Development and Characterization of Fish-Based Superfoods

The importance of superfoods has been well recognized in connection with health promotion, disease risk reduction, and reduction in health care costs. Fish processing generates large quantities of the by-products which are usually discarded. However, these by-products contain nutritious protein and ω-3 rich oils. Isoelectric solubilization/precipitation (ISP) is a relatively new method that can be used to recover fish protein isolate (FPI) from fish processing by-products or other low-value meat materials. FPI can be used as a main ingredient in the development of superfoods with functional ingredients such as ω-3 rich oils, dietary fiber, and salt substitute. These functional ingredients have demonstrated health benefits especially for cardiovascular disease. Therefore, this book chapter focuses on the development of superfoods from ISP-recovered FPI by incorporating such ingredients as ω-3 oil, dietary fiber, and salt substitute

Physicochemical Changes of Deep-Fat-Fried Chicken Drumsticks Treated with Quercetin-in-Edible Coating during Storage Time

In this study, 10% of chicken protein isolate (CPI) and quercetin (1 mg/mL) were used to develop an edible coating to improve the oxidative stability of deep-fat-fried chicken drumsticks during refrigerated storage (4 °C) for 10 days. Chicken samples with edible coating formulated with only 10% CPI served as the control. Although the thiobarbituric acid reactive substances (TBARS) values of the treated samples were lower than the control samples, no significant differences were observed. Quercetin-treated samples were generally harder than control samples. The pH was reduced by quercetin incorporation (p < 0.05). L* and b* values increased, while there was no significant variation in a* values during storage (p > 0.05)

Chapter 3 - Strategies to reduce lipid consumption

Lipids are macronutrients that have important functions in the body like storing energy, signaling, and acting as structural components in cell membranes. However, the daily consumption of a high-lipid diet has been involved in the development and maintenance of obesity, a disease which its prevalence is increasing globally. Because of that, the food industry is working in strategies to develop new food products with the aim of reducing the lipid intake. Among these strategies are (1) changes in the structural design of food, (2) the use of carbohydrate and/or fat substitutes, and (3) the inhibition of enzymes responsible for the digestion of sugars and/or lipids. These strategies will be described in the chapter in order to show the advances in food technology to achieve the reduction of lipid content in food products.Fil: Marszałek, Krystian. Instituto Wacław Dąbrowski de Biotecnología Agrícola y Alimentaria. Departamento de Tecnología de Productos de Frutas y Verduras; Polonia. Universidad de Rzeszów. Instituto de Tecnología de Alimentos y Nutrición, Facultad de Ciencias Naturales. Departamento de Química y Toxicología de Alimentos; Polonia.Fil: Barba-Orellana, Sonia. Hospital General Universitario de Valencia. Centro Sanitario Integrado de Xirivella; España.Fil: Barba, Francisco J. Universidad de Valencia (UV). Facultad de Farmacia, Medicina Preventiva y Salud Pública, Departamento de Ciencia de Alimentos, Toxicología y Medicina Forense. Nutrición y Ciencia de Alimentos; España.Fil: Denoya, Gabriela Inés. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Argentina.Fil: Świeca, Michał. Universidad de Ciencias de la Vida (UP-Lublin). Departamento de Bioquímica y Química de Alimentos; PoloniaFil: Dżugan, Małgorzata. Universidad de Rzeszów. Instituto de Tecnología de Alimentos y Nutrición, Facultad de Ciencias Naturales. Departamento de Química y Toxicología de Alimentos; Polonia.Fil: Zhu, Zhenzhou. Universidad Politécnica de Wuhan. Escuela de Ciencia e Ingeniería de Alimentos; China.Fil: Li, Shuyi. Universidad Politécnica de Wuhan. Escuela de Ciencia e Ingeniería de Alimentos; China