185
Views
3
CrossRef citations to date
0
Altmetric
Articles

Effect of Asian Sea Bass (Lates calcarifer) Bio-calcium in Combination with Different Calcium Salts on Gel Properties of Threadfin Bream Surimi

, ORCID Icon, , & ORCID Icon

References

  • Arunkumar R, Drummond CJ, Greaves TL. 2019. FTIR Spectroscopic Study of the Secondary Structure of Globular Proteins in Aqueous Protic Ionic Liquids. Front Chem. 7:74.
  • Balange AK, Benjakul S. 2009. Enhancement of Gel Strength of Bigeye Snapper (Priacanthus Tayenus) Surimi Using Oxidised Phenolic Compounds. Food Chem. 113:61–70.
  • Benjakul S, Karnjanapratum S. 2018. Characteristics and Nutritional Value of Whole Wheat Cracker Fortified with Tuna Bone Bio-calcium Powder. Food Chem. 259:181–87.
  • Benjakul S, Mad-Ali S, Sookchoo P. 2017. Characteristics of Bio-calcium Powders from pre-Cooked Tongol (Thunnus Tonggol) and Yellowfin (Thunnus Albacores) Tuna Bones. Food Biophys. 12:412–21.
  • Benjakul S, Visessanguan W, Phatcharat S. 2004. Suwari Gel Properties as Affected by Transglutaminase Activator and Inhibitors. Food Chem. 85:91–99.
  • Benjakul S, Yarnpakdee S, Visessanguan W, Phatcharat S. 2010. Combination Effects of Whey Protein Concentrate and Calcium Chloride on the Properties of Goatfish Surimi Gel. J Texture Stud. 41:341–57.
  • Bethi CM, Narayan B, Martin A, Kudre TG. 2020. Recovery, Physicochemical and Functional Characteristics of Proteins from Different Meat Processing Wastewater Streams. Environ Sci Pollut Res. 27:25119–31.
  • Buamard N, Benjakul S. 2015. Improvement of Gel Properties of Sardine (Sardinella Albella) Surimi Using Coconut Husk Extracts. Food Hydrocoll. 51:146–55.
  • Buttle LG, Crampton VO, Williams PD. 2001. The Effect of Feed Pigment Type on Flesh Pigment Deposition and Colour in Farmed Atlantic Salmon, Salmo Salar L. Aquac Res. 32:103–11.
  • Chanarat S, Benjakul S, H‐Kittikun A. 2012. Comparative Study on Protein Cross‐linking and Gel Enhancing Effect of Microbial Transglutaminase on Surimi from Different Fish. J Sci Food Agric. 92:844–52.
  • Chen J, Deng T, Wang C, Mi H, Yi S, Li X, Li J. 2020. Effect of Hydrocolloids on Gel Properties and Protein Secondary Structure of Silver Carp Surimi. J Sci Food Agric. 100:2252–60.
  • Chotphruethipong L, Battino M, Benjakul S. 2020. Effect of Stabilizing Agents on Characteristics, Antioxidant Activities and Stability of Liposome Loaded with Hydrolyzed Collagen from Defatted Asian Sea Bass Skin. Food Chem. 328:127127.
  • Chotphruethipong L, Sukketsiri W, Battino M, Benjakul S. 2021. Conjugate between Hydrolyzed Collagen from Defatted Seabass Skin and Epigallocatechin Gallate (EGCG): Characteristics, Antioxidant Activity and in Vitro Cellular Bioactivity. RSC Adv. 11:2175–84.
  • Duflos G, Moine F, Coin VM, Malle P. 2005. Determination of Volatile Compounds in Whiting (Merlangius Merlangus) Using Headspace-solid-phase Microextraction-gas Chromatography-mass Spectrometry. J Chromatogr Sci. 43:304–12.
  • Gani A, Benjakul S, Nuthong P. 2018. Effect of Virgin Coconut Oil on Properties of Surimi Gel. J Food Sci Technol. 55:496–505.
  • Haris PI, Severcan F. 1999. FTIR Spectroscopic Characterization of Protein Structure in Aqueous and Non-aqueous Media. J Mol Catal B Enzym. 7:207–21.
  • Idowu AT, Benjakul S, Sinthusamran S, Sae-leaw T, Suzuki N, Kitani Y, Sookchoo P. 2020. Effect of Alkaline Treatment on Characteristics of Bio-calcium and Hydroxyapatite Powders Derived from Salmon Bone. Appl Sci. 10:1–12.
  • Joerakate W, Koonawootrittriron S, Yenmak S, Senanan W, Poompuang S, Tunkijjanukij S. 2018. Growth Performance and Genetic Diversity in Four Strains of Asian Sea Bass, Lates calcarifer (Bloch, 1790) Cultivated in Thailand. Agric Nat Resour. 52:93–98.
