Minced Fish Muscle Research Articles

Calculation of full process freezing time in minced fish muscle

The present manuscript is the expansion of the method Modelling of freezing time described in a previous paper. This modeling was used for simulating freezing times required for the inactivation of anisakids. The method described here can also be used for a number of other applications where the time or the temperature of the food needs to be modeled. In general, when a food is brought from room temperature to temperatures below −5∘C, the temperature kinetics follow three different parts which include cooling from initial temperature to the initial freezing point, freezing from the freezing point to −5∘C in the center of the food, and cooling from −5∘C to the final temperature in the center of the food. The present customized procedure is mainly based upon established estimation procedures. Following the description of the methods, an example of the calculation for freezing hake (Merluccius merluccius) mince muscle is provided for each of the phases. The method consists in the following:•Calculation of the pre freezing and sub freezing times with a similar procedure but separately since the sample has different thermo physical properties in each stage (cooling).•Calculation of the freezing time first for an infinite flat plate, and then a correction is applied for the actual geometry (finite cylinder).•The total freezing time is the sum of the three separate parts of the freezing process.

Estudio de la Microestructura y de las propiedades reológicas de geles de concentrado proteico de sabalo (prochilodus platensis ) en relación a la etapa de lavado con soluciones de H3PO4 y NaHCO

El concentrado de proteínas de pescado (CPP) es el músculo del pescado desmenuzado y exento de huesos, piel,carne oscura y de espinas, que es lavado varias veces con agua y escurrido hasta la proporción de agua original.Aquí se estudió el efecto en la composición físico-química, sobre la microestructura y las propiedades reológicas degeles de CPP utilizando diferentes soluciones de agua de lavado en la obtención de CPP de sábalo (Prochilodusplatensis). Al mismo tiempo se evaluó la extracción de proteínas durante el lavado, y el análisis de las propiedadesreológicas de los geles obtenidos. Los geles de CPP de sábalo obtenidos mediante el método de lavado (0.05%H3PO4, 0.2% NaHCO3 y 0.2% NaCl) presentaron un contenido aceptable de proteínas, el menor contenido demateria grasa, y la textura más aceptable, confirmada por la reología y la microestructura, mostrando mejorasrespecto de los obtenidos por el método convencional.DOI: http://dx.doi.org/10.5377/nexo.v26i1.1210

Effect of oregano and rosemary essential oils on lipid oxidation of stored frozen minced gilthead sea bream muscle

The study aimed to determine the effect of oregano and rosemary essential oils addition to minced gilthead sea bream muscle on lipid oxidation during frozen storage. Each essential oil was added to minced fish muscle at 500 mg/kg concentration which then was stored at −22 °C for 12 months. Oregano essential oils inhibited the formation of conjugated diene and triene hydroperoxides and thiobarbituric reactive substances when compared with untreated samples after the first month and rosemary essential oils after the first and third month of frozen storage. Oregano and rosemary essential oils could be used as ingredients to prevent oxidation in stored frozen minced gilthead sea bream muscle, when long term preservation is not needed. The rate of lipid oxidation depends on antioxidant source. The rosemary essential oil proved to be more efficient in preventing lipid oxidation of minced gilthead sea bream muscle than oregano essential oil.

Effect of plant extracts on lipid oxidation during frozen storage of minced fish muscle

SummaryThe aim of the study is to determine the effect of pomegranate seed extract (PSE) and grape seed extract (GSE) addition to chub mackerel minced muscle on lipid oxidation during frozen storage. Each extract was added to minced fish muscle at 2% concentration and then stored at −18 °C for 3 months. The effect of plant dietary fibres to control lipid oxidation was compared with untreated samples (control). Formation of lipid hydroperoxides and thiobarbituric acid‐reactive substances (TBARS) was significantly inhibited by PSE and GSE addition when compared with control. Both extracts significantly retarded lipid oxidation according to the results of TBARS. A significant reduction of L* (lightness), a* (redness) and b* (yellowness) values was detected during frozen storage. GSE added samples had the highest redness and the lowest lightness and yellowness. However, samples with PSE showed the lowest redness and highest yellowness and h° (hue angle) values. The results from this study suggest GSE is a very effective inhibitor of primary and secondary oxidation products in minced fish muscle and have a potential as a natural antioxidant to control lipid oxidation during frozen storage of fatty fish.

