جستجوی مقالات مرتبط با کلیدواژه « سوریمی » در نشریات گروه « شیلات »

When fish is mechanically processed on a commercial scale, usually between 45 and 55% of its weight is discarded as waste. This amount of waste from aquatic processing contains a large number of nutrients, including protein with high nutritional quality, which, despite its need, is not properly used. In order to optimally use this category of materials and also optimally use underutilization fish, several technologies including the pH shift method were taken into consideration. This method, which is based on the dissolution of the raw material in acid and base (alkali), consists of two stages. In the first stage, the pH of the raw material is reduced or increased by using the corresponding acid or base. This causes the muscle proteins to be charged together and then dissolve in the aqueous medium, and the second stage includes the precipitation of the proteins up to their isoelectric point. The protein obtained from this technique has higher nutritional and functional properties than other conventional techniques for producing protein concentrates such as surimi. This article intends to describe the principles of the pH shift process and the recovery of concentrated protein in this way, the advantages and disadvantages of both acid and alkaline methods and its comparison with the conventional (surimi) processing method, which ultimately the nutritional and functional properties of this process. It is discussed in detail.

This study aimed to investigate the effect of frying silver carp sausage using different vegetable oils on the composition of fatty acids and the nutritional quality of its fat. First, silver carp surimi was prepared by washing method, and then sausage was prepared with other food items and additives. Then, the sausages were fried into four vegetable oils (olive, rapeseed, soybean, and sunflower oils) by immersion in oil (at a temperature of 180±3 ℃). The results showed that the type of frying oil significantly affects the fatty acid composition and nutritional quality of its fat (P≥0.05). Sausages fried with olive and sunflower oil had the highest (28.7) and the lowest (13.9) saturated fatty acids (in percentage), respectively. The same trend prevailed regarding the monounsaturated fatty acids. However, regarding polyunsaturated fatty acids, the results were the opposite i.e. the highest and lowest amounts were observed in sausages fried in sunflower and olive oil, respectively. Although in terms of total omega-3 fatty acids, fried sausages in sunflower oil had the highest value among other experimental treatments, but in terms of the ratio of omega-3 fatty acids to omega-6 (n3/ n6), the highest value was observed for fried sausages in rapeseed oil. The results of the present study showed that although sausages cooked with different vegetable oils contain most of the essential fatty acids necessary for humans (including linoleic and alpha-linolenic) because of a high proportion of omega-6, but in all experimental oils, their planned consumption is recommended.

Wastewater has been the biggest problem for the surimi industry. Thus, it is essential to have long-term strategies for surimi wastewater treatment, including recovery / reduction of the proteinous compounds, as well as the costs of such an operation. In the meantime, the recovery of myofibrillar proteins from surimi wastewater that is then put back into primary products has been an economic gain for the industry. There has also been a gradual shift in the strategies to incorporate other proteins such as sarcoplasmic proteins and bioactive compounds into the surimi product. However, the recovery of these compounds from wastewater is not profitable yet. It is necessary to clearly define goals for by-product recovery, as they directly determine the technology to be employed and the costs for operation and maintenance. A technology that is adopted to recover solids for human consumption will be more expensive than the one developed for producing animal feeds or landfills. One strategy may include a combination of different technologies for achieving different goals in order to develop the most cost-effective and profitable surimi byproduct utilization operations as well as reducing the amount of various organic compounds.

The aim of this study was to investigate the antioxidant effect of cucumber hydrolyzed protein (Holothuria leucospilota) and its effect on microbial and chemical properties of silver carp (Hypophthalmichthys molitrix) at refrigerator temperature. Enzymatic digestion of cucumber muscle was performed using alkalase enzyme (1.5% of weight of raw material, 55 °C and 4hr). Surimi was prepared from silver carp fillet and added to it at two concentrations of 0.5 and 0.1 mg/ kg of hydrolyzed protein. Antioxidant activity, peroxide value (PV), total volatile nitrogen bases (TVB-N), thiobarbituric acid (TBA), pH, volatile fatty acids (FFA), aerobic mesophilic bacterial count and psychrotroph bacteria on 0, 3, 6, 9, 12 and 15 days were performed. The rate of free radical scavenging by cucumber hydrolyzed protein at 0.5 and 0.1 mg/ kg was 92.24% and 62.11%, respectively, which showed a higher value than the commercial antioxidant BHT (p< 0.05). The amount of peroxide in the treatment was 0.1 mg/ kg until the ninth day and in the treatment of 0.5 mg/ kg until the twelfth day was within the allowable range. The results of TVB-N, TBA, FFA, aerobic mesophilic bacterial and psychrophilic bacteria in both treatments and on the days of the study did not exceed the allowable limit. This study showed that cucumber hydrolyzed protein is able to control bacterial load and oxidation process in silver carp surimi. Treatments containing cucumber hydrolyzed protein could increase the shelf life of surimi for 9 days compared to the control treatment.

