Response surface methodology (RSM) identifies the lowest amount of chicken plasma protein (CPP) in surimi-based products with optimum protein solubility, cohesiveness, and whiteness

Review Food Science & Technology

Role of Cryoprotectants in Surimi and Factors Affecting Surimi Gel Properties: A Review

Noman Walayat et al.

Summary: Cryoprotectants have a preserving effect on the physical, functional, and structural properties of surimi, while also affecting its quality.

FOOD REVIEWS INTERNATIONAL (2022)

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Review Food Science & Technology

The role of trifunctional cryoprotectants in the frozen storage of aquatic foods: Recent developments and future recommendations

Jing Tian et al.

Summary: This study discusses the freeze-induced changes in aquatic foods and the use of trifunctional cryoprotectants to prevent protein denaturation, ice crystal formation, and lipid oxidation. Trifunctional cryoprotectants are shown to have exceptional cryoprotective abilities in preventing quality deterioration. Recent advances in cryoprotectants, including antifreeze proteins and protein hydrolysates, are also highlighted as potential ingredients for improving cryoprotection.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2022)

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Article Chemistry, Applied

Enhancing the physicochemical performance of myofibrillar gels using Pickering emulsion fillers: Rheology, microstructure and stability

Mengmeng Cao et al.

Summary: In this study, emulsion fillers were used to enhance the sensory qualities and stability of meat gels. Pickering emulsions showed better performance than Tween 80-stabilized emulsions in improving the gel stability. Addition of soy protein isolate nanoparticle-stabilized Pickering emulsion with cinnamaldehyde played a crucial role in improving moisture stability and preventing lipid oxidation in meat gels.

FOOD HYDROCOLLOIDS (2022)

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Article Food Science & Technology

Optimization of enzyme aided pigment extraction from pumpkin (Cucurbita maxima Duch) using response surface methodology

Anu Sharma et al.

Summary: This study aimed to optimize the extraction of carotenoids from pumpkin through enzymatic pre-treatment. The results showed that the cellulose/pectinase ratio, incubation temperature, incubation time, and pH value had significant effects on carotenoid extraction. The optimal conditions resulted in a carotenoid extraction yield of 61.75%.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2022)

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Article Food Science & Technology

Assessment of quality attributes of porcine blood and liver hydrolysates incorporated pork loaves stored under aerobic and modified atmospheric packaging

Akhilesh K. Verma et al.

Summary: The study showed that adding blood and liver protein hydrolysates can effectively extend the shelf life of pork loaves, with MAP packaging outperforming aerobic packaging; Pork loaves with 600 mg/g of blood hydrolysate prepared under MAP condition showed superior performance in all studied attributes.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2022)

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Article Chemistry, Applied

Effects of different recovered sarcoplasmic proteins on the gel performance, water distribution and network structure of silver carp surimi

Jiaojiao Ding et al.

Summary: This study investigated the effects of different recovered sarcoplasmic proteins on the gel performance, water distribution, and network structure of silver carp surimi. Proper addition of sarcoplasmic proteins significantly improved the mechanical properties and whiteness of surimi gels. The addition of sarcoplasmic proteins increased the hardness and elasticity of the gels. Rheological tests showed increased elasticity in surimi/sarcoplasmic protein composite gels. Scanning electron microscopy revealed a dense and homogeneous network structure in surimi/sarcoplasmic protein gels.

FOOD HYDROCOLLOIDS (2022)

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Review Food Science & Technology

Asian Carp, an Alternative Material for Surimi Production: Progress and Future

Manatsada Yingchutrakul et al.

Summary: Asian carp, including grass carp, silver carp, bighead carp, and black carp, can be used to produce surimi products such as imitation crab sticks. They are a potential alternative raw material for surimi due to their high abundance, low emissions, desirable flesh color, and gel forming ability. Utilizing Asian carp in surimi production could also help alleviate the excess population of Asian carp in the United States.

FOODS (2022)

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Article Food Science & Technology

Oxidative stability of green weakfish (Cynoscion virescens) by-product surimi and surimi gel enhanced with a Spondias mombin L. waste phenolic-rich extract during cold storage

Thamyres Cesar de Albuquerque Sousa et al.

Summary: This investigation aimed to evaluate the impact of yellow mombin bagasse extract (YMBE), either alone or combined with commercial cryoprotectants, on the quality changes of surimi and surimi gel during cold storage. The results showed that the addition of YMBE effectively maintained the whiteness of the surimi and surimi gel and inhibited lipid and protein oxidation. Therefore, YMBE extract holds promise as a natural food preservative for surimi and surimi gel.

