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1
McRae, Lorelie Biggs 1963. "Surimi: The development of a new testing method." Thesis, The University of Arizona, 1988. http://hdl.handle.net/10150/291467.
Full textAbstract:
Eight samples of varying qualities and ages of surimi were used in the development of a new method for testing the quality of surimi. The effects of salt, pH, concentration, heating temperatures and times, and cooling times were observed. These results were used in the development of the McRae-Manning Test. By employing this method, it was possible to determine the difference between fresh high quality surimi, fresh low quality surimi, and old surimi. For this test, surimi was mixed at a 15% concentration, heated at 90 C for 20 minutes in plastic syringes, cooled and evaluated. The surimi was evaluated by emptying the samples onto prepared transparent sheets and measuring how far the sample spreads with time. The transparent sheets had circular measurements which indicated the amount of spread. Best results were obtained when the sheets were elevated at one end.
2
São, Martinho Henrique Carrilho Ribeiro Pereira. "Produção de surimi e derivados em comunidade pesqueira desfavorecida do Rio de Janeiro." Master's thesis, ISA/UTL, 2011. http://hdl.handle.net/10400.5/4075.
Full textAbstract:
Mestrado em Engenharia Alimentar - Instituto Superior de AgronomiaIn this work, a poor fishing community (BENESCA) in Rio de Janeiro, was evaluated using the SWOT analysis and a layout for a fishery products transformation unit was proposed which will produce surimi-derived products. Surimi was characterized physico-chemically. Surimi was produced with Goete fish (Cynoscion jamaicensis), subjected to two washing methods of three cycles, in a 3:1 (water: fish) proportion, 0.5% NaHCO3, 0.2% lactic acid and 0.3% NaCl (S1) or 0.5% NaHCO3, 0.3% NaCl and 0.3% NaCl (S2). Cryoprotectives were used, 5% sorbitol and 0.3% sodium tripolyphosphate. The SWOT analysis showed that BENESCA still needs support. The surimi S1 and S2 showed values respectively of 19.68% and 15.09% protein, 1.69% and 0.6% lipids, 72.63% and 81.4% moisture and 0.58% and 0.81% ash, while the thermogravimetric analysis found 303 °C and 306 °C as the temperatures of maximum degradation rate. The surimis showed pseudoplastic behavior with linear viscoelasticity, with a 6800 Pa.s viscosity for surimi S1 and 2300 Pa.s for surimi S2, which in texture analysis, showed higher adhesiveness and cohesiveness, and surimi S1 shown higher hardness. Surimi S2 is more suitable for the production of their derivatives.
3
Oliveira, Dayse Lícia. "Recuperação e uso de proteínas das águas de lavagem do surimi utilizando filtração por membrana /." Araçatuba, 2020. http://hdl.handle.net/11449/191529.
Full textAbstract:
Orientador: Elisa Helena Giglio PonsanoResumo: No processo de produção do surimi, grande quantidade de água é utilizada para as operações de lavagens, resultando na geração de grande volume de águas residuárias ricas em matéria orgânica que causam problemas ambientais quando descartadas inadequadamente. As proteínas presentes nestas águas podem ser recuperadas, reduzindo o impacto ambiental e gerando um ingrediente com aplicação na indústria de alimentos. O objetivo geral deste estudo foi recuperar proteínas das águas de lavagem de preparo do surimi utilizando a tecnologia de filtração por membranas e utiliza-las na elaboração de fishburguer. As águas de lavagem resultantes da produção do surimi de tilápia foram reunidas e filtradas em membrana de ultrafiltração (UF) de 30 kDa. As determinações de pH, sólidos totais (ST) e fixos (SF), proteínas totais, óleos e graxas e a análise eletroforética foram realizadas nas águas obtidas nas lavagens do surimi (original) e após a UF (concentrado e permeado) e a demanda química de oxigênio (DQO) foi determinada nas águas originais e no permeado da UF. O concentrado desidratado em spray dryer foi analisado quanto ao perfil de aminoácidos e teor de carotenóides. As proteínas recuperadas no concentrado desidratado foram adicionadas nas proporções de 0, 5 e 10% aos fishburgers de surimi e os produtos finais foram avaliados quanto à composição proximal, rendimento na cocção, análise sensorial e índice de aceitabilidade (IA). Os dados físicos e químicos das águas originais, do concentrado... (Resumo completo, clicar acesso eletrônico abaixo)
Abstract: In the production process of surimi, a large amount of water is used for washing operations, generation waste water rich in organic matter that causes environmental problems when they are improperly disposed. Proteins present in these waters can be recovered, reducing their environmental impact and generating an ingredient with application in the food industry. The general objective of this study was to recover proteins from surimi elaboration wash waters, using membrane filtration technology, and use them in fishburger elaboration. Wash waters resulting from tilapia surimi production were pooled and filtered on ultrafiltration membrane (UF, 30 kDa). Determination of pH, total (ST) and fixed solids (SF), total proteins, lipids and electrophoretic analysis were performed in the waters obtained from wash process of surimi (original) and after UF (concentrated and permeated). Oxygen chemistry (COD) was determined in the original waters an in the UF permeate. Spray-dried dehydrated concentrate was analyzed for amino acid profile and carotenoid content. Proteins recovered in the dehydrated concentrate were added in the proportion of 0, 5 and 10% to surimi fishburgers, and final products were evaluated for proximal composition, cooking yield, sensory analysis and acceptability index (IA). Physical and chemical data of the original concentrate and permeate waters and the proximal composition of fishburgers were subjected to an analysis of variance (ANOVA) and means were compared by ... (Complete abstract click electronic access below)
Doutor
4
Smith, Marshall Dean. "A Product Development Study: Rainbow Trout Bologna." DigitalCommons@USU, 1999. https://digitalcommons.usu.edu/etd/5473.
Full textAbstract:
Mechanically deboned rainbow trout (Oncorhynchus mykiss) was analyzed and then used in texture studies. The meat contained a moderately low amount of fat (10% ± 2%, x ± SD). Pre-deboned meat had more calcium than deboned meat (PIF/=0.37). A combined response model predicted formulations for fish sausage that would closely duplicate the texture of commercially available processed meats. A thermal model was developed that helped verify the thermal properties of rainbow trout. Thermal conductivity was measured (k == 0.48 W/m·K) and specific heat was calculated (Cp= 3200 J/kg·K).
5
Leinot, Alain. "Propriétés gélifiantes des protéines myofibrillaires (surimi) de sardines en fonction de la saison de pêche et de la durée d'entreposage réfrigéré ou congelé des poissons." Montpellier 2, 1991. http://www.theses.fr/1991MON20025.
Full textAbstract:
La valorisation d'un poisson gras pelagique, la sardine de mediterranee (sardina pilchardus), a ete etudiee en utilisant la technologie japonaise de preparation de surimi (concentre de proteines myofibrillaires). Les proprietes gelifiantes de ces proteines ont ete evaluees en mesurant la texture des gels de surimi prepares par incubation en presence de nacl, et par cuisson. L'alteration progressive des proprietes gelifiantes des proteines myofibrillaires a ete systematiquement etudiee en fonction de la temperature et de la duree d'entreposage refrigere ou congele des sardines. La vitesse d'alteration est toujours plus elevee avec les sardines pechees en periode de reproduction (mars ou juin 89) qu'avec celles pechees a d'autres periodes de l'annee (octobre ou decembre 88 ou 89). Les mecanismes biochimiques responsables de l'alteration des proprietes gelifiantes des proteines myofibrillaires ont ete etudies par mesures de solubilite a diverses forces ioniques, par electrophorese, et par calorimetrie differentielle a balayage
6
Dumay, Justine Jaouen Pascal Bergé Jean-Pascal Barnathan Gilles. "Extraction de lipides en voie aqueuse par bioréacteur enzymatique combiné à l'ultrafiltration application à la valorisation de co-produits de poisson (Sardina pilchardus) /." [S.l.] : [s.n.], 2006. http://castore.univ-nantes.fr/castore/GetOAIRef?idDoc=14796.
Full text
7
Dumay, Justine. "Extraction de lipides en voie aqueuse par bioréacteur enzymatique combiné à l'ultrafiltration : application à la valorisation de co-produits de poisson (Sardina pilchardus)." Nantes, 2006. http://archive.bu.univ-nantes.fr/pollux/show.action?id=46838cde-7c1f-4368-88fe-72e9950d0bf3.
