Surimi Products Research Articles

Formation and variation of heterocyclic amines in grass carp (Ctenopharyngodon idellus) surimi products by different cooking methods

Formation and variation of heterocyclic amines in grass carp (Ctenopharyngodon idellus) surimi products by different cooking methods

Physical, chemical and microbiological characteristics of fermented surimi with Actinomucor elegans

The physical, chemical and microbiological changes of surimi during surimi pehtze preparation stage, with Actinomucor elegans XH-22 (A. elegans XH-22) as fermentation starter, were investigated. Enzyme assay showed that A. elegans XH-22 could continuously produce protease and α-amylase on surimi surface. Texture profile analysis (TPA) indicated that fermentation for 48 h decreased pH and moisture content and modified the texture properties of surimi. Increases in amino nitrogen and trichloroacetic acid-soluble nitrogen (TCA-N) contents revealed obvious surimi protein degradation, which was further confirmed by size-exclusion HPLC analysis of surimi water soluble protein. Fermentation significantly increased the content of free amino acids and enriched special amino acids such as histidine, phenylalanine and glutamic acid, which could influence the nutritional and sensory properties of fermented surimi product. Considerable levels of aerobic plate count, spores and LAB were detected during the fermentation process. It is thus, from a public health point of view, advisable that the fermentation time in the first stage be controlled to be within 36 h. This research gives a new clue for improving the utilization of low-value fish.

The influence of superchilling and cryoprotectants on protein oxidation and structural changes in the myofibrillar proteins of common carp (Cyprinus carpio) surimi

The objective of the present study was to investigate the effects of superchilling combined with cryoprotectants (a mixture of sucrose and sorbitol, 1:1) on protein oxidation and structural changes in common carp (Cyprinus carpio) surimi. With increasing storage time, the carbonyl content of myofibrillar proteins increased from 31.4 nmol/mg of protein (0 day) to 53.4, 46.3, and 39.7 nmol/mg protein at 35 days (P < 0.05) for −1 °C superchilled, −3 °C superchilled, and −3 °C superchilled with cryoprotectants samples, respectively. The incorporation of cryoprotectants into common carp surimi was found to significantly inhibit the formation of carbonyls (P < 0.05). The protein surface hydrophobicity increased in a similar direction, and the sulfhydryl content and Ca-ATPase stability decreased (P < 0.05). Emulsifying activities, gel textural hardness, springiness, and water binding capacity were also decreased, but they exhibited significant improvements at −3 °C when combined with cryoprotectants (P < 0.05). These results suggest that superchilling treatments at −3 °C combined with cryoprotectants offer an effective approach to reducing protein oxidation in carp surimi, thereby reducing protein structural changes known to impair the texture of surimi products.

Effect of different salts on dewatering and properties of yellowtail barracuda surimi

Abstract Washing is an important process for surimi production, in which undesirable components in fish mince are removed, while myofibrillar proteins are concentrated. However, dewatering is less effective for some fish species. The use of appropriate salt can be a means to increase dewatering and simultaneously improve the gelling property of surimi. The impact of 0.45% NaCl containing CaCl2 or MgCl2 at various levels (0, 4, 8, 12, 16, and 20 mM) as the third washing media on dewatering of washed mince and gel-forming ability of surimi produced from yellowtail barracuda (Sphyraena flavicauda) was investigated. When CaCl2 or MgCl2 was incorporated into the washing media, the contents of Ca or Mg ions in washed mince increased (p &lt; 0.05), whereas the pH of washed mince slightly decreased (p &lt; 0.05). At the same concentration, a higher dewatering of mince was observed when CaCl2 was used, compared with MgCl2 (p &lt; 0.05). Differential scanning calorimetry indicated that the stability of myosin decreased when higher concentrations of both salts were used (p &lt; 0.05), while no difference in the stability of actin was obtained. Washing mince with 0.45% NaCl containing 20 mM MgCl2 yielded increases in breaking force of the gel of resulting surimi for both one-step and two-step heating processes by 46% and 33%, respectively, compared with the control (without CaCl2 or MgCl2 incorporation in washing media). The whiteness of the gel slightly decreased when the mince was washed with MgCl2 (p &lt; 0.05). Microstructure revealed that a gel possessing a fine network with improved water-holding capacity was formed when the third media containing 0.45% NaCl and 20 mM MgCl2 was used. The use of 0.45% NaCl containing 20 mM MgCl2 was recommended to increase dewatering efficacy and improve gel strength of surimi from yellowtail barracuda by rendering a fine and ordered gel network.