FOOD BIOSCIENCE (2022)

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Article Food Science & Technology

Effect of Washing Times on the Quality Characteristics and Protein Oxidation of Silver Carp Surimi

Xiaodi Zhang et al.

Summary: The effects of different washing times on the physicochemical characteristics, gel property, and protein oxidation of silver carp surimi were evaluated. Increasing washing times led to decreased yield, fatty acid types, redness, and protein oxidation, as well as increased whiteness, pH, gel strength, and water retention. Washing also altered the fatty acid composition and microstructure of the surimi gel.

FOODS (2022)

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Article Polymer Science

The Effect of Salt on the Gelling Properties and Protein Phosphorylation of Surimi-Crabmeat Mixed Gels

Yajun Zhu et al.

Summary: The effects of different salt additions on the gelling properties and protein phosphorylation of mixed gels were investigated. The gel strength and water-holding capacity increased with increasing salt concentration. The intrinsic fluorescence intensity of the samples reached its lowest point at a NaCl concentration of 2.5%. Large aggregates were formed by protein-protein interaction in mixed gels containing 2.5% or 3.0% NaCl. The degree of phosphorylation of the MG protein was significantly affected by the amount of salt used.

GELS (2022)

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Article Food Science & Technology

Optimization of germination of white sorghum by response surface methodology for preparing porridges with biological potential

Alan A. Ruiz-Hernandez et al.

Summary: By optimizing the germination process of sorghum, this study aimed to maximize the content of phenolic compounds and antioxidant activity in porridges. Porridges made from germinated sorghum flour showed higher content of phenolic compounds and antioxidant activity compared to those made from non-germinated flour.

CYTA-JOURNAL OF FOOD (2021)

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Article Food Science & Technology

Effect of porcine plasma hydrolysate on physicochemical, antioxidant, and antimicrobial properties of emulsion-type pork sausage during cold storage

Sang-Keun Jin et al.

Summary: This study found that the addition of porcine plasma hydrolysates can improve the texture of emulsion-type pork sausages, and the antimicrobial effect is significantly enhanced after adding at least 20 g/kg of PPH.

MEAT SCIENCE (2021)

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Article Acoustics

Effect of ultrasound assisted konjac glucomannan treatment on properties of chicken plasma protein gelation

Ye Zou et al.

Summary: The study investigated the effect of ultrasound-assisted konjac glucomannan treatment on chicken plasma protein gelation properties. The treated groups showed significantly increased gelation strength and water-holding capacity, with KGUG displaying the best rheological properties.

ULTRASONICS SONOCHEMISTRY (2021)

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Article Food Science & Technology

Process optimization by response surface methodology for microencapsulation of pomegranate seed oil

Nilesh N. Gaikwad et al.

Summary: The microencapsulation process optimized using response surface methodology significantly improves the storage stability of pomegranate seed oil (PSO) by reducing oxidative reactions. The optimal conditions of oil loading (10%), nozzle diameter (350 μm), and alginate concentration (3.23%) achieved high encapsulation efficiency and loading capacity while maintaining the stability of microspheres. Encapsulation successfully reduces the increase in peroxide value (61.45%) and acid value (48.32%), and the decrease in iodine value (46.06%) during storage, making it valuable in various applications such as food, pharmaceuticals, and cosmetics.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2021)

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Article Food Science & Technology

Impact of Maltitol and Sorbitol on Technological and Sensory Attributes of Biscuits

Mathilde Roze et al.

Summary: The study investigated the effects of fully replacing sugar with maltitol and sorbitol in short-dough biscuits. The reformulated biscuits had more compact shape and structure, but experienced a decrease in sensory properties. Among them, maltitol was considered an excellent potential substitute for this type of product.

FOODS (2021)

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Article Food Science & Technology

Fat substitutes based on bovine blood plasma and flaxseed oil as functional ingredients

L. Carina Fernanadez et al.

Summary: The study found that the high-temperature gelation process produced oleogels with higher gel strength and stability, while the lower temperature process resulted in oleogels with higher oxidative stability. There was an apparent correspondence between technological properties and gel network structures. Further research is needed to investigate the bioavailability of fatty acids and the behavior of oleogels in different food matrices, but bovine blood plasma-based oleogels show promise as sustainable saturated fat replacers in culinary preparations, allowing for the incorporation of flaxseed oil for health benefits.

INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE (2021)

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Article Chemistry, Applied

Identification and antioxidant activity of bovine bone collagen-derived novel peptides prepared by recombinant collagenase from Bacillus cereus

Yihang Song et al.

