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Application of melanin-free ink as a new antioxidative gel enhancer in sardine surimi gel.
J Sci Food Agric. 2015 Aug 30; 95(11):2201-7.JS

Abstract

BACKGROUND

The squid ink that is discarded as waste during processing can be effectively utilised as a gel enhancer in surimi gels, especially those prepared from dark-fleshed fish which have poor gel properties. It also acts as an antioxidant, inhibiting lipid oxidation. This investigation aimed to study the effect of melanin-free ink (MFI) from splendid squid (Loligo formosana) on properties and oxidative stability of surimi gel from sardine (Sardinella albella).

RESULTS

MFI (0-0.1 g kg(-1) surimi) increased the breaking force and deformation of sardine surimi gel in a dose-dependent manner (P < 0.05). The addition of MFI had no effect on whiteness of surimi gels (P > 0.05). The expressible moisture content of gels decreased as the levels of MFI increased (P < 0.05). Based on a microstructure study, gel added with MFI at a level of 0.08 g kg(-1) surimi was denser and finer than that of the control (without MFI). Surimi gels with MFI had lower peroxide values, thiobarbituric acid reactive substances, nonanal and 2-decenal.

CONCLUSION

MFI could improve the properties of sardine surimi gel. Additionally, it was able to prevent lipid oxidation in surimi gels during refrigerated storage.

Authors+Show Affiliations

Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand.Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand.Laboratory of Fish Processing Technology, Department of Fisheries, Faculty of Fisheries and Marine Science, Diponegoro University, Semarang, Indonesia.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

25255729

Citation

Vate, Naveen Kumar, et al. "Application of Melanin-free Ink as a New Antioxidative Gel Enhancer in Sardine Surimi Gel." Journal of the Science of Food and Agriculture, vol. 95, no. 11, 2015, pp. 2201-7.
Vate NK, Benjakul S, Agustini TW. Application of melanin-free ink as a new antioxidative gel enhancer in sardine surimi gel. J Sci Food Agric. 2015;95(11):2201-7.
Vate, N. K., Benjakul, S., & Agustini, T. W. (2015). Application of melanin-free ink as a new antioxidative gel enhancer in sardine surimi gel. Journal of the Science of Food and Agriculture, 95(11), 2201-7. https://doi.org/10.1002/jsfa.6934
Vate NK, Benjakul S, Agustini TW. Application of Melanin-free Ink as a New Antioxidative Gel Enhancer in Sardine Surimi Gel. J Sci Food Agric. 2015 Aug 30;95(11):2201-7. PubMed PMID: 25255729.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Application of melanin-free ink as a new antioxidative gel enhancer in sardine surimi gel. AU - Vate,Naveen Kumar, AU - Benjakul,Soottawat, AU - Agustini,Tri Winarni, Y1 - 2014/10/27/ PY - 2014/07/01/received PY - 2014/09/03/revised PY - 2014/09/22/accepted PY - 2014/9/27/entrez PY - 2014/9/27/pubmed PY - 2016/4/19/medline KW - cross-linking KW - gel strength KW - lipid oxidation KW - melanin-free ink KW - surimi SP - 2201 EP - 7 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 95 IS - 11 N2 - BACKGROUND: The squid ink that is discarded as waste during processing can be effectively utilised as a gel enhancer in surimi gels, especially those prepared from dark-fleshed fish which have poor gel properties. It also acts as an antioxidant, inhibiting lipid oxidation. This investigation aimed to study the effect of melanin-free ink (MFI) from splendid squid (Loligo formosana) on properties and oxidative stability of surimi gel from sardine (Sardinella albella). RESULTS: MFI (0-0.1 g kg(-1) surimi) increased the breaking force and deformation of sardine surimi gel in a dose-dependent manner (P < 0.05). The addition of MFI had no effect on whiteness of surimi gels (P > 0.05). The expressible moisture content of gels decreased as the levels of MFI increased (P < 0.05). Based on a microstructure study, gel added with MFI at a level of 0.08 g kg(-1) surimi was denser and finer than that of the control (without MFI). Surimi gels with MFI had lower peroxide values, thiobarbituric acid reactive substances, nonanal and 2-decenal. CONCLUSION: MFI could improve the properties of sardine surimi gel. Additionally, it was able to prevent lipid oxidation in surimi gels during refrigerated storage. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/25255729/Application_of_melanin_free_ink_as_a_new_antioxidative_gel_enhancer_in_sardine_surimi_gel_ L2 - https://doi.org/10.1002/jsfa.6934 DB - PRIME DP - Unbound Medicine ER -