Raw Mince Research Articles

Impact of Washing with Antioxidant-Infused Soda-Saline Solution on Gel Functionality of Mackerel (Auxis thazard) Surimi.

Mackerel (Auxis thazard), a tropical dark-fleshed fish, has the potential to be used in the production of surimi. It is necessary to identify the optimal washing method to make better use of this species since efficient washing is the most important step in surimi processing to ensure maximal gelling and high-quality surimi. The purpose of this study was to evaluate the combined effect of cold carbonated water (CW) with NaCl and antioxidants in washing media, so-called antioxidant-infused soda-saline solution, on lipid and myoglobin removal efficacy, biochemical characteristics, gelling properties, sensory features, and the oxidative stability of mackerel surimi in comparison with unwashed mince (T1) and conventional water washed surimi (T2). Mackerel mince was washed with CW in the presence of 0.6% NaCl at a medium to mince ratio of 3:1 (v/w) without antioxidant (T3) or with the addition of 1.5 mM EDTA plus 0.2% (w/v) sodium erythorbate and 0.2% sodium tripolyphosphate (T4), 100 mg/L gallic acid (T5), and 5 mM citric acid containing 8 mM calcium chloride (T6). During the first washing cycle, the antioxidants were mixed into the washing medium. The second and third washing cycles were then completed with cold water. The yields of all treatments were roughly 75-83%, based on the gross weight of the raw mince. The pH of the surimi was in a range of 5.47-6.46. All of the surimi had higher reactive sulfhydryl (SH) content and surface hydrophobicity but lower Ca2+-ATPase activity than unwashed mince (p < 0.05). After washing, lipids decreased significantly (p < 0.05), accounted for a 65-76% reduction. The T2 surimi had the highest peroxide value (PV). T1 had the lowest conjugated diene value. T1 and T4 surimi had the lowest TBARS value (p < 0.05). A lower non-heme iron level was found in all antioxidant-treated samples than in T1. Washing can increase the redox stability of myoglobin regardless of the washing media, as seen by the relatively low metmyoglobin levels. According to the dynamic viscoelastic behavior, all surimi and unwashed mince underwent the same degree of sol-gel transition following heat gelation. T1 showed the lowest breaking force, deformation, gel strength, and whiteness (p < 0.05). Surimi made from T4 or T5 had the highest gel strength when both breaking and deformation were considered, but the latter's expressible drip was noticeably higher. Surimi gel appears to be stabilized against lipid oxidation, as demonstrated by low PV and TBARS levels, when produced with T4. Because of the low level of TBARS, all 10 panelists rated rancid odor as low (~1 out of 4), with no significant variations across treatments. Only treatments with T4 and T6 tended to have a lower fishy odor score as compared to unwashed mince. Scanning electron microscope demonstrated that surimi gels washed with all washing media exhibited microstructures that were very comparable, with the exception of the T6 treatment, which had big pores and aggregates. Based on the quality features, T4 appeared to be the optimal medium to enhance the gel functionality of mackerel surimi.

Development of a Ready-to-Eat Fish Product Enriched with Fish Oil Entrapped in a κ-Carrageenan Egg White Fish Protein Hydrolysate Dry Powder.

This work describes the development of a ready-to-eat (RTE) product based on an equal mixture of fish mince from three undervalued fish species with different fat contents and protein gelling capacity, which was enriched with fish oil entrapped in a κ-carrageenan egg white fish protein hydrolysate powder, obtained by either spray drying (SD) or heat drying (HD) at 80 °C (HD80). Previously, the spray-dried (SD) powder and heat-dried powders obtained at 45 °C, 60 °C and 80 °C (HD45, HD60 and HD80) were characterised in terms of water solubility, lipid oxidation (TBARS), hygroscopicity and ζ potential. All HD powders showed higher hygroscopicity and lower TBARS than the SD powder. The dry powder was incorporated into a blend composed of salt-ground batter and raw mince to improve binding and textural properties. Changes in water-holding capacity, colour, shear strength and microorganisms were monitored during the processing steps. The RTE product presented a high protein content and a noticeable amount of long-chain ω-3 fatty acids. The use of undervalued fish species together with fish oil and a protein hydrolysate from fish waste contribute to improving the sustainability of fishery resources, being conducive to obtaining a potentially functional RTE product.