Testing caffeic acid as a natural antioxidant in functional fish-fibre restructured products

The antioxidant effectiveness of caffeic acid addition to minced fish muscle with or without wheat dietary fibre added was studied. Wheat dietary fibre showed a significant prooxidant effect on minced fish muscle during chilled storage that was significantly inhibited in presence of 100 mg/kg caffeic acid. In samples containing caffeic acid and wheat dietary fibre, lipid oxidation was completely inhibited after 10 days. Results obtained from the instrumental texture profile analysis showed that the inclusion of wheat dietary fibre with or without caffeic acid lowered the texture profile analysis parameters. Caffeic acid did not render any changes on the water binding capacity. These results prove that caffeic acid can be successfully used as a natural antioxidant in wheat dietary fibre minced fish restructured products.

Incorporation and Interaction of Grape Seed Extract in Membranes and Relation with Efficacy in Muscle Foods

The interaction and location of phenolic antioxidants in model membranes has been related with their effectiveness for inhibiting lipid oxidation of fish mince with the aim to identify mechanisms involved in the antioxidant effectiveness in muscle foods. For such scope, the effect of grape seed extract and its main components, catechin, epicatechin and procyanidin B(2) to be located and induce changes in phospholipid model membranes was studied by different biophysical techniques and related to their antioxidant efficiency. Grape seed extract showed the highest inhibition of oxidation in chilled minced fish muscle. Antioxidant in- vitro capacities were also studied but they did not show a clear relationship with the antioxidant efficiency found in fish muscle. The phospholipid/water partition coefficients and fluorescence quenching studies showed that procyanidin B(2) was located in a more internal location than monomeric catechin and epicatechin within the phospholipid palisade. Grape seed extract showed strongest effect compared to its main components in the increase of the lipid order at the DMPC fluid phase by fluorescence anisotropy measurements. Grape seed extract also promoted a dehydration effect in DMPC membranes at the phospholipid/water interface and resistance to solubilization by nonionic detergents in DMPC membranes. The presence of molecular linkages, probably by hydrogen bonding, is proposed between procyanidins (or some galloylated catechins) and the polar head groups of the phospholipids to account for the dehydration effect at the phospholipid/water interface and membrane-stabilizing effects. These effects may be directly related to the higher efficacy of grape seed extract to inhibit lipid oxidation in fish muscle, probably by hindering radical propagation.

Capacity of Reductants and Chelators To Prevent Lipid Oxidation Catalyzed by Fish Hemoglobin

The efficiency of different reductants (reduced glutathione, ascorbic acid, and catalase) and metal chelators [ethylenediaminetetraacetic acid (EDTA), citric acid, sodium tripolyphosphate (STPP), and adenosine-5'-triphosphate (ATP)] to inhibit lipid oxidation promoted by fish hemoglobin was investigated. The inhibitory activity on hemoglobin-catalyzed lipid oxidation was also evaluated for grape oligomeric catechins (proanthocyanidins), which have both reducing and chelating properties. The antioxidant activity was studied in two different lipid oxidation models, liposomes and washed minced fish muscle. Grape proanthocyanidins were found to be significantly more effective than other reductants to prevent hemoglobin-mediated lipid oxidation in both liposomes and washed fish muscle. Reduced glutathione was also efficient to retard lipid oxidation at the same molarity in washed fish muscle, whereas catalase and ascorbic acid showed a lower antioxidant activity. Metal chelators were less active than reductants, and consequently, the former were necessarily evaluated at much higher concentration than grape proanthocyanidins and reducing compounds. STPP was found to be the iron chelator with the strongest efficiency to delay hemoglobin-mediated lipid oxidation followed by EDTA. Citric acid and ATP were ineffective in retarding lipid oxidation in both systems. Grape proanthocyanidins provided the most extensive protection to preserve hemoglobin at ferrous state in washed fish muscle. Our results draw attention to the greater capacity of reducing compounds to prevent fish hemoglobin-mediated lipid oxidation in comparison with iron chelators, suggesting that the free radical scavenging and/or reduction of ferrylHb species are crucial actions to avoid the pro-oxidant capacity of fish hemoglobin.

