enhancement of Cereal-Based Foods.

The fishing industry produces a significant number of by-products. This study explored two methods of transforming these by-products: fish protein hydrolysate (FPH) and Fishmeal (FM). Physicochemical characterization of these products was conducted and their potential inclusion in biscuits was investigated due to the lack of high biological value protein and polyunsaturated fatty acids of this product. The results identified colour disparities between FPH and FM, with FM displaying lower brightness and a more reddish hue. In FPH, there was also a noticeable decrease in polyunsaturated fatty acids, probably associated with the temperature reached in spray-drying. While the incorporation of these by-products in biscuits was feasible, there were challenges, particularly the fishy taste and rancid odour, which were more pronounced in FM biscuits due to the higher fat content. This correlated with the oxidation indexes, such as TBARS and acidity index. Nonetheless, FPH biscuit attributes like typical colour or flavour received positive feedback, attributed to the Maillard reaction. Scanning electron microscopy revealed microstructural differences, which correlated with the results of hardness and fracturability, probably due to the higher fat content in FM. This study revealed the possibility of nutritionally enriching cookies with ingredients derived from fish by-products. However, it would be necessary to go a step further and study alternatives that allow better preservation of saturated fatty acids.

Treatment of Chronic Pain in Patients with Osteoarthritis of the Hip and Knee with a Combination of Hydroxytyrosol, Omega 3 Fatty Acids and Curcumin: Results of a Pilot Study

Chronic pain is the most common symptom of osteoarthritis and is very often accompanied by limitations in the performance of activities of daily living and has a negative impact on patients’ quality of life. It is estimated that 14% of the elderly population routinely use NSAIDs for pain management, not without serious adverse effects. Objective: We aimed to test the efficacy and possible side effects of OliminaDol (encapsulated combination of purified hydroxytyrosol, omega-3 fatty acids and curcumin) in the treatment of chronic osteoarthritis pain. Seventy-four patients with a diagnosis of osteoarthritis who had chronic pain were selected. The therapeutic intervention consisted of self-administering one capsule of the supplement every 12 h for 30 days. A visual analogue scale (VAS) was used for pain assessment. The efficacy was assessed by comparing the means of pain intensity at baseline and at the end of treatment. The data on the National Cancer Institute (NCI-CTCAE) version 4 criteria were also analyzed. Results: Thirty-six patients were evaluable for the primary objective. The mean value + standard deviation of pain intensity measured by the VAS scale at day +1 was 5.78 + 0.15 and the mean value of pain 30 days after initiation of treatment was 4.19 + 0.22. There was a decrease in pain intensity of 1.63 + 2.28 with p = 0.000. A total of 27 patients (75%) had pain reduction and in 19 of them (52.7%), the difference was greater than 2 points on the VAS scale. OliminaDOL administration was associated with very few and insignificant side effects, notably constipation in two patients (5.4%) and a fishy taste in three patients (8.1%). Conclusions: The administration of OliminaDOL produced a significant decrease in the mean value of pain intensity without side effects. These results, together with other published studies, demonstrate the possibility that some supplements, or a combination of them as in our case, can be an alternative for the treatment of chronic pain.

Changes in biochemical metabolites in manila clam after a temporary culture with high-quality microalgal feed mixed with the dinoflagellate species Karlodinium veneficum and K. zhouanum

Phytoplankton composition is an important factor affecting the growth and physiological biochemical characteristics of filter-feeding bivalves. With the increasing trend in dinoflagellate biomass and blooms in mariculture areas, how the physio-biochemical traits and seafood quality of the mariculture organism are affected by the dinoflagellates, especially those at nonfatal levels, is not well understood. Different densities of two Karlodinium species, namely K. veneficum (KV) and K. zhouanum (KZ), mixed with high quality microalgal food Isochrysis galbana was applied in feeding manila clam Ruditapes philippinarum in a 14-day temporary culture, to comparatively study how the critical biochemical metabolites such as glycogen, free amino acids (FAAs), fatty acids (FAs), volatile organic compounds (VOCs) in the clam were affected. The survival rate of the clam showed dinoflagellate density and species specificity. The high-density KV group inhibited survival to 32% lower than that of the pure I. galbana control, respectively, while KZ at low concentrations did not significantly affect the survival compared with the control. In the high-density KV group, the glycogen and FAA contents decreased (p < 0.05), indicating that energy and protein metabolism were significantly affected. Amount of carnosine (49.91 ± 14.64 to 84.74 ± 8.59 μg/g of muscle wet weight) was detected in all the dinoflagellate-mixed groups, while it was not present in the field samples or in the pure I. galbana control, showing that carnosine participated in the anti-stress activities when the clam was exposed to the dinoflagellates. The global composition of FAs did not significantly vary among the groups. However, contents of the endogenous C18 PUFA precursors linoleic acid and α-linolenic acid significantly decreased in the high-density KV group compared to all the other groups, indicating that high density of KV affected the metabolisms of fatty acids. From the results of the changed VOC composition, oxidation of fatty acids and degradation of free amino acids might occur in the clams exposed to dinoflagellates. The increased VOCs, such as aldehydes, and decreased 1-octen-3-ol probably produced a more fishy taste and reduced food flavor quality when the clam was exposed to the dinoflagellates. This present study demonstrated that the biochemical metabolism and seafood qulity of the clam were affected. However, KZ with moderate density in the feed seemed to be beneficial in aquaculture for increasing the content of carnosine, a high-valued substance with multiple bioactivities.

