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  • 1
    facet.materialart.
    Unknown
    Textural and chemical attributes of sausages developed from talang queenfish (Scomberoides commersonnianuus) mince and surimi (2021)
    In:  http://aquaticcommons.org/id/eprint/22682 | 18721 | 2018-05-15 22:02:33 | 22682 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-09
    Description: Talang Queenfish (Scomberoides commersonnianuus) is relatively inexpensive fish with low consumption in Fars Province, South of Iran. In this research which was performed in 2011, sausages were produced from mince and surimi of this species and some physicochemical attributes of the products were investigated during 60 days of cold storage at 4 °C. According to the results, free fatty acid (FFA), peroxide and TBARS values of minced fish sausage were significantly higher than those for surimi sausage (p〈.05). It was found that minced fish sausage significantly had (P〈.05) more breaking and gel strength compared to the surimi sausage at each time of preservation. There were significant differences (P〈.05) in L*, a* and whiteness colorimetric parameters of the sausages. Scanning electron microscopy images demonstrated that the surface porosity increased during preservation. This study demonstrated that surimi sausage had better textural and chemical characteristics than minced fish sausage during cold storage.
    Description: Article pages are not numbered.
    Keywords: Chemistry ; Fisheries ; Minced fish ; Surimi ; Sausage ; Colorimetry ; Texture ; Iran
    Repository Name: AquaDocs
    Type: article , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 228-241
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  • 2
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    Production of protein isolate and surimi from silver carp (Hypophthalmichthys molitrix) and survey their gel and powder colorimetric and chemical parameters (2021)
    In:  http://aquaticcommons.org/id/eprint/21845 | 18721 | 2018-01-11 10:49:32 | 21845 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-03
    Description: The purpose of this study was production of fish protein isolate and surimi from silver carp (Hypophthalmichthys molitrix) and survey of color characteristics as well as chemical changes of gel and powders of those products. In this research, proteins were isolated using pH shifts method. Acidic pH (2.5 and 3.5) and basic pH (11 and 12) were used to produce fish protein isolate. Three steps of washing cycles were used for surimi production, and in the third step 0.2% NaCl was used for more dehydration. Results showed that the product efficiency for fish protein isolate was significantly more than the surimi. Furthermore, the produced fish protein isolate using acidic pH had the highest production efficiency amongst the samples. As a result, fish protein isolate had more recovery protein content compared to surimi. Determination of fat content of the samples showed that surimi contained significantly lower reduction in fat compared to fish protein isolate. Investigation and comparison of color characteristics (L, a, b) attributed to gel and powder forms of the samples demonstrated that the produced fish protein isolate using pH 2.5 had the most intense lightness (L parameter) amongst the other samples. This study clearly showed that the production efficiency of fish protein isolate was higher than surimi. In addition, due to the process of surimi production, fish protein isolate had more protein content. The higher reduction of fat content of fish protein isolate can be considered as an advantage because of possible increase in durability and safety of the products.
    Keywords: Fisheries ; Silver carp ; Processing ; Surimi ; Colorimetric ; Chemical analyses ; Hypophthalmichthys molitrix ; protein ; iran ; survey
    Repository Name: AquaDocs
    Type: article , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 1-10
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  • 3
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    Investigation and comparison of some physicochemical and sensory properties of produced sausage from minced meat and surimi of talang Queenfish (Scomberoides Commersonnianuus) (2021)
    In:  http://aquaticcommons.org/id/eprint/21946 | 18721 | 2018-01-18 09:01:56 | 21946 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-05
    Description: The purpose of this study was to investigate and to compare the physicochemical characteristics of produced fish sausage from minced fish meat and Surimi. Conventional method includes three washing steps were used to prepare Surimi. Chemical analysis of the products at time zero showed that Surimi sausage contained less protein, fat and ash due to the washing steps during Surimi preparation. Comparison of the colorimetric results of the products obtained from the Hunter lab color scale using image-processing toolbox of MATLAB program represented significant difference for “L” and “a” colorimetric parameters between the two types of sausages. To evaluate the textural property of the samples, puncture test was carried out. The results showed more firmness of the fish sausage compared to Surimi fish during storage period of 0, 14, 30, 45 and 60 days. The sensory evaluation showed that acceptability of the Surimi sausage was more than the fish sausage especially at 60 days of preservation. SDS-PAGE electrophoresis of the samples during the preservation times exhibited more intensity of the bands related to α-actinin, actin and β-trompomyosin in Surimi sausage compared to that for fish sausage. This study demonstrated that Surimi sausage has higher quality indicators than fish sausage.
