Tilapia Surimi Research Articles

Inhibition of Biogenic Amines in Fermented Tilapia Surimi by Collaborative Fermentation of Latilactobacillus sakei and Pediococcus acidilactici.

Fermentation is an effective method for ameliorating the gelation properties of freshwater fish surimi, but the formation of biogenic amines (BAs) during fermentation should also be controlled. In this study, the BAs in fermented tilapia surimi were inhibited by the collaborative fermentation of Latilactobacillus sakei and Pediococcus acidilactici, followed by the revelation of the BA inhibition mechanism. Most of the BAs, and the total BA, as well as their precusor free amino acids (FAAs), were significantly reduced, while the umami FAAs, including glutamic acid and aspartic acid, were significantly enhanced after cooperative fermentation with starters. The high-throughput sequencing found that the spoilage microorganisms such as Acinetobacter, Micrococcus, and Streptococcus as well as Pediococcus were significantly inhibited, while Latilactobacillus rapidly became the dominant genus after cooperative fermentation, suggesting the better environment adaptability of L. sakei than P. acidilactici. The group-dimension correlation analysis suggested that Lactiplantibacillus had the greatest influence on the decrease in BAss. The quick acidification of starters, especially L. sakei, could inhibit the growth and metabolism of spoilage microorganisms to reduce BAs. L. sakei and P. acidilactici can be developed as the special starters to control the BA production in the fermented tilapia surimi through collaborative fermentation.

Improvement mechanism of volatile flavor in fermented tilapia surimi by cooperative fermentation of Pediococcus acidilactici and Latilactobacillus sakei: Quantization of microbial contribution through influence of genus

Single starter can hardly improve the volatile flavor of fermented fish surimi. In this study, the changes of volatile compounds (VCs) and microbial composition during cooperative fermentation of Latilactobacillus sakei and Pediococcus acidilactici were studied by headspace solid-phase microextraction gas chromatography–mass spectrometry and 16S rRNA gene high-throughput sequencing. During cooperative fermentation, most VCs and the abundance of Latilactobacillus and Lactococcus significantly increased, while Pediococcus, Acinetobacter, and Macrococcus obviously decreased. After evaluation of correlation and abundance of each genus, Latilactobacillus and Lactococcus possessed the highest influence on the formation of volatile flavor during cooperative fermentation. Compared with the natural fermentation, cooperative fermentation with starters significantly enhanced most of pleasant core VCs (odor activity value≥1), but inhibited the production of trimethylamine and methanethiol, mainly resulting from the absolutely highest influence of Latilactobacillus. Cooperative fermentation of starters is an effective method to improve the volatile flavor in the fermented tilapia surimi.

Improvement of the antifreeze activity of tilapia skin collagen peptides through enzymatic supramolecular assembly approach

SummaryEnzymatic supramolecular assembly was applied to increase the thermal hysteresis activity (THA) of tilapia skin collagen peptides and their applicability as cryoprotectants. The THA value of the glutamine‐assembled product increased by 61.5% and its ice crystal content dropped by 33.93% compared to the collagen peptides. Following initial separation and purification, the THA of Gln‐AFPs was further elevated by 28.6%. After five freeze–thaw cycles, tilapia surimi treated with 8% Gln‐AFPs had high levels of salt‐soluble protein, total sulfhydryl content, Ca2+‐ATPase activity, and water‐holding capacity. Additionally, the cryoprotective effect of Gln‐AFPs on the surimi was found to be superior to that of commercial antifreeze. The majority of the Gln‐AFPs turns folded, according to FTIR analysis, and ‐helices were produced. After supramolecular assembly, the Gln‐AFPs structure also smoothed out. As a result, the enzymatic supramolecular assembly drastically increased the antifreeze activity of the tilapia skin‐collagen peptides, which could eventually be developed into a novel antifreeze additive in the food industry.