Effects of frying on fish, fish products and frying oil – a review

Fish and fish products contain important source of nutrient that provides benefits upon consumption. The increasing demand and high utilization of fish have caused a market shift in the fishery industry. Although fish is nutritious, some consumers do not prefer to consume fish in its original form because of its fishy taste, fishy odour and it is highly perishable. To further promote the consumption of fish, the production of fish products and frying are applied to suit consumers’ preferences. Frying is commonly used in various food premises as it changes the characteristics of the fish and fish products, especially the taste and texture. However, the increase in awareness has changed the perception of the consumer as they prefer healthier food in their lifestyle. Despite the increase in awareness, some consumers still prefer fried foods and food products due to their unique sensory properties and texture. To understand the effects of frying on foods, several parameters during frying are studied. Frying temperature, frying cycle, frying time, frying techniques and frying oils used are parameters that could affect the physicochemical and sensory attributes of the fish and fish products. Repetitive frying could cause the formation of toxins and alter the fatty acid content in the fish, fish products and frying oils. This changes the taste and alters the composition of the foods. Meanwhile, different frying times, oil and techniques cause significant changes to the chemical composition, sensory attributes, lipid oxidation, fat content, oil absorption and fatty acid profiles of the fish and fish product. This review aimed to gather information specifically on the changes in fish and fish products upon frying at different frying cycles, time, temperature, oils, and techniques.

Pengaruh Perbandingan Ikan Tuna (Thunnus sp.) Dengan Puree Jantung Pisang (Musa Paradisiaca sp.) Terhadap Karakteristik Nugget

&#x0D; &#x0D; &#x0D; This study was aimed to determine the effect ratio tuna and banana blossom puree on the characteristics of nuggets, and to determine which ratio of tuna and banana blossom puree that can produce nuggets with the best characteristics. The experimental design used was Completely Randomized Design (CRD) with 5 different treatments ratio of tuna and banana blossom puree, namely 100%: 0%; 90%: 10%; 80%: 20%; 70%: 30%; and 60%: 40%. Each treatment was repeated 3 times to obtain 15 experimental units. The data obtained were analysed using Analysis of Variance (ANOVA) and if the treatment affects the variables, the analysis will be continued using The Duncan's Multiple Range Test (DMRT). The results showed that the ratio of tuna and banana blossom puree had a very significant effect to the water content, ash content, protein content, fat content, total dietary fiber, colour and taste (hedonic test), taste and texture (score test), and gave a significant effect to hedonic of the overall acceptance. Ratio of tuna and banana blossom puree 90%:10% produce the best characteristic nuggets which were: water content of 62,89%; ash content of 2,07%; protein content of 18,26%; fat content of 2,78%; total dietary fiber of 6,74%; slightly solid texture, slightly fishy taste, and preferred colour, flavour, texture, taste, and overall acceptance.&#x0D; &#x0D; &#x0D;

Research of changes in quality indicators of fish pate with non-traditional raw materials