In this study, non-market sizes of Ilisha fish, which are less welcomed by consumers, were used to produce surimi and the effect of Konjac gum on the physicochemical properties of the product produced from this type of fish was investigated. For this purpose, different amounts of Konjac gum in concentrations of 0.25, 0.50 and 0.75 % (w/w) were added to the surimi samples of Ilisha fish and compared with the control sample (without gum). Surimi and the produced gel were evaluated in terms of chemical composition, water holding capacity and color factors, and textural properties and sensory evaluation were performed on the produced gels. The results showed that by adding Konjac gum to surimi samples and surimi gels, the amount of lightness (L*) decreased compared to the control sample while the moisture and water holding capacity of the samples increased significantly (p<0.05). By increasing the concentration of Konjac in surimi gel, the parameters of texture (firmness, cohesiveness, adhesiveness, springiness, chewiness) increased significantly compared to the control sample. Sensory evaluations also showed that the panelists assigned the highest score to the 0.5 % Konjac treatment for surimi gel from the Ilisha. Based on the findings of the present study, it was found that Ilisha has the potential to produce surimi and by adding Konjac gum, its properties can be improved.

In this study, Surimi nutritional quality of common Kilka (Clupeonella caspia) prepared by washing and pH shifting methods during freezing storage was investigated. The samples were stored under freezing conditions for three months and their nutritional qualities were evaluated for some nutritional properties (n3/n6 ratio, lipid quality indices such as TI index and AI index and EAA/NEAA ratio). According to the results, changes in AI index in time unit were significant (p < /em><0.05). The average of the pH shifting during the maintenance period was higher than that of the washing method. Also, the tropogenic index was significantly higher in the pH shifting method than the washing method, and the index decreased in the first two months and increased in the last month of storage. The EAA/NEAA ratio was higher than the wash method in the pH shifting method (p < /em><0.05). Regarding the changes in the n-3/n-6 ratio, there was no significant difference between the washing method and the pH shifting (p < /em><0.05), but this ratio had significant changes during the maintenance period and had a significant effect on this index (p < /em><0.05). The results showed that the values ​​related to nutritional quality indices measured in surimi produced by the pH shifting method have a better utility than the washing method.

In this research, the pennyroyal extract (PE) effect was studied at different concentrations (0, 2 and 4% w/v) on chemical and bacterial quality of surimi produced from common Kilka over a period of 15 days (0, 3, 6, 9, 12 and 15 days) during refrigerator storage (4±1°C). The experiments was conducted to determine chemical tests including peroxide value (PV), thiobarbitoric acid (TBA), total volatile bases nitrogen (TVB-N), pH and total viable count (TVC) and psychrophilic count (PTC) as bacterial tests at 3 days intervals with triplicate. Findings showed that the PV content was significantly higher than that from control treatment as it was increased from 0.64 on the first day to 5.41 meq O2 on the 12th day (p<0.05). The TBA and TVB-N amounts were increased in the control treatment until 15th day so that it was recorded 0.43 mg malondialdehyde for TBA and 32.8 mg N for TVB-N on day 15  with a significant difference compared to those containing PE (p<0.05). The pH value was significantly higher in control than groups treated with PE during the whole storage period (p<0.05), with an increase from 7.14 at day 1 to 8.08 at day 15. The TVC and PTC bacteria from treated groups with PE were significantly lower than those from control wherein TVC and PTC bacteria were increased in the control from 3.55 to 3.25 to 6.64 and 5.96 log cfu/g, respectively (p>0.05); but it was remained lower than the proposed acceptable limit (7 log cfu/g). Based on the findings of the present study, 4% PE can use for enhance the shelf life of the common kilka surimi at refrigerator.