Blue agave inulin-soluble dietary fiber: effect on technological quality properties of pangasius mince emulsion-type sausage.

The aim of the work was to investigate the influence of supplementing pangasius mince-based emulsion sausages with blue agave-derived inulin at 1% (T1), 2% (T2), 3% (T3), 4% (T4), and 5% (T5) on its technological quality attributes and acceptability. The cooking yield of T-2, T-3, and T-4 sausages (96-97%) exhibited no significant difference (P > 0.05), which was higher than the other lots. The T-2 batter exhibited a significant difference with all other treatments, showing the lowest total expressible fluid (12.20%) value, indicating the highest emulsion stability of the batter. There was a significant effect on the diameter reduction of the cooked sausages as the level of inulin increased. Sodium dodecyl sulfate polyacrylamide gel electrophoresis revealed the proteolysis of raw mince without inulin and new bands in cooked sausage samples were observed. Increasing inulin content increased the hardness of the sausages from 2510.81 ± 114.31 g to 3415.54 ± 75.88. The differential scanning calorimetry melting temperatures of peak 2 of the T-1, T-2, T-3, and T-4 increased as the inulin content increased from 1 to 4%. The scanning electron microscope images exhibited a smooth appearance on the surface as the inulin level increased. The sausages incorporated with the 2% and 3% blue agave plant-derived inulin (T-2 and T-3) showed better sensory overall acceptability scores than the control. The results suggested that the blue agave plant-derived inulin could be efficiently utilized at the 2% and 3% levels to enhance the quality of emulsion-type pangasius sausage. © 2023 Society of Chemical Industry.

Effects of formulation and processing methods on the quality and acceptability of cutlets made from minced meat of pangas (Pangasius pangasius)

The cutlets prepared in eight different combinations from minced meat of pangas (Pangasius pangasius) were studied for their nutritional composition, texture profile and acceptability. The effects of processing methods on quality of cutlets were also evaluated. Protein, fat and ash contents of the cutlets prepared in different combinations ranged between 13.37 ± 0.38 to 19.73 ± 0.01 %; 11.05 ± 0.14 to 13.98 ± 0.07 % and 1.81 ± 0.03 to 5.59 ± 0.22 % respectively. More protein and fat contents, less hardness and cutting strength values were observed in cutlets made from cooked mince compared to the cutlets from raw mince. Cutlets from all the lots were sensorially acceptable but there was no significant difference (p&gt;0.05) found between cutlets made from raw and cooked mince with or without potato, batter and bread crumbs. Hence, sensorially acceptable cutlets from pangas catfish mince can be prepared using any of the eight combinations studied based on the requirement or economic viability.SAARC J. Agri., 14(1): 25-36 (2016)

A simplified health information model increased the level of knowledge regarding “five a day” and food safety in a city district

PurposeThe aim of this paper was to analyze the effect according to knowledge and behavior, respectively, through a simplified health information model launched in a selected city district.Design/methodology/approachThe intervention in this study encompasses information meetings where two educational computer programs highlighting the “five a day” concept, and food hygiene were showcased in conjunction with a group discussion. In total, 92 people living or working in a selected city district participated. The effect of the intervention was determined by means of inquiries (multiple‐choice) that were carried out prior to, immediately following, and three weeks after the intervention.FindingsA statistically significant improvement in knowledge of the concepts “five a day”, cross‐contamination, and recommended storage temperature (for smoked salmon and raw mince meat) was observed, however, no major change in behavior was reported.Practical implicationsThe knowledge improvement suggests that the education programs, in conjunction with discussions, are a useful information model for raising awareness about the notion of “five a day” and food safety. The results of the study make it clear that there are difficulties in getting people to change their behavior, let alone getting them to participate in health education offered locally.Originality/valueIntervention projects are a communication tool that may be used in order to increase knowledge and produce behavioral change. The project is working from the inside out, i.e. it examines the needs first and then develops solutions for them.

