Textural and chemical attributes of sausages developed from talang queenfish (Scomberoides commersonnianuus) mince and surimi

Talang Queenfish (Scomberoides commersonnianuus) is relatively inexpensive fish with low consumption in Fars Province, South of Iran. In this research which was performed in 2011, sausages were produced from mince and surimi of this species and some physicochemical attributes of the products were investigated during 60 days of cold storage at 4 °C. According to the results, free fatty acid (FFA), peroxide and TBARS values of minced fish sausage were significantly higher than those for surimi sausage (p<.05). It was found that minced fish sausage significantly had (P<.05) more breaking and gel strength compared to the surimi sausage at each time of preservation. There were significant differences (P<.05) in L*, a* and whiteness colorimetric parameters of the sausages. Scanning electron microscopy images demonstrated that the surface porosity increased during preservation. This study demonstrated that surimi sausage had better textural and chemical characteristics than minced fish sausage during cold storage

Chemical and sensory properties of fish sauce using dried rainbow sardine (Dussumieria acuta)

Fish sauce is a dark liquid which produced from fish fermentation in a very high salt condition. This product has a long history and is produced in different procedures and names throughout the world. In Iran, production of fish sauce consists of two steps. At first, fermented extract or Suru is produced from fresh or dried sardine, and Suru is cured with the addition of spices. This study was conducted for the first time in Iran for industrial production of fish sauce from dried Sardine. For this study, fresh sardine was provided from Bandar Abbas Fishery Center. The fish were sun-dried and used for fish sauce production. The effects of mechanical dicing, adding of salt in two levels (100 and 80 percent) and addition of citric acid at 2% were investigated. Sampling was achieved with separation of aqueous phase by vacuum and filter paper. Then, acidity, electrical conductivity, total nitrogen, trimethylamine and salt concentration were measured in the extracted liquid. Results showed that acidity, electrical conductivity and total nitrogen increased, however, the salt content remained constant and the trimethylamine content was decreased during fermentation period. Increase in total nitrogen indicated an increase in protein hydrolysis and nutritional value of the product. Whereas, reduction in trimethylamine content showed a decrease in the number of spoilage bacteria during fermentation. The highest score in sensory evaluation of the products belonged to the low salt (80%) treatment

Evaluation of nitrogenous compounds, microbial changes and electrophoresis pattern during fermentation of Mahyaveh, the Iranian traditional fish sauce

Mahyaveh, the Iranian traditional fish sauce is a product with distinct flavor that is produced by fermentation of small and underutilized fish species in the presence of high salt concentration. Fish sauce is mainly used as food flavoring and seasoning in the southern provinces of Iran such as Hormozgan and Fars. In this research, the process of Mahyaveh preparation from the Persian Gulf anchovies was performed in the lab. Fish sauce was prepared by incubating mixtures of anchovies and saturate brine in the pottery containers at 37 C during 54 days of fermentation. The total changes in bacterial count and nitrogenous compounds were investigated in all of six stages of fermentation. The results showed that the total nitrogenous compounds including formaldehyde nitrogen, amino acid and volatile nitrogen increased sharply during the periods of fermentation but trimethylamine contents dramatically reduced in the final stage after increasing moderately in the early stages of fermentation. High Pearson correlation (r=0.8) between total bacterial count and trimethylamine confirmed the existence of relationship between these variables in the process of fish sauce fermentation. The results of SDS-PAGE pattern showed that the number and intensity of protein bands were reduced during fermentation time

Production of protein isolate and surimi from silver carp (Hypophthalmichthys molitrix) and survey their gel and powder colorimetric and chemical parameters

The purpose of this study was production of fish protein isolate and surimi from silver carp (Hypophthalmichthys molitrix) and survey of color characteristics as well as chemical changes of gel and powders of those products. In this research, proteins were isolated using pH shifts method. Acidic pH (2.5 and 3.5) and basic pH (11 and 12) were used to produce fish protein isolate. Three steps of washing cycles were used for surimi production, and in the third step 0.2% NaCl was used for more dehydration. Results showed that the product efficiency for fish protein isolate was significantly more than the surimi. Furthermore, the produced fish protein isolate using acidic pH had the highest production efficiency amongst the samples. As a result, fish protein isolate had more recovery protein content compared to surimi. Determination of fat content of the samples showed that surimi contained significantly lower reduction in fat compared to fish protein isolate. Investigation and comparison of color characteristics (L, a, b) attributed to gel and powder forms of the samples demonstrated that the produced fish protein isolate using pH 2.5 had the most intense lightness (L parameter) amongst the other samples. This study clearly showed that the production efficiency of fish protein isolate was higher than surimi. In addition, due to the process of surimi production, fish protein isolate had more protein content. The higher reduction of fat content of fish protein isolate can be considered as an advantage because of possible increase in durability and safety of the products