Improved qualities of salt-reduced tilapia surimi by adding konjac glucomannan: Insight into the edible traits, gel properties and anti-freezing ability

This study aimed to investigate the potential of different levels (0.05%, 0.1%, 0.15%, 0.2%, and 0.25%, w/w) of konjac glucomannan (KGM) supplement in improving the gel quality and anti-freezing ability of salt-reduced tilapia surimi (1.25% NaCl, w/w). Directly reducing the salt addition level generated adverse effects on the water retention of gel, network structure, and texture compared to those of surimi added with normal salt level (2.5% NaCl). A proper KGM supplement (0.15%, w/w) effectively improved the low-salt surimi gel strength and whiteness, accompanied by less liquid loss. The microstructure results intuitively illustrated that excess addition of KGM was prone to absorbing sufficient water in the composite gel and hinder protein-protein cross-linking, rendering the continuous network looser. In terms of frozen storage, the salt-reduced surimi supplied with KGM shortened the time spent in forming the maximum ice crystals. The mechanical damage induced by ice crystals and the subsequent thawing loss of frozen surimi were thus alleviated. Supplement of KGM added to low-slat frozen surimi could enhance freezing-thawing stability by the modification of ice crystals, limited water migration, and inhibition of network destruction. The TBA and rheology results further indicated that KGM displayed anti-oxidation ability, and enhanced the salt-reduced surimi stability during frozen storage. Hence, an appropriate KGM supplement could be a feasible strategy to minimize the gel deterioration and improve the anti-freezing ability of low-salt surimi gel.

Enhancing the Shelf Life of Tilapia Surimi with Mosambi Peel Extract: Protection against Oxidative, Structural, and Textural Degradation during Frozen Storage

Enhancing the Shelf Life of Tilapia Surimi with Mosambi Peel Extract: Protection against Oxidative, Structural, and Textural Degradation during Frozen Storage

Formation and improvement mechanism of physical property and volatile flavor of fermented tilapia surimi by newly isolated lactic acid bacteria based on two dimensional correlation networks

Fermentation is an effective way to improve the gel properties of freshwater fish surimi. In this study, two newly isolated Lactiplantibacillus plantarum H30-2 and Pediococcus acidilactici H30-21 were used to improve the physical properties and volatile flavor of fermented tilapia surimi. L. plantarum H30-2 quickly improved the whiteness, gel strength, hardness, and chewiness within 18 h. Among 172 volatile compounds analyzed by HS-SPME-GC–MS, most pleasant core flavor compounds (OAV ≥ 1) were improved by L. plantarum H30-2. L. plantarum H30-2 could always adapt to the surimi environment while P. acidilactici H30-21 could not. Two dimensional correlation networks showed that Lactiplantibacillus and Lactococcus were responsible for the quality formation in surimi during natural fermentation or with starters, while the quality improvement after L. plantarum H30-2 addition mainly resulted from the increasing Lactiplantibacillus and its higher acetic acid production. L. plantarum H30-2 can be developed as a special starter using for tilapia surimi fermentation.

Interaction between liposome and myofibrillar protein in surimi: Effect on gel structure and digestive characteristics

This study investigated the effects of the interaction between liposomes and myofibrillar protein (MP) on tilapia surimi. The strong interaction between liposomes and MP was primarily mediated through hydrogen bonding and hydrophobic interaction. Liposomes caused the unfolding of MP structure, resulting in the decrease of α-helix content and transformation of spatial structure. Notably, the appropriate ratio of liposomes improved the gel properties of tilapia surimi. The water distribution, microstructure, and texture characteristics further confirmed that liposomes strengthened the structure of surimi gel through non-covalent bonds. However, excessive liposomes (1.0 %) weakened gel characteristics and texture. Moreover, the proper ratio of liposomes enhanced the stability of surimi gels during digestion, reducing protein digestibility from 66.0 % to 54.8 %. Curcumin-loaded liposomes in gel matrix notably delayed digestion and improved bioavailability. This delay in digestion was attributed to the ability of liposomes to decrease the interaction between MP and digestive enzymes. This study provides new insight into the application of liposomes in protein-rich food matrixes.

Valorisation of pineapple peel waste as natural surimi gel enhancer and its optimization in Nile tilapia (Oreochromis niloticus) surimi gels.