Summary: In this study, a recombinant bacterial collagenase from Bacillus cereus was successfully applied to hydrolyze bovine bone collagen to produce collagen-soluble peptides with high antioxidant activity. The study optimized the processing conditions using response surface methodology to achieve excellent ABTS free radical scavenging activity while maintaining high DPPH free radical scavenging activity and reducing power. Additionally, five new antioxidant peptides were identified within the CPP, showing the potential of the recombinant collagenase for degrading collagen and the CPP for antioxidant and functional food applications.

FOOD CHEMISTRY (2021)

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Article Food Science & Technology

Effect of furcellaran incorporation on gel properties of sardine surimi

Tanyamon Petcharat et al.

Summary: The addition of furcellaran significantly improved the gel properties of sardine surimi by enhancing mechanical properties and reducing expressible moisture content. It also enhanced the interconnection between chains. Moreover, an appropriate level of furcellaran can improve the sensory properties of the gel, but high content may lead to a decrease in overall likeness score.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2021)

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Article Food Science & Technology

Optimization conditions of ultrasound-assisted extraction of phenolic compounds from orange peels using response surface methodology

Mohamed G. Shehata et al.

Summary: This study optimized the extraction conditions of bioactive compounds from orange peels using response surface methodology (RSM), focusing on factors such as extraction temperature and ethanol concentration. The optimal conditions were found to be 44 min extraction time, 50 degrees Celsius extraction temperature, and 57.7% ethanol concentration, resulting in high yields of total phenolic and flavonoid contents. RSM was effective in saving extraction time and improving efficiency.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2021)

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Article Food Science & Technology

Improvement of chicken plasma protein hydrolysate angiotensin I-converting enzyme inhibitory activity by optimizing plastein reaction

Dandan Gao et al.

FOOD SCIENCE & NUTRITION (2020)

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Article Chemistry, Applied

Antioxidant and cryoprotective effects of hydrolysate from gill protein of bighead carp (Hypophthalmichthys nobilis) in preventing denaturation of frozen surimi

Jun Lin et al.

FOOD CHEMISTRY (2019)

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Article Chemistry, Multidisciplinary

Cryoprotective Effects of Protein Hydrolysates Prepared from By-Products of Silver Carp (Hypophthalmichthys Molitrix) on Freeze-Thawed Surimi

Wen-Juan Zhou et al.

APPLIED SCIENCES-BASEL (2019)

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Review Food Science & Technology

3D printing of meat

Arianna Dick et al.

MEAT SCIENCE (2019)

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Article Food Science & Technology

Effects of Partial and Complete Replacement of Synthetic Cryoprotectant with Carrot (Daucus carota) Concentrated Protein on Stability of Frozen Surimi

Sanjeev Sharma et al.

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY (2019)

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Article Food Science & Technology

Quality evaluation of surimi and fish nuggets from Queen fish (Scomberoides commersonnianus)

Marzieh Moosavi-Nasab et al.

FOOD SCIENCE & NUTRITION (2019)

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Article Agriculture, Dairy & Animal Science

Effect of different time of ultrasound treatment on physicochemical, thermal, and antioxidant properties of chicken plasma protein

Y. Zou et al.

POULTRY SCIENCE (2019)

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Role of fluid cohesiveness in safe swallowing

Katsuyoshi Nishinari et al.

NPJ SCIENCE OF FOOD (2019)

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Article Food Science & Technology

Effect of Cryoprotectants on Suppression of Protein Structure Deterioration Induced by Freeze-thaw Cycle in Pacific White Shrimp

Naruemon Jommark et al.

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY (2018)

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Article Food Science & Technology

Effect of setting on the gelling properties of a protein concentrate from giant squid (Dosidicus gigas) mantle

Miriam Fernanda Escalante-Rodriguez et al.

FOOD SCIENCE AND TECHNOLOGY (2018)

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Article Food Science & Technology

Effect of protease inhibitors on proteolytic degradation of rohu (Labeo rohita) gel

Phatthira Sutloet et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2018)

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Article Food Science & Technology

Assessment of physico-chemical, antioxidant and antimicrobial activity of porcine blood protein hydrolysate in pork emulsion stored under aerobic packaging condition at 4 ± 1 °C

Akhilesh K. Verma et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2018)

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Article Food Science & Technology

Effect of setting on the gelling properties of a protein concentrate from giant squid (Dosidicus gigas) mantle

Miriam Fernanda Escalante-Rodriguez et al.

FOOD SCIENCE AND TECHNOLOGY (2018)

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Proceedings Paper Agriculture, Multidisciplinary

Surimi from Freshwater Fish with Cryoprotectant Sucrose, Sorbitol, and Sodium Tripolyphosphate

Fahrizal et al.