Investigation and comparison of some physicochemical and sensory properties of produced sausage from minced meat and surimi of talang Queenfish (Scomberoides Commersonnianuus)

The purpose of this study was to investigate and to compare the physicochemical characteristics of produced fish sausage from minced fish meat and Surimi. Conventional method includes three washing steps were used to prepare Surimi. Chemical analysis of the products at time zero showed that Surimi sausage contained less protein, fat and ash due to the washing steps during Surimi preparation. Comparison of the colorimetric results of the products obtained from the Hunter lab color scale using image-processing toolbox of MATLAB program represented significant difference for “L” and “a” colorimetric parameters between the two types of sausages. To evaluate the textural property of the samples, puncture test was carried out. The results showed more firmness of the fish sausage compared to Surimi fish during storage period of 0, 14, 30, 45 and 60 days. The sensory evaluation showed that acceptability of the Surimi sausage was more than the fish sausage especially at 60 days of preservation. SDS-PAGE electrophoresis of the samples during the preservation times exhibited more intensity of the bands related to α-actinin, actin and β-trompomyosin in Surimi sausage compared to that for fish sausage. This study demonstrated that Surimi sausage has higher quality indicators than fish sausage

Investigation of enzyme modified cheese production by two species of Aspergillus

Enzymatic biotransformation of dairy protein and fat is the basis of most commercial cheese flavour ingredient processes; such products are commonly referred to as enzyme modified cheese (EMC). EMCs have approximately 15 - 30 times the flavor intensity of natural cheese. They are available as pastes or spray-dried powders. Aspergillus oryzae and Aspergillus niger are two kinds of molds that were used in this study for production of enzyme modified cheese. The results showed that A. nigerand A. oryzae have lipase enzyme activities of about 43.3 and 10 U/g (U = 1 mol/min), respectively, while the proteolytic activity was 143 U/g for A. oryzea and 38 U/g for A. niger. The EMC produced using both A. oryzae and A. niger had the best score of flavor and odor after 3 days of storage;however the cheese produced by only A. oryzea had good flavor after this period of time and the cheese treated with A. niger only just had a strong odor. The results of this study showed that the mixture of A. oryzea and A. niger can be used to produce EMC in much shorter ripening period andwith better flavor

Application of Essential Oils for Shelf-Life Extension of Seafood Products

This chapter will discuss the antimicrobial and antioxidant activities of various essential oils on possible shelf-life extension of different seafood products. Furthermore, the effect of antimicrobial coatings incorporated with various essential oils on the shelf-life of seafood products will be investigated. Microbiological and physico-chemical properties such as total count, psychrophilic and lactic acid bacterial count, peroxide test, thiobarbituric acid (TBA) test, total volatile basic nitrogen (TVB-N) test, and pH, also sensory evaluations of seafood products will be included. During this chapter the effect of chemical composition of some essential oils on the antimicrobial and antioxidant activities will be discussed briefly

The effects of Zataria multiflora on inhibition of polyphenoloxidase and melanosis formation in shrimp (Litopenaeus vannamei)

Shrimp melanosis (black spot) is an important surface discoloration caused by polyphenol oxidase (tyrosinase) enzyme, which oxidizes phenols and leads to insoluble black pigments, the melanins. Sulphiting agents are widely used as melanosis inhibitors; but, the hazards related to sulphated foods, such as allergic reactions and severe disorders in asthmatic patients have created a necessity to find the effective natural alternatives. The current study was accomplished to assay the in vitro antityrosinase effect of Z. multiflora EO as well as its capability to retard the melanosis formation in shrimp during iced storage. According to GC/MS results, carvacrol, thymol and p-cymene were the major components of Z.multiflora EO, representing 50.8, 14.4 and 10.6, respectively. DPPH radical scavenging activity of EO was 0.8±0.02 mg/ml and 63.2% of tyrosinase activity decreased when EO with a concentration of 0.25% was applied. Furthermore, it has been observed that immersing the shrimps in 1% EO aqueous suspension retarded the melanosis formation in shrimp during 10 days of iced storage. It can be concluded that Z. multiflora EO could be used as an effective natural processing aid to increase the shrimp shelf-life during iced storage

Exploitation of Ultrasound Technique for Enhancement of Microbial Metabolites Production

