Rheological properties of washed and unwashed tilapia ( Oreochromis mossambicus ) fish meat: effect of sucrose and sorbitol.

Autor: Murthy LN; ICAR-Mumbai Research Centre of Central Institute of Fisheries Technology, CIDCO, Admin Bldg, Sector-1, Vashi, Navi Mumbai, Maharashtra 400703 India., Phadke GG; ICAR-Mumbai Research Centre of Central Institute of Fisheries Technology, CIDCO, Admin Bldg, Sector-1, Vashi, Navi Mumbai, Maharashtra 400703 India., Siddaiah V; Fisheries Research and Information Centre, Bhutanal, Vijayapura, Karnataka 586103 India., Boraiah RK; Fisheries Research and Information Centre (Inland), 10th Cross, Mayura Street, Papanna Layout, Hebbal Outer Ring Road, Bangalore, Karnataka 560094 India.
Jazyk: angličtina
Zdroj: Food science and biotechnology [Food Sci Biotechnol] 2017 Aug 18; Vol. 26 (5), pp. 1177-1183. Date of Electronic Publication: 2017 Aug 18 (Print Publication: 2017).
DOI: 10.1007/s10068-017-0162-7
Abstrakt: In the present study, the dynamic viscoelastic behavior (DVB) and flow behavior of fresh tilapia ( Oreochromis mossambicus ) meat containing cryoprotectants were evaluated with and without water washing. The DVB profile of washed meat with 4% sucrose and sorbitol indicated the maximum structure buildup reaction up to 56.8 °C; thereafter, hydrophobic interactions leading to decreased gelation were suppressed. In both the samples, there was no clear indication of the sol-gel transition temperature. In flow-profile measurements, the presence of cryoprotectants gave rise to the minimum thixotropic area, indicating a low level of impairment in structure. The shear-stress sweep of water-washed tilapia proteins added with cryoprotectants did not reveal significant changes at 28 and 40 °C. In texture-profile analysis, the hardness values were lower in fresh meat than cooked meat. The findings of this study will be helpful in the formulation and design of various mince-based products and in determining the appropriate use of cryoprotectants and water washing in the processing of minced meat.
Competing Interests: Compliance with ethical standardsThe authors declare no conflict of interest.
Databáze: MEDLINE
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