  • Karnjanapratum S, Benjakul S. 2018. Coconut Oil Based Cookies Fortified with Bio-calcium: Characteristics and Nutritional Compositions. Carpath J Food Sci Technol. 10:79–89.
  • Kong J, Yu S. 2007. Fourier Transform Infrared Spectroscopic Analysis of Protein Secondary Structures. Acta Biochim Biophys Sin. 39:549–59.
  • Lee N, Park JW. 1998. Calcium Compounds to Improve Gel Functionality of Pacific Whiting and Alaska Pollock Surimi. J Food Sci. 63:969–74.
  • Lertwittayanon K, Benjakul S, Maqsood S, Encarnacion AB. 2013. Effect of Different Salts on Dewatering and Properties of Yellowtail Barracuda Surimi. Int Aquat Res. 5:1–12. http://www.intaquares.com/content/5/1/10.
  • Liang F, Lin L, He T, Zhou X, Jiang S, Lu J. 2020. Effect of Transglutaminase on Gel Properties of Surimi and Precocious Chinese Mitten Crab (Eriocheir Sinensis) Meat. Food Hydrocoll. 98:105261.
  • Liu Y, Hu W, Guo XX, Wang XC, Sun SQ, Xu CH. 2015. Rapid Discrimination of Three Marine Fish Surimi by Tri-step Infrared Spectroscopy Combined with Principle Component Regression. Spectrochim Acta A Mol Biomol Spectrosc. 149:516–22.
  • Madaro A, Torrissen O, Whatmore P, Lall SP, Schmeisser J, Trichet VV, Olsen RE. 2020. Red and White Chinook Salmon (Oncorhynchus Tshawytscha): Differences in the Transcriptome Profile of Muscle, Liver, and Pylorus. Mar Biotechnol. 22:581–93.
  • Moreno HM, Carballo J, Borderías J. 2011. Application of Response Surface Methodology to Study the Effect of Different Calcium Sources in Fish Muscle-alginate Restructured Products. Food Sci Technol. 31:209–16.
  • NFI (National Fisheries Institute). 1991. A Manual of Standard Methods for Measuring and Specifying the Properties of Surimi. In: Lanier T., Hart K., Martin R, editors. Technical Subcommittee of the Surimi and Surimi Sea Foods Committee. Washington (DC, USA): National Fisheries Institute; p. 59.
  • Nilsuwan K, Guerrero P, de la Caba K, Benjakul S, Prodpran T. 2021. Fish Gelatin Films Laminated with Emulsified Gelatin Film or Poly (Lactic) Acid Film: Properties and Their Use as Bags for Storage of Fried Salmon Skin. Food Hydrocoll. 111:106199.
  • Nishinari K, Fang Y, Rosenthal A. 2019. Review Paper: Human Oral Processing and Texture Profile Analysis Parameters: Bridging the Gap between the Sensory Evaluation and the Instrumental Measurements. J Texture Stud. 50:369–80.
  • Nishinari K, Kohyama K, Kumagai H, Funami T, Bourne MC. 2013. Short Communication: Parameters of Texture Profile Analysis. Food Sci Technol Res. 19:519–21.
  • Park S, Cho S, Yoshioka T, Kimura M, Nozawa H, Seki N. 2003. Influence of Endogenous Proteases and Transglutaminase on Thermal Gelation of Salted Squid Muscle Paste. J Food Sci. 68:2473–78.
  • Peleg M. 2019. The Instrumental Texture Profile Analysis Revisited. J Texture Stud. 50:362–68.
  • Petcharat T, Benjakul S. 2017. Effect of Gellan and Calcium Chloride on Properties of Surimi Gel with Low and High Setting Phenomena. RSC Adv. 7:52423–34.
  • Rawdkuen S, Benjakul S, Visessanguan W, Lanier TC. 2008. Rheological and Textural Properties of Pacific Whiting Surimi Gels as Influenced by Chicken Plasma. Int J Food Prop. 11:820–32.
  • Rosenthal AJ. 2010. Texture Profile Analysis–how Important are the Parameters? J Texture Stud. 41:672–84.
  • Sae-Leaw T, Buamard N, Vate NK, Benjakul S. 2018. Effect of Squid Melanin-free Ink and Pre-emulsification on Properties and Stability of Surimi Gel Fortified with Sea Bass Oil during Refrigerated Storage. J Aquat Food Prod Technol. 27:919–33.
  • Singh A, Benjakul S. 2017. Effect of Serine Protease Inhibitor from Squid Ovary on Gel Properties of Surimi from Indian Mackerel. J Texture Stud. 48:541–49.