Listeria monocytogenes and ready-to-eat seafood in Spain: Study of prevalence and temperatures at retail

The aim of this study was to obtain data from refrigerated ready-to-eat seafood products at retail in Spain (young eels, crabstick and smoked salmon), regarding prevalence and levels of Listeria monocytogenes, storage temperatures and the impact of transport conditions (type of bag) on the temperature of the product. The one-year surveillance period was carried out according to the EC Regulation No. 2073/2005, taking 5 units/batch and analyzing 250 samples following ISO 11290-1/A1 and ISO 11290-2/A methodologies. Low prevalence of L. monocytogenes was observed in surimi products, while 4.8% of smoked salmon samples were positive for Listeria with low levels (<10 cfu/g) and uneven pathogen distribution. A single company was responsible for 80% of the positive lots. All purchased products showed values higher than 4 °C at retail and an average increase of 2.5 °C or up to 6.2 °C was recorded when isothermal or plastic shopping bags were used for transport, respectively. To avoid noncompliance of the Food Safety Objective for L. monocytogenes in seafood RTE products more efforts from all stakeholders are needed, with special attention so as to improve control and maintenance of refrigerators at retail and to enhance consumer education regarding food safety practices.

Inhibition of frozen storage‐induced oxidation and structural changes in myofibril of common carp (Cyprinus carpio) surimi by cryoprotectant and hydrolysed whey protein addition

SummaryThe objective of the present study was to evaluate the efficacy of combined cryoprotectants (sucrose + sorbitol) and whey protein isolate (WPI) hydrolysates to inhibit protein oxidation and quality loss in common carp (Cyprinus carpio) surimi during frozen storage at −25 °C. With increasing storage time, the carbonyl content of myofibrillar proteins increased from 4.02 nmolmg‐1 protein (0 day) to 7.25, 6.31, 5.26 and 4.83 nmol mg−1 protein (180 days; P &lt; 0.05) for the control and samples with cryoprotectants, with cryoprotectants + WPI hydrolysates and with cryoprotectants + propyl gallate, respectively; protein surface hydrophobicity and turbidity increased in a similar trend, while sulfhydryl content, Ca‐ATPase activity, protein solubility and protein thermal stability decreased (P &lt; 0.05). These results suggest that treatments with combined cryoprotectants and antioxidative WPI hydrolysates offer an effective approach to reducing the extent of protein oxidation in common carp surimi, thereby limiting protein structural changes known to impair texture of surimi products.

쌀가루의 제분형태 및 첨가방법이 연제품의 물리적 및 관능적 특성에 미치는 영향

Surimi products are among the most prominent seafoods in Korea. Together with fish meat, wheat flour is a major ingredient in the preparation of surimi products. Rice flour, however, can be an effective ingredient in enhancing the rheological characteristics of surimi products. In this study, we evaluated the potential of rice flour as an agent to replace wheat flour in surimi products. The effects of rice flour milling types and addition methods on the rheological and sensory properties of surimi products were investigated. Among different addition methods, the surimi product containing non-treated rice flour showed better gel strength and sensory properties than products containing paste (1:1.3 rice flour/water, w/v) and steamed paste (steamed at <TEX>$100^{\circ}C$</TEX> for 30 min). According to the gel strength results for surimi products with added roll-mill (40 mesh) and jet-mill (180 mesh) rice flours, the roll-mill rice flour shows good potential as a replacement for wheat flour. When considering gel strength and sensory properties, an effective amount of rice flour to add was 10-15% (w/w). In conclusion, the rheological and sensory properties of surimi products containing rice flour were comparable with those of a premium commercial surimi product. Therefore, rice flour might be an effective alternative to wheat flour for premium surimi products.