Full textAbstract:
L’OBJECTIF DE CE TRAVAIL EST DE VALORISER LES CO-PRODUITS DE SARDINE (SARDINA PILCHARDUS) PAR LA MISE EN ŒUVRE DE TECHNIQUES DOUCES AVEC UN INVESTISSEMENT ET UNE DEPENSE ENERGETIQUE MODERES AFIN D’OBTENIR DES COMPOSES D’INTERET MAJEUR. LES TECHNIQUES D’HYDROLYSE ENZYMATIQUE ET DE SEPARATION MEMBRANAIRE ONT ETE CHOISIES POUR CETTE ETUDE. LES ENZYMES RETENUES POUR CETTE ETUDE ONT TOUT D’ABORD ETE ETALONNEES DE FAÇON A DETERMINER LEURS CONDITIONS OPERATOIRES OPTIMALES. LES HYDROLYSES ONT ENSUITE ETE MENEES EN DEUX ETAPES, UNE PREMIERE POUR DETERMINER L’EFFICACITE DES ENZYMES SUR LES MATRICES VISEES ET CIBLER LE DOMAINE D’ETUDE, LA SECONDE ETAPE A QUANT A ELLE PORTE SUR L’OPTIMISATION DE L’HYDROLYSE PAR PLAN D’EXPERIENCES AVEC POUR OBJECTIF D’OBTENIR LA LIBERATION DE LIPIDES LA PLUS IMPORTANTE POSSIBLE EN JOUANT SUR LES PARAMETRES INFLUENTS DE L’HYDROLYSE. UNE FOIS CES CONDITIONS DETERMINEES, LA PHASE SOLUBLE RESULTANT DE L’HYDROLYSE OPTIMISEE A ETE TRAITEE PAR ULTRAFILTRATION AFIN DE SEPARER LES LIPIDES DES PEPTIDES. LES LIPIDES DES CO-PRODUITS DE SARDINE ONT MAJORITAIREMENT ETE RECUPERES DANS LES PHASES LIQUIDES RESULTANTES DE L’HYDROLYSE. LA FRACTION AQUEUSE A DE PLUS MONTRE UNE FORTE TENEUR EN PHOSPHOLIPIDES. LES ACIDES GRAS DE LA FAMILLE DES w3 SONT REPRESENTE A HAUTEUR DE 20% DANS CES FRACTIONS. CONCERNANT LES MATRICES DIFFICILES A BROYER, L’EXTRACTION DES LIPIDES A ETE AMELIOREE EN REALISANT UNE HYDROLYSE ENZYMATIQUE PAR RAPPORT A UNE EXTRACTION CLASSIQUE. LE TRAITEMENT PAR ULTRAFILTRATION DE LA PHASE SOLUBLE A PERMIS, APRES DETERMINATION DES PARAMETRES OPERATOIRES, DE SEPARER LES FRACTIONS LIPIDIQUES ET PEPTIDIQUES EN CONCENTRANT LES PHOSPHOLIPIDES DANS LE RETENTATTHE MAIN GOAL OF THIS WORK WAS TO UP-GRADE SARDINE (SARDINA PILCHARDUS) BY-PRODUCTS USING MILD PROCEDURE, ENVIRONMENTALLY SOUND, IN ORDER TO OBTAIN VALUABLE COMPOUNDS INVOLVING MODERATE INVESTMENT AND LOW ENERGY CONSUMPTION. HYDROLYSIS AND ULTRAFILTRATION TECHNIQUES HAVE BEEN INVESTIGATED. FIRSTLY, SELECTED ENZYMES HAVE BEEN CALIBRATED IN ORDER TO DETERMINE THEIR OPTIMAL CONDITIONS WITH A MODEL SUBSTRATE AND TO PERMIT THE COMPARISON BETWEEN THEM. THEN, HYDROLYSIS ON SARDINE HEAD AND VISCERA HAVE BEEN CARRIED OUT IN TWO STEPS. THE FIRST ONE HAD THE OBJECTIVE TO DETERMINE THE ENZYME EFFICIENCY AND THE STUDY AREA. THE SECOND STEP WAS TO OPTIMISE ENZYMATIC HYDROLYSIS USING EXPERIMENTAL DESIGNS. THE AIM OF THIS SECOND STEP WAS TO OBTAIN THE HIGHEST LIPID RECOVERY IN THE LIQUID FRACTIONS USING THE VARIATION OF THE INFLUENTS HYDROLYSIS PARAMETERS SUCH AS TEMPERATURE, HYDROLYSIS TIME AND ENZYME CONCENTRATION. THE SOLUBLE PHASE OBTAINED AFTER THIS OPTIMISED STEP HAVE BEEN FILTERED USING ULTRAFILTRATION TECHNIQUE IN ORDER TO SEPARATE LIPIDS FROM PEPTIDES. LIPIDS FROM SARDINE BY-PRODUCTS HAVE BEEN MAINLY RECOVERED IN THE LIQUID FRACTIONS OF THE HYDROLYSATES. MOREOVER, AQUEOUS FRACTION HAS SHOWN A HIGH CONTENT OF PHOSPHOLIPIDS. W3 FATTY ACIDS REPRESENT AROUND 20% OF THE TOTAL FATTY ACIDS INTO THOSE FRACTIONS. REGARDING VISCERA, WHICH IS A HARDLY CRUSHING MATRIX, THE LIPID EXTRACTION YIELDS HAVE BEEN IMPROVED USING ENZYMATIC TREATMENT COMPARED TO TRADITIONAL EXTRACTION. THE ULTRAFILTRATION TREATMENT OF THE SOLUBLE PHASE HAS ALLOWED, AFTER THE DETERMINATION OF OPERATING CONDITIONS, TO SEPARATE LIPIDS FROM PEPTIDES AND TO CONCENTRATE THE PHOSPHOLIPIDS IN THE RETENTATE
8
Kim, Seung-woo. "Demand analysis for surimi-based products in Japan." Thesis, 1988. http://hdl.handle.net/1957/26856.
Full textAbstract:
Since the "200 miles" fishery conservation zones
were established by some coastal countries, new arrangements
between countries to participate jointly in
fishing, processing, and marketing of fish products
have emerged. One such fish product is surimi. As a
result of extended jurisdiction, each coastal country's
interest in the surimi industry is increasing and many
efforts for market research and development of surimi
technology are being taken in these countries. To understand
this market it is important to know the nature
of the demand for surimi-based products. However,
there are not enough data available for demand analysis
of surimi-based products due to the short history of
the surimi industry on a global basis and the uncertain
supply situation. Therefore, the Japanese market for surimi-based products, which has a long history and is
the world's largest market for surimi, was chosen to
improve understanding of the global market for surimi-based
products.
The approach adopted to meet this goal is the demand
system approach, which allows the analysis to
model the interdependencies among prices and consumption
in consumer demand. Careful specification of demand
relationships in the Japanese market for surimi-based
products permits the testing of hypotheses about
the impact of changes in availability of other seafoods
and red meats on the demand for surimi-based products
in Japan.
Two different demand system models, the almost
ideal demand system (AIDS) model and the habit formation
(HF) model, are used for this demand analysis.
Especially in the AIDS model, the homogeneity and symmetry
restrictions are tested and the simultaneous impacts
on consumption of surimi-based products, red
meats, and other seafood of changes on the prices of
these commodities are examined. The habit formation
model is used mainly to investigate habit persistence
in the Japanese market.
The results of estimating the AIDS model show that
the expenditure elasticities of surimi-based products
are greater than unity and that the demands for surimi-based
products are generally price-inelastic, while the own price elasticity of kamaboko is greater than unity.
Also, these results show that surimi-based products are
more likely to have complementary relationships with
other fish products. However, the nature of substitutional
relationships with red meats could not be determined
by this analysis.
The estimation results of the habit formation
model show that habit persistence of consumers exists
in Japan's fish and meat market, including surimi-based
products.Graduation date: 1988
9
Wang, De-qian. "Thermophysical properties and temperature response of surimi-- measurement and modeling." Thesis, 1990. http://hdl.handle.net/1957/37959.
Full textAbstract:
Freezing is one of the important technologies for preservation of foods.
In this project, using surimi as a food model, thermophysical properties of frozen
foods were evaluated and the freezing process was simulated using a finite
element package.
To measure temperature-dependent thermal conductivity, a line-source
probe system was used. Effects of test conditions and sample history were
investigated. Thermal conductivity of Alaska pollock (Theragra chalcogramma)
surimi having 0, 4, 6, 8, and 12% cryoprotectant levels was measured in the
range of -40 to 30 ° C. Other thermal properties were analyzed using differential
scanning calorimetry (DSC) at the same cryoprotectant concentrations and in the
same temperature range. Each dynamically corrected DSC thermogram was
used to determine initial freezing point, unfreezable water (bound water),
apparent specific heat, enthalpy and unfrozen water weight fraction.
When water content of the sample is controlled, thermophysical
properties of surimi have a relatively weak dependence upon cryoprotectant level
in the unfrozen and fully frozen (-40° C) ranges. However, the initial freezing
point and the properties just below this point were significantly affected.
From measured data, the Schwartzberg thermal property models for
frozen foods were investigated. The models agreed well with experimental data.
However, possibility for further improvement is demonstrated by using DSC
analysis. This research additionally demonstrated the great potential of DSC for
measuring and modeling frozen food thermal properties.
Using the derived property models, a commercial PC-based finite element
package was used to simulate the process of freezing a food block in a plate
freezer. The capability of the program to handle temperature-dependent
thermal properties and time-dependent boundary conditions enabled a simulation
which accounted for measured changes in thermal properties, ambient
temperatures and overall heat transfer coefficient. Predicted temperature history
agreed well with measured data. Sensitivities of important model parameters,
which were varied within their experimental error range, were also investigated
using a factorial experimental design method. The result showed that in
decreasing order of influencing freezing time prediction, attention should be
given to apparent specific heat, block thickness, overall heat transfer coefficient,
ambient temperature, thermal conductivity, and density.Graduation date: 1991
10
Liu, Shin-Lan, and 劉馨嵐. "Study of Different Binders on the Quality of Mackerel Surimi and the Development of Mackerel Surimi Based Products." Thesis, 1997. http://ndltd.ncl.edu.tw/handle/84325319324831653698.
Full textAbstract:
碩士中國文化大學
生活應用科學研究所
86
The objectives of this research are to study the effects of using different binders on the quality of Mackerel surimi, so as to identify the most suitable binder for improving the quality of the Mackerel surimi,and to develop the Mackerel surimi-based products for commercial applications. The effects of seven binders including egg white (EW),whey protein (WP), soy protein (SP), kappa- carrageenan (CA), guargum (GG), cassava starch (CS) and rice flour (RF) on the textural and sensory characteristics of Mackerel surimi were investigated and three different products, such as multilayer kamaboko, crystal fish ball and marine fish jelly were produced in this research. The breaking force was increased from 260 ~ 350 g to 593 ~ 2,438 g by six binders except GG,and increased significantly as the addition amount increased. The folding test was elevated from grade C to AA by EW and SP, to A ~ Bby WP, to B ~ C by CS, and not effected by CA, GG and RF. The whiteness index was reduced from 68.39 to 63.66 ~ 67.02 by EW, SP,CA and CS, but increased from 63.90 to 67.33 by GG and RF. The sensory result of texture was elevated from disliking moderately to neither liking nor disliking and liking slightly by all binders tested. Three different products (multilayer kamaboko, crystal fish ball, marinefish jelly) were formulated with mackerel surimi and 2％ WP and the sensory evaluation of the cooked products were determined. The sensory result of multilayer kamaboko was liking slightly and moderately in color, appearance, flavor, texture and overall acceptability after stored at - 20℃ for 14 weeks. However, the flavor result and the texture result of crystal fish ball stored at - 20℃ for 12 weeks were reduced from liking slightly to neither liking nor disliking and from liking moderately to neither liking nor disliking, respectively.