  • Singh A, Benjakul S. 2019. Effect of Partial Enzymatic Hydrolysis on Physicochemical and Foaming Properties of Ovary from Squid Loligo Formosana. Waste Biomass Valori. 10:3351–61.
  • Singh A, Benjakul S, Prodpran T. 2019. Effect of Chitooligosaccharide from Squid Pen on Gel Properties of Sardine Surimi Gel and Its Stability during Refrigerated Storage. Int J Food Sci Technol. 54:2831–38.
  • Singh A, Idowu AT, Benjakul S, Kishimura H, Aluko RE, Kumagai Y. 2020a. Debittering of Salmon (Salmo Salar) Frame Protein Hydrolysate Using 2-butanol in Combination with β-cyclodextrin: Impact on Some Physicochemical Characteristics and Antioxidant Activities. Food Chem. 321:126686.
  • Singh A, Prabowo FF, Benjakul S, Pranoto Y, Chantakun K. 2020b. Combined Effect of Microbial Transglutaminase and Ethanolic Coconut Husk Extract on the Gel Properties and In-vitro Digestibility of Spotted Golden Goatfish (Parupeneus Heptacanthus) Surimi Gel. Food Hydrocoll. 109:106107.
  • Singh BR, DeOliveira DB, Fu FN, Fuller MP. 1993. Fourier Transform Infrared Analysis of Amide III Bands of Proteins for the Secondary Structure Estimation. In Biomolecular Spectroscopy III. Int Soc Optics Photon. 1890:47–55.
  • Wee MSM, Goh AT, Stieger M, Forde CG. 2018. Correlation of Instrumental Texture Properties from Textural Profile Analysis (TPA) with Eating Behaviours and Macronutrient Composition for a Wide Range of Solid Foods. Food Funct. 9:5301–12.
  • Wei W, Yan Y, Zhang XP, Liu Y, Lu Y, Shi WZ, Xu CH. 2018. Enhanced Chemical and Spatial Recognition of Fish Bones in Surimi by Tri-step Infrared Spectroscopy and Infrared Microspectroscopic Imaging. Spectrochim Acta A Mol Biomol Spectrosc. 205:186–92.
  • Wijayanti I, Benjakul S, Sookchoo P. 2020. Preheat‑treatment and Bleaching Agents Affect Characteristics of Bio‑calcium from Asian Sea Bass (Lates calcarifer) Backbone. Waste Biomass Valori. doi:https://doi.org/10.1007/s12649-020-01224-w
  • Wijayanti I, Benjakul S, Sookchoo P., Singh A. Forthcoming. Textural, Sensory, and Chemical Characteristic of Threadfin Bream (Nemipterus Sp) Surimi Gel Fortified with Bio-calcium from Bone of Asian Sea Bass (Lates calcarifer). Foods.
  • Yang S, Tu ZC, Wang H, Hu YM. 2020. Effects of Coagulant Promoter on the Physical Properties and Microstructure of the Mixed System of Ultrafine Fishbone and Surimi. LWT Food Sci Technol. 131:109792.
  • Yin T, Du H, Zhang J, Xiong S. 2015. Preparation and Characterization of Ultrafine Fish Bone Powder. J Aquat Food Prod Technol. 25:1045–55.
  • Yin T, Park JW. 2014. Effects of Nano-scaled Fish Bone on the Gelation Properties of Alaska Pollock Surimi. Food Chem. 150:463–68.
  • Yin T, Park JW. 2015. Optimum Processing Conditions for Slowly Heated Surimi Seafood Using Protease-laden Pacific Whiting Surimi. LWT-Food Sci Technol. 63:490–96.
  • Yin T, Park JW, Xiong S. 2015. Physicochemical Properties of Nano Fish Bone Prepared by Wet Media Milling. LWT-Food Sci Technol. 64:367–73.
  • Yin T., Park JW, Xiong S. 2017. Effects of Micron Fish Bone with Different Particle Size on the Properties of Silver Carp (Hypophthalmichthys Molitrix) Surimi Gels. J Food Qual. 2:1–8.
  • Yin T, Reed ZH, Park JW. 2014. Gelling Properties of Surimi as Affected by the Particle Size of Fish Bone. LWT-Food Sci Technol. 58:412–16.
  • Yu N, Xu Y, Jiang Q, Xia W. 2017. Textural and Physicochemical Properties of Surimi Gels Prepared with Potassium and Calcium Chloride as Substitutes for Sodium Chloride. Int J Food Prop. 20:1539–52.
  • Zhou Y, Yang H. 2019. Effects of Calcium Ion on Gel Properties and Gelation of Tilapia (Oreochromis Niloticus) Protein Isolates Processed with pH Shift Method. Food Chem. 277:327–35.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.