Effect of high hydrostatic pressure (HHP) on myofibril-bound serine proteinases and myofibrillar protein in silver carp (Hypophthalmichthys molitrix)

Silver carp (Hypophthalmichthys molitrix) is a popular cultured freshwater fish in China, and becomes a potential raw material for surimi product. However, silver carp surimi exhibits considerable gel softening (modori) and myofibril-bound serine proteinases (MBSP) involved in the degradation of myofibrillar proteins have been assumed to be crucial to the modori phenomenon. High-pressure technology has demonstrated its potential application to control enzyme-related seafood texture deterioration. Herefrom, it could be further applied to the freshwater fish processing and the effect of high pressure treatments on the activity of MBSP implicated in texture deterioration in myofibrils and crude enzyme extracts was evaluated. The inactivation kinetics of MBSP pressured from 200MPa to 500MPa at room temperature (20°C) were fitted first-order kinetics, The extent of enzyme inactivation was lower in silver carp myofibrils in comparison with the crude enzyme extracts from myofibrils showing a protective effect against the high pressure treatment. The effect of HHP on MBSP myofibrillar degradation shown by sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE) was associated with a corresponding decrease coincided with the elevated high pressure levels in intensity of myosin heavy chain (MHC). Dynamic rheological measurements indicated that high-pressure treatment exerted considerable influence on MBSP activities as well as proteins (mainly myofibrils), resulting in structural modifications and texture changes. In this study, 300MPa (≥10min) was the process condition (pressure and time) that caused apparent MBSP inactivation derived from the first order kinetic model and had the efficacy in controlling silver carp texture deterioration both verified by SDS-PAGE and dynamic rheological measurements.

Interactions of dietary fibre and omega-3-rich oil with protein in surimi gels developed with salt substitute

Most Western populations have insufficient intake of fibre and ω-3 polyunsaturated fatty acids (PUFAs), while sodium intake greatly exceeds the recommended maximum. Surimi seafood is not currently fortified with these nutraceutical ingredients. Alaska pollock surimi seafood was developed with salt substitute and fortified with either 6g/100g of fibre or 10g/100g of ω-3 oil (flax:algae:menhaden, 8:1:1) or fibre+ω-3 oil (6g/100g of fibre+10g/100g of ω-3 oil). The objective was to determine effects of the dietary fortification on physicochemical properties of surimi. Fortification with either dietary fibre or ω-3 oil alone or in combination enhanced (P<0.05) rheological and textural characteristics. The combined fortification had a synergistic effect on rheological properties. This indicates greater gelation of surimi in the presence of fibre+ω-3 oil, suggesting their interaction with surimi myofibrillar proteins. Fibre results in protein dehydration increasing protein concentration; while oil is immobilised by protein filling void spaces in the gel matrix. Differential scanning calorimetry showed that fibre and ω-3 oil did not interfere with normal denaturation of surimi proteins. Colour properties were only slightly affected (P<0.05). Fortification of surimi with fibre and ω-3 oil resulted in a quality product that could be useful in developing surimi products with nutritional benefits.

Characterisation of muscles from Frigate mackerel (Auxis thazard) and catfish (Clarias macrocephalus)

Frigate mackerel (Auxis thazard) and catfish (Clarias macrocephalus) can be used as alternative sources for surimi production. However, the functionality of surimi is species-dependent. This study aimed to characterise certain chemical and physical compositions of dark and ordinary muscles from these species. Catfish, particularly ordinary muscle, was composed of higher contents of lipid and carotenoid than Frigate mackerel muscle (p<0.05) but ordinary muscle from Frigate mackerel had the highest phospholipid content (p<0.05). Both dark and ordinary muscles of Frigate mackerel had greater contents of myofibrillar proteins than had catfish muscle (p<0.05). Myosin heavy chain and actin were predominant proteins found in both muscle types of both species. Dark muscle from Frigate mackerel had the highest sarcoplasmic protein content, especially extractable myoglobin (p<0.05). Muscles from Frigate mackerel had greater content of sodium chloride than had catfish (p<0.05). The highest contents of iron, copper and selenium were found in Frigate mackerel dark muscle (p<0.05). The pH of ordinary muscle from both species was higher than that of dark muscle (p<0.05). Frigate mackerel, especilly dark muscle, exhibited the most dark-red colour, as shown by the lowest L* and b* values with the highest a* value and redness index (a*/b*) (p<0.05).