11
Pipatsattayanuwong, Siriporn. "Alternative products from Pacific whiting : fresh surimi and texturized mince." Thesis, 1995. http://hdl.handle.net/1957/27380.
Full textAbstract:
The major portion of Pacific whiting (PW) is commercialized in the form of frozen
surimi. Alternative products for PW were investigated focusing on fresh surimi and
texturized meat from PW mince. Fresh surimi is made without additives and kept
refrigerated instead of frozen. Texturized meat is a meat-like product made from PW
mince through freeze-texturization.
Fresh surimi was stored at 5°C and analyzed for its total aerobic plate count
(APC), shear stress, shear strain, and color during 7 days storage. Frozen surimi from PW
was prepared with 0, 3, 6, and 9% cryoprotectants and was compared with fresh surimi
for its gel forming ability. Fresh surimi had a shelf life of 5 days and the gel forming ability
remained unchanged throughout storage time. Shear strain of fresh surimi was not different from frozen surimi with 9% cryoprotectants but shear stress was almost 3 times
higher than the frozen one.
Texturized meat from PW mince was prepared from unwashed or 1-washed mince
kept frozen for 6-8 mo with or without the addition of 6% cryoprotectants. The minces
were comminuted into a protein slurry, formed into patties, and frozen at -7, -18, and
-50°C. The evaluations of ice formation (by microscopic study), hardness, cook loss,
color, and water holding capacity were carried out during 20 days storage. The results
showed that texturized meat with parallel layers was made from 1-washed PW mince.
Unwashed PW mince created a sponge-like texture and had rapid quality deterioration,
thus it is not recommended for this product. Cryoprotectants did not significantly affect
the texture formation of the product and are not required to store mince as raw material
for the texturized meat. The optimum freeze-texturized temperature for this product was
-18°C or lower because it minimized quality changes during storage depending on the
desirable texture. The lower the temperature (higher freezing rate), the finer the layers
created.Graduation date: 1996
12
DeWitt, Christina A. Mireles. "Recovery and utilization of catheptic proteases from surimi wash water." Thesis, 2000. http://hdl.handle.net/1957/27537.
Full text
13
Hoffman, Justine D. "Physio-chemical properties of Pacific whiting surimi as affected by various freezing/storage conditions and gel preparation methods." Thesis, 2000. http://hdl.handle.net/1957/26562.
Full textAbstract:
The effects of freeze-drying and flake freezing of surimi on biochemical and
physical properties as affected by various storage conditions were examined. Using
three cooking parameters shear stress and strain values were evaluated to measure
gelation properties of surimi gels. Stress values increased up to 3 months and then
decreased substantially as storage time was extended. In general, strain values
decreased substantially over time, however, freeze-dried surimi kept in the freezer at -
18°C did not change during 9 months of storage. Overall, color decreased during
storage and b* values of the freeze-dried surimi kept at room temperature increased
significantly. Salt extractable proteins decreased while dimethylamine increased.
Electrophoretic patterns, however, did not show any apparent damage to the MHC due
to frozen storage and/or proteolysis (with 60°C incubation) until the 9th month of storage.
At 9 months, a reduction of the MHC was observed and the lower molecular weight
bands were more intense. Freeze-dried samples stored in the freezer maintained the highest quality for the duration of the 9 month study. Low temperature storage is
important for retaining good functionality in freeze-dried surimi.
The effects of cross-section diameter on shear stress and strain and effects of
individual variation in measuring diameter were studied. Gelation properties of surimi
using milled and molded gels were compared. The possibility of skin formation using
various cook times was also evaluated. Shear stress values were significantly affected
by diameter accuracy, whereas the effect was not as significant for shear strain values.
Individual variation in measurement was also greatly noted. Molded gels resulted in
significantly lower strain values than milled samples, whereas stress values were
significantly higher in molded gels than in milled gels. Using a lechitin-based spray
appeared to eliminate skin formation on all samples.Graduation date: 2001
14
Chung, Yun-Chin. "Effect of salt and pH on surimi gels made from Pacific whiting (Merluccius productus)." Thesis, 1993. http://hdl.handle.net/1957/27181.
Full textAbstract:
The effect of salt (0, 0.9, 1.7, 2.5%) and pH (range 4
to 10) on surimi gels made from Pacific Whiting (Merluccius
productus) was investigated. Gel-forming ability was measured
by the torsion test. In general, surimi gels
increased in gel strength with increased pH. Breaking shear
stress increased to a greater degree than breaking shear
strain above pH 7.0. The increase in gel strength was
greater at higher pHs for gels made without salt than those
made with salt. At neutral pH, the salted surimi showed
greater gel forming abilities than the unsalted whiting
surimi. Poor gels were formed at low pH (pH 4 to 6) for
both the salted and no-salt surimi. These results
demonstrated that pH and salt concentration had an interactive
effect on the gel-forming ability of the Pacific whiting
surimi and that improved gel strength at low salt levels
might be obtained by increasing the pH.Graduation date: 1993
15
Aguilar, Ramon Pacheco. "The effect of potassium bromate on the gel-forming ability of Pacific whiting (Merluccius productus) surimi." Thesis, 1989. http://hdl.handle.net/1957/26197.
Full textAbstract:
The abundance and low fat content of Pacific whiting
support Its use for the production of surimi. The
degradation of muscle proteins by myxosporidian secreted
proteinase(s) has been associated with its soft texture.
High residual activity is retained through the washing
process used in the production of surimi and precludes the
formation of a strong heat-set gel by surimi sols.
Physical, chemical and SDS-PAGE analysis defined the
reinforced oxidation of free sulfhydryl groups on
myofibrillar proteins to disulfide bonds by potassium
bromate. SDS-PAGE demonstrated myosin degradation during
heat-setting and the protection of myosin from protelnase
attack by bromate. A level of 0.075% bromate Inactivated
89.87% of the total proteinase activity in sols. It was
assumed that cysteine proteinases were Inactivated and residual activity was associated with proteinases with a
serine active site.
Major iraprovement in gel coheslveness and elasticity
was observed at bromate levels [less than or equal to] 0.075% with only a slight
improvement at higher levels. Maximum hardness was observed
at 0.150% with no (P>0.050) increase at higher levels.
Brittleness was improved (P>0.050) by bromate levels
[greater than or equal to] 0.100%; no maximum degree of brittleness was observed
within the range ([less than or equal to] 0.250%) of concentrations investigated.
An optimum folding test grade of AA was achieved by a
minimum of 0.150%
Potassium bromate improved gelling characteristics of
sols of Pacific whiting surimi through proteinase
inactivation and reinforced disulfide formation during
heat-setting. Improvement in cohesiveness and elasticity
was primarily a function of proteinase inactivation.
Maximum hardness and brittleness required additional
oxidative capacity which was not fully required for an
optimum folding test grade.Graduation date: 1989
16
Hsieh, Jia-Jin, and 謝佳瑾. "Evaluation of Bacterial Fiber Production and Addition of the Fiber into Surimi Products." Thesis, 2012. http://ndltd.ncl.edu.tw/handle/33401444172339385338.
Full textAbstract:
碩士國立高雄海洋科技大學
水產食品科學研究所
100
Nata, a fermented product of Gluconacetobacter xylinus in coconut juice, is a common product in the Southeast Asia. Nata contains high amount of dietary fiber, which is an important ingredient for functional food currently. Thus, this study produced nata by the fermentation in coconut juice or Buffered Schramm& Hestrin’s (BSH) broth and developed a seafood flavored nata. In addition, wet and dried nata was added into milk fish surimi. After a 13-day two-stage fermentation, a nata with 1.5 thick was obtained. During the fermentation period, bacteria entered the steady phase on the fourth day. Although the production of cellulose kept increasing after the fourth day, the rate was slow. The bacterial fiber was rinse by running water to remove excess medium or coconut juice, then flavored to mimic the seafood taste. Wet and dried fiber was added into milk fish surimi at 7.5-15% and 0.5-3%, respectively. Texture, color, nutritients ingredients, water binding capacity, and sensory evaluation of the fiber and surimi were conducted. Comparing the fermenting product obtained from BSH and coconut juice, the nata from coconut juice had higher whiteness but the taste and texture were not significantly different (p>0.05). When compared with fresh tuna fillet and squid, gel strength of bacterial fiber was similar to fresh tuna fillets. When surimi was added with 10% bacterial fiber, gel strength was significantly increase (p＜0.05). When 15% bacterial fiber was added, gel shear force and chewiness were significant higher (p＜0.05). When dried fiber was added, gel strength was significantly higher at 1.5% but reduced over 2% (p＜0.05). When 2.5% dried bacterial fiber was added, the sheer force significant increased (p＜0.05) but yellow color value increased and whiteness decreased (p＜0.05). Fish surimi added with 0.5% and 1.0% dried bacterial fiber reduced dripping significantly (p＜0.05). The protein content of the surimi decreased significantly when more than 2.5% bacterial fiber was added. Fat content decreased steadily after adding bacterial fiber. The surimi containing with d 1.5% dried bacterial fiber had significantly higher elasticity with hand touching and chewing but there was no significant difference between color, aroma, and taste (p＞0.05). The results of this study showed that the fermenting production of bacterial fiber in coconut juice could be replaced by an artificial media, BSH. The texture of bacterial fiber was related with thickness and this fiber could be consume directly or added into surimi. In the processing of surimi, dried bacterial fiber was much easier than wet fiber for storage and adding into surimi to increase elasticity and water holding capacity. Adding bacterial fiber into surimi offered an excellent source for dietary fiber but the quality of surimi decreased when excess bacterial fiber was added.
