Maillard reaction is a non-enzymatic browning reaction and its products(MRPs)have been proven to possess antioxidant properties.This research aimed to produce a fish gelatin-based packaging incorporated with MRPs to r...Maillard reaction is a non-enzymatic browning reaction and its products(MRPs)have been proven to possess antioxidant properties.This research aimed to produce a fish gelatin-based packaging incorporated with MRPs to retard lipid oxidation in chicken skin oil(CSO)during storage at ambient temperature(28℃–30℃).MRPs produced from fish gelatin and fructose(1:1,90℃,pH 11)showed the highest antioxidant properties compared to those prepared under other conditions.Different glycerol/MRPs ratios(30:0,25:5,20:10,15:15,10:20,5:25,0:30)were incorporated into the film and resulting films were characterized.Glycerol/MRPs at 10:20 ratio was chosen to add into the film prior to bag preparation via heat sealing method.CSO packed in the bag was monitored for lipid hydrolysis and oxidation during 15 days of storage(30℃±0.5℃,RH 52%±5%).After 15 days,quality deterioration was lower in CSO packed in the prepared gelatin bag as evidenced by lower FFA,TBARS,and volatile compounds in comparison with CSO packed in LDPE bag.Fish gelatin film added with MRPs possessed an excellent water vapor barrier property(WV-BP).This finding indicated that MRPs could be used to substitute glycerol and simultaneously could serve as antioxidants for the developed active bag.The novel packaging can be a potential alternative packaging for retarding lipid oxidation of lipid or fatty foods.展开更多
The impact of fortifying whole wheat cookies with natural iron-rich hemeproteins from Asian seabass gills(ASBG-HP)at concentrations of 0.5%,1%,and 2%on their physicochemical,textural,sensory properties,microstructure,...The impact of fortifying whole wheat cookies with natural iron-rich hemeproteins from Asian seabass gills(ASBG-HP)at concentrations of 0.5%,1%,and 2%on their physicochemical,textural,sensory properties,microstructure,fatty acid,and amino acid profiles was investigated.Fortification with ASBG-HP increased cookies’moisture,protein,fat,ash,and iron contents,while reducing carbohydrate content,compared to the control(without ASBG-HP).Incorporating 2%ASBG-HP slightly reduced the diameter but increased the weight of the cookies,with no change in thickness.Cookies became darker with increasing ASBG-HP levels.Textural properties revealed that cutting force and fracturability decreased with ASBG-HP addition,particularly at the 2%level.Sensory evaluation indicated that cookies with 1%ASBG-HP were the most acceptable.Scanning electron microscopic images revealed that ASBG-HP-fortified cookies had a less porous structure than the control.Fatty acid analysis indicated an increase in polyunsaturated fatty acids,and amino acid profiling showed higher levels of both non-essential and essential amino acids in cookies fortified with 1%ASBG-HP.Therefore,hemeproteins from Asian seabass gills could be a valuable functional ingredient for preparing iron-and protein-rich cookies.展开更多
Giant squid(Dosidicus gigas)meat(GSM)generally has a tough texture,significantly lowering its acceptability by consumers.To enhance tenderness,GSM was pretreated with pulsed electric field(PEF)at 250 V for 5 min(PEF-G...Giant squid(Dosidicus gigas)meat(GSM)generally has a tough texture,significantly lowering its acceptability by consumers.To enhance tenderness,GSM was pretreated with pulsed electric field(PEF)at 250 V for 5 min(PEF-GSM).Thereafter,PEF-GSM was soaked in partially purified trypsin(PPT)from pyloric caeca of Asian seabass obtained from ammonium sulfate precipitation(40%-60%saturation).The soaking was done at various con-centrations of PPT(0,5,10 and 20 units/mL)with the aid of vacuum impregnation(VI)(2 cycles).Subsequently,PPT-soaked GSM samples were incubated at 60℃for 5 and 10 min,followed by cooking at 100℃for 2 min.For quality assessment,untreated cooked GSM(CON-GSM)was also prepared.Lightness of PEF-GSM samples increased(p<0.05),compared to that of CON-GSM.After hydrolysis with PPT,myofibrillar proteins were degraded with coincidental upsurge in