Isolation of shiga toxin-producing Escherichia coli (STEC) from foods using EHEC agar

Enterohaemorrhagic Escherichia coli (EHEC) agar was evaluated for its ability to recover one isolate of each of three serotypes (O157:H7, O26 and O113:H21) of shiga toxin-producing E. coli (STEC) from raw mince, pasteurized milk and salami after enrichment. The method detected around one colony-forming unit (cfu) in 25 ml in milk, but was less sensitive with salami, requiring 10-1000 cfu 25 g-1 (depending on serotype) for detection. In raw minced beef any enterohaemolysin-producing colonies were outnumbered by other colonies and only one of 12 enrichments yielded the inoculum serotype. Additional tests were conducted on 15 retail meat products. One 25-g sample of each product was processed as purchased, while another was inoculated with 157-185 cfu of a cocktail of E. coli O157, O113 and O26 cultures. Recovery was easily achieved with cooked meat products and salami. Recovery from raw minced meat was again difficult, but sometimes possible. Testing more suspect colonies than were tested in this study would presumably increase the sensitivity of the method.

Comparison of the Formaldehyde Content Found in Boiled and Raw Mince of Frozen Saithe Using Different Analytical Methods

The content of formaldehyde in frozen saithe has been determined in raw and boiled mince by different analytical methods in order to elucidate the relationship between free and bound formaldehyde in frozen gadoid fish samples and in particular to examine the effect of heating the sample as part of the assay. The role of thermal degradation of trimethylamine oxide in the samples during analysis by steam distillation was investigated and it was found that there was no extra production of formaldehyde due to the thermal degradation of trimethylamine oxide in a sample with added trimethylamine oxide. Boiling the sample before analysis influenced significantly the level of free formaldehyde, whereas no effect of boiling was seen on the level of free plus reversibly bound formaldehyde as determined by the steam distillation procedure. Furthermore, the ratio between free and free plus reversibly bound formaldehyde for the investigated samples was found to be constant, and the amount of free plus reversibly bound formaldehyde could be predicted directly by a linear model from the amount of free formaldehyde with the same precision as it could be determined by the steam distillation procedure.

Autolysed fish silage as a feed ingredient for atlantic salmon ( Salmo Salar)

1. 1. Fish silage made from saithe stored for 2 and 5 months was compared to raw minced saithe as a replacement for parts of the dietary feed protein for Atlantic salmon ( Salmo salar). 2. 2. Weight gain and feed utilization were better in the fish fed the silage stored for 2 months and the raw mince than fish fed the silage stored for 5 months. These fish also showed somewhat better protein utilization. 3. 3. Those fish fed the most hydrolysed feed nitrogen, stored less fat in carcass and fillets, resulting in higher amounts of protein.

HEAT INDUCED CHANGES IN THIOL GROUPS IN SQUID PROTEINS

Changes in the thiol groups were determined in the mantle meat of the squid (Illex argentinus) after heating at 98°C for 45 min. The contents of -SH groups in the raw mince was about 90 μmoles/g protein and after heating decreased by about 30%. The total contents of -SH groups after reduction of disulfide bridges by NaBH4 was 120 μmoles/g protein in the raw sample and did not change significantly in the cooked meat. After 45 min of cooking the mince contained about 18 times more dimethylamine and only twice as much free formaldehyde as the raw samples. The correlation coefficients between free -SH groups contents and the solubility, degree of thermal coagulation of proteins as well as the water holding capacity of the meat were +0.936, -0.947, and +0.880, respectively.