17
林香美. "Isolation, Purification and Characterization of Microbial Transglutaminase and Its Application in Surimi Products." Thesis, 1995. http://ndltd.ncl.edu.tw/handle/10196862246052777891.
Full textAbstract:
碩士國立海洋大學
水產食品科學研究所
83
The objectives of this research are to purify and characterize the transgultaminase (TGase) from Streptoverticillium ladakanum, and to apply it in minced mackerel meat. The cultural filtrate from S. ladakanum cultivated in a medium composed of 1% glycerol, 1.5% yeast extract, 0.1% MgSO4 and 0.2% K2HPO4 at 28℃ for 4 days, was harvested by centrifugation, followed by membrane filtration. The filtrate was subjected to ammonium sulfate fractionation and the precipitate at 55∼75% saturation of ammonium sulfate was collected. Then, the TGase was purified to electrophoretical homogeneity after Blue Sepharose Fast Flow chromatography. The recovery of total TGase activity was 63%. the molecular weights were 30.5 and 37.5 kDa estimated by Superdex 75 HR gel filtration and SDS-PAGE, respectively. Its pI value was 7.9 and the enzyme was shown to be calcium-independent. This enzyme was quite tolerant to the variation of pH and had an optimum pH at 6 for the enzyme activity. The optimal temperature for this enzyme activity was 50℃. Its rate constant for thermal inactivation at 50℃ was 6.2×10-4 sec-1. It was inhibited by PCMB, PMSF, NEM and IAA, which demonstrated that its active center might contain cysteine. It was also inhibited by Cu2+, Zn2+, Fe2+, Pb2+, Co2+ and Ni2+, but not by N1+, Ba2+, Mg2+, Mn2+ and Ca2+. The Km and Vmax values of TGase were 6.97 mM and 10.64 μmole/min/mg, respectively, using N-α-carbobenzoxy-glutaminyl-glycine as substrate. The percentage of the basic amino acids, including lysine, histidne, and arginine, was 16.9%, as shown from the amino acid analyses. It mainly caused the inter-(or intra-) molecular crosslinks of myosin monomer heavy chain of mackerel muscular proteins, as evidenced by SDS-PAGE. The gel strength of minced fish meat added with TGase at a ratio of 0.34 unit/g of meat could be increased by 3.9 folds, as compared with that of the control. The scanning electron microscopic photograph further demonstrated the moire compact structure of fish myofibrils due to the action of this enzyme.
18
Tsai, Ching-Jui, and 蔡瑞慶. "Influence of Processing Parameters on the Qualities of Threadfin Bream Surimi-Based Products." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/98267573671679775652.
Full text
19
Huang, Huei-Lin, and 黃琳惠. "Effects of dietary fibers on the qualities of threadfin bream surimi-based products." Thesis, 2006. http://ndltd.ncl.edu.tw/handle/14517356558924341382.
Full textAbstract:
碩士國立臺灣海洋大學
食品科學系
94
The purpose of this study was to investigate the effects of dietary fiber addition on the qualities of surimi-based product of threadfin bream (Nemipterus virgatus). The setting treatment at 40℃ significantly (p＜0.05) increased breaking force, breaking point, gel strength, rigidity, lightness and whiteness of surimi-based product as compared to those without setting. The setting period of 30 minutes showed the most effective. The breaking force, breaking point, gel strength and rigidity of surimi-based product of threadfin bream decreased with increasing addition (2-10%) of non-water soluble oat fiber (HF-200). However, folding tests of all products were AA grade. No significant difference in water holding capacity was found, but yellowness (b value) and lightness increased. The product added with fiber HF-200 less than 2% showed no significant difference in sensory score from that without addition. No significant difference in breaking force, breaking point, rigidity, gel strength, water-holding capacity and color was found among the products added with 2% of wheat, oat and α-cellulose. The products enriched with smaller fiber particles possessed higher gel strength and lower rigidity. Results showed the product added with water-soluble fiber (FB06) had higher gel strength and lower rigidity than that with non-soluble fiber (HF200). However, no significant differences in color and water-holding capacity were found between two products. The FB06 product also had better sensory quality. The suitable amount of FB06 that should be added to surimi-based product was less than 4%. The textural characteristics, water-holding capacity and color of surimi-based products added oat fiber or dextrin fiber showed no significant changes during frozen storage for 30 days. The textural characteristics of the products decreased with increasing time during re-heating at 70℃ for 6 hours. However, whiteness and water-holding capacity remained unchanged.
20
Peters, Margo Y. "Components of bovine plasma that enhance gel strength in Pacific whiting surimi." Thesis, 1995. http://hdl.handle.net/1957/27077.
Full textAbstract:
Proteolysis of myofibrillar proteins in Pacific whiting surimi occurs when the 50-
70°C temperature range is reached during standard cooking procedures (e.g. 90°C for 15
min). This proteolytic activity results in the softening of surimi gels. Bovine plasma
protein (BPP) is the most effective of the food-grade inhibitors used to prevent this
reaction, and enhance gel strength in PW surimi. The objective of this study was to
determine the effective components of bovine plasma that enhance gel strength in PW
surimi.
Five bovine plasma fractions were evaluated for components that contribute to gel
strength enhancement in PW surimi. Fraction I, which consists mostly of fibrinogen and
albumin, was found to also contain plasma transglutaminase (PTGase) activity. Part of
fraction I gel-enhancing ability may be attributed to an unknown component which
inhibited papain independently of Ca²⁺ and inhibited 40% of surimi proteolytic activity.
Fibrinogen or albumin did not inhibit papain activity or enhance gel strength of surimi.
For fraction I-S, which is a more concentrated PTGase fraction, gel-enhancement of PW
surimi was completely dependent on the presence of Ca²⁺. Autolytic inhibitory activity
of fraction I-S in surimi was completely eliminated by the presence of Zn²⁺. Fraction
II+III (1%) inhibited over 50% of surimi autolytic activity and displayed a small amount of PTGase activity. Fraction II+III (1%) gel enhancing abilities were low when
compared to the other fractions and BPP, and only slightly effected by EGTA. Fraction
IV (1%), which contains approximately 50% albumin and 15% α₂-macroglobulin,
inhibited over 70% of surimi autolytic activity. It enhanced gel strength at a 1% (w/w)
concentration when set for 20 hr at 4°C before cooking, and was not affected by EGTA.
This fraction displayed no apparent PTGase activity. Fraction IV-1 (1%), which contains
approximately 20-30% α₂-macroglobulin, gel strength enhancement surpassed the other
fractions and BPP when set for 20 hr at 4°C and 2 hr at 25°C before being cooked at
90°C for 15 min. The gel strength enhancing abilities of fraction IV-1 were
significantly affected by EGTA. Fraction IV-1 (1%) inhibited over 80% of surimi
proteolytic activity. The gel strength of 1 mM (0.03%) E-64, which is a cysteine
protease inhibitor, was equivalent to that of BPP (1%) after setting at 4°C for 20 hrs
before cooking. E-64 (1 mM) inhibited 83% of the autolytic activity of PW surimi and
BPP (1%) inhibited 78%. These data indicate that a cysteine protease inhibitor can
increase gel strength, and suggests that BPP is acting as a cysteine protease inhibitor.
Ca²⁺ dependent gel strength enhancement was attributed to transglutaminase
(TGase) activity, both added PTGase and endogenous TGase. Gel strength enhancement
that was Ca²⁺ independent was attributed to cysteine protease inhibitors, specifically α₂-macroglobulin.
Overall, it was determined that gel strength in PW surimi was greatly
enhanced by both concentrated PTGase (I and I-S) and concentrated α₂-macroglobulin
(IV-1) fractions, with a combination of these fractions being most effective in gel
strength enhancement, when the surimi is first set at 4°C or 25°C before cooking at 90°C
for 15 min. These data suggest that the mechanisms of gel strength enhancement of BPP
are from cysteine protease inhibition, possibly from α₂-macroglobulin, and from crosslinking
of myosin in surimi from both added (PTGase) and endogenous TGase activity.Graduation date: 1996
21
Wibowo, Singgih. "Surimi wash water treatment by chitosan-alginate complexes : effect of molecular weight and degree of deacetylation of chitosan and nutritional evaluation of solids recovered by the treatment." Thesis, 2003. http://hdl.handle.net/1957/30819.
Full textAbstract:
Soluble surimi wash water (SWW) proteins could be recovered using
chitosan (Chi) complexed with alginate (Chi-Alg) generating co-products for feed
formulations. Chi with a degree of deacetylation (DD) of 84% complexed with Alg
at a mixing ratio (MR) of 0.2 was used to study Chi-Alg concentration and
treatment time protein recovery effects. Insoluble SWW solids were removed by
centrifugation and the supernatant was then adjusted to pH 6. Flocculation at 20��C
using Chi-Alg at 20, 40, 100 and 150 mg/L SWW was aided by 5 mm agitation and
holding for 30 mm, 1h and 24h. Concentration had an effect between low (20 and
40 mg/L) and high (100 and 150 mg/L) levels. Time had an effect between 30 min
and 1h but not between 1 and 24 h. Turbidity reduction was affected only by
concentration. 100 mg Chi-Alg/L SWW for 1 h achieved 83% protein adsorption
and 97% turbidity reduction while lower concentrations yielding higher adsorption
required longer times. Fourier Transform Infrared (FTIR) analysis of untreated and
Chi-Alg treated SWW solids confirmed protein adsorption. Amide band areas
normalized against a common 3005-2880 cm����� region confirmed the high protein
recovery by 100 mg Chi-Alg/L SWW. Six Chi samples differing in molecular
weight (MW) and degree of deacetylation (DD) were tested to recover soluble
SWW solids using 20, 40, and 100 mg Chi-Alg/L SWW (0.2 MR, 1h). High (94%,
93%) and low (75%) DD chitosan had lower protein adsorption (73-75%) when
compared to the intermediate (84%) DD chitosan (74-83%). Intermediate DD and
high MW Chi seemed to perform better; however, SY-1000 with 94% DD did not
follow this trend (79-86% protein adsorption, 85-92% turbidity reduction).