Microbial metabolites have significant impacts on our lives from providing valuable compounds for nutrition to agriculture and healthcare. Ever-growing demand for these natural compounds has led to the need for smart and efficient production techniques. Ultrasound is a multi-applicable technology widely exploited in a range of industries such as chemical, medical, biotechnological, pharmaceutical, and food processes. Depending on the type of ultrasound employed, it can be used to either monitor or drive fermentation processes. Ultrasonication can improve bioproduct productivity via intensifying the performance of living organisms. Controlled ultrasonication can influence the metabolites' biosynthesis efficiency and growth rates by improvement of cell permeability as well as mass transfer and nutrient uptake rates through cell membranes. This review contains a summarized description about suitable microbial metabolites and the applications of ultrasound technique for enhancement of the production of these metabolites as well as the associated downstream processing

Evaluation the Effect of Wheat Germ Fermentation Using Yeast and Lactic Acid Bacteria on the Bioactive Compounds

Introduction Wheat germ is a valuable nutritional supplement and a by-product of the flour milling industry used for animal feed and oil extraction. Quinone compounds found in wheat germ have anti-cancer properties that are abundantly found in wheat germ. The aim of this study was to investigate the effect of fermentation conditions on the bioactive compounds in wheat germ with anti-cancer properties. For this purpose, the Saccharomyces cerevisiae 5022 and Lactobacillus plantarum strain 1058 were used for fermentation of wheat germ under different pH levels (4.5, 6, and 7.5) over different time (24, 48, and 72h). Response Surface Methodology was used to find the optimal fermentation conditions and to investigate the effects of above-mentioned conditions on DPPH radical scavenging activity, total phenolics and dimethoxy benzoquinone (DMBQ) content. Moreover, the amounts of bio-peptides and gamma aminobutric acid (GABA) were also determined under optimum conditions.   Materials and Methods To accomplish the fermentation process, 10 g of wheat germ was suspended in 200 mL of sodium phosphate buffer solution. Bacterial and yeast cells were then separated from the culture medium by a centrifugation at 6,000×g for 5 min at room temperature. The harvested cells were then washed with sterile phosphate buffer multiple times, resuspended in water to achieve a cell population of 108 CFU/mL, and finally homogenized using a vortex unit. The yeast and bacterial cells were incubated at 28° C and 37° C, respectively, for 24, 48, and 72 h at pH levels of 4.5, 6.0, and 7.5. Upon the completion of each fermentation process, the obtained samples were lyophilized. Total phenolic content (TPC) was measured using the method adapted  by Liu et al. (2017). Briefly, the Folin-Ciocalteu phenol reagent was diluted ten times using distilled water. Subsequently, 0.1 mL of the extract was mixed with 0.75 mL of the diluted reagent. After 10 min, 0.75 mL sodium carbonate solution (2% w/v) was added to the mixture and vortexed. The absorbance was measured at 765 nm by a spectrophotometer. The antioxidant activity of fermented wheat germs was assessed using the free radical scavenging activity of the samples evaluated through a DPPH radical assay. Briefly, 2 mL of wheat germ extract was diluted with 100 mL 90% methanol aqueous solution. The methanol extract was then mixed with 4 mL of DPPH stock solution. The tube was subsequently kept in the dark for 45 min. The absorbance of each sample was then read using a spectrophotometer at 517 nm (Adedoyin et al., 2013). Dimethoxy benzoquinone (DMBQ) content was measured by an HPLC system. Briefly, 10 g of lyophilized wheat germ sample was dissolved in 250 mL of distilled water and extracted three times by shaking with 200 mL of chloroform. The chloroform layers were collected, washed three times with distilled water, and exposed to sodium sulfate solution to induce drying of the sample. The filtrate was then evaporated using a vacuum evaporator at 30° C to achieve a stable dry material. The dried sample was thereafter dissolved in the mobile phase and injected into the HPLC column to determine the DMBQ content. The HPLC system was equipped with a C-18 column and a UV detector operating at 245 nm. The mobile phase consisted of 20% acetonitrile-80% water (v/v) mixture at a flow rate of 0.5 mL/min and a temperature of 25° C.   Results and Conclusion The highest biological activity was found when fermentation proceeded by L. plantarum under pH 6 for 48 h. Under these optimal conditions, total phenol content (3.33 mg of GAE/g), free DPPH radical scavenging (86.49%), dimethoxy benzoquinone content (DMBQ) (0.56 mg/g), peptide content (607 μg/mL) and gamma aminobutyric acid (GABA) (19983.88 mg/kg) were significantly higher than those of raw non-fermented samples. During the fermentation process, increasing the pH levels led to enhancement of antioxidant activity, total phenolic and DMBQ contents up to 48 h followed by a decline. Also, the fermentation time had a positive effect in the amount of the antioxidant activity, while it allowed an increased followed by a decrease in the contents of total phenolic and DMBQ. These findings underscore the importance of fermentation conditions of wheat germ by L. plantarum and Saccharomyces cerevisiae and can potentially serve as a promising way for the development of valuable products with anti-cancer and antioxidant functions