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  • Frozen storage  (4)
  • 1
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    Chemical changes and shelf-life of conventional surimi and proteins recovered using pH change method from common carp (Cyprinus carpio) muscle during 5 months storage at -18ºC (2018)
    Details
    Publication Date: 2021-05-19
    Description: Chemical changes and shelf-life of common carp (Cyprinus carpio) surimi prepared by conventional washing method and solubilization by acid and alkali processes were investigated during 5 months of storage at -18 °C. Results showed that surimi produced with acid and alkaline solubilization is significantly higher yield than the conventional surimi. Protein solubilization by using acid and alkaline process was high compared with conventional method during storage in freezer except in the first month. Gel electrophoresis patterns showed a significant difference in hydrolyzing of myosin and actin proteins that was observed with increasing storage time. Surimi samples prepared by conventional method indicated more hydrolization, especially in the light chain of myosin during frozen storage. Evaluating the color characteristics (L*, a*, b*) of surimi samples showed that protein produced by using of pH 11 has the highest lightness after conventional surimi. Also, more whiteness in surimi prepared by conventional method was due to effective removal of myoglobin during washing. At zero month, total fat in the surimi samples prepared with acid and alkaline process was low than the surimi samples prepared by conventional method that it can intent to shelf-life increase and health of the product during storage.
    Description: Published
    Keywords: Fish disease ; Cyprinus carpio ; Methods ; Common carp ; Shelf-life ; Conventional surimi ; Acid and alkaline process ; Frozen storage ; Proteins ; Chemical
    Repository Name: AquaDocs
    Type: Journal Contribution , Refereed
    Format: pp. 311-332
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  • 2
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    The shelf-life of conventional surimi and recovery of functional proteins from silver carp (Hypophthalmichthys molitrix) muscle by an acid or alkaline solubilization process during frozen storage (2018)
    Details
    Publication Date: 2021-05-19
    Description: The shelf-life of conventional surimi and isolated proteins that modified by acidic pH (2.5) and by using alkali pH (11) from silver carp (Hypophthalmichthys molitrix) was studied during months of storage at -18±2 °C. For conventional surimi, three washing steps were used. In the third stage of washing, 0.2% NaCl was used to withdraw more water. The result showed that isolated protein by alkaline pH has a higher efficiency. In the obtained result of percent yield and the recovery of protein product, isolated proteins showed higher values than conventional surimi. Isolated protein by using acid-aided processes had lower lightness and whiteness score, compared with alkaline-aided process and surimi prepared by a conventional washing method during frozen storage. The concentration of myosin heavy chain and actin were varied with solubilizing pH. Also, the lowest downfall of protein and the best surimi quality were found in produced samples with alkaline-acid aided process.
    Description: Published
    Keywords: Fish disease ; Hypophthalmichthys molitrix ; Silver carp ; Conventional surimi ; Acid-alkaline solubilization ; Shelf-life ; Frozen storage ; Proteins
    Repository Name: AquaDocs
    Type: Journal Contribution , Refereed
    Format: pp.281-300
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  • 3
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    The shelf-life of conventional surimi and recovery of functional proteins from silver carp (Hypophthalmichthys molitrix) muscle by an acid or alkaline solubilization process during frozen storage (2021)
    In:  http://aquaticcommons.org/id/eprint/22866 | 18721 | 2018-05-30 22:33:37 | 22866 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-11
    Description: The shelf-life of conventional surimi and isolated proteins that modified by acidic pH (2.5) and by using alkali pH (11) from silver carp (Hypophthalmichthys molitrix) was studied during months of storage at -18±2 °C. For conventional surimi, three washing steps were used. In the third stage of washing, 0.2% NaCl was used to withdraw more water. The result showed that isolated protein by alkaline pH has a higher efficiency. In the obtained result of percent yield and the recovery of protein product, isolated proteins showed higher values than conventional surimi. Isolated protein by using acid-aided processes had lower lightness and whiteness score, compared with alkaline-aided process and surimi prepared by a conventional washing method during frozen storage. The concentration of myosin heavy chain and actin were varied with solubilizing pH. Also, the lowest downfall of protein and the best surimi quality were found in produced samples with alkaline-acid aided process.
    Keywords: Chemistry ; Fisheries ; Silver carp ; Conventional surimi ; Acid-alkaline solubilization ; Shelf-life ; Frozen storage ; Iran
    Repository Name: AquaDocs
    Type: article , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 281-300
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  • 4
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    Unknown
    Chemical changes and shelf-life of conventional surimi and proteins recovered using pH change method from common carp (Cyprinus carpio) muscle during 5 months storage at -18ºC (2021)
    In:  http://aquaticcommons.org/id/eprint/22868 | 18721 | 2018-05-30 22:48:15 | 22868 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-11
    Description: Chemical changes and shelf-life of common carp (Cyprinus carpio) surimi prepared by conventional washing method and solubilization by acid and alkali processes were investigated during 5 months of storage at -18 °C. Results showed that surimi produced with acid and alkaline solubilization is significantly higher yield than the conventional surimi. Protein solubilization by using acid and alkaline process was high compared with conventional method during storage in freezer except in the first month. Gel electrophoresis patterns showed a significant difference in hydrolyzing of myosin and actin proteins that was observed with increasing storage time. Surimi samples prepared by conventional method indicated more hydrolization, especially in the light chain of myosin during frozen storage. Evaluating the color characteristics (L*, a*, b*) of surimi samples showed that protein produced by using of pH 11 has the highest lightness after conventional surimi. Also, more whiteness in surimi prepared by conventional method was due to effective removal of myoglobin during washing. At zero month, total fat in the surimi samples prepared with acid and alkaline process was low than the surimi samples prepared by conventional method that it can intent to shelf-life increase and health of the product during storage.
    Keywords: Chemistry ; Fisheries ; Common carp ; Shelf-life ; Conventional surimi ; Acid and alkaline process ; Frozen storage ; Iran
    Repository Name: AquaDocs
    Type: article , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 311-332
    Location Call Number Expected Availability
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    PAPER (OA)
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