Insoluble SWW (P1) and soluble solids (P2) recovered using 150 mg Chi-
Alg/L SWW contained 61.4 and 73.1% protein, respectively. Rat diets formulated
with 10% protein substitution by P1 and 10% and 15% by P2 had acceptability and
protein efficiency ratios (PER) as high as the casein control with no deleterious
effects. Rat diets with 100% P2 protein substitution showed higher PER and net
protein ratio than the casein control with no deleterious effects. Protein recovered
from SWW using Chi-Alg has the potential to be used in commercial feed
formulations.Graduation date: 2004
22
Chia-Yun, Li, and 李佳芸. "Production of Sulfite Reductase from E. coli and Its Application to Surimi-Based Products." Thesis, 1999. http://ndltd.ncl.edu.tw/handle/00945859248139545951.
Full textAbstract:
碩士國立海洋大學
食品科學系
87
The aim of this study was to investigate the optimum conditions for the recovery of native proteins from freeze-denatured fish muscle using the freeze-dried crude NADPH-sulfite reductase produced by Escherichia coli. It was found that the optimal culture condition for Escherichia coli (CCRC 11634) was in broth of 4.0% sucrose, 0.4% yeast extract and 0.4% tryptone at pH 7.5 with shaking (100 rpm) at 37C for 18 hr. The cells were harvested by centrifugation and the crude NADPH-sulfite reductase powder was obtained by disrupting the cell with sonication and freeze-drying. After 8 weeks storage at 25, 4 and -30C, the crude enzyme powder still remained 70, 80 and 90% activity, respectively. With the addition of 0.02 unit of crude enzyme powder per gram of surimi, the gel strength of markerel surimi increased from 243.5 to 369.5 g x cm, while the reactive SH increased from 5.5 mol/5 x 105 g protein to 21.6 mol/5 x 105 g protein. SDS-polyacrylamide gel electrophoresis analysis indicated that the NADPH-sulfite reductase could recover more than 85% of myofibrillar proteins, which consequently increased the gel forming ability of surimi.
23
Benjakul, Soottawat. "Utilization of wastes from Pacific whiting surimi manufacturing : proteinases and protein hydrolysate." Thesis, 1997. http://hdl.handle.net/1957/27453.
Full textAbstract:
Both liquid and solid wastes from Pacific whiting surimi manufacturing were
characterized and value-added products were recovered. A proteinase in surimi wash
water (SWW) was determined to be cathepsin L with Mr 54,200 on SDS-substrate gel.
Heat treatment and acidification shifted the activity zone to M [subscript r] 39,500. No evidence of
calpain, cathepsin B or H activity was found. Cathepsin L from SWW was recovered
by ohmic heating (55°C for 3 min), ultrafiltration, and freeze-drying with overall yield
of 0.83 g protein/L SWW and 78% recovery of activity. A 5.9 purification fold was
achieved by these processes. The recovered enzyme had an optimum activity at pH 4.0
and showed preferable hydrolytic activity towards casein, acid-denatured hemoglobin and
myofibrils. β-Mercaptoethanol, dithiothreitol and urea enhanced the enzyme
activity. The recovered proteinase showed 18.5% residual activity after
7 wk storage at 4°C.
Proteolytic activity in solid waste and digestive organs from Pacific whiting was
investigated. Pepsin-like proteinase predominated in solid waste, while trypsin-like
proteinase was predominant in viscera. Carboxypeptidase b was found in both viscera
and solid waste.
Protein hydrolysate was produced from Pacific whiting solid waste (PWSW) using
commercial proteinase, Alcalase, under optimum hydrolysis conditions. Enzyme
concentration, reaction time and waste/buffer ratio affected the hydrolysis and nitrogen
recovery (NR). Correlation between the degree of hydrolysis (DH) and NR was high
(R₂=0.978). Freeze-dried hydrolysate contained 79.97% protein and showed similar
amino acid composition to PWSW and Pacific whiting muscle but tryptophan was
reduced. With different DH (20, 30, 40, 50, 60%), surface hydrophobicity, total and
surface sulfhydryl content decreased as the DH increased. The hydrolysate showed a
high solubility over a wide pH range. Fat adsorption and fat binding capacity were
reduced, while foam expansion was enhanced with an increased DH. Hydrolysate with
DH of 30% showed highest emulsifying activity. Low emulsion stability and high foam
stability were obtained in all hydrolysates tested. Hydrolysate showed antioxidant
activity, but no obvious differences in activity were found with varying DH and
hydrolysate concentrations.Graduation date: 1997
24
Wen, Sheng-Yun, and 溫勝芸. "Studies on the histamine-related hygienic quality and histamine-forming bacteria in milkfish surimi products." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/37884100908180024630.
Full textAbstract:
碩士大仁科技大學
食品科技研究所
102
Twenty-eight milkfish surimi were collected from traditional market, tourism market, stores and internet shopping in Taiwan and tested to determine the hygienic quality. The results showed that the pH value, salt content, ash content, water content , water activity, total volatile basic nitrogen (TVBN), total plate count (APC), coliform and Escherichia coli (E. coli) in all samples were ranged from 5.23-6.07 , 0.90-1.58% , 1.79-2.96%, 0.96-0.98, 61.87-75.87%, 1.19-25.40 mg/100g , 4.54-7.30 log CFU/g , 22-4,360 MPN/g and lower than <3-90 MPN/g respectively. The levels of APC (20/28) and E.coli (5/28) in samples were greater than the food hygienic limit 6.4 log CFU/g and 50 MPN/g, respectively. The levels of coliform in all samples were detected. Showed that the commercially milkfish surimi had poor microbiological quality; The level of histamine content in all samples was ND-5.29 mg/100 g. Only one sample exceed the 5.0 mg/100 g allowable limit suggested by the U.S. Food and Drug Administration. Out of the twelve selected histamine-forming bacterial strains, eleven of them were high histamine-forming bacterial. After applying the 16S rDNA, we found nine of them were Raoultella ornithinolytica, the other three histamine-forming bacterial were Enterobacter cloacae, Hafnia alvei, and low histamine-forming bacterial Serratia liquefaciens. To elucidate the histamine-related quality in milkfish surimi. Samples were inoculated with 5.0 log CFU/g of E. cloacae MPt3-1,R. ornithinolytica MKs4-3 and H. alvei MTn8-6 during storage at various temperature, respectively. The bacterial counts rapidly increased as the temperature above 15℃ with high concentration treatments and reached the highest bacterial counts at 37℃. In addition, milkfish surimi stored at 25 , 37℃ for 24h and stored at 15℃ for 96h, the concentration of histamine production were above the U.S. Food and Drug Administration hazardous guideline level of 50 mg/100 g. However, the growth of histamine-forming bacteria and histamine production were inhibited at 4℃. Although histamine formation was inhibited during frozen storage, but after thawing at 25℃ for 12h, histamine started to accumulate rapidly and were greater than the food hygienic limit 6.4 log CFU/g. As the storage time reached 24 h, the accumulation of histamine was above or closer to the U.S. Food and Drug Administration hazardous guideline level of 50 mg/100 g.
25
Simpson-Rivera, Ricardo Jose. "Frozen stabilized mince, its production, and thermophysical properties." Thesis, 1993. http://hdl.handle.net/1957/26057.
Full text
26
Jung-Feng, Hsieh, and 謝榮峰. "Optimization on conditions for the commercial scale production of MTGase and its application to the surimi products." Thesis, 1999. http://ndltd.ncl.edu.tw/handle/45732304116839303726.
Full textAbstract:
碩士國立海洋大學
食品科學系
87
The objectives of this study were to optimize the cultural conditions for commercial scale production of MTGase from Streptoverticillium ladakanum ATCC 27441 and to apply it to pollack, golden threadfin-bream and hairtail surimi-based products processing. Results of this study showed that the optimal cultural conditions for defoamer-contained medium with 2 v. v. m air-bubbling was incubated at 28 oC for 4 days. The MTGase activity in this cultural condition reached 4 unit/ml, which was about 2~3 fold that of medium without defoamer and air-bubbling. The gel strength of golden threadfin-bream and pollack surimi with MTGase was two to three folds that of control. The optimal amounts of MTGase added for golden threadfin-bream and pollack surimi were 0.3 and 0.2 unit/g surimi, respectively. The optimal setting condition for MTGase-contained threadfin-bream surimi gels was either at 30 C for 90 min or at 45 C for 20 min, while that for MTGase-contained pollack surimi gels was at 30 C for 60 min. After additing of 0.1 % NaHSO3, 0.01 mM E-64 and 0.35 unit MTGase/g surimi, the gel strength of hairtail gels set at 30 oC for 120 min was 597 g × cm, which was about 2 fold that of control. SDS-PAGE revealed that the intensity of myosin heavy chain decreased with the increase of MTGase, while the higher molecular weight components were observed and their intensity was getting higher with the increase of MTGase. When MTGase-contained pollack, golden threadfin-bream and hairtail AM was incubated at 30 oC or 45 oC, the intensite of myosin heavy chain decreased gradually with the duration of incubation time. Polymerization of myosin heavy chain caused by MTGase was more obvious and faster at 45 C than at 30 C.
27
Thawornchinsombut, Supawan. "Biochemical and gelation properties of fish protein isolate prepared under various pH and ionic strength conditions." Thesis, 2004. http://hdl.handle.net/1957/26451.
Full textAbstract:
A novel method for isolating fish proteins by shifting pH to high acid or high
alkali pH was the focus of the study. Biochemical and physicochemical properties of
various pH-treated soluble fish proteins as a function of ionic strength were
determined. Effect of ionic strength and various storage conditions on gelation
properties and stabilization of fish protein isolate (FPI) were also elucidated.