Quality of Fish Muscle Infested with Anisakis simplex

Marine fish species infested with Anisakidae larvae are reported in many fishing grounds. Besides the problems related to consumer’s health when the live larvae are ingested (anisakidosis) or to allergic problems caused by the larvae, the products excreted/secreted or released by the larvae are recognized as proteases, protease inhibitors or antioxidants, which can cause changes in fish muscle during storage. To study this problem, live larvae or a homogenate of larvae in water were added in controlled conditions to gelatin agar gels and minced fish muscle and stored at 20 or 5 °C for 7 days. A high activity in the gelatin agar gels was observed, whereas the inclusion of larvae or larvae homogenates in the muscle did not produce detrimental changes in texture, viscosity, color, or oxidation of fish muscle. The electrophoretic pattern of the extracted natural actomyosin presented fewer changes during storage in the larvae and larvae homogenate added lots than in the control lots. Nevertheless in naturally infested fish different parasite-host mechanisms might be involved. Parasitized fish has to be processed with treatments which kill the larvae to avoid consumers’ anisakidosis. However, as some of the Anisakis allergens are very stable to heat, patients allergic to Anisakis sp. have to be informed before ingesting parasitized fish or fish products.

Hydroxytyrosol Prevents Oxidative Deterioration in Foodstuffs Rich in Fish Lipids

Hydroxytyrosol, a natural phenolic compound obtained from olive oil byproduct, was characterized as an antioxidant in three different foodstuffs rich in fish lipids: (a) bulk cod liver oil (40% of omega-3 PUFAs), (b) cod liver oil-in-water emulsions (4% of omega-3 PUFAs), and (c) frozen minced horse mackerel ( Trachurus trachurus) muscle. Hydroxytyrosol was evaluated at different concentration levels (10, 50, and 100 ppm), and its antioxidant capacity was compared against that of a synthetic phenolic, propyl gallate. Results proved the efficiency of hydroxytyrosol to inhibit the formation of lipid oxidation products in all tested food systems, although two different optimal antioxidant concentrations were observed. In bulk oil and oil-in-water emulsions, a higher oxidative stability was achieved by increasing the concentration of hydroxytyrosol, whereas an intermediate concentration (50 ppm) showed more efficiency, delaying lipid oxidation in frozen minced fish muscle. The endogenous depletion of alpha-tocopherol and omega-3 polyunsaturated fatty acids (omega-3 PUFAs) was also inhibited by supplementing hydroxytyrosol in minced muscle; however, the consumption of the endogenous total glutathione was not efficiently reduced by either hydroxytyrosol or propyl gallate. A concentration of 50 ppm of hydroxytyrosol was best to maintain a longer initial level of alpha-tocopherol (approximately 300 microg/g of fat), whereas both 50 and 100 ppm of hydroxytyrosol were able to preserve completely omega-3 PUFAs. Hydroxytyrosol and propyl gallate showed comparable antioxidant activities in emulsions and frozen fish muscle, and propyl gallate exhibited better antioxidant efficiency in bulk fish oil.