Optimization of the Surimi Production from Mechanically Recovered Fish Meat (MRFM) Using Response Surface Methodology

AbstractThe by‐products generated from industrial filleting of tilapia surimi can be used for the manufacture of surimi. The surimi production uses large amounts of water, which generates a wastewater rich in organic compounds (lipids, soluble proteins and blood). Optimizing the number of washing cycles will contribute to a more sustainable production. A mathematical model of mechanically recovered tilapia meat (Oreochromis niloticus) for the processing of surimi (minced fish washing cycles and tapioca starch addition) based on two quality parameters (texture and moisture) was constructed by applying the response surface methodology (RSM). Each factor had an important effect on the moisture and texture of surimi. This study found that the optimal formulation for producing the best surimi using the by‐products of tilapia filleting in manufacturing fish burger were the addition of 10% tapioca starch and three minced fish washing cycles. A microstructural evaluation supported the findings of the mathematical model.Practical ApplicationsThe use of mechanically recovered fish meat (MRFM) for the production of surimi enables the utilization of the by‐products of filleting fish. However, the inferior quality of the surimi produced from MRFM in relation to that produced with fillets necessitates the addition of starch; secondly, surimi production consumes a large volume of water. RSM provides a valuable means for optimizing the number of washing cycles and starch amounts utilized in fish burger production. Tapioca starch, widely produced in Brazil, has desirable characteristics (surface sheen, smooth texture, neutral taste and clarity in solution) for use in MRFM‐produced surimi.

Authentication and traceability of Nibea albiflora from surimi products by species-specific polymerase chain reaction

The objective of this study was to develop a species-specific PCR assay for authentication and traceability of Yellow Drum (Nibea albiflora) from surimi products using a primer pair design based on mt-DNA 12S rDNA sequences for amplification of 193 bp DNA fragments. The specificity of the PCR assay was broadly tested with DNA of eleven species of samples, such as Yellow Drum, Large Yellow Croaker, Hairtail, Silver carp, Grass Carp, Bighead carp, Eel, chicken, pork, corn starch and wheat starch, all of which were mainly used in surimi products in China. The results showed that positive amplification was only observed in N. albiflora. The detection limits of the PCR assay was found to be less than 0.5% in admixed fresh surimi products containing Yellow Drum and Large Yellow Croaker. Even in chewed and vomited samples, N. albiflora could also be authenticated and traced successfully. In conclusion, the developed assay was very specific and sensitive for rapid authentication and traceability of N. albiflora in deeply processed surimi products.

USE OF REAL-TIME PCR TO DETECT SURIMI ADULTERATION IN VEGETARIAN FOODS

Vegetarian foods are abundant in the domestic market. It is found that animal ingredients have been added into vegetarian products to improve the texture and taste. Surimi adulteration in vegetarian food is an area of concern for vegetarians. The α-skeletal actin gene of aquatic animals as novel specific primers and probe of Actinopterygii in 36 fish species are tested using real-time PCR method. It was found that all of the 36 fish species of Actinopterygii showed positive results. The 10 surimi products, 10 surimi-based products containing fish components showed positive results. All of the 10 fresh foods containing no fish component showed negative results. It indicates that this novel specific primers and probe in Actinopterygii is feasible when applied in quantitative detection.