At low ionic strength (IS 10 mM NaCl), the solubility of Pacific whiting (PW)
proteins was low between pH 5 and 10, but increased significantly as the pH was
shifted to either acidic or alkaline pH. The isoelectric point (pi) shifted toward
acidic direction as IS increased to 600 mM. High IS (600 mM NaCl) resulted in
protein aggregation at low pH but improved myosin heavy chain (MHC) solubility at
pH 6 - 10. Changes in total sulfhydryl (SH) content and surface hydrophobicity (S [subscript o])
were associated with the different molecular weight distributions of the soluble proteins. At pH 4 and IS 10-100 mM, MHC was soluble but degraded. At pH 10,
the formation of high MW polymers was observed at IS [greater than or equal to] 150 mM.
Gels obtained from FPI prepared at pHl1/IS150 and conventional surimi (CS)
were superior to FPI prepared at pH 3 and/or other IS levels. There was no correlation
between protein solubility and gel properties of FPI. Gelation mechanisms of acid and
alkali-treated FPI were identical under the same IS condition. FPI prepared at pH
3 or 11 could be partly refolded at pH 7.
No significant difference in texture was observed between alkali-treated
protein isolates (AKPI, pH 11) kept frozen at pH 5.5 and 7.0. Strongest gel was found
for AKPI with cryoprotectants (C) and without freeze/thaw (FT) cycles at both pH
storage (5C & 7C), while poor gel was obtained from AKPI without cryoprotectants
(NC) and with FT (5NC-F & 7NC-F). 5NC-F & 7NC-F demonstrated the lowest S [subscript o]
and total SH probably suggesting that proteins were more aggregated as a result of
hydrophobic interactions and disulfide bonds.
Scanning electron microscope (SEM) revealed the most discontinuity of gels
from AKPI without cryoprotectants and with FT and showed less protein stability
when stored at pH 5.5 than at neutral pH. Raman spectral analysis demonstrated that
refolding of AKPI by pH adjustment to 7.0 was achieved, but not identical to the
native protein. CS contained higher α-helix content (~50%) than AKPI (~20-30%).
Frozen storage induced a decrease and an increase in the α-helix of CS and AKPI
samples, respectively. Alkali-treated proteins were slightly less stable than CS during
frozen storage.Graduation date: 2005
28
Wu, Ching-ling, and 吳清玲. "Studies on the histamine-related hygienic quality, histamine-forming bacteria and adulteration of pork and poultry in swordfish surimi products." Thesis, 2013. http://ndltd.ncl.edu.tw/handle/18984115982018870066.
Full textAbstract:
碩士大仁科技大學
食品科技研究所
101
The author, collecting 47 kinds of swordfish surimi products from traditional markets, tourism markets, retailers, and online shops in six regions of Taiwan, conducted an examination of the products on histamine-related health quality and adulteration of meat and poultry. Outcomes of research showed that contents of pH, salinity, water activity, Hydrogen peroxide, Total volatile basic nitrogen, Aerobic plate count, Coliform, and Escherichia coli in swordfish surimi samples were 5.07-6.69, 0.47-1.91%, 0.95-0.98, 51.09-76.20%, 1.20-3.11%, 2.12-17.81mg/100g, ND(<30ppm), 5.96-8.90 log CFU/g, ND - 6.31 log CFU/g, < 3 MPN/g, respectively. were 44 samples (93%) that had Aerobic plate count exceeded limitation (6.4 log CFU/g) of Food Sanitation Standards. For those contenting histamine in the range ND-58.97 mg/100 g, there were 5 samples (10%) with histamine containing exceeded U.S. Food and Drug Administration (FDA) histamine contents limitation (5.0 mg/100 g) for sea foods, and there was 1 sample with histamine contents even exceeded hazard actuating quantity (> 50 mg/100 g). Additionally, for histamine-producing bacteria isolation, 5 strains of high histamine-producing bacteria were sifted from samples. Identified by 16S rDNA series analysis of PCR amplification strain, we found two of them were Raoultella ornithinolytica, another two were Enterobacter aerogenes, and the other one was Staphyococcus sciuri. In the examination of adulteration, the results showed that none of the 47 examples contained pork, poultry, or ruminant meat, but all of the samples are made of swordfish meat. There were 22 (46.80%) examples as Makaira nigricans , 14 (29.80%) as Xiphias gladius , 7 (14.90%) was Tetrapturus audax , 3 (6.40%) as Makaira indica , 1 (2.10%) as Istiophorus platypterus, respectively. Put the isolated histamine-producing bacteria R.ornithinolytica and E. aerogenesP13-1 at approximately 5.0 log CFU/g to the swordfish surimi, simulate the swordfish surimi be contaminated by histamine producing bacteria, then store the swordfish surimi in different temperatures and durations to investigate how histamine related hygienic quality varies in swordfish surimi. From the outcomes, we found out that both a 25°C for 12 hours and 37°C for 6 hours of cultivation caused TVBN contents raised and exceeded early rotten level (15 mg/100 g) rapidly. After analyzing the results of growth of histamine-producing bacteria and histamine production, it shows the bacteria which storage under 15°C, 25°C, and 37°C grew fast, and after 12 hours of storage, all histamine productions exceeded the poisoning hazard level of U.S. Food and Drug Administration (50 mg/100 g). Histamine-producing bacteria grew slowly under 4°C storage environment, the cumulation of histamine was insignificant. Furthermore, after adopting the -20°C for 56 days of frozen storage of the swordfish surimi while analyzing strains count of samples, we found that bacteria counts neither increased nor decreased, it shows the R.ornithinolytica and E. aerogenes were dormant under -20°C low temperature. Then we put the adopted -20°C, 56 day swordfish surimi under 25°C to simulate room temperature like de-frozen, meanwhile, we sampling them at different times(0, 6, 12, 24, 48 hours) and analyzing the amount of histamine-produced bacteria and histamine productions. The outcomes shows under 25°C room temperature of de-frozen, histamine-producing bacteria grew rapidly and exceeded limitation of food sanitation standards (6.4 log CFU/g), histamine cumulation also exceeded toxicity hazard level (50 mg/100 g) raised by U.S. Food and Drug Administration.
29
Cheng, Ya-Wei, and 鄭雅瑋. "The chemical, physical and biochemical properties of surimi-like and kamaboko-like pork products as affected by sodium lactate and potassium chloride." Thesis, 1999. http://ndltd.ncl.edu.tw/handle/12588569623237676708.
Full textAbstract:
碩士東海大學
食品科學系
87
The purposes of this study were to investigate the effects of salt (2 % NaCl, 1.5 % NaCl + 0.5 % KCl and 1.0 % NaCl + 1.0 % KCl) or sodium lactate (0, 1.5 or 3.0 %) on quality of surimi-like pork material (made from pork washed for six times). Effect of salt (2 % NaCl, 1.5 % NaCl + 0.5 % KCl and 1.0 % NaCl + 1.0 % KCl) on quality of kamaboko-like pork products made from surimi-like pork material was also studied. Surimi-like pork material had lower Hunter a value and lower concentrations of crude protein, crude fat, ash, total iron, saturated and monounsaturated fatty acids; but higher moisture content, pH, Hunter L value and polyunsaturated fatty acids than the non-washed pork material. During storage at 0℃ for 7 days , surimi-like pork material with the addition of sodium lactate (1.5 and 3.0 %) had lower Aw, anaerobic plate counts, lactic acid bacterial counts and TBA values than the controls. Salt soluble and water soluble proteins of surimi-like pork materials were not significantly affected by sodium lactate. All kamaboko-like pork products (added with 2 % NaCl, 1.5 % NaCl + 0.5 % KCl and 1.0 % NaCl + 1.0 % KCl) contained lower fat than the non-washed pork products. The 1.0 % NaCl + 1.0 % KCl treatment had higher water holding capacity and sensory flavor and acceptability scores, but lower shear, hardness, chewiness, cohesion, gel, tensile, extension and folding test values than the other treatments. Yields, Aw and composition (crude protein, crude fat, ash and moisture) of kamaboko-like products were not significantly affected by salts. TBA values and Hunter a value of kamaboko-like pork products increased as storage time increased. The 1.0 % NaCl + 1.0 % KCl treatment had lower TBA values than the other treatments during storage. Anaerobic bacterial counts, lactic acid bacterial counts and Aw of kamanoko-like pork products were not affected by salts. Yields, composition (crude protein, crude fat, ash, moisture and Aw), anaerobic plate counts and lactic acid bacterial counts of kamaboko-like pork products made from chilled and frozen surimi-like pork material were not significantly different (p<0.05); however, gel strength was higher in the frozen treatment. The frozen treatment had higher sensory flavor and acceptability scores than the chilled treatment.
30
Морозюк, А. А. "Розробка програми створення системи керування безпечністю при виробництві продукції із сурімі на основі концепції ХАССП (за матеріалами підприємства ТОВ «Аквафрост»)." Thesis, 2017. http://dspace.oneu.edu.ua/jspui/handle/123456789/6358.
Full textAbstract:
Метою дипломної роботи є оцінювання ризиків при виробництві продукції із сурімі та розробка системи керування безпечністю фаршированих крабових паличок.Целью дипломной работы является оценка рисков при производстве продукции из сурими и разработка системы управления безопасностью фаршированных крабовых палочек.
The purpose of the thesis is to assess the risks in the production of surimi products and to develop a safety management system for stuffed crab sticks.
31
Bouraoui, Moez Mohamed. "Surimi-based product development and viscous properties of surimi paste." Thesis, 1996. http://hdl.handle.net/2429/6246.
Full textAbstract:
Raman spectroscopy was used to study the protein structure in raw and
salted surimi from Pacific whiting, and in gels formed by setting (32°C),
cooking (86°C) or setting followed by cooking. The intensity of the peaks
assigned to disulfide bond stretching vibrations increased considerably in the
cooked and set-cooked gels. A smaller increase was found in the gels that
were subject to setting alone. Secondary structure estimation based on the
amide I band indicated a change from predominantly a-helical structure in raw
surimi to similar proportions of a-helical and anti-parallel p-sheet after setting.
