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1.
J Food Sci Technol ; 53(1): 401-10, 2016 Jan.
Artigo em Inglês | MEDLINE | ID: mdl-26787959

RESUMO

Like Southeast Asian countries fermented fish is a well known strategy of food preservation in the Northeast region of India. Shidals are mostly preferred salt-free fermented fish product amongst all. Chemical and microbial composition, antioxidative potential, fatty acid profile and proteins profile in gel electrophoresis of shidals were studied. pH and total titratable acidity (TTA) have been found as 5.86 ± 0.11, 0.115 ± 0.01 and 6.62 ± 0.07, 0.092 ± 0.01 in punti and phasa shidal respectively. DPPH (·) radical scavenging activity of punti and phasa shidal was determined as 80.15 ± 5.67 and 68.30 ± 3.22 respectively. Presence of eicosapentaenoic, docosahexaenoic, arachidonic, linolenic and linoleic acid indicate the nutritional significance of shidal. However, the result showed that punti shidal was rich in omega-3 but poor in omega-6 fatty acid, whereas, reverse was observed in respect of phasa shidal. Poly acrylamide gel electrophoretic study of protein revealed disappearance of myosin head chain (MHC) in the dry puntius fish (raw material of shidal). Proteins or peptides with low molecular weight between 45 and 29 kDa and between 45 and 66 kDa were noticed in both the shidals and indicative of intensive protein degradation during fermentation. Therefore, fermented fish product, shidal could be used as a potential source of nutrients and natural antioxidants.

2.
Food Sci Technol Int ; 22(3): 266-74, 2016 Apr.
Artigo em Inglês | MEDLINE | ID: mdl-26199223

RESUMO

The gel properties of sutchi catfish surimi prepared by conventional washing and alkaline-saline washing method were studied for four washing cycles. Decrease (p < 0.05) in myoglobin content was found in alkaline washing process compared to conventional washing at each washing cycle. The highest hardness, breaking force and deformation was observed in gels prepared from alkaline-saline washing method. Whiteness in conventional washed surimi gels increased non-significantly (p < 0.05) compared to alkaline-saline-washed surimi gels. Protein bands on Sodium dodecyl sulfate polyacrylamide gel electrophoresis indicated that the protein extractability was more in alkaline-saline washing and disappearance of bands in conventional washing method was observed between 116 and 45 kDa indicating less yield of protein.


Assuntos
Manipulação de Alimentos , Géis , Carne/análise , Animais , Peixes-Gato , Géis/química , Concentração de Íons de Hidrogênio , Água
3.
J Food Sci Technol ; 52(12): 7994-8003, 2015 Dec.
Artigo em Inglês | MEDLINE | ID: mdl-26604371

RESUMO

The effect of garlic's aqueous extract (GAE) during refrigerated storage of the restructured products from Pangasius (Pangasianodon hypophthalmus) was evaluated. Protein and lipid oxidation, protein pattern on SDS-PAGE, TPC as well as WHC, gelling properties, texture profiles and whiteness of the surimi gel was evaluated periodically during a refrigerated storage period of 20 days. Increase of water holding capacity in GAE added gels indicated stronger protein network formation, whereas, decrease of protein solubility suggested formation of protein aggregates during gelation process. Lipid oxidation decreased in treated samples but the rate of increase varied, depending upon the concentration of GAE. Protein carbonyl content increased during storage, but slow increase in treated samples. Gel strength in treated samples increased and accompanied by thickening of myofibrillar head chain. Hardness, adhesiveness and gumminess parameters affected most due to addition of GAE. Sensory analysis revealed that the RP with 1 % GAE preferred most and control was acceptable upto 12 days.

4.
J Food Sci Technol ; 52(12): 8284-91, 2015 Dec.
Artigo em Inglês | MEDLINE | ID: mdl-26604405

RESUMO

Ngari and hentaak are the two most preferred traditional salt-free fermented fish products of North-Eastern (NE) states of India. Chemical and microbial composition, antioxidative potential, fatty acid profile and electrophoretic pattern of protein in ngari and hentaak were studied. pH and total titratable acidity (TTA) of the products justified their stability at ambient temperature. Both ngari and hentaak showed higher contents of calcium (362.79 ± 26.89, 472.11 ± 62.7); sodium (199.66 ± 24.92, 94.0 ± 12.78); potassium (58.20 ± 7.36, 75.74 ± 6.62) and magnesium (16.056 ± 3.89, 21.125 ± 3.78) respectively. Iron, copper and zinc were found in lesser amount. DPPH (·) radical scavenging activity was close to 87 % in both the products and the ferric chloride reducing power assay was dose dependent in both the products. Both omega-3 and omega-6 fatty acids were found in ngari; whereas, only omega-3 fatty acids were observed in hentaak. Linoleic acid (11.68 %) and arachidonic acid (0.65 %) were the n-6 PUFA in ngari; while, in hentaak, it was only arachidonic acid (8.54 %). Apart from essential fatty acids, essential amino acids were also found in considerable quantity in both the products. Micrococcus sp. and Staphylococcus sp. were found to be the dominant bacterial genus in both the products; while Ngari also had lactic acid bacteria group. The nutritional properties afforded by these products justify their preference by the population.

5.
J Food Sci Technol ; 52(9): 5671-80, 2015 Sep.
Artigo em Inglês | MEDLINE | ID: mdl-26344980

RESUMO

'Kalia', a popular preparation of Rohu fish, packed in four-layered laminated retort pouch was processed in a steam/air mixture over-pressure retort at 121.1 °C to three different F 0 values of 7, 8 and 9 min. Time-temperature data were collected during heat processing using an Ellab Sterilization Monitoring System. Texture profile such as hardness, springiness, gumminess and chewiness decreased as the F 0 value increased. The L* values decreased whereas a* and b* values increased with increasing F 0 value. Based on the commercial sterility, sensory evaluation, colour and texture profile analysis, F 0 value of 8 min and cook value of 66 min, with a total process time of 41.7 min at 121.1 °C was found satisfactory for the preparation of Rohu fish curry (Kalia) in retort pouches.

6.
J Food Sci Technol ; 51(9): 1827-36, 2014 Sep.
Artigo em Inglês | MEDLINE | ID: mdl-25190837

RESUMO

To establish the effect of barrel temperature, screw speed, total moisture and fish flour content on the expansion ratio and bulk density of the fish based extrudates, response surface methodology was adopted in this study. The experiments were optimized using five-levels, four factors central composite design. Analysis of Variance was carried to study the effects of main factors and interaction effects of various factors and regression analysis was carried out to explain the variability. The fitting was done to a second order model with the coded variables for each response. The response surface plots were developed as a function of two independent variables while keeping the other two independent variables at optimal values. Based on the ANOVA, the fitted model confirmed the model fitness for both the dependent variables. Organoleptically highest score was obtained with the combination of temperature-110(0) C, screw speed-480 rpm, moisture-18 % and fish flour-20 %.

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