Physical, chemical, and microbiological properties of fish tofu containing shrimp hydrolysate
Fish tofu was formulated by adding shrimp hydrolysate at levels of 0.05, 1.00, and 2.00 % (w/w) of ingredient formulation. The physicochemical, microbiological, and sensorial characteristics were evaluated for 14 days of storage at 4 °C. Greater incorporation of hydrolysate resulted in a tofu which was more resistant to lipid oxidation, with lower thiobarbituric acid-reactive substances (TBARS) values during storage, according to the rancidity score. However, the overall acceptability score was lower than in fish tofu without the hydrolysate. The counts of microbiological indicators, including total viable counts, yeast and molds were significantly (P < 0.05) affected by the addition of 2.00 % hydrolysate to the fish tofu. The surface of fish tofu with hydrolysate was lighter (L) and yellower (b), whilst the inside was darker (L), and there were higher whiteness values from storage day 0 to 14. The fish tofu with hydrolysate had a softer texture when compared with the control sample, which was evidenced by the instrumental analysis. Therefore, shrimp hydrolysate could be used as a natural substance in meat products to delay lipid oxidation as well as decrease microbial spoilage, therefore improving nutritional quality as a low energetic value food, and increasing the shelf-life of food products.
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Springer
2016
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Subjects: | Antimicrobial, Lipid oxidation, Fish tofu, Natural antioxidants, Shrimp hydrolysate, |
Online Access: | http://hdl.handle.net/10261/140682 |
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dig-ictan-es-10261-1406822019-02-01T08:23:23Z Physical, chemical, and microbiological properties of fish tofu containing shrimp hydrolysate Ketnawa, Sunantha Benjakul, Soottawat Martínez Álvarez, Óscar Rawdkuen, Saroat Antimicrobial Lipid oxidation Fish tofu Natural antioxidants Shrimp hydrolysate Fish tofu was formulated by adding shrimp hydrolysate at levels of 0.05, 1.00, and 2.00 % (w/w) of ingredient formulation. The physicochemical, microbiological, and sensorial characteristics were evaluated for 14 days of storage at 4 °C. Greater incorporation of hydrolysate resulted in a tofu which was more resistant to lipid oxidation, with lower thiobarbituric acid-reactive substances (TBARS) values during storage, according to the rancidity score. However, the overall acceptability score was lower than in fish tofu without the hydrolysate. The counts of microbiological indicators, including total viable counts, yeast and molds were significantly (P < 0.05) affected by the addition of 2.00 % hydrolysate to the fish tofu. The surface of fish tofu with hydrolysate was lighter (L) and yellower (b), whilst the inside was darker (L), and there were higher whiteness values from storage day 0 to 14. The fish tofu with hydrolysate had a softer texture when compared with the control sample, which was evidenced by the instrumental analysis. Therefore, shrimp hydrolysate could be used as a natural substance in meat products to delay lipid oxidation as well as decrease microbial spoilage, therefore improving nutritional quality as a low energetic value food, and increasing the shelf-life of food products. Peer Reviewed 2016-11-24T08:16:21Z 2016-11-24T08:16:21Z 2016 2016-11-24T08:16:22Z artículo http://purl.org/coar/resource_type/c_6501 doi: 10.1007/s12562-015-0954-8 issn: 1444-2906 Fisheries Science 82: 379- 389 (2016) http://hdl.handle.net/10261/140682 10.1007/s12562-015-0954-8 none Springer |
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Antimicrobial Lipid oxidation Fish tofu Natural antioxidants Shrimp hydrolysate Antimicrobial Lipid oxidation Fish tofu Natural antioxidants Shrimp hydrolysate |
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Antimicrobial Lipid oxidation Fish tofu Natural antioxidants Shrimp hydrolysate Antimicrobial Lipid oxidation Fish tofu Natural antioxidants Shrimp hydrolysate Ketnawa, Sunantha Benjakul, Soottawat Martínez Álvarez, Óscar Rawdkuen, Saroat Physical, chemical, and microbiological properties of fish tofu containing shrimp hydrolysate |
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Fish tofu was formulated by adding shrimp hydrolysate at levels of 0.05, 1.00, and 2.00 % (w/w) of ingredient formulation. The physicochemical, microbiological, and sensorial characteristics were evaluated for 14 days of storage at 4 °C. Greater incorporation of hydrolysate resulted in a tofu which was more resistant to lipid oxidation, with lower thiobarbituric acid-reactive substances (TBARS) values during storage, according to the rancidity score. However, the overall acceptability score was lower than in fish tofu without the hydrolysate. The counts of microbiological indicators, including total viable counts, yeast and molds were significantly (P < 0.05) affected by the addition of 2.00 % hydrolysate to the fish tofu. The surface of fish tofu with hydrolysate was lighter (L) and yellower (b), whilst the inside was darker (L), and there were higher whiteness values from storage day 0 to 14. The fish tofu with hydrolysate had a softer texture when compared with the control sample, which was evidenced by the instrumental analysis. Therefore, shrimp hydrolysate could be used as a natural substance in meat products to delay lipid oxidation as well as decrease microbial spoilage, therefore improving nutritional quality as a low energetic value food, and increasing the shelf-life of food products. |
format |
artículo |
topic_facet |
Antimicrobial Lipid oxidation Fish tofu Natural antioxidants Shrimp hydrolysate |
author |
Ketnawa, Sunantha Benjakul, Soottawat Martínez Álvarez, Óscar Rawdkuen, Saroat |
author_facet |
Ketnawa, Sunantha Benjakul, Soottawat Martínez Álvarez, Óscar Rawdkuen, Saroat |
author_sort |
Ketnawa, Sunantha |
title |
Physical, chemical, and microbiological properties of fish tofu containing shrimp hydrolysate |
title_short |
Physical, chemical, and microbiological properties of fish tofu containing shrimp hydrolysate |
title_full |
Physical, chemical, and microbiological properties of fish tofu containing shrimp hydrolysate |
title_fullStr |
Physical, chemical, and microbiological properties of fish tofu containing shrimp hydrolysate |
title_full_unstemmed |
Physical, chemical, and microbiological properties of fish tofu containing shrimp hydrolysate |
title_sort |
physical, chemical, and microbiological properties of fish tofu containing shrimp hydrolysate |
publisher |
Springer |
publishDate |
2016 |
url |
http://hdl.handle.net/10261/140682 |
work_keys_str_mv |
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1777670545960075264 |