A further increase in anti-parallel p-sheet and decrease in a-helix content
occurred during the kamaboko stage. The intensity of C-H stretching
vibrations of the aliphatic residues decreased after salting, setting and
cooking. The set and cooked gel had a better gel strength and fold score
than the cooked gel which, in turn, had better properties than the set gel.
Response surface methodology was used to determine the optimal setting
and cooking time and temperature conditions resulting in a maximized gel
strength, fold score and color, (whiteness index), and a minimized gel
expressible liquid. Cooking temperature was the variable that had the
strongest influence on the gel quality characteristics. Level set programming, a global optimization method, gave essentially the same results as a gradient
based optimization method. The results obtained by these two methods were
better than those generated by the Simplex technique.
Using a formulation composed of pink salmon surimi, salt, whey protein
concentrate and wheat starch, an optimal final product, kamaboko sausage,
was developed. In addition, when this formulation was applied to herring
surimi, the kamaboko obtained had similar gel strength and elasticity as a
commercial surimi-based product. The effects of frozen storage conditions of
roe herring on its gel making ability (GMA) were investigated. Frozen storage
at around -45°C maintained the GMA for seventy days while storage at -83°C
further increased the GMA period.
The viscous properties of a salmon surimi paste were studied using a
rotational viscometer. The paste behaved as a shear thinning fluid with a
yield stress that increased with temperature up to 21 °C. Viscosity also
increased with temperature up to 21 °C, possibly because of protein-protein
interactions. The Theological data were reasonably well represented by a
simple model which takes into consideration the effects of both shear rate and
temperature.
32
Wen, Li Yen, and 李晏雯. "Application of shrimp chitosan in mackerel surimi product." Thesis, 2000. http://ndltd.ncl.edu.tw/handle/32928042175646343792.
Full textAbstract:
碩士國立海洋大學
食品科學系
88
The aim of this research is to investigate the effects of shrimp chitosan on the gel strength, color changes, and bacterial counts of mackerel surimi. After reaction with 50% NaOH at 60℃-140℃ for 1-10 h, 7 chitosan products with deacetylation degrees of 40-96% were obtained. Among these 7 products tested, the chitosan products with 70% deacetylation (DD70) and 95% deacetylation (DD95), which were obtained by chitin reaction with 50% NaOH at 100℃, 1 h and 140℃, 10 h, respectively, increased most the gel strength of mackerel surimi. The gel strength of mackerel surimi incresed with the increasing concentration (1-4%) of DD70 and DD95 added； while the color of mackerel surimi did not significantly change after addition of these two chitosans. During storage at 4℃, chitosan (DD70, DD95) could delay the growth of bacteria in mackerel surimi and caused 2-3 log reduction of total aerobic plate count (TAPC). The gel strength of surimi with chitosan addition was higher than control group and the gel strength increased by 1.8 times for the surimi with DD95 added and stored at 4℃ for 41 days. Similar effects were also observed. When the chitosan-added surimi was stored at 20℃, the TAPC was decresed by 1-5 log cycle after 4 day storage at 20℃, and the gel strength was increased by 1.7 times after 8 day storage, compared to control group. The gel strength was increased by 2.7 times after 36 h storage at 37℃ for surimi added with DD70 chitosan. However, the TPAC was similar between the control and experimental groups during 37℃ storage. The antibacterial activity of chitosan added in powder form to fish homogenate was much lower than those added in solution form. In addition, the fish component significantly decreased the bacteriocidal activity of chitosan. The minimal lethal concentration (MLC) of DD95 and DD70 in nutrient broth were 200 and 500 ppm, respectively, and 500 and 1000 ppm, respectively for their MLC in fish juice. The inhibition percentages were 50% and 23%, respectively, for 1000 ppm of DD95 and DD70 in fish homogenate.
33
–Chen, Ming Chuan, and 陳明傳. "Application of Response Surface Method on Optimization Of Squid Surimi-based Product." Thesis, 2011. http://ndltd.ncl.edu.tw/handle/56575723102989405600.
Full textAbstract:
碩士國立澎湖科技大學
海洋創意產業研究所
99
The purpose of this study is to explore the optimum of Squid nerisehin. In order to improve the quality and the best manufacturing process of Squid nerisehin, Response Surface Method(RSM) is utilized to adjust the ingredient and concentration of the additive. In the first part of the present study, different ways of kneading are adopted in this study to improve the manufacturing process and to compare the grind efficiency as Squid surimi put in the rotary fine cut machine and grinder machine. The result of this study shows that gel strength, breaking force and breaking deformation of kamaboko are increased as the grind time is increased. The time of the largest gel strength measured by two different machines is as follows. One is 18 minutes and the other is 20 minutes. The maximums of gel strength of the kamaboko finished products are 220g-cm and 190g-cm; the maximums of breaking force of the kamaboko finished products are 268g and 254g; the maximums of breaking deformation of the kamaboko finished products are 8.20 mm and 7.47 mm; the maximums of rigidity of the kamaboko finished products are 34.018 g/mm and 34.724 g/mm. In this study, it is proved that the highest gel strength of kamaboko produced by the rotary fine cut machine is higher than that produced by the grinder machine. As the largest kamaboko gel strength is regarded as the target, the grind efficiency of grinder machine only reaches 86% of the grind efficiency that produced by the rotary fine cut machine When kamaboko is put in the grinder machine, the mixing condition is better than it is put in the rotary fine cut machine. In the second part of this study, Texture Profile Analysis (TPA) is used to assess the physical properties of Squid surimi.Fractional factorial design is chosen in this study. potato starch, soybean protein, curdal gel, TGase, phosphate, olein and water are selected to be the experimental factors, receptible factor for hardness, cohesiveness, chewiness, gumminess, spring. After the experiment, potato starch, phosphate, olein and water are chosen to be the significant experimental factors toward the target product and chewiness is chosen to be the receptible factor. Response Surface Method is utilized to explore four control factors, that is, the recruitment of potato starch, phosphate, olein, and water. 4-variable, and 3-level experimental design are used to draw the Response Surface Chart and to acquire the sensory optimum of Squid sruimi. The starch concentration has the greatest impact on Squid surimi. If the starch concentration is controlled within 6%, the quality of Squid surimi. product can be improved. The best quality of Squid surimi is composed of 7.2% potato, 0.24% phosphate, 6.445% olein, 3.836% water, 2.5% salt, 80% the suitable loading measured by the fine cut machine and the grind time of adding the salt for 15-18 minutes. In this study, it is found that after other additives are added, and Squid surimi is grinded and mixed by the grinder machine for 5 minutes and setting two hour at 25℃, the best quality of the Squid surimi product can be produced.
34
黃韋誠. "Application of response surface method on optimization of marlin surimi-based product." Thesis, 2004. http://ndltd.ncl.edu.tw/handle/10409977444194551797.
Full textAbstract:
碩士國立屏東科技大學
食品科學系
92
The purposes of this study were aimed in two objectives. The first objective involved in searching the optimum recipes of fresh and frozen marlin kamaboko sensory evaluation by response surface methodology, (RSM). The other was proposed to analyze sensory evaluation factors that affect overall acceptability. Using curdalan concentration, salt concentration, potato starch concentration, and grind time to be the factors of RSM. Potato starch in applicative concentration would promote the quality of fresh kamaboko; but above 6% starch concentration, the appearance and flavor scores would be decreased. Curdlan affect the sensory evaluation not evident; only concentration above 0.8% would affect color, chewiness, and overall acceptability. Frozen kamaboko had more sensitive sensory scores for adding potato starch. If potato starch concentration decrease 1~2%, would be the same fresh kamaboko sensory scores. Curdlan had more vectors in frozen kamaboko; concentration of curdlan above 0.2% would promote the overall acceptability. The curdlan gum strength did not decrease after freeze storage, so adding curdlan would promote the overall acceptability of the frozen kamaboko. The sensory optimum scores recipes: fresh kamaboko; curdlan: 0~0.8%, salt: 2%, potato starch: 4~5.5%, grind time: 20 minutes; frozen kamaboko; curdlan: 0.2%, salt: 2%, potato starch: 2.5~3.5%, grind time: 20 minutes. Looking for important factors which would affect overall acceptability; fresh kamaboko factors are: hardness, springiness, and chewiness; frozen kamaboko factors are: appearance and chewiness. In texture profile analysis (TPA) test, when springiness over 1.70, hardness over 2.10N, chewiness over 2.05N,fresh and frozen kamaboko correspondent sensory scores would be above 6.0.So, we could use TPA to assist a new product sensory evaluation research and saving more time and cost. Key words: Marlin kamaboko; Curdlan; Sensory evaluation; Response surface method (RSM); texture profile analysis (TPA)
35
Pacheco, Aguilar Ramon. "Procedures for the efficient washing of minced hake (Merluccius productus) flesh for surimi production." Thesis, 1986. http://hdl.handle.net/1957/27435.
Full textAbstract:
Means of reducing the quantity of water required for the washing
unit operation in surimi processing were evaluated. The yield of flesh
mechanically dewatered with a screw press and the degree of reduction in
trimethylamine oxide (TMAO) content were used as indices of washing
efficiency. Variations in water:minced flesh ratio, multiple exchanges
and washing conditions near the mean isoelectric point of flesh proteins
were techniques evaluated to optimize the yield and quality of washed
minced flesh.