Technological effect of red grape antioxidant dietary fibre added to minced fish muscle

SummaryThe aim was to study the effect, over 6 months in frozen storage, of addition of grape antioxidant dietary fibre (GADF) to horse mackerel (Trachurus trachurus) minced muscle (MFM) as a technological ingredient. Concentrations of 0, 2 and 4% GADF were added to MFM samples. Protein solubility, water retention, colour, mechanical properties, lipid oxidation and sensory analyses were carried out immediately after preparation of samples and during and after storage at −20° C. Bound water after thawing and cooking minced samples was proportional to the amount of GADF used. Mechanical properties indicated softness and loss of cohesiveness depending on the amount of GADF. There was inhibition of lipid oxidation during frozen storage when GADF was added. Chemical, physical and sensory analyses suggest that GADF is a highly active technological ingredient in frozen dark minced fish.

Effect of Molecular Structure of Phenolic Families as Hydroxycinnamic Acids and Catechins on Their Antioxidant Effectiveness in Minced Fish Muscle

The antioxidant effectiveness of two different families of phenolic compounds, hydroxycinnamic acids and catechins, added as a power (0.001% w/w) to chilled minced horse mackerel muscle was evaluated. Caffeic acid, chlorogenic acid, o-coumaric acid, and ferulic acid were selected as hydroxycinnamic acids with similar molecular structures. Commercial catechins with different numbers of hydroxylic groups, including catechin, gallocatechin, catechin gallate, and gallocatechin gallate, were also tested. The effectiveness found was individually discussed for each family as a function of the molecular structure. The capacity of hydroxycinnamic acids for donating electrons seems to play the most significant role for retarding the development of rancidity in fish muscle. Conversely, the properties related to the ability for chelating metals and the distribution between oily and aqueous phases were not correlated with the inhibitory activities. Among hydroxycinnamic acids, the results highlighted the potent antioxidant activity of 10 ppm caffeic acid in inhibiting lipid oxidation in fish muscle. Its antioxidant efficacy was similar to that of propyl gallate. Among catechins, catechin showed the highest antioxidant activity. There was an increment of efficacy in fish muscle using concentrations ranging between 10 and 100 ppm of both caffeic acid and catechin.

Physical Study of Minced Fish Muscle with a White‐Grape By‐Product Added as an Ingredient

Functional properties of a white grape dietary fiber concentrate (WGDF) obtained from wine industry residues were determined with a view to their use as potential functional ingredient in seafood products. The main features of interest of WGDF are that it is a natural product containing high concentrations of dietary fiber (DF) with a high-soluble DF (sDF)/insoluble DF (iDF) ratio and associated bioactive compounds; as such it is considered potentially suitable for use as dietary fiber in the enrichment of foods. WGDF was therefore added to minced fish muscle (MFM) of horse mackerel (Trachurus trachurus) to take advantage of its technological properties, and also to enrich a food product that is a functional product in itself but does not contain dietary fiber. WGDF was added (2% and 4%) to MFM, which was stored for 6 mo at -20 degrees C, and a further lot was vacuum packed. Physical and mechanical properties, sensory and color analyses, microscopy, and electrophoretic profiles were all done in samples every month. The results indicate that WGDF had good functional properties, high water and oil retention capacity, and considerable swelling properties, which would make it useful as a natural ingredient in foods. The addition of WGDF to MFM augmented aggregation of myofibrillar proteins in the course of frozen storage, although electrophoretic profiles were very similar in samples with and without WGDF. The addition of WGDF to MFM made samples softer and less springy and cohesive. SEM showed good dispersion of WGDF in MFM but the matrix was more discontinuous than in the control. Water retention was significantly enhanced when WGDF was added, and the cooking yield improved. In sensory evaluation, samples containing 2% of WGDF scored highest in overall acceptance as compared with the control. Vacuum packing did not significantly affect the properties considered during frozen storage.

