Chemical changes and shelf-life of conventional surimi and proteins recovered using pH change method from common carp (Cyprinus carpio) muscle during 5 months storage at -18ºC
Chemical changes and shelf-life of common carp (Cyprinus carpio) surimi prepared by conventional washing method and solubilization by acid and alkali processes were investigated during 5 months of storage at -18 °C. Results showed that surimi produced with acid and alkaline solubilization is significantly higher yield than the conventional surimi. Protein solubilization by using acid and alkaline process was high compared with conventional method during storage in freezer except in the first month. Gel electrophoresis patterns showed a significant difference in hydrolyzing of myosin and actin proteins that was observed with increasing storage time. Surimi samples prepared by conventional method indicated more hydrolization, especially in the light chain of myosin during frozen storage. Evaluating the color characteristics (L*, a*, b*) of surimi samples showed that protein produced by using of pH 11 has the highest lightness after conventional surimi. Also, more whiteness in surimi prepared by conventional method was due to effective removal of myoglobin during washing. At zero month, total fat in the surimi samples prepared with acid and alkaline process was low than the surimi samples prepared by conventional method that it can intent to shelf-life increase and health of the product during storage.
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Format: | article biblioteca |
Language: | English |
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2016
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Subjects: | Chemistry, Fisheries, Common carp, Shelf-life, Conventional surimi, Acid and alkaline process, Frozen storage, Iran, |
Online Access: | http://hdl.handle.net/1834/37617 |
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dig-aquadocs-1834-376172021-07-11T04:54:44Z Chemical changes and shelf-life of conventional surimi and proteins recovered using pH change method from common carp (Cyprinus carpio) muscle during 5 months storage at -18ºC Shabanpour, B. Etemadian, Y. Chemistry Fisheries Common carp Shelf-life Conventional surimi Acid and alkaline process Frozen storage Iran Chemical changes and shelf-life of common carp (Cyprinus carpio) surimi prepared by conventional washing method and solubilization by acid and alkali processes were investigated during 5 months of storage at -18 °C. Results showed that surimi produced with acid and alkaline solubilization is significantly higher yield than the conventional surimi. Protein solubilization by using acid and alkaline process was high compared with conventional method during storage in freezer except in the first month. Gel electrophoresis patterns showed a significant difference in hydrolyzing of myosin and actin proteins that was observed with increasing storage time. Surimi samples prepared by conventional method indicated more hydrolization, especially in the light chain of myosin during frozen storage. Evaluating the color characteristics (L*, a*, b*) of surimi samples showed that protein produced by using of pH 11 has the highest lightness after conventional surimi. Also, more whiteness in surimi prepared by conventional method was due to effective removal of myoglobin during washing. At zero month, total fat in the surimi samples prepared with acid and alkaline process was low than the surimi samples prepared by conventional method that it can intent to shelf-life increase and health of the product during storage. 2021-06-24T18:06:48Z 2021-06-24T18:06:48Z 2016 article TRUE 1562-2916 http://hdl.handle.net/1834/37617 en http://www.ifro.ir application/pdf application/pdf 311-332 http://aquaticcommons.org/id/eprint/22868 18721 2018-05-30 22:48:15 22868 Iranian Fisheries Science Research Institute |
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Chemistry Fisheries Common carp Shelf-life Conventional surimi Acid and alkaline process Frozen storage Iran Chemistry Fisheries Common carp Shelf-life Conventional surimi Acid and alkaline process Frozen storage Iran |
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Chemistry Fisheries Common carp Shelf-life Conventional surimi Acid and alkaline process Frozen storage Iran Chemistry Fisheries Common carp Shelf-life Conventional surimi Acid and alkaline process Frozen storage Iran Shabanpour, B. Etemadian, Y. Chemical changes and shelf-life of conventional surimi and proteins recovered using pH change method from common carp (Cyprinus carpio) muscle during 5 months storage at -18ºC |
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Chemical changes and shelf-life of common carp (Cyprinus carpio) surimi prepared by conventional washing method and solubilization by acid and alkali processes were investigated during 5 months of storage at -18 °C. Results showed that surimi produced with acid and alkaline solubilization is significantly higher yield than the conventional surimi. Protein solubilization by using acid and alkaline process was high compared with conventional method during storage in freezer except in the first month. Gel electrophoresis patterns showed a significant difference in hydrolyzing of myosin and actin proteins that was observed with increasing storage time. Surimi samples prepared by conventional method indicated more hydrolization, especially in the light chain of myosin during frozen storage. Evaluating the color characteristics (L*, a*, b*) of surimi samples showed that protein produced by using of pH 11 has the highest lightness after conventional surimi. Also, more whiteness in surimi prepared by conventional method was due to effective removal of myoglobin during washing. At zero month, total fat in the surimi samples prepared with acid and alkaline process was low than the surimi samples prepared by conventional method that it can intent to shelf-life increase and health of the product during storage. |
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article |
topic_facet |
Chemistry Fisheries Common carp Shelf-life Conventional surimi Acid and alkaline process Frozen storage Iran |
author |
Shabanpour, B. Etemadian, Y. |
author_facet |
Shabanpour, B. Etemadian, Y. |
author_sort |
Shabanpour, B. |
title |
Chemical changes and shelf-life of conventional surimi and proteins recovered using pH change method from common carp (Cyprinus carpio) muscle during 5 months storage at -18ºC |
title_short |
Chemical changes and shelf-life of conventional surimi and proteins recovered using pH change method from common carp (Cyprinus carpio) muscle during 5 months storage at -18ºC |
title_full |
Chemical changes and shelf-life of conventional surimi and proteins recovered using pH change method from common carp (Cyprinus carpio) muscle during 5 months storage at -18ºC |
title_fullStr |
Chemical changes and shelf-life of conventional surimi and proteins recovered using pH change method from common carp (Cyprinus carpio) muscle during 5 months storage at -18ºC |
title_full_unstemmed |
Chemical changes and shelf-life of conventional surimi and proteins recovered using pH change method from common carp (Cyprinus carpio) muscle during 5 months storage at -18ºC |
title_sort |
chemical changes and shelf-life of conventional surimi and proteins recovered using ph change method from common carp (cyprinus carpio) muscle during 5 months storage at -18ºc |
publishDate |
2016 |
url |
http://hdl.handle.net/1834/37617 |
work_keys_str_mv |
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