Effect of bovine and fish gelatin in combination with microbial transglutaminase on gel properties of threadfin bream surimi

Abstract Textural property of surimi products is a prime factor in determining the acceptability of consumer as well as market value. Gelatin is one of the most popular biopolymers widely used in food industry as gelling agent with the unique textural properties. Therefore, the addition of gelatin along with the use of protein cross-linkers could be a means to modify the texture of surimi gel, which can fit the demand of consumers. Surimi from the threadfin bream (Nemipterus bleekeri) was added with bovine gelatin (BG) and bovine/fish gelatin mix (BFGM; 1:1, 2:1, 1:2, 4:1, and 1:4) at 10% protein substitution in combination with and without microbial transglutaminase (MTGase) at 1.2 units/g surimi. Textural properties, whiteness, expressible moisture content, protein pattern, and microstructure and sensory properties of gels were determined. When MTGase at 1.2 units/g surimi was incorporated, the increases in breaking force and deformation were noticeable in both surimi gels, with and without 10% BG added ( p &lt; 0.05). On the other hand, surimi gels added with BFGM at all bovine/fish gelatin ratios had the higher breaking force and deformation, compared with that added with BG, when MTGase was incorporated. Addition of BG or BFGM lowered the expressible moisture content and whiteness of surimi gel ( p &lt; 0.05). Based on SDS-PAGE, band intensity of myosin heavy chain and actin of surimi gel decreased when surimi gel was added with all gelatins, regardless of MTGase addition. The microstructure study revealed that surimi gel network became finer and denser with the addition of MTGase (1.2 units/g surimi), but the coarser and irregular structure was obtained when gelatin was incorporated. Gelatin, especially bovine/fish gelatin mix, at an appropriate level could be used as the protein additive in surumi gel in conjunction with MTGase in order to improve the textural and nutritive properties of the products.

겔 강화제를 첨가한 대왕오징어 어묵 개발 및 이의 품질에 대한 Setting의 영향

본 연구는 자원량이 감소하고 있는 명태 등의 백색육 어류를 대체하기 위하여 백색도가 높고 잠재 자원량이 많지만 특유의 비린내가 있고 겔화가 어려운 대왕오징어에 겔 강화제를 첨가하여 품질이 향상되고 비린내를 줄인 대왕오징어 어묵의 개발과 setting의 영향을 분석하였으며, 결과를 요약하면 다음과 같다. Mixture model로 설계한 14개의 실험구에서 konjac flour와 MTGase의 양이 많을수록 gel texture는 크게 향상되었으며, 대조구에 비하여 setting을 적용한 제품의 gel texture가 더 높아 대왕오징어 어묵의 제조에 setting 공정은 반드시 필요하다고 생각된다. 대왕오징어육, 수분, konjac flour 및 MTGase의 비율이 각각 45, 40.6, 10 및 0.2%일 때 gel texture가 가장 높아 최적 배합비로 설정하였다. 본 연구에서 제조한 대왕오징어 어묵은 감자전분을 첨가한 대왕오징어 어묵에 비하여 맛과 향에서 유의적으로 높아(p＜0.05) 대왕오징어 특유의 비린맛과 향을 줄일 수 있다고 생각되며, 시판 어묵과 맛과 색에서 유의적인 차이가 없어(p＜0.05) 산업적으로 백색육 어류를 대체하여 활용하는 것이 가능하다고 판단된다.

Molecular identification of fish species from surimi-based products labeled as Alaskan pollock