In this study, quality characteristics of incorporated burgers containing 25, 50, 75 and 100 silver carp (Hypophthalmichthys molitrix) surimi was evaluated. Proximate composition (moisture, fat, protein and ash content), texture profile analysis (TPA), water holding capacity (WHC) and sensory attributes (taste, smell, texture, color and general acceptability), of burgers were determined. According to the data, burgers containing surimi showed lower amount of protein, fat and ash compare to the meat burger with no surimi (control) (P<0.05), but the moisture content of former burgers was significantly higher that the control (P<0.05). Based on TPA test's data, incorporation of surimi into burger caused significant reduction in hardness, chewiness and gumminess compared to control and the burgars containing 50, 75 and 100 surimi were significantly (P<0.05) different compare to control. Sensory evaluation indicated that burgers with 75 and 100 meat obtained the highest texture scores (P<0.05), whereas, did not show any significant difference in terms of color, taste and flavor compared to the control (P>0.05(.

Aims:

 In present study, the effect of spearmint extract in different concentrations was investigated on chemical and bacterial quality of common kilka surimi during storage in refrigerator (± 4 ° C) at different times.

Materials & Methods:

 In this research, chemical tests including peroxide value (PV), thiobarbitoric acid (TBA), total volatile bases nitrogen (TVB-N), pH and total viable count (TVC) and psychrophilic count (PTC) as bacterial tests were assessed.

Findings :

The results showed that the PV content in SE treatments was significantly lower than that from control as it was increased at 4% SE from 0.33 on the first day to 4.08 m eq O2 on the 12th day (P<0.05). The TBA and TVB-N amounts were increased in the control so that it was recorded 0.43 mg malondialdehyde for TBA and 32.8 mg N for TVB-N on day 15  with a significant difference compared to those containing SE (P<0.05). The pH value was significantly lower in groups treated with SE than control during the whole storage period (P<0.05), with an increase from 6.28 at day 1 to 7.10 at day 15 for 4% SE. The TVC and PTC bacteria from control were significantly higher than those from treated groups with SE wherein TVC and PTC bacteria were increased in the control from 3.55 to 3.25 to 6.64 and 5.96 log cfu/g, respectively (P>0.05).

Conclusion:

 Based on the findings of the present study, 4% SE can use for enhance the shelf life of the common kilka surimi at refrigerator.

One of the problems associated with surimi, which is made from fresh water fish, is its low whiteness value compared to the marine fish species, mainly due to the redness of its muscles. In this study, hydrogen peroxide at concentrations of 1, 2 and 3% along with other variables such as water to mince ratios of 1:2, 1:3 during 1, 2 and 3 washing cycles was applied in order to improve the color quality of surimi obtained from Silver carp mince. According to the color test and the amount of utilized water for washing, in the one and two washing cycles, except for treatment 4 (1% H2O2 concentration, mince: water ratio of 1: 2, 1 washing) and treatments 10 (1% H2O2, mince: water ratio of 1: 2, twice washing) which resulted lower whiteness, the other treatments can be considered as an effective treatment to improve the color of surimi. According to the results, treatments 4 and treatment 10 with a numerical value of whiteness index 68.20 and 68.37, respectively, were significantly different compared to other treatments within their groups (P<0.05). In terms of 3 washing cycles process, no significant difference was observed among the numerical values of the white index of the treatments (P>0.05) as it was recorded from 62.56 to 65.25. Finally, it was found that increasing the concentration of hydrogen peroxide along with the washing cycles could significantly improve the color of waste water obtained from different washing cycles as well as the whiteness of the resulting surimi.

In the present study, the effect of ground sesame seeds in three levels of 0, 0.15 and 0.25% on features of biological, chemical and sensory evaluation silver carp surimi gel in vacuum packing for 4 months in freezing temperatures (-18°C) was investigated. The results showed that the highest levels of volatile nitrogen month 4 in the control (21.99±0.32mg per 100g), respectively. The thiobarbituric acid did not like the higher limit the amount of free fatty acids is increased. The highest bacteria in month 4 in the control (6.86±0.05Log cfu/g) treatment, respectively. The highest and lowest amount of lactic acid bacteria, respectively, on May 4 in group 1 (4.86±0.10Log cfu/g) and May 1 in all treatments (2.00±0.00Log cfu/g), respectively. Sensory evaluation factors during 4 months in freezing temperatures are not significantly different the colorimetric parameters (L*, a*, and b*) and tissue treatments poll 0.25% sesame seed powder was the best treatment. According to the results of chemical analysis, sensory and microbiological shelf life achieved the best treatment was 0.25% in the fourth month, ground sesame seeds.