Taking into account the results of literature research on the nutritional value of quail eggs, it was found that the development of technology of fish pates with their use is relevant and has practical significance in the technology of production of fish products. The article presents the results of chemical composition, organoleptic evaluation and physico-chemical changes of fish pate with the addition of non-traditional raw materials and setting their shelf life. The expediency of combining freshwater fish with plant and animal raw materials to expand the range of biologically valuable food products is shown. Positive general impressions, harmonious, fishy and sweet-salty taste, showed the feasibility of combining quail eggs and vegetable raw materials with freshwater fish, as evidenced by high performance in appearance, taste and smell. According to the consistency of fish pate smeared and quite dense. It was found that in the experimental sample during storage are hydrolytic spoilage, which indicates the intensive hydrolysis of lipids and the accumulation of free fatty acids in these samples. In the prototypes, the hydrolytic damage gradually increases and only reaches the critical point by the end of the shelf life. Oxidative processes in the lipids of fish pastes were studied by changes in the accumulation of primary oxidation products – peroxides and secondary products – carbonyl compounds. According to the dynamics of changes in the peroxide content of lipids in pate, it was found that the control sample is not subject to storage for 5 days as well as the test sample, the fat content deteriorates and is characterized as non-storage. It has been experimentally established that the addition of non-traditional raw materials allows not only to improve the technology of pate production, but also to solve the problem of obtaining a product of high nutritional value. The authors found that the developed technology of fish pate will significantly expand the range of functional products based on natural ingredients, which will to some extent expand the current problem of processing raw materials in inland waters of Ukraine.

The use of hydrobiont collagen in the production of products based on minced fish

The influence of certain fractions of fish scales (zander) used as an additive in minced meat from pollock fillets, as well as from by-products (backbones, tails, fins) of salmon obtained by separation on the physicochemical and organoleptic properties of the resulting semi-finished products and ready-to-eat – how products (meatballs). It was determined that with an increase in the percentage of adding additives to pollock minced meat, the mass loss of meatballs after baking (combi steamer) decreased compared to the control (46.25% – without adding scales) and amounted to (with a 10% addition of three fractions scales) respectively 29.50; 37.30 and 38.83%. It was revealed that the preliminary holding (stabilization) of these semi-finished products in a refrigerator at a temperature of 4 °C for 90 minutes, followed by baking, contributed to a more significant reduction in mass losses of finished products compared to the control (46.25%) and amounted to (at 10% addition of three scale fractions) respectively 24.00%, 18.7% and 24.39%. A similar reduction in mass losses of finished products occurred in the manufacture of meatballs from separated minced meat obtained from salmon by-products with the addition of certain fractions of fish scales in an amount of 1 to 10% by weight of raw materials. It is shown that with an increase in the percentage of addition of fish scale additives to minced meats, the ultimate shear stress (USS) of the resulting mixture increases, water-holding capacity (WHC), with an additive concentration in minced meat from 1 to 7% tends to decrease, and from 7 to 10% to increase in comparison with the control. Meatballs obtained from minced pollock and salmon with the addition of the collagen fraction of the scales (more than 2.5 mm) in the amount of 8 and 10% by weight of the raw material had a very delicate texture and a less pronounced fishy taste and smell.

Metabolomic Effects of the Dietary Inclusion of Hermetia illucens Larva Meal in Tilapia.

Black soldier fly (Hermetia illucens) larvae meal have been used as feed protein supplements in fish feed, but few researches have investigated the metabolomic effects of Hermetia illucens larvae meal supplements. Therefore, the metabolic effects on Nile tilapia were investigated by replacing 5%, 10%, and 20% of the dietary soybean meal in the basal diet with Hermetia illucens larvae meal, respectively. This study shows that 20% H. illucens larvae meal feed could promote tilapia average daily gain of upto 5.03 ± 0.18 g (mean ± SEM). It was found that the tricarboxylic acid cycle efficiency was improved by activating the enzymes of mitochondrial isocitrate dehydrogenase, NAD-malate dehydrogenase, succinate dehydrogenase, pyruvate dehydrogenase, and α-ketoglutarate dehydrogenase, which then increased the output of ATP and NADH. Furthermore, amino acid and protein biosynthesis was boosted by enhanced glutamine synthetase and glutamate synthase. In particular, GSH increased with increased H. illucens larvae meal. Unsaturated fatty acid biosynthesis was stimulated by higher levels of fatty acid synthase and acetyl CoA carboxylase. Additionally, there was no significant change in lipase levels. Thus, the higher acetyl Co-A content was primarily involved in fatty acid biosynthesis and energy metabolism. Flavor substances, such as nonanal and 2-methyl-3-furanthiol, also accumulated with the addition of H. illucens larvae meal, which increased the umami taste and meat flavor. Additionally, the flavor of tilapia was improved owing to a decrease in trimethylamine content, which causes an earthy and fishy taste. This study uncovers a previously unknown metabolic effect of dietary H. illucens larvae meal on Nile tilapia.