digitalData = {"site":{"ip":"104.140.210.153","environment":"LIVE","website":"onlinelibrary.wiley.com","websiteCode":"pericles","serverDate":"2022-09-25"},"identities":[{"type":"SmartGroupUser","uuid":"b238ab85-6bb4-49e4-84ca-a0d9f3ee5a35"},{"type":"SmartGroupUser","uuid":"eabce89b-65c2-4a09-ab7c-bd2b3fea2f10"},{"type":"RegionUser","uuid":"3c5060a1-6620-438f-862b-902a4d4cd4ac"},{"type":"SmartGroupUser","uuid":"a86d27d2-6bcd-4b94-bca5-fe16f4882855"},{"type":"SmartGroupUser","uuid":"da88d808-3f7b-4bde-9210-10862b6d121b"},{"type":"SmartGroupUser","uuid":"8c72a733-117a-4bc9-a682-13475f13e6a3"},{"type":"SmartGroupUser","uuid":"756fc162-8722-461f-a077-ebffec4f4fae"},{"type":"SmartGroupUser","uuid":"cf9c85b9-7f3b-4309-aeaa-c41669cabe3b"},{"type":"SmartGroupUser","uuid":"db8b8d10-1aed-4809-b3ee-70938c569014"},{"type":"SmartGroupUser","uuid":"cdce41c2-a8de-4a64-a4d9-a85caaaa2314"},{"type":"SmartGroupUser","uuid":"7a2a316d-5a37-4ccd-afdb-737bfb863a48"},{"type":"SmartGroupUser","uuid":"39f911ce-44b6-4dba-9978-8b2e947a8eb0"},{"type":"SmartGroupUser","uuid":"97587ffd-dcb4-4cb5-9986-a8ce611532bd"},{"type":"SmartGroupUser","uuid":"a46a154d-979f-41ba-b459-fd34df5c071f"},{"type":"SmartGroupUser","uuid":"b7acda8c-ce18-451b-a68d-e14b72f9b5b8"},{"type":"SmartGroupUser","uuid":"055a2bdd-861f-4fa7-bd49-9773db7e0e3e"},{"type":"SmartGroupUser","uuid":"b2dbfe27-ecae-4bb6-bb0d-d75e5caa3762"},{"type":"SmartGroupUser","uuid":"1a6297fb-6679-4882-a4c2-fdd124624edf"},{"type":"SmartGroupUser","uuid":"8032f17e-5050-4fb4-9c40-e1f6875d5c2b"},{"type":"SmartGroupUser","uuid":"ab743440-628f-4964-9216-9983ad3beadf"},{"type":"SmartGroupUser","uuid":"a4187e00-f28e-4754-9a0f-1eb306fb0679"}],"publication":{"item":{"title":"Molecular identification of fish species from surimi‐based products labeled as <fc>A</fc>laskan pollock","doi":"10.1111/j.1439-0426.2012.02031.x","access":"no","earliestDate":"2012-06-22","formats":["Abstract","Cited by","First page image","Full text","PDF","References"],"topics":[{"taxonomyUri":"global-subject-codes","topicLabel":"LIFE SCIENCES","topicUri":"ls"},{"taxonomyUri":"global-subject-codes","topicLabel":"Fish Breeding & Genetics","topicUri":"aq34"},{"taxonomyUri":"global-subject-codes","topicLabel":"Aquatic Ecology","topicUri":"ls28"},{"taxonomyUri":"global-subject-codes","topicLabel":"Genetics","topicUri":"ls60"},{"taxonomyUri":"global-subject-codes","topicLabel":"AQUACULTURE, FISHERIES & FISH SCIENCE","topicUri":"aq"},{"taxonomyUri":"global-subject-codes","topicLabel":"Ecology & Organismal Biology","topicUri":"ls20"},{"taxonomyUri":"global-subject-codes","topicLabel":"General Aquaculture, Fisheries & Fish Science","topicUri":"aq00"},{"taxonomyUri":"global-subject-codes","topicLabel":"Fish & Fisheries","topicUri":"aq22"},{"taxonomyUri":"global-subject-codes","topicLabel":"Fish & Environment","topicUri":"aq32"},{"taxonomyUri":"global-subject-codes","topicLabel":"Fisheries","topicUri":"aq20"},{"taxonomyUri":"global-subject-codes","topicLabel":"Animal