Antioxidant protection of white grape pomace on restructured fish products during frozen storage

White grape antioxidant dietary fibre (WGDF) was obtained from white grape ( Vitis vinifera, var. Airén) pomace from wine production. The antioxidant capacity of WGDF was determined in minced fish muscle (MFM) during frozen storage. Concentrations of 0, 2, and 4% WGDF ((0-WGDF), (2-WGDF), and (4-WGDF) respectively) were added to MFM samples. Analyses were carried out immediately after preparation of samples and over 6 months of storage at −20 °C. WGDF was characterized in terms of dietary fibre (DF) (insoluble and soluble), total polyphenols and antioxidant capacity, and multifunctional antioxidant assays were done on all the MFM samples. The addition of white grape DF considerably delayed lipid oxidation in minced horse mackerel muscle during the frozen storage. Vacuum-packing the sample with 2% WGDF significantly enhanced the antioxidant properties of WGDF.

Functional Fatty Fish Supplemented with Grape Procyanidins. Antioxidant and Proapoptotic Properties on Colon Cell Lines

This work shows the properties of grape procyanidins with additional anticarcinogenic properties for increasing the shelf life of functional seafood preparations. Galloylated procyanidins (100 ppm, 2.7 mean degree of polymerization, 25% galloylation) extended the shelf life of minced horse mackerel muscle stored at 4 degrees C more than 8 days compared to controls without addition of polyphenols. The levels of endogenous alpha-tocopherol, EPA, and DHA of fish muscle were also preserved after 10 days at 4 degrees C. Therefore, the presence of procyanidins increased the stability of a product based on minced fish muscle during cold storage and maintained its functionality associated with the presence of polyunsaturated fatty acids and alpha-tocopherol. In addition, grape procyanidins showed a significant capacity to induce apoptosis in colon cancer cells (HT29 cell line) while being inactive in noncancer control cells (IEC-6). Thus, the product based on fatty fish muscle supplemented with grape procyanidins appears to be a stable functional food offering the combined action of omega-3 fatty acids and natural polyphenols.

Effect of grape antioxidant dietary fibre on the prevention of lipid oxidation in minced fish: Evaluation by different methodologies

The effect of grape antioxidant dietary fibre (GADF) addition to minced fish muscle (MFM) on lipid stability during frozen storage (6 months) was studied. Concentrations of 0%, 2%, and 4% GADF were added to MFM samples. Analyses were carried out immediately after preparation of samples and during and after storage at −20 °C. GADF was characterized in terms of dietary fibre, total polyphenols and antioxidant capacity, and multifunctional antioxidant assays were carried out on all the MFM samples. The addition of red grape fibre considerably delayed lipid oxidation in minced horse mackerel muscle during the first 3 months of frozen storage.

Molecular cloning, expression, and functional characterization of a cystatin from pineapple stem.

A cDNA fragment encoding the cysteine protease inhibitor, cystatin, was cloned from pineapple (Ananas comosus) stem. This clone was constructed in a fusion vector and was easily over-expressed in Escherichia coli; satisfactory over-expression of non-fusion cystatin was achieved after an additional start codon was inserted prior to its coding sequence. Both recombinant cystatins were predominately found in the soluble fraction of the cell extract, and were demonstrated to be functionally active in a reverse zymographic assay. The fusion and non-fusion cystatins were separately purified to homogeneity via a His-tag or papain-coupling affinity column. Effective inhibitory activity against papain was detected with both the fusion and non-fusion cystatins with comparable K(i) values of 1.18 x 10(-10) M and 9.53 x 10(-11) M, respectively. The recombinant cystatins were found to be thermally stable up to 60 degrees C. Inhibition of the endogenous protease activity in minced fish muscle revealed that the recombinant pineapple cystatins might be an adequate stabilizer to prevent protein degradation during industrial food processing.