Antioxidant, antidiabetic activities and consumer acceptance of Sargassum hystrix tea combined with cinnamon powder

Sargassum hystrix is a species of brown seaweed containing bioactive compounds and has the potential to be used as a functional drink. This study was aimed to determine the fucoidan content, antioxidant, antidiabetic activities, and consumer acceptance rate of combining cinnamon powder to manufacture S. hystrix seaweed tea. The process was carried out by washing, drying, cutting, blending, weighing, roasting, and packaging the seaweed. Furthermore, the seaweed was tested to determine the total phenolic content, antioxidant (scavenging of hydroxyl radical and superoxide anion), antidiabetic (inhibition of α-glucosidase and α-amylase) activities and sensory evaluation. The results showed that the addition of cinnamon powder affected the total phenol content, antioxidant and antidiabetic activities, and consumer acceptance of S. hystrix tea. Meanwhile, an increase in the amount (0 ~ 5%) of cinnamon powder reduced levels of antioxidants (46.90±0.92 to 39.53±0.11% for hydroxyl radical scavenging activity, and 82.00±1.19 to 73.56±1.23% for superoxide anion scavenging activity), with a rise in antidiabetic activity (22.27±1.74 to 83.98±2.37% for inhibition activity of α-glucosidase and 72.94±1.55 to 95.83±1.06% for inhibition activity of α-amylase). In addition, the use of 5% and 2% cinnamon powder has the ability to overcome the fishy smell and taste, respectively.

Gastronomic preparations based on pineapple identified in the municipality of Lebrija, Santander, Colombia, and deconstruction of a traditional recipe

Lebrija is one of the municipalities with the highest production of pineapple in Colombia. The most cultivated variety is gold honey (oro miel), and second is perolera. Even so, there is no documentary evidence showing its gastronomic uses. The objective of this research was to identify pineapple-based recipes and evaluate the effect of avant-garde techniques such as deconstruction. An ethnographic study was conducted in the municipality using the snowball method through instruments such as audiovisual-supported semi-structured interviews to identify 1) the most cultivated variety of pineapple and 2) its preparations and associated culinary techniques. Then sensory assessments were performed by 15 semi-trained people to describe the intensity of various selected sensory attributes which were used to perform an ANOVA analysis of variance in SPSS. Finally, the traditional fish-based dish wrapped in banana leaf was deconstructed. The ethnographic study showed that in rural areas, there are four traditional preparations, sugarcane juice (guarapo), jam, pineapple dessert, and mojarra (fish) filled with piña calada (pineapple confit) and wrapped in banana leaves. The latter was chosen for deconstruction, a technique through which greater intensity was obtained in sensory attributes such as the crispness and golden coloration of the skin of the fish and the soft texture of the flesh. The pungency of the fishy taste decreased. This work demonstrates that the same dish can combine a crisp ingredient and a forcemeat (farsa) to achieve a presentation radically different from the original without losing its essence.

Breakfast Cereal in Flakes Form Based on Millet Flour and Snakehead Fish Koya

The purpose of this research was to determine the formulation of flakes made from millet flour and snakehead fish Koya based on its physical, chemical, and sensory properties. The ingredients used were millet flour, snakehead fish koya, sugar, margarine, skim milk and egg. Koya is a savory powder and usually added to traditional Indonesian foods such as Soto and noodles. The initial formulation was determined with a mass balance of the ingredients. The variations of millet flour and snakehead fish koya were 100:0, 80:20, 60:40, and 40:60. All treatments were carried out sensory evaluation using a hedonic test, proximate analysis, calories analysis using bomb calorimetry methods, and physical analysis using a texture profile analyzer. The Compensatory model was used in this study to determine the best formula based on all parameters. The results of this study showed that the best formula of flakes had compositions of millet flour 60% and snakehead fish koya 40%. The physical properties showed that its hardness, fracturablity, crispness, and crunchiness in milk values respectively were 1.41 N, 1.02 N, 39.90, and 8.09 minutes. Chemical properties showed that its moisture, ash, protein, fat, carbohydrate, and total calorie content were 2.23%, 3.18%, 14.01%, 19.32%, 61.25%, and 240.81 kcal/50 g, respectively. Sensory analysis showed a brownish color, fishy aroma, fishy taste, and crunchy texture.

THE EFFECTS OF REPLACING FISHMEAL WITH BLOODMEAL IN BROILER FINISHER RATIONS

Experiments were conducted with Ross-type broiler chickens to determine the optimum level of inclusion of fish meal and the replacement value of blood meal for fish meal in broiler finisher rations. The optimum level of inclusion of fish meal was found to be 5%. Fish meal levels beyond 10 per cent tended to produce unacceptable fishy taste and odour in the meat. This level was successfully replaced by 4% blood meal without adverse effect on growth performance and taste or odour of the meat. The use of blood meal resulted in lower feed costs and feed cost per kg weight gain.