AAGC(α-amino group content).Protein degradation and AAGC became more pronounced with increasing PPT concentration and incubation time.PEF-GSM treated with PPT at 20 units/mL(PEF-GSM-20)and incubated for 10 min had the decreased firmness and toughness values,however its cooking loss slightly increased.Degradation of myofibrillar proteins was reconfirmed by FTIR spectra and microstructure alteration.PEF-GSM-20 with incubation at 60℃for 10 min showed higher overall likeness score(p<0.05),indicating a significant improvement in acceptability of consumers.Thus,combined application of PEF,PPT(20 units/mL)and VI before incubation at 60℃for 10 min significantly enhanced the eating quality of GSM,making it more preferable for consumers.展开更多
The study explored the impact of partially purified transglutaminase(pTGase;0,5,10,20,40 and 80 units/g surimi)from Asian seabass liver alone and in combination with 1-2.5%(w/w)Bambara groundnut protein isolate(BGPI)o...The study explored the impact of partially purified transglutaminase(pTGase;0,5,10,20,40 and 80 units/g surimi)from Asian seabass liver alone and in combination with 1-2.5%(w/w)Bambara groundnut protein isolate(BGPI)or soy protein isolate(SPI),on the cross-linking and gelling properties of sardine surimi.pTGase at 40 units/g yielded a surimi gel with the highest gel strength(242.7 g·cm)(p<0.05),which was decreased with further increasing levels of pTGase.For plant protein isolates,2.5%(w/w)of BGPI or SPI had the highest gel strength(255.75 or 277.99 g·cm,respectively)as compared to other levels(p<0.05).When pTGase(40 units/g)was combined with 2.5%BGPI(BT)or SPI(ST),gel strength was augmented further to 277.24 g cm and 308.15 g cm,respectively.Among the plant protein isolates,gel added with SPI showed higher improvement in water-holding capacity,gel strength,and overall texture than those added with BGPI(p<0.05).Microstructural analysis showed that ST and BT gels exhibited a more compact and ordered network with small or no voids than the control gel(CON).The result was also supported by higher elastic modulus(Gʹ)of ST and BT sample than the CON,which was majorly associated with the hydrophobic interactions.Sensory analysis suggested that all ad-ditives had no negative effects on consumer preference.In vitro analysis using natural actomyosin(NAM)confirmed that ST and BT samples had the greatest reduction in protein solubility andε-amino group content,indicating stronger protein interactions and aggregation.Thus,results suggest that combining pTGase with plant protein isolates,particularly SPI,can significantly enhance the gel quality of low-grade surimi,without affecting its consumer acceptability.展开更多
文摘Maillard reaction is a non-enzymatic browning reaction and its products(MRPs)have been proven to possess antioxidant properties.This research aimed to produce a fish gelatin-based packaging incorporated with MRPs to retard lipid oxidation in chicken skin oil(CSO)during storage at ambient temperature(28℃–30℃).MRPs produced from fish gelatin and fructose(1:1,90℃,pH 11)showed the highest antioxidant properties compared to those prepared under other conditions.Different glycerol/MRPs ratios(30:0,25:5,20:10,15:15,10:20,5:25,0:30)were incorporated into the film and resulting films were characterized.Glycerol/MRPs at 10:20 ratio was chosen to add into the film prior to bag preparation via heat sealing method.CSO packed in the bag was monitored for lipid hydrolysis and oxidation during 15 days of storage(30℃±0.5℃,RH 52%±5%).After 15 days,quality deterioration was lower in CSO packed in the prepared gelatin bag as evidenced by lower FFA,TBARS,and volatile compounds in comparison with CSO packed in LDPE bag.Fish gelatin film added with MRPs possessed an excellent water vapor barrier property(WV-BP).This finding indicated that MRPs could be used to substitute glycerol and simultaneously could serve as antioxidants for the developed active bag.The novel packaging can be a potential alternative packaging for retarding lipid oxidation of lipid or fatty foods.
基金supported by the National Science,Research,and Innovation Fund(NSRF)Prince of Songkla University(Grant No.AGR6701293S).