Single exchanges in potable water produced solids and protein
recoveries superior to those observed for multiple exchanges utilizing
the same total amount of water. A single exchange of a water:minced
flesh ratio of 3.0 produced the highest recoveries (73.32 and 74.07 % of
flesh solids and protein, respectively) with the composition
characteristics desired. Multiple potable water exchanges (water:minced
flesh ratio = 1.0/exchange) at equal total water volume produced desired
composition characteristics, but pressed flesh yield was reduced (65.9
and 68.5 % of flesh solids and protein, respectively). Washing
(water:minced flesh = 1.0) under acidic conditions near the isoelectric
point (pH 4.9-5.3) of the minced flesh protein followed by a potable
water wash (water:minced flesh = 1.0) produced recoveries (73.02 and 76.20 % of flesh solids and protein, respectively) superior or equal to
all of the wash regimes of equal total water volume. These recoveries
were observed even with considerable loss during screening between
exchanges and at a water usage 66 % of the single exchange (water:minced
flesh ratio = 3.0) of potable water.
The moisture content of pressed flesh was increased by both the
total potable water:minced flesh ratio and by the number of exchanges to
which minced flesh was exposed. Moisture contents mediated by the
number of exchanges were a function of water volume and exposure time.
Washing conducted in an acidic water:minced flesh mixture at pH 4.9-5.3
(near the mean isoelectric point of flesh proteins) produced pressed
flesh with a moisture content 10.09-15.09 percentage points lower than
minced flesh wash in an identical (total water:minced flesh ratio; means
of separation between exchanges) potable water regime.
Washing under acidic conditions produced the most efficient
reductions in TMA0 and lipid content (91.4 and 31.1 % of flesh TMA0 and
lipid, respectively). Superior reductions were accomplished through pH
conditions favoring the extraction of amines and by the greater
pressures produced during screw pressing by the altered physical
characteristics of the flesh. Pressing between multiple potable water
exchanges also showed better reductions than single exchanges involving
only one pressing operation.
"Folding test" evaluation of heat-set gels (kamaboko) produced from
a standard surimi formulation (containing 4 % each of the
cryoprotectants sucrose and sorbitol and 0.5 % condensed phosphate) with
the addition of 5 % each of potato starch and dried egg white revealed a
difference between potable water and acid-washed flesh. Potable water-washed flesh (one exchange; water:minced flesh ratio = 3.0) graded
SA (the highest possible grade for the "folding test used by Japanese
processors to test the gel strength of surimi". An A-B grade (second
and third grade on a five point scale) was assigned gels produced from
acid washed flesh.
Texture profile analysis of gels revealed acid washed flesh to
yield significantly lower gel elasticity (P [greater than or equal to] .007) and cohesiveness
(P [greater than or equal to] .0223) than those prepared from potable water washed flesh. The gels
were equal in hardness (P [greater than or equal to] .05). The two washing regimes produced gels
with comparable (P [greater than or equal to] .05) expressible water contents.
Low potable water (a single exchange; waterrminced flesh ratio =
3.0) and acidic (two exchanges; water:minced flesh ratio = 1.0/exchange;
exchanges = first pH 5.0-5.3, second potable water) washing regimes
improved surimi yield by 26 % and 34 %, respectively, over yields
reported for the conventional shore-based processing operations. This
was accomplished at water use levels conservatively estimated to be 20 %
of those reported for these processes.Graduation date: 1987
36
Chang-Lee, Maria Virginia. "The production of surimi from Pacific whiting (Merluccius productus) and evaluation of kamaboko gels." Thesis, 1988. http://hdl.handle.net/1957/27169.
Full textAbstract:
Yield, proximate composition, and proteolytic activity were
determined in each unit operation during production of surimi from
Pacific whiting. Preliminary studies involved the addition of protein
adjuncts such as egg white (EW), whey protein concentrate (WPC), and soy
protein isolate (SPI), at different levels, to kamaboko gels in order to
select the main protein for further study. SDS-gel electrophoresis was
performed to evaluate the effectiveness of egg white as a protease
inhibitor in kamaboko gels.
Yields obtained from planked fish (42.4%) and minced flesh (35.7%)
agree with those values reported from other studies in whiting. A
reduced washed flesh yield was expected since washing is done to remove
those constituents not desirable in surimi. Lower yields resulted in
the refined flesh (17.4%), and surimi (19.9%). Proximate composition
values through the unit operations were similar with other studies done
with whiting, and were compared with other fish species indicating
acceptable nutritional quality. Deboned and washed flesh (first wash)
were significantly different in protease activity from the flesh (second wash) and refined product (P<0.05). This demonstrates the importance of
the washing process in surimi unit operations.
Protein adjuncts (EW, WPC, and SPI) in kamaboko gels at levels of 1
to 5% were evaluated based on hardness, cohesiveness and elasticity.
Addition of egg white at levels ranging from 3 to 5% resulted in greater
hardness (P<0.05), and elasticity (P<0.005) in comparison with WPC and
SPI. Therefore EW at 3% level was selected for additional study.
Two stage heat treatments at 40°C at varying times followed by a
90°C for 20 min were tested with kamaboko gels containing 3% EW. No
significant differences were found in hardness and elasticity compared
to a one stage heat treatment at 90°C for 40 min (P<0.01). Based on
this study, a one stage heat treatment was selected for the cooking of
kamaboko gels.
Potato starch at a level of 5% was also included in the following
formulations due to its property to increase binding and elasticity. An
increased hardness of 154% and elasticity 464% in kamaboko gels
containing 3% EW was found compared to the control. An increase of 9%
in hardness, and 23% in elasticity was found in gels containing 3% EW
and 5% potato starch compared to gels containing only 3% EW. A
significant difference was found in expressible moisture within the
three formulations (P<0.03) due to the addition of the ingredients and
their binding properties.
Egg white proved to have an inhibiting effect on proteolytic
activity in kamaboko gels. This was demonstrated by SDS
gel-electrophoresis in which the myosin band was present in formulations
containing 3% egg white and indicated that no enzymatic breakdown was
taking place.Graduation date: 1988
37
Chang, Seong Ook. "Development of a product which simulates abalone texture from Alaska Pollock (Theragra chalcogramma) Surimi." Thesis, 1988. http://hdl.handle.net/1957/27141.
Full textAbstract:
The objective of these studies was to develop an
analog from surimi that would resemble abalone.
Preliminary studies involved the standardization of batter
preparation conditions, such as pH adjustment, optimum
moisture content and batter mixing time. The texture of a
gelled analog prepared with different protein adjuncts
egg white, gluten and bovine serum albumin) was compared
with cooked abalone for hardness, elasticity, and
cohesiveness by a trained sensory evaluation panel and by
instrumental methods.
Serial levels of sodium carbonate were used to adjust
the pH of the sol from pH 6.75 to 7.73. As the pH value
rose, the textural strength of kamaboko correspondingly
increased. The 0.1% level of sodium carbonate was
determined suitable for further use.
The moisture level in kamaboko caused significant
variations in hardness (P<0.001) and cohesiveness (P<0.001). At the lowest level of moisture tested,
73.24%, gel hardness was greatest (l27N/g); with a 5%
increase in moisture, the gel hardness was lower (52N/g).
Sol mixing time (solubilization of myofibrillar
proteins) was a very important factor to significantly
affect gel texture for properties of hardness (P<0.00l),
elasticity (P=0.002) and cohesiveness (P<0.001). To
produce a strong, elastic and cohesive gel, 30 minutes
mixing was required.
In serial concentrations (O to 4%), egg white,
gluten, and bovine serum albumin, were evaluated for
enhancement of textural parameters in order to produce an
imitation abalone product. The addition of either egg
white or gluten at the two percent level resulted in the
greatest hardness and most cohesive gels (P<0.001). Two
percent added bovine serum albumin significantly improved
gel hardness and elasticity (P=0.003 and P=0.0149,
respectively).
A shredded gel containing one of three protein
adjuncts was effective in varying the final gel texture
when incorporated with a surimi-based carrier. In overall
parameters, the trained sensory evaluation panel judged
the analog gel containing bovine serum albumin texturized
chunks (at a 70:30 ratio to carrier) closest to cooked
abalone. The instrumental measurements of textural
parameters were slightly less discriminating than the
trained sensory panel.Graduation date: 1989
38
Chen, Wen-Yin, and 陳文音. "Studies on the effects of processing conditions and additives on the qualities of Liparis tanakai surimi-based product." Thesis, 2007. http://ndltd.ncl.edu.tw/handle/06394064622865555471.
Full textAbstract:
碩士國立臺灣海洋大學
食品科學系
95
The demand of frozen surimi increased continuously, but the suitable species of raw fish for making surimi were reduced gradually. The elasticity is one of the most important factors for evaluating the quality of the frozen surimi. Liparis tanakai was a cheaper fish species with low gel strength of surimi. The purpose of this study was to improve the quality of frozen surimi made from Liparis tanakai by modifying the processing or using the additives. Kneading the surimi of Liparis tanakai for 12 minutes resulted in the maximum values of breaking force, breaking point and gel strength, and the folding tests were B grade. The setting treatment at 40℃ before heating resulted in the decrease in breaking force, breaking point and gel strength and rigidity of surimi-based products. After 10 hours of setting, the folding tests became C grade. However, the elasticity increased dramatically when the treatment was set at 4℃. For 18 hours of setting, the breaking force, breaking point, gel strength and rigidity reached the maximum value. The product added with potato starch ＜20% showed no significant difference in gel strength, water holding capacity and whiteness as compared that without addition, but the sore of sensory evaluation increased. There is no significant difference in gel strength, water holding capacity and whiteness with phosphate (0.1~0.3％) addition, but the rigidity decreased. The product added with curdlan＞10% could increase gel strength and rigidity; however, the sensory score and whiteness decreased. By adding amount of soybean protein＞5%, the gel strength and sensory score could be improved. When the surimi-based products were made of the mixed surimi of Liparis tanakai and threadfin bream, the breaking force, breaking point, gel strength and rigidity of the products decreased with increasing amount of Liparis tanakai surimi. The elasticity of surimi-based products declined with re-heating time. Among four additives, curdlan was the best one to prevent the decrease of elasticity by re-heating, and potato starch was the worst one. Frozen storage also caused the reduction of breaking force, breaking point, gel strength and rigidity of the products. Curdlan and soybean protein had more remarkable effects in avoiding such decreasing, but potato starch was the most futility one in this aspect.