Effect of the addition of maltodextrins and sucrose on the ice-melting onset of minced fish muscle

The effects of maltodextrins of various dextrose equivalents (DE) and sucrose added at several proportions on the ice-melting onset temperature (Tm′) of minced fish muscle were studied by differential scanning calorimetry. At high concentrations (200–600 g kg−1), annealing was needed to achieve maximum freeze concentration. Optimum annealing was found to occur at relatively high temperatures, this fact being accounted for in terms of the role of cell membranes as physical barriers to freezing. Maltodextrins increased Tm′ in comparison with an untreated control, but, conversely, sucrose reduced it. The lower the DE, the higher was the increase. The water-compatible fish muscle solutes had a significant effect on Tm′. Accordingly, a linear relationship was found between the amount of cryostabiliser added and Tm′ at low concentrations (up to 200 g kg−1), but it became non-linear and reached a saturation asymptote at higher concentrations. © 2000 Society of Chemical Industry

魚肉ねり製品の製造工程におけるポリリン酸塩の消長に及ぼす水晒しの影響

The washing effect of minced fish muscle on the degradation of polyphosphates (PP) in the salted meat paste (SMP) during the setting process was studied. Surimi MWO-MW4 were made from minced Walleye pollack muscle by washing 0-4 times with a buffer solution (pH 7.5). Aliquots of the SMP MWO-MW4, which were mixtures of surimi MWO-MW4, NaCl, and tripolyphosphate (P3), were incubated at 20°C. Degradations of P3 and pyrophosphate (P2) in the SMP during the setting process were determined. In the SMP MWO, P3 was rapidly degraded to P2 and P2 thus formed was also rapidly degraded to orthophosphate. As the number of washing times increased, the degradation rates of both P3 and P2 slowed down and P2 became hard to be degraded in SMP MW2-MW4. In order to determine the mechanism of this phenomenon, the amounts of tripolyphosphatase (P3ase), pyrophosphatase (P2ase) and magnesium (Mg) as an enzyme activator in surimi MWO-MW4 were measured. Along with the washings, P2ase and Mg were washed out from minced muscle, but P3ase was not. The decrease in Mg concentration suppressed P3ase activity in the SMP. Thus, repeated washing of minced muscle seemed to have an effect to degrade P3 and P2 in the SMP during the setting process.

Relevance of trimethylamine oxide demethylase activity and haemoglobin content to formaldehyde production and texture deterioration in frozen stored minced fish muscle

AbstractMinces were prepared from white muscle or fillets of gadoid and non‐gadoid fish species. After the addition of blood, kidney or formaldehyde the minces were stored frozen for 6 months at −8 and −30°C. Blood and kidney of the gadoid species contained trimethylamine oxide demethylase (TMAOase), whereas in the tissues of the other species no activity of this enzyme could be detected. The formation of dimethylamine (and formaldehyde) was correlated with the TMAOase activity of the added tissues. The concentration of haemoglobin in the minces had no influence on the dimethylamine and formaldehyde production during frozen storage. The formaldehyde production was accompanied by an increase in the firmness of the texture as measured by mechanical and sensory tests.

IMPROVED ACCEPTANCE AND SHELF LIFE OF FROZEN MINCED FISH WITH SHRIMP

ABSTRACTEarlier studies indicated that the incorporation of shrimp (Pundulus jordani) in a fish‐shrimp portion increased the shelf life of machine‐separated fish muscle. This investigation was initiated to determine if shrimp could reduce the undesirable changes known to occur during frozen storage in one particular species of rockfish (Sebasfes melunops). After mixing different ratios of shrimp with minced fish muscle, the portions were frozen at — 34°C for 2 hr, packed loosely in polyethylene bags and held at —18°C until analyzed. The all‐fish portion was found to be unacceptable after 11 wk of frozen storage. Increasing the amount of shrimp in the portion markedly improved the acceptability and shelf‐life stability of the minced fish. This was directly related to the decreased formation of malonaldehyde and peroxides. The beneficial effects of incorporating shrimp with minced fish was attributed to substance(s) extractable in ethanol that exhibited antioxidant properties.