This study aimed to investigate the effect of essential oil inhibition on Escherichia coli inoculated in surimi of Hypophthalmichthys molitrix during refrigerated storage (4˚C). Surimi inoculated (103 CFU/g) with E. coli and treated by concentrations of 1, 2 and 3 µL/g of Rosemary leaf essential oil and after packing stored in refrogerator (4˚C). Chemical (PV, TBA and TVB-N) and microbial parameters (Escherichia coli count, TVC and PTC) were measured at 24, 72, 144, 216 and 288 hours. The PV, TBA and TVB-N values of treatment containing E. coli without essential oil was more than other treatments. The values of these indicators increased during storage in all treatments, but this increase was lower in treatments containing Rosemary leaf essential oil. The treatments containing Rosemary leaf essential oil had lower TVC and PTC. The number of E. coli in Rosemary leaf essential oil treatments increased until 144 hours and then decreased, but it increased during storage in E. coli without essential oil treatment. All concentrations of Rosemary leaf essential oil inhibited the growth of E. coli during storage, but the concentration of 3 µL/ghad greatest effect on inhibiting the growth of E. coli. The results of this research showed that the Rosemary leaf essential oil has antibacterial and antioxidant properties and it can be use as a natural preservative in fisheries products.

The aim of this research was to study the effect of nutritional and organoleptic properties of various cooking methods of burgers prepared from kilka surimi and ground chicken meat. Surimi was prepared from common Kilka (Clupeonella cultriventris) after gutting, deboning and beheading of the fish. The burgers were made with a 1:1 ratio of Kilka surimi and ground chicken meat. The burgers were fried, grilled or cooked using microwave. Nutritional properties (moisture, protein, fat, and ash), water holding capacity and organoleptic properties (taste, smell, texture, color and overall acceptability) in each treatment were measured. Moisture content and water holding capacity in raw samples, protein content in samples cooked in the microwave, and fat and ash in fried sample were higher than the other samples. For sensory evaluation, fried samples were scored the highest in terms of taste, color and overall acceptability and the samples cooked using microwave were scored the highest for their desirable smell. In this study, frying was the most desirable method of cooking due to the appealing flavor and aroma of the samples for the panelists. On the other hand, the protein content of samples cooked using microwave was significantly higher than the other treatments. The results of this study suggest that microwaving is the most efficient method of cooking for the burgers prepared from Kilka surimi and ground chicken meat.

This study was conducted to evaluate the antioxidant and antimicrobial effects of Oregano (Origanum Vulgare L.) essential oilon surimi preservation during freeze keeping. After manually production of surimi, half of it was mixed with cryoprotectant and used as a control and the other half was mixed with 0.5% of oregano essential oil (w/v), packed in plastics and then stored at -18°C for 0, 1, 3 and 6 month, respectively. The results showed that there was no significant difference between treatments in the case of ash (%) however; protein and fat (%) were significantly lower in control (surimi without additive) than those supplemented with oregano. TBA, TVN and peroxides significantly decreased in oregano treated surimi in all months compared to control. After 0, 1 and 3 month, total psychrophilic (TPC) and pseudomonas bacteria were similar in both treatments. However, total amount of bacteria significantly decreased in treated surimi at the end of 6 month storage as compared to control. The results of color indexes showed that, there was no difference in redness index in all periods; however whiteness and yellowness indexes were significant after 1 and 6 month and lighting index in treated surimi after 1, 3 and 6 month storage. Generally, it can be concluded that, addition of oregano essential oil at 0.5% w/v can improve antimicrobial and antioxidant properties and decrease microbial and oxidative spoilage in surimi.

In this study the effect of different percentages of composition of silver carp surimi and Indian white shrimp mince on the improvement of shrimp nugget texture was evaluated. Research treatments were consisted of control (full fried shrimp), S100, M70S30, M50S50, M30S70 and M100.The samples were analyzed for chemical and physicochemical properties (moisture, fat, water holding capacity and pH), physical characteristics (viscosity, product yield and shrinkage), color indices and sensory evaluation. The highest and the lowest amounts of moisture were observed in the control andM70S30 treatments, respectively. The control showed the highest amount of fat and the M70S30 treatment showed the lowest amount of fat. There were no significant differences in water holding capacity and pH between the control and treatments. Results of color indices were different in both pre- and final fried nugget shrimp and the control showed the highest amounts of lightness, redness and yellowness in comparison with other treatments. The control and M70S30 showed higher general acceptance compared to the other treatments. The results indicated that the use of surimi with shrimp mince for shrimp nugget production is possible and the optimal combination was M70S30.