Milk quality of dual-purpose cows supplemented with biological fish silage (Pterygoplichthys sp.) as a protein source

Background: Devilfish (Pterygoplichthys sp.) is a pest of high impact in aquaculture production systems. Through a biological fermentation process, it could be used as a source of protein for dairy cows. However, milk palatability and smell could be limiting factors. Objective: to evaluate the quality of milk from cows supplemented with biological fish silage (Pterygoplichthys sp.) as a protein source. Methods: The treatments (T) evaluated were T1, 0% biological fish silage; T2, 10% biological fish silage; and T3, 20% biological fish silage. Twelve randomly selected cows were used in a Latin square experimental design, in which three treatments were tested with all of the cows during three time periods. Each period lasted 20 days (15-day adaptation period and 5-day experimental phase). Milk was analyzed for physicochemical, microbiological, sanitary condition and sensory characteristics. Analyses of variance were performed for all the response variables. Results: No significant differences for physicochemical variables were found among the treatments studied. Differences were observed in microbiological and sanitary variables among treatments, but values were in the range for high quality milk standards (˂100,000 CFU mL-1 aerobic mesophilic bacteria, and ˂400,000 somatic cells mL-1). In the sensory analyses, panelists did not detect strange odors nor fishy taste or odor in the milk of any of the treatments. Conclusion: Biological fish silage can be included up to 20% as a protein source in supplements for lactating cows.

Gelatin-stabilized traditional emulsions: Emulsion forms, droplets, and storage stability

Fish oils are important substances in the field of food and drug delivery. Due to their unstable double bonds, fishy taste, and poor water solubility, it is pivotal to investigate novel dosage forms for fish oils, such as encapsulated droplets. In this work, we primarily prepared gelatin-stabilized fish oil-loaded traditional emulsions and investigated their emulsion forms, droplets, and storage stability under different preparation and storage conditions. Our results showed that higher gelatin solution pH, higher storage temperature in the range of 4–37 °C, and increased storage time induced the emulsion form switch from a liquid form to a redispersible gel form of the fish oil emulsion. The droplets had core-shell microstructures and a trimodal size distribution, which decreases linearly with increasing gelatin solution pH and homogenizing time, but decreases exponentially with increasing homogenizing speed. In addition, storage temperature showed a notably different effect on traditional emulsion storage. This work provides a fundamental knowledge for the formation, microstructure, and properties of gelatin-based traditional emulsions. It also provides a promising new application for fish oil-loaded emulsions in food beverages, soft candy, and other food products.

Quality improvement of common carp (Cyprinus carpio L.) meat fortified with n-3 PUFA

The effect of carp feeding with n-3 PUFA-enriched feed (Schizochytrium sp. meal or salmon oil) on nutritional quality indicators (proximal composition, fatty acid profile of fat) and culinary quality (color parameters, texture, sensory properties) was evaluated. Highly significant effects of carp nutrition on chemical composition and fat characteristics, L* and a* color parameters, muscle fiber size, endomysium thickness, moisture and taste of fillets were determined. Fillets obtained from carps fed with the experimental feed contained less protein and more crude fat and had larger muscle fibers, but scored more highly in the sensory evaluation of moisture and fishy taste. In the fat of carp fed the enriched feed, a greater share of total PUFA, n-3 PUFA, total EPA and DHA, n-3/n-6 ratio, and a smaller share of total MUFA were observed compared with control fish. However, no effect of nutrition on the texture of carp fillets, assessed either instrumentally or using sensory methods, was found. The use of Schizochytrium sp. meal as a source of EPA and DHA gave much better results than salmon oil, as it allowed a higher content of these valuable fatty acids to be achieved, without compromising quality.

Characteristics of Cookies Formulated with Fish Protein Concentrate Powder Produced from Snakehead Fish (Channa striata) Extraction By-Product

Snakehead fish (Channa striata) is known as a species which is consumed by local people as functional food due to its benefits in the post operation recovery process. The extraction of snakehead fish for functional food produces solid by-product that can be utilized into Fish Protein Concentrate (FPC) powder. The FPC powder can be applied into various food products, including cookies. Study aimed to investigate the characteristics of cookies formulated with FPC powder resulted from Snakehead by-product. Study showed that addition of 5 and 10% FPC powder into cookies formulation increased fat and protein contents, improves texture as well as appearance of cookies. FPC powder with concentration of 10% resulted in cookies with higher protein content (11,41%), texture and appearance. However, further study is suggested to eliminate the fishy odor and taste produced by FPC.