1ST INTERNATIONAL CONFERENCE ON FOOD AND AGRICULTURE 2018 (2018)

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Applications of Response Surface Methodology in the Food Industry Processes

Mahmoud Yolmeh et al.

FOOD AND BIOPROCESS TECHNOLOGY (2017)

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Natural Food Additives and Preservatives for Fish-Paste Products: A Review of the Past, Present, and Future States of Research

Khawaja Muhammad Imran Bashir et al.

JOURNAL OF FOOD QUALITY (2017)

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Article Food Science & Technology

Alternative uses for co-products: Harnessing the potential of valuable compounds from meat processing chains

Anne Maria Mullen et al.

MEAT SCIENCE (2017)

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Review Food Science & Technology

Harnessing the Potential of Blood Proteins as Functional Ingredients: A Review of the State of the Art in Blood Processing

Sarah A. Lynch et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2017)

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Article Food Science & Technology

Effect of soybean oil emulsified and unemulsified with chicken plasma protein on the physicochemical properties of frankfurters

Lin Chen et al.

CyTA-Journal of Food (2015)

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Article Food Science & Technology

Effect of salmon plasma protein on Pacific whiting surimi gelation under various ohmic heating conditions

Matthew R. Fowler et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2015)

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Article Food Science & Technology

Effect of soybean oil emulsified and unemulsified with chicken plasma protein on the physicochemical properties of frankfurters

Lin Chen et al.

CyTA-Journal of Food (2015)

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Issues Related to the Use of Blood in Food and Animal Feed

Jack A. Ofori et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2014)

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Article Food Science & Technology

The influence of superchilling and cryoprotectants on protein oxidation and structural changes in the myofibrillar proteins of common carp (Cyprinus carpio) surimi

Qian Liu et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2014)

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Article Chemistry, Applied

Optimization of adding konjac glucomannan to improve gel properties of low-quality surimi

Jianhua Liu et al.

CARBOHYDRATE POLYMERS (2013)

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Article Food Science & Technology

Optimization of the Surimi Production from Mechanically Recovered Fish Meat (MRFM) Using Response Surface Methodology

Fabiola H. S. Fogaca et al.

JOURNAL OF FOOD QUALITY (2013)

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Article Food Science & Technology

Porcine plasma as polyphosphate and caseinate replacer in frankfurters

Sonia Hurtado et al.

MEAT SCIENCE (2012)

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Article Agriculture, Dairy & Animal Science

Freeze-thaw stability of duck surimi-like materials with different cryoprotectants added

K. Ramadhan et al.

POULTRY SCIENCE (2012)

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Article Biotechnology & Applied Microbiology

Dextransucrase from the mutant of Pediococcus pentosaceus (PPm) is more stable than the wild type

Damini Kothari et al.

3 BIOTECH (2011)

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Article Food Science & Technology

Effect of protein additives, sodium ascorbate, and microbial transglutaminase on the texture and colour of red tilapia surimi gel

Kiattisak Duangmal et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2010)

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Article Food Science & Technology

Processing optimization and characterization of gelatin from lizardfish (Saurida spp.) scales

Sutee Wangtueai et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2009)

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Article Food Science & Technology

Effect of chicken plasma protein and some protein additives on proteolysis and gel-forming ability of sardine (Sardinella gibbosa) surimi

Saroat Rawdkuen et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2007)

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Article Chemistry, Applied

Effect of frozen storage on chemical and gel-forming properties of fish commonly used for surimi production in Thailand

S Benjakul et al.

FOOD HYDROCOLLOIDS (2005)

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Article Chemistry, Applied

Chicken plasma protein affects gelation of surimi from bigeye snapper (Priacanthus tayenus)

S Rawdkuen et al.

FOOD HYDROCOLLOIDS (2004)

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Article Food Science & Technology

Evaluation of surimi, fat and water content in a low/no added pork sausage formulation using response surface methodology

SC Murphy et al.

MEAT SCIENCE (2004)

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Article Food Science & Technology

Chicken plasma protein: Proteinase inhibitory activity and its effect on surimi gel properties

S Rawdkuen et al.

FOOD RESEARCH INTERNATIONAL (2004)

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Article Engineering, Chemical

Response surface methodology study on the effects of blood plasma, microbial transglutaminase and κ-carrageenan on pork batter gel properties

A Jarmoluk et al.

JOURNAL OF FOOD ENGINEERING (2003)

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Article Chemistry, Applied

Effect of medium temperature setting on gelling characteristics of surimi from some tropical fish

S Benjakul et al.

FOOD CHEMISTRY (2003)

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Response surface methodology (RSM) identifies the lowest amount of chicken plasma protein (CPP) in surimi-based products with optimum protein solubility, cohesiveness, and whiteness

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