The effect of essential oil (EO) from Carum copticum at concentrations of 0 (control), 0.5%, 0.75% and 1% on Staphylococcus aureus growth and gene expression of enterotoxins (SE) A and C in surimi from kilka (Clupeonella cultriventris caspia) was determined during 0, 5, 10, 15 and 20 days of refrigeration storage (4 °C). The main compounds of EO were thymol (36.4%), p-cymene (31.4%) and γ-terpinen (21.73%). Minimum inhibitory concentration and maximum tolerable concentration of EO against in S. aureus in broth medium were 0.06% and 0.015%, respectively. The growth rate significantly differ between S.aureus population in control (11.31 log CFU/g) and EO-treated samples, 9.76, 7.21 and 6.06 log CFU/g in samples containing 0.5%, 0.75% and 1%, respectively. The highest inhibitory activity against gene transcription of entertoxins was observed at 1% EO; also, the inhibitory effect of EO concentrations against expression of enterotoxin C was higher than enterotoxin A., as enterotoxin A expression was 4.5 and 8.23 fold lower than control at days 5 and 20, and enterotoxin C expression, at days 5 and 20, decreased 5.11 and 8.94 fold compared to control. The results of this study showed that EO from C. copticum is an effective component in reducing bacterial growth rate and staphylococcal enterotoxins production in kilka surimi.

In this study surimi was produced from big head (Hypophtalmichthys nobilis) carp and the effects of three independent factors including microbial transglutaminase (0.5%, 0.75% and 1%), salt (0%, 1.25% and 2.5%) and temperature (35 ̊C, 40 ̊C and 45 ̊C), were examined on textural properties and color parameters of produced surimi was examined. The results showed that enzyme concentration of 0.5 % and 1.25 % of salt at 45 ̊C temperature were as optimum treatment, thereby, reducing the salt percentage from 2.5 % to 1.25 % without significant reduction in textural properties such as Hardness (resistance of food at the first bitting of the food), Cohesiveness (maintaining the strength of the food during chewing) and Springiness (ability of foos to recovery of its origin shape and size at the first biting). The increasing of the amount of enzyme also resulted in reduction of WHC, significantly (p

In this study, thyme extract (0, 2 and 4% w/v) on the chemical quality of common carp surimi was investigated during refrigerator storage. Samples were withdrawn at four 3 days intervals over a storage period of 15 days (0, 3, 6, 9, 12 and 15 days), and analyzed to determine the extent of deterioration by chemical tests such as thiobarbitoric acid (TBA), total volatile bases nitrogen (TVB-N) and pH. Results showed that the amount of thiobarbitoric acid in the control samples was over the treated with thyme extracts, significantly. The TVB-N in control samples was higher of limit from third day until the end of storage, in samples treated with2%thymeextract was 2.39mgnitrogen per100gramsof meat the last day, but the sample was treated with4% extract maintenance was acceptable until last day. pH value was significantly, in control samples more than samples treated with the extract, during the whole storage period (05/0> p). Based on the findings of thestudyrevealedthat4% of thyme extracts can used for enhance the shelf life of the raw common carp surimi refrigerator.

The present study was conducted to evaluate the efficacy of the pH-shift process in protein recovery from whole and gutted common kilka and characteristics of the produced gel compared with muscle surimi obtained with the conventional method. Although both acidic and alkaline methods reduced total pigment (TP) in isolates obtained from the whole and gutted fish, the alkaline version was more effective and the lowest amount of TP was observed in the isolate from gutted fish using alkaline version. The last sample also contained the lowest amount of TCA soluble peptide which was significantly lower than the others. Also, gel produced from the isolate recovered form gutted kilka with the alkaline version had significantly higher water holding capacity and gel hardness but it was weaker than the sample obtained with conventional method. The results were supported with higher relative amount of actomyosin and actin in the structure of the gels produced from the gutted fish isolate and surimi from fish muscle, as reflected in SDS-PAGE. Nevertheless, the whiteness of the samples recovered with pH-shift process was quite lower than the muscle surimi which reveals the necessity of more research in this area.