Genetics","topicUri":"ls67"},{"taxonomyUri":"global-subject-codes","topicLabel":"Fish Science","topicUri":"aq30"}]},"group":{"title":"","doi":"10.1111/jai.2012.28.issue-5","access":"no","volume":"28","issue":"5","coverDate":"2012-10-01","topics":[{"taxonomyUri":"global-subject-codes","topicLabel":"LIFE SCIENCES","topicUri":"ls"},{"taxonomyUri":"global-subject-codes","topicLabel":"Fish Breeding & Genetics","topicUri":"aq34"},{"taxonomyUri":"global-subject-codes","topicLabel":"Aquatic Ecology","topicUri":"ls28"},{"taxonomyUri":"global-subject-codes","topicLabel":"Genetics","topicUri":"ls60"},{"taxonomyUri":"global-subject-codes","topicLabel":"AQUACULTURE, FISHERIES & FISH SCIENCE","topicUri":"aq"},{"taxonomyUri":"global-subject-codes","topicLabel":"Ecology & Organismal Biology","topicUri":"ls20"},{"taxonomyUri":"global-subject-codes","topicLabel":"General Aquaculture, Fisheries & Fish Science","topicUri":"aq00"},{"taxonomyUri":"global-subject-codes","topicLabel":"Fish & Fisheries","topicUri":"aq22"},{"taxonomyUri":"global-subject-codes","topicLabel":"Fish & Environment","topicUri":"aq32"},{"taxonomyUri":"global-subject-codes","topicLabel":"Fisheries","topicUri":"aq20"},{"taxonomyUri":"global-subject-codes","topicLabel":"Animal Genetics","topicUri":"ls67"},{"taxonomyUri":"global-subject-codes","topicLabel":"Fish Science","topicUri":"aq30"}]},"series":{"title":"Journal of Applied Ichthyology","doi":"10.1111/(ISSN)1439-0426","access":"no","code":"14390426","issn":"0175-8659","eissn":"1439-0426","topics":[{"taxonomyUri":"gpt-sitename","topicLabel":"wly.aqua.fish_000017","topicUri":"wly.aqua.fish_000017"},{"taxonomyUri":"global-subject-codes","topicLabel":"Aquatic Ecology","topicUri":"ls28"},{"taxonomyUri":"global-subject-codes","topicLabel":"AQUACULTURE, FISHERIES & FISH SCIENCE","topicUri":"aq"},{"taxonomyUri":"global-subject-codes","topicLabel":"LIFE SCIENCES","topicUri":"ls"},{"taxonomyUri":"global-subject-codes","topicLabel":"Fish Breeding & Genetics","topicUri":"aq34"},{"taxonomyUri":"global-subject-codes","topicLabel":"Genetics","topicUri":"ls60"},{"taxonomyUri":"global-subject-codes","topicLabel":"Ecology & Organismal Biology","topicUri":"ls20"},{"taxonomyUri":"global-subject-codes","topicLabel":"General Aquaculture, Fisheries & Fish Science","topicUri":"aq00"},{"taxonomyUri":"global-subject-codes","topicLabel":"Fish & Fisheries","topicUri":"aq22"},{"taxonomyUri":"global-subject-codes","topicLabel":"Fish & Environment","topicUri":"aq32"},{"taxonomyUri":"global-subject-codes","topicLabel":"Fisheries","topicUri":"aq20"},{"taxonomyUri":"global-subject-codes","topicLabel":"Animal Genetics","topicUri":"ls67"},{"taxonomyUri":"global-subject-codes","topicLabel":"Fish Science","topicUri":"aq30"},{"taxonomyUri":"gpt-zonename","topicLabel":"j-app-ichthyology_JAI","topicUri":"j-app-ichthyology_jai"}]}},"page":{"subPage":"Abstract","page":"Article/Chapter View","pageGroup":"Publication Pages","title":"title","errorCode":200}}