This investigation explored the preparation of surimi gel enhancer from pineapple peel waste, hugely generated by industries and spreading serious environment pollutions. The peel extracted with 100% ethanol had higher bioactive and antioxidant attributes, which was subsequently fortified in tilapia surimi at levels of 0.20%-1.20%, w/w to improve its physiochemical, textural, protein structural and sensorial properties. Our finding demonstrated that surimi gels enriched with 0.80% ethanolic pineapple peel extract (PAPE) exhibited significant (p<0.05) improvement in water holding capacity, breaking force, gel strength, and other textural properties and sensory attributes. Furthermore, the surimi gels fortified with 0.80% PAPE exhibited the elevated levels of hydrogen and hydrophobic interactions, while sulfhydryl and free amino acid contents demonstrated a contrasting trend. The FTIR spectra displayed that the incorporation of PAPE influenced the secondary structure of the protein, as evidenced by shifts in the α-helix to β-sheet peaks. In addition, 0.80% PAPE added gels displayed a compact, uniform, and organized microstructure, featuring small cavities. In summary, the fortification of tilapia surimi gels with 0.80% PAPE could improve gelling and other technological properties with higher sensory scores. This study offers an effective approach to utilize the pineapple peel as a gel enhancer additive for the development of functional surimi and surimi-based products enriched with bioactive compounds.

Effects of transglutaminase on the physicochemical properties of surimi and kamaboko prepared by thermal and low level-pressure treatments

We investigated the effects of the presence or absence of transglutaminase (TGase) on the quality of tilapia surimi and kamaboko prepared at different thermal temperatures and pressures. TGase promoted the formation of surimi gel and covalent cross-linking under thermal (30°C–60 °C) and high-pressure treatments (0.1–300 MPa). Under heat treatment, TGase promoted myosin heavy chain (MHC) aggregation to form a 3D protein network. The TGase reaction was optimized at 50 °C, with no significant dependence on pressure. While the white index (WI) of TGase-treated surimi monotonically increased with temperature, and the lowest WI showed at 100 MPa, the other conditions were higher than it, with a maximum WI at 300 MPa. In the presence of TGase, both thermal (50 °C) and high-pressure (200–300 MPa) treatments improved the rheological properties of surimi and kamaboko. However, the effects on G′, G″ and Tan δ values of kamaboko were insignificant, mainly since the processing at 90 °C broke the non-covalent bonds based on hydrogen bonds formed by high-pressure treatments. Moreover, TGase treatment promoted the water holding capacity (WHC) of surimi and kamaboko. Hence, this study showed that with thermal treatment (50°C–60 °C), pressurization (200–300 MPa) caused the protein solubility of surimi and kamaboko to increase, irrespective of the TGase treatment. Notably, the protein solubility of surimi exceeded that of kamaboko.

Effect of tilapia surimi powder incorporation on physical properties of semolina flour pasta

Effect of tilapia surimi powder incorporation on physical properties of semolina flour pasta

Bioactive compounds from the mosambi (Citrus limetta) peel and their fortification into tilapia surimi improve gelling and textural properties

Bioactive compounds from the mosambi (Citrus limetta) peel and their fortification into tilapia surimi improve gelling and textural properties

The role of dryoprotectants on the quality of surimi powder of red tilapia

Since the commercial wet surimi should be stored at frozen temperature, thus requires space and high energy consumption. Interestingly, surimi in dried powder form reveals the new prospect of relieving those drawbacks of wet surimi. However, the drying process indicates fast hydration that may affect water and protein content loss, causing a reduction of gelling capacity. To date, this study aimed to determine the right type and concentration of cryoprotectant to protect the quality of red tilapia surimi powder during its freeze-drying process. The inclusion of different cryoprotectants was obtained in the production of surimi powder, namely surimi powder with cryoprotectant blend I (4% sucrose, 4% sorbitol, 0.3% polyphosphate) (DB4), cryoprotectant blend II (8% sucrose, 8% sorbitol, 0.5% polyphosphate) (DB 8), trehalose 2 (TH2), 4 (TH4), 6 (TH6) and 8% (TH8) and as well as surimi powder without cryoprotectant as the control (WD). The generated surimi powder with various cryoprotectant types was evaluated for the whiteness degree, myofibril content, gel strength, emulsion capacity, and foaming capacity. The generated surimi powder with TH8 showed the most acceptable result with myofibril 1.098±0.103 mg/mL, gel strength 1156.65±41.32 gf/cm2, whiteness 90.35%, emulsion capacity 79.1% and foaming capacity 39.12%.