文摘The impact of fortifying whole wheat cookies with natural iron-rich hemeproteins from Asian seabass gills(ASBG-HP)at concentrations of 0.5%,1%,and 2%on their physicochemical,textural,sensory properties,microstructure,fatty acid,and amino acid profiles was investigated.Fortification with ASBG-HP increased cookies’moisture,protein,fat,ash,and iron contents,while reducing carbohydrate content,compared to the control(without ASBG-HP).Incorporating 2%ASBG-HP slightly reduced the diameter but increased the weight of the cookies,with no change in thickness.Cookies became darker with increasing ASBG-HP levels.Textural properties revealed that cutting force and fracturability decreased with ASBG-HP addition,particularly at the 2%level.Sensory evaluation indicated that cookies with 1%ASBG-HP were the most acceptable.Scanning electron microscopic images revealed that ASBG-HP-fortified cookies had a less porous structure than the control.Fatty acid analysis indicated an increase in polyunsaturated fatty acids,and amino acid profiling showed higher levels of both non-essential and essential amino acids in cookies fortified with 1%ASBG-HP.Therefore,hemeproteins from Asian seabass gills could be a valuable functional ingredient for preparing iron-and protein-rich cookies.
基金funded by a Postdoctoral Fellowship from Prince of Songkla University,Thailand to Dr.Umesh Patilsupported by National Science,Research and Innovation Fund(NSRF)and Prince of Songkla University(Grant No.AGR6701195S)scholarship(AGR6602079N).
文摘Giant squid(Dosidicus gigas)meat(GSM)generally has a tough texture,significantly lowering its acceptability by consumers.To enhance tenderness,GSM was pretreated with pulsed electric field(PEF)at 250 V for 5 min(PEF-GSM).Thereafter,PEF-GSM was soaked in partially purified trypsin(PPT)from pyloric caeca of Asian seabass obtained from ammonium sulfate precipitation(40%-60%saturation).The soaking was done at various con-centrations of PPT(0,5,10 and 20 units/mL)with the aid of vacuum impregnation(VI)(2 cycles).Subsequently,PPT-soaked GSM samples were incubated at 60℃for 5 and 10 min,followed by cooking at 100℃for 2 min.For quality assessment,untreated cooked GSM(CON-GSM)was also prepared.Lightness of PEF-GSM samples increased(p<0.05),compared to that of CON-GSM.After hydrolysis with PPT,myofibrillar proteins were degraded with coincidental upsurge in AAGC(α-amino group content).Protein degradation and AAGC became more pronounced with increasing PPT concentration and incubation time.PEF-GSM treated with PPT at 20 units/mL(PEF-GSM-20)and incubated for 10 min had the decreased firmness and toughness values,however its cooking loss slightly increased.Degradation of myofibrillar proteins was reconfirmed by FTIR spectra and microstructure alteration.PEF-GSM-20 with incubation at 60℃for 10 min showed higher overall likeness score(p<0.05),indicating a significant improvement in acceptability of consumers.Thus,combined application of PEF,PPT(20 units/mL)and VI before incubation at 60℃for 10 min significantly enhanced the eating quality of GSM,making it more preferable for consumers.
基金supported by the National Science,Research,and Innovation Fund(NSRF)and PSU(Grant number AGR6701290d).
文摘The study explored the impact of partially purified transglutaminase(pTGase;0,5,10,20,40 and 80 units/g surimi)from Asian seabass liver alone and in combination with 1-2.5%(w/w)Bambara groundnut protein isolate(BGPI)or soy protein isolate(SPI),on the cross-linking and gelling properties of sardine surimi.pTGase at 40 units/g yielded a surimi gel with the highest gel strength(242.7 g·cm)(p<0.05),which was decreased with further increasing levels of pTGase.For plant protein isolates,2.5%(w/w)of BGPI or SPI had the highest gel strength(255.75 or 277.99 g·cm,respectively)as compared to other levels(p<0.05).When pTGase(40 units/g)was combined with 2.5%BGPI(BT)or SPI(ST),gel strength was augmented further to 277.24 g cm and 308.15 g cm,respectively.Among the plant protein isolates,gel added with SPI showed higher improvement in water-holding capacity,gel strength,and overall texture than those added with BGPI(p<0.05).Microstructural analysis showed that ST and BT gels exhibited a more compact and ordered network with small or no voids than the control gel(CON).The result was also supported by higher elastic modulus(Gʹ)of ST and BT sample than the CON,which was majorly associated with the hydrophobic interactions.Sensory analysis suggested that all ad-ditives had no negative effects on consumer preference.In vitro analysis using natural actomyosin(NAM)confirmed that ST and BT samples had the greatest reduction in protein solubility andε-amino group content,indicating stronger protein interactions and aggregation.Thus,results suggest that combining pTGase with plant protein isolates,particularly SPI,can significantly enhance the gel quality of low-grade surimi,without affecting its consumer acceptability.