    Keywords: Fisheries ; Food formulation ; Talang Queenfish ; Surimi ; Colorimetry ; Texture analysis ; Sensory ; evaluation ; Investigation ; comparison ; physicochemical ; Talang Queenfish ; Scomberoides commersonnianuus ; Iran
    Repository Name: AquaDocs
    Type: article , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 157-170
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  • 4
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    Investigation and comparison of some physicochemical and sensory properties of produced sausage from minced meat and surimi of Talang Queenfish (Scomberoides Commersonnianuus) (2017)
    Details
    Publication Date: 2021-05-19
    Description: The purpose of this study was investigation and comparison of physicochemical characteristics of produced fish sausage from minced fish meat and Surimi. Conventional method includes three washing steps were used to prepare Surimi. Chemical analysis of the products at time zero showed that Surimi sausage contained less protein, fat and ash due to the washing steps during Surimi preparation. Comparison of the colorimetric results of the products obtained from the Hunter lab color scale using image-processing toolbox of MATLAB program represented significant difference for “L” and “a” colorimetric parameters between the two types of sausages. To evaluate the textural property of the samples, puncture test was carried out. The results showed more firmness of the fish sausage compared to Surimi fish during storage period of 0, 14, 30, 45 and 60 days. The sensory evaluation showed that acceptability of the Surimi sausage was more than the fish sausage especially at 60 days of preservation. SDS-PAGE electrophoresis of the samples during the preservation times exhibited more intensity of the bands related to α-actinin, actin and β-trompomyosin in Surimi sausage compared to that for fish sausage. This study demonstrated that Surimi sausage has higher quality indicators than fish sausage.
    Description: Published
    Keywords: Talang Queenfish ; Surimi ; Colorimetry ; Texture analysis ; Sensory ; Scomberoides Commersonnianuus ; Food ; Formulation ; Evaluation ; Comparison ; Fish
    Repository Name: AquaDocs
    Type: Journal Contribution , Refereed
    Format: pp.157-170
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  • 5
    facet.materialart.
    Unknown
    Textural and chemical attributes of minced fish sausages produced from Talang Queenfish (Scomberoides commersonnianuus) minced and surimi (2018)
    Details
    Publication Date: 2021-05-19
    Description: Talang Queenfish (Scomberoides commersonnianuus) is relatively inexpensive fish with low consumption in Fars Province, South of Iran. In this research which was done in 2011, minced fish sausages were produced from mince and surimi of this species and some physicochemical attributes of the products were investigated during 60 days of cold storage at 4 °C. According to the results, free fatty acid (FFA), peroxide and TBARS values of minced fish sausage were significantly higher than those for surimi sausage (p〈.05). It was found that minced fish sausage significantly had (P〈.05) more breaking and gel strength compared to the surimi sausage at each time of preservation. There were significant differences (P〈.05) in L*, a* and whiteness colorimetric parameters of the sausages. Scanning electron microscopy images demonstrated that the surface porosity increased during preservation. This study demonstrated that surimi sausage had better textural and chemical characteristics than minced fish sausage during cold storage.
    Description: Published
    Keywords: Fish processing ; Scomberoides commersonnianuus ; Talang Queenfish ; Minced fish ; Surimi ; Sausage ; Colorimetry ; Texture ; Textural ; Chemical
    Repository Name: AquaDocs
    Type: Journal Contribution , Refereed
    Format: pp.228-241
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