Effect of Passion Fruit Peel Powder on the Gelation Characteristics of Non-rinsed Tilapia Surimi

Effect of Passion Fruit Peel Powder on the Gelation Characteristics of Non-rinsed Tilapia Surimi

Improved physicochemical properties and product characteristics of tilapia surimi by tea polyphenols during chilled storage

The decline of physicochemical properties of surimi during storage limits its application for surimi product processing. In this study, the effect of tea polyphenols (TP) on the physicochemical properties and product characteristics of tilapia surimi during chilled storage was studied. With the increase of storage time, the total volatile basic nitrogen, malondialdehyde, and protein degradation index obviously increased, while the pH value, total sulfhydryl content, protein solubility, water-holding capacity (WHC), hardness, and whiteness obviously decreased. The addition of TP, especially at 300 mg/kg, significantly inhibited the lipid and protein oxidation and protein degradation in tilapia surimi, followed by the improved WHC and hardness of its product especially in late storage (5–7 d). Principal component analysis showed that 300 mg/kg TP-treated tilapia surimi after 7 d storage showed similar properties to TP-free tilapia surimi after 2 d storage, suggesting the good effect of TP on prolonging its storage life. The correlation network model based on the Pearson's correlation analysis revealed that the inhibition of protein oxidation, polymerization, and degradation in tilapia surimi by TP contributed most to the improvement of WHC and hardness in its product. TP can be developed as a potential protector for the tilapia surimi during chilled storage.

Influence of histidine on gelation properties of low sodium surimi from tilapia (Oreochromis niloticus)

SummaryThe aim of this study was to reduce the salt content of tilapia surimi using histidine without affecting gelation properties. The addition of histidine (T‐1) to low salt surimi gels increased the breaking force and deformation and resulted in the highest gel strength (458 g.cm). Expressible moisture was less in the T‐1 sample and proteolytic degradation was higher in the control sample indicating that autolysis did not occur in histidine added sample during gel setting. Protein patterns revealed cross‐linking of myosin heavy chain in gels with added histidine. Fourier transformed infrared spectra implied that histidine‐induced unfolding of proteins occurred after heating. T‐1 samples exhibited a dense and compact microstructure, whereas the control gel was loose. The results of this study show that the addition of histidine could yield high‐quality gels from tilapia surimi in low salt conditions.

Effect of microwave-ultrasonic combination treatment on heating-induced gel properties of low-sodium tilapia surimi during gel setting stage and comparative analysis

To improve the gel properties of low-sodium tilapia surimi, the effects of microwave-ultrasonic, single microwave, single ultrasonic and traditional water-bath heating treatments on the characteristics of low-sodium tilapia surimi gel in the gel setting stage were investigated in this study. Compared with other treatment groups, the water-bath heating and microwave–ultrasonic-assisted heating (WB-MW/US) + 1.5% NaCl group had higher gel strength (403.30 g cm) and water-holding capacity (87.88%). LF-NMR and CD spectrum analysis indicated that microwave and ultrasonic combination increased the degree of protein cross-linking and moisture proton density. In addition, microwave and ultrasonic combination had minimal effect on the secondary protein structure. WB-MW/US+1.5% NaCl group had more β-sheet (27.80%) and random coil content (22.30%), resulting in a uniform and dense spatial network structure of the low-sodium tilapia surimi gel. The results indicated that the microwave-ultrasonic combination treatment could be used as an efficient strategy for the production of new energy, low-sodium surimi gel products.

Effects of Mixing Duration and Raw Materials on the Physicochemical, Microstructural and Sensorial Properties of Sausages Prepared From Red Tilapia (Oreochromis sp.)

