Physicochemical Properties of Fish-meat Gels Prepared from Farmed-fish |
Kim, Hyung Kwang
(EverBlueSea Co., Ltd.)
Kim, Se Jong (EverBlueSea Co., Ltd.) Karadeniz, Fatih (Marine Biotechnology Center for Pharmaceuticals and Foods, Silla University) Kwon, Myeong Sook (Department of Food and Nutrition, College of Medical and Life Science, Silla University) Bae, Min-Joo (Department of Food and Nutrition, College of Medical and Life Science, Silla University) Gao, Ya (Department of Food and Nutrition, College of Medical and Life Science, Silla University) Lee, Seul-Gi (Department of Food and Nutrition, College of Medical and Life Science, Silla University) Jang, Byeong Guen (EverBlueSea Co., Ltd.) Jung, Jun Mo (EverBlueSea Co., Ltd.) Kim, Seo yeon (EverBlueSea Co., Ltd.) Kong, Chang-Suk (Marine Biotechnology Center for Pharmaceuticals and Foods, Silla University) |
1 | Benjakul, S., Visessanguan, W. and Kwalumtharn, Y. 2004. The effect of whitening agents on the gel-forming ability and whiteness of surimi. Int. J. Food Sci. Technol. 39, 773-781. DOI |
2 | Benjakul, S., Visessanguan, W. and Srivilai, C. 2001. Gel properties of bigeye snapper (Priacanthus tayenus) surimi as affected by setting and porcine plasma proteins. J. Food Qual. 24, 453-471. DOI |
3 | Bostock, J., McAndrew, B., Richards, R., Jauncey, K., Telfer, T., Lorenzen, K. and Corner, R. 2010. Aquaculture: global status and trends. Phil. Trans. R. Soc. B. 365, 2897-2912. DOI |
4 | Campo-Deaño, L. and Tovar, C. 2009. The effect of egg albumen on the viscoelasticity of crab sticks made from Alaska Pollock and Pacific Whiting surimi. Food Hydrocolloid. 23, 1641-1646. DOI |
5 | Cardoso, C., Mendes, R., Vaz-Pires, P. and Nunes, M. L. 2010. Effect of salt and MTGase on the production of high quality gels from farmed sea bass. J. Food Eng. 101, 98-105. DOI |
6 | Chinabhark, K., Benjakul, S. and Prodpran, T. 2007. Effect of pH on the properties of protein-based film from bigeye snapper (Priacanthus tayenus) surimi. Bioresour. Technol. 98, 221-225. DOI |
7 | Daniel, C. R., Cross, A. J., Koebnick, C. and Sinha, R. 2011. Trends in meat consumption in the USA. Public Health Nutr. 14, 575-583. DOI |
8 | Duangmal, K. and Taluengphol, A. 2010. Effect of protein additives, sodium ascorbate, and microbial transglutaminase on the texture and colour of red tilapia fish-meat gels. Int. J. Food Sci. Technol. 45, 48-55. |
9 | Huff-Lonergan, E. and Lonergan, S. M. 2005. Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes. Meat Sci. 71, 194-204. DOI |
10 | Huynh, M. D. and Kitts, D. D. 2009. Evaluating nutritional quality of pacific fish species from fatty acid signatures. Food Chem. 114, 912-918. DOI |
11 | Jin, S. K., Kim, I. S., Kim, S. J., Jeong, K. J., Choi, Y. J. and Hur, S. J. 2007. Effect of muscle type and washing times on physico-chemical characteristics and qualities of surimi. J. Food Eng. 81, 618-623. DOI |
12 | Keskin, E. and Atar, H. H. 2012. Molecular identification of fish species from surimi based products labeled as Alaskan Pollock. J. Appl. Inchtyol. 28, 811-814. DOI |
13 | Laemmli, U. K. 1970. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 227, 680-685. DOI |
14 | Lanier, T. C., Yongsawatdigul, J. and Carvajal-Rondanelli, P. 2013. Fish-meat gelsation Chemistry, pp. 101-140. In: Park, J. W. (ed.), Surimi and surimi seafood. CRC Press: Boca Raton, FL, USA. |
15 | Luo, Y. K., Kuwahara, R., Kaneniwa, M., Murata, Y. and Yokoyama, M. 2001. Comparison of gel properties of surimi from Alaska Pollock and three freshwater fish species: Effects of thermal processing and protein concentration. Food Sci. 66, 548-554. DOI |
16 | Morales, O. G., Ramirez, J. A., Vivanco, D. I. and Vazquez, M. 2001. Surimi of fish species from the Gulf of Mexico: evaluation of the setting phenomenon. Food Chem. 75, 43-48. DOI |
17 | Offer, G. and Trinick, J. 1983. On the mechanism of water holding in meat: the swelling and shrinking of myofibrils. Meat Sci. 8, 245-281. DOI |
18 | Oken, E., Choi, A. L., Karagas, M. R., Mariën, K., Rheinberger, C. M., Schoeny, R. and Korrick, S. 2012. Which fish should I eat? Perspectives influencing fish consumption choices. Environ. Health Perspect. 120, 790. DOI |
19 | Pan, J., Shen, H. and Luo, Y. 2010. Cryoprotective effects of trehalose on grass carp (Ctenopharyngodon idellus) surimi during frozen storage. J. Food Process. Preserv. 34, 715-727. |
20 | Olsen, R. L. and Hasan, M. R. 2012. A limited supply of fishmeal: Impact on future increases in global aquaculture production. Trends Food Sci. Tech. 27, 120-128. DOI |
21 | Pietrowski, B. N., Tahergorabi, R., Matak, K. E., Tou, J. C. and Jaczynski, J. 2011. Chemical properties of surimi seafood nutrified with ω-3 rich oils. Food Chem. 129, 912-919. DOI |
22 | Rawdkuen, S., Benjakul, S., Visessanguan, W. and Lanier, T. C. 2004. Chicken plasma protein affects gelation of surimi from bigeye snapper (Priacanthus tayenus). Food Hydrocolloid. 18, 259-270. DOI |
23 | Shaviklo, A. R. and Fahim, A. 2014. Quality improvement of silver carp fingers by optimizing the level of major elements influencing texture. Int. Food Res. J. 21, 283-290. |
24 | Shiku, Y., Hamaguchi, P. Y., Benjakul, S., Visessanguan, W. and Tanaka, M. 2004. Effect of surimi quality on properties of edible films based on Alaska Pollack. Food Chem. 86, 493-499. DOI |
25 | Taskaya, L., Chen, Y. C. and Jaczynski, J. 2010. Color improvement by titanium dioxide and its effect on gelation and texture of proteins recovered from whole fish using isoelectric solubilization/precipitation. LWT-Food Sci. Technol. 43, 401-408. DOI |
26 | Trondsen, T. 1998. Blue whiting surimi: new perspectives on the market value. Fish. Res. 34, 1-15. DOI |
27 | Yoon, K. S. and Lee, C. M. 1990. Cryoprotectant effects in surimi and surimi/mince based extruded products. J. Food Sci. 55, 1210-1216. DOI |