Development of a monoclonal antibody-based competitive enzyme linked-immunosorbent assay (c-ELISA) for quantification of silver carp parvalbumin

Parvalbumin (PV) is a major allergen in fish. A monoclonal antibody (B2-E1) against silver carp parvalbumin was prepared in the present study. Western blot analysis indicated that the prepared monoclonal antibody was specific to PV in fish muscle extract. A competitive enzyme-linked immunosorbent assay (c-ELISA) was then developed to quantify the amount of PV in silver carp using B2-E1. The limit of detection (LOD) and the limit of quantification (LOQ) of the developed c-ELISA were 0.04 and 0.3 mg/kg food, respectively. The c-ELISA was specific for detecting PV from fish, and the intra- and inter-assay coefficients of variation were 4.4% and 8.4%, respectively. The c-ELISA method was further applied to quantify PV from various fish species, and demonstrated that the PV content was 4–20 times higher in the white muscle than that in the dark muscle, which was coincident with the previous reports. Moreover, c-ELISA was used to trace the PV during fish surimi (fish ball) production, and the results indicated that washing process could effectively but not completely remove PV from fish ball. Our present study indicated that this c-ELISA method may be applied to monitor trace amounts of fish allergen PV during fishery product processing.

PENGARUH PENCUCIAN DAN PENAMBAHAN CRYOPROTECTAN PADA KARAKTERISTIK SURIMI IKAN PATIN (Pangasius sp.)

Catfish are traded in the form of whole fish and fillet products. Catfish are still notwidely used or processed into value added products. The purposeof this study was to determine the effect off requency of washing and frozen storage of catfish surimi characteristics. The research was conducted with several stages, they were to determined the characteristics of raw materials and to made with indWerence of washing frequencies to determined the best surimi; second, this study also to determined the effect of storage duration on physical and chemical characteristics of catfish surimi. The best of catfish surimi production due with once washing. It was based on test of fold, teeth cutting and water content. Storage treatments and cryoprotectan additional give different results on the value of TVB, pH and water content catfish surimi. The value of TV13, pH dan water content also increased. Hidoniktest (folding and teeth cutting test) also shows the different results between different treatment of both storage and cryoprotect an addition. During storage, the folding and teeth cutting test remains in good value which indicates deterioration in the quality of catfish surimi occurred slowly. Keywords: catfish, surimi, TVB, fillet products

Antioxidant and Angiotensin-Converting Enzyme Inhibitory Activities of Protein Hydrolysates Prepared from Threadfin Bream (Nemipterus spp.) Surimi By-products

Solid wastes from threadfin bream (Nemipterus spp.) surimi production composed of head and frame were hydrolyzed by various commercial proteases (Alcalase, Flavourzyme, Neutrase, Protamex, papain, and pepsin) to produce protein hydrolysates with bioactive properties. An Alcalase-hydrolyzed sample at 24.4% degree of hydrolysis (DH) displayed the highest antioxidant activity based on 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging, ferric reducing antioxidant power (FRAP) assay, and potassium ferricyanide method. In addition, it showed an inhibitory activity toward angiotensin-converting enzyme (ACE) of 25.5%. Antioxidant activity of threadfin bream by-product hydrolysates increased with hydrolysis time and reached the highest DPPH activity after 6 h, while that hydrolyzed for 3 h showed the highest reducing power based on FRAP and potassium ferricyanide assays. In addition, ACE inhibitory activity was found to be at an optimum after 3 h of hydrolysis. The hydrolysates (1 mg/mL) also retarded oxidation of a linoleic acid emulsion system to a similar extent as 0.1 mg/mL 3-tert-butyl-4-hydroxy anisole (BHA), indicating a potential use in the food system. Protein hydrolysates from threadfin bream surimi by-products could be tailor-made to possess both antioxidant and ACE inhibitory activity through controlling DH of Alcalase-catalyzed reactions.

Antimicrobial activity of Chinese bayberry extract for the preservation of surimi

Chemical preservatives such as sodium nitrite and potassium sorbate have been widely used to keep surimi products fresh. However, the potential harmfulness to human health cannot be ignored. This study was conducted to develop natural preservatives for the storage of Collichthys surimi. Among the eight Chinese traditional herbs and fruits, Chinese bayberry extract showed the greatest inhibitory effect against surimi spoilage bacteria Serratia marcescens and Pseudomonas aeruginosa. Moreover, N-butanol phase extract of bayberry (NB) showed the greatest activity among the different phases of bayberry extract. When Chinese bayberry extract was combined with tea polyphenol, an additive inhibitory effect was observed on growth of Hansenula anomala, Micrococcus luteus, Staphylococcus aureus, Pseudomonas aeruginosa, and Escherichia coli. Our results further indicated that the shelf life of surimi products stored at room temperature can be extended when supplemented with Chinese bayberry extract. Our results suggest that Chinese bayberry extract can be used as a natural preservative for the storage of Collichthys surimi.