Tilapia can be commercialised to produce sausages. However, the use of minced tilapia or tilapia surimi as the raw material and different mixing durations of the ingredients using the bowl cutter during the sausage production could affect the quality of the products. This study determined the effects of different mixing durations (10, 15 or 20 min) on the physicochemical, microstructural and sensorial properties of sausages made from minced tilapia and tilapia surimi. The washing of the minced tilapia during the surimi production significantly increased the tilapia surimi moisture content and pH, while reducing the protein, fat and ash contents. Subsequently, the addition of other ingredients to produce the sausages influenced the moisture, fat, ash and carbohydrate contents of both types of sausages. The type of raw material and mixing duration showed significant interactions in terms of linear expansion, water holding capacity and colour properties of the sausages. Individually, the tilapia surimi sausage had a better linear expansion, cohesiveness, colour and sensory acceptability than the minced tilapia sausage. The mixing times of 15 and 20 min produced better results for the physicochemical and sensory properties of both types of sausages. However, the gel strengths of both types of sausages were better when mixed for 15 min and the microstructure images supported this. Based on the results obtained, this study concluded that tilapia surimi as the raw material with 15 min of mixing duration is recommended to produce a better-quality sausage.

The Effect of Lyophilized Coconut Mesocarp — Aqueous and Ethanol Phenolic Extracts on the Gel Quality of Tilapia Surimi

ABSTRACT The high-performance liquid chromatography with dual Agilent jet stream electrospray ionization- quadrupole time of flight-mass spectrometry method enabled the identification of 10 and 13 phenolic compounds from lyophilized aqueous and 60% ethanol extracts of coconut husk. Different compounds such as catechin, 4-methoxy cinnamic acid, salicin, chlorogenic acid, naringins, madecassic acid, myricetin and quercetin were detected. The effect of extracts at different levels on the gel properties of tilapia surimi were studied. An increase in the gel strength, textural properties and water holding capacity of surimi gels was observed at 0.05% of aqueous and 0.075% of ethanol extracts. Higher concentrations of both extracts had a negative effect on the gel strength of surimi gels. Thermal transition of myosin tail of ethanol extract treated gels ranged in 64–66°C. As a result, at an optimal ratio, coconut husk extracts can improve the quality of freshwater fish surimi gel.

Ultrafiltration for the recovery of proteins from surimi washing water

The aim of this study was to evaluate the efficiency of the ultrafiltration process (UF) in the cleansing treatment of the tilapia surimi washing water and in the recovery of components. After producing surimi, the water generated in the washing operations was subjected to UF in a 30 kDa polyethersulfone membrane. Unfiltered washing waters and UF permeate and concentrate were analyzed for pH, total solids (TS) and fixed solids (FS), total proteins, and lipids. The chemical oxygen demand (COD) was determined in the original water and in the permeate. The concentrate was dehydrated in a spray dryer and analyzed for amino acids and carotenoids. The permeate showed a significant decrease in TS, proteins and COD, indicating that UF was efficient in removing the organic load from the waters. The percentage of protein recovery by UF was 93.12% and the dehydrated concentrate had all the essential amino acids, being leucine (5.47%), lysine (6.49%), valine (3.59%), and phenylalanine (3.68%) those with the highest concentrations, and also 0.67 mg/100 g of carotenoids. The application of UF has proved to be viable both in the recovery of valuable compounds and in the decontamination of water, contributing to the sustainability of the fish productive sector.

Enrichment of fishburgers with proteins from surimi washing water

The proteins recovered by ultrafiltration (UF) represent a co-product of fish industrialization and can be used as a protein ingredient in the fortification of food formulations. The objective of this study was to evaluate the quality of surimi fishburger elaborated with the proteins recovered by UF from the wastewater generated in the production of surimi. The water generated in the washing operations of trims of farmed tilapia (Oreochromis niloticus) were filtered in a 30 kDa polyethersulfone membrane. The recovered proteins were dehydrated in spray dryer and added at 5 and 10% into fishburgers made with tilapia surimi. The fishburgers were evaluated for proximal composition, cooking yield, sensory parameters and acceptability. The incorporation of proteins into the fishburgers improved the sensory aspects of the final product and provided greater acceptability while maintaining the same manufacturing yield. The addition of 10% of the recovered proteins increased the nutritional value of surimi fishburgers.