Improvement of gel properties of sardine (Sardinella albella) surimi using coconut husk extracts

Food Hydrocolloids

Volumn 51, Issue , 2015, Pages 146-155

  Buamard, Natchaphol ^a   Benjakul, Soottawat ^a  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

Author keywords

Coconut husk extract; Cross linking; Gelation; Phenolic compounds; Sardine; Surimi

Indexed keywords

SARDINELLA ALBELLA;

EID: 84934877192     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2015.05.011     Document Type: Article

References (62)

1. Ali H. Protein-Phenolic interaction in food 2002, McGill University, (M.Sc. Dissertation).
2. AOAC Official methods of analysis 2000, Association of Official Chemists, Washington D.C. 18th ed.
3. Arfat Y.A., Benjakul S. Impact of zinc salts on heat-induced aggregation of natural actomyosin from yellow stripe travelly. Food Chemistry 2001, 135(4):2721-2727.
4. Arfat Y.A., Benjakul S. Gel strengthening effect of zinc salts in surimi from yellow stripe trevally. Food Bioscience 2013, 3:1-9.
5. Balange A., Benjakul S. Enhancement of gel strength of bigeye snapper (Priacanthus tayenus) surimi using oxidized phenolic compounds. Food Chemistry 2009, 113(1):61-70.
6. Balange A., Benjakul S. Effect of oxidised phenolic compounds on the gel property of mackerel (Rastrelliger kanagurta) surimi. LWT-Food Science and Technology 2009, 42(6):1059-1064.
7. Balange A., Benjakul S. Effect of kiam wood extract as influenced by pH during oxygenation on mackerel surimi gel. Journal of Food Biochemistry 2011, 35(2):574-595.
8. Benjakul S., Visessangan W., Tueksuban J., Tanaka M. Effect of some protein additives on proteolysis and gel-forming ability of lizardfish (Saurida tumbil). Food Hydrocolloids 2004, 18(3):395-401.
9. Benjakul S., Visessanguan V., Srivilai C. Gel properties of bigeye snapper (Priacanthus tayenus) surimi as affected by setting and plasma proteins. Journal of Food Quality 2007, 24(5):453-471.
10. Benjakul S., Visessanguan V., Thongkaew C., Tanaka M. Effect of frozen storage on chemical and gel-forming properties of fish commonly used for surimi production in Thailand. Food Hydrocolloids 2005, 19(2):197-207.
11. Benjakul S., Vissessanguan V. Transglutaminase-mediated setting in bigeye snapper surimi. Food Research International 2003, 36(3):253-266.
12. Bilba K., Arsene M.-A., Ouensanga A. Study of banana and coconut fibers: botanical composition, thermal degradation and textural observation. Bioresource Technology 2007, 98(1):58-68.
13. Carvalho O.V., Botelho C.V., Ferreira C.G.T., Ferreira H.C.C., Santos M.R., Diaz M.A.N., et al. Invitro inhibition of canine distemper virus by flavonoids and phenolic acids: Implications of structural differences for antiviral design. Research in Veterinary Science 2013, 95(2):717-724.
14. Chaijan M., Benjakul S., Visessanguan W., Faustman C. Characteristics and gel properties of muscles from sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) caught in Thailand. Food Research International 2004, 37:1021-1030.
15. Chaijan M., Panpipat W., Benjakul S. Physicochemical properties and gel-forming ability of surimi from three species of mackerel caught in Southern Thailand. Food Chemistry 2010, 121:85-92.
16. Fradinho D., Neto C.P., Evtuguin D., Jorge F., Irle M., Gil M. Chemical characterisation of bark and of alkaline bark extracts from maritime pine grown in Portugal. Industrial Crops and Products 2002, 16(1):22-32.
17. Gawlik-Dziki U., Jez˙yna M., Świeca M., Dziki D., Baraniak B., Czyz˙ J. Effect of bioaccessibility of phenolic compounds on invitro anticancer activity of broccoli sprouts. Food Research International 2012, 49(1):469-476.
18. Gordon J.E. The new science of strong materials or why you don't fall through the floor 1984, Princeton University Press, New Jersey. 2nd ed.
19. Hossain M.A., Kalbani M.S.A.A., Farsi S.A.J.A., Weli A.M., Al-Riyami Q. Comparative study of total phenolics, flavonoids contents and evaluation of antioxidant and antimicrobial activities of different polarities fruits crude extracts of Datura metel L. Asian Pacific Journal of Tropical Disease 2014, 4(5):378-383.
20. Hu Y., Morioka K., Itoh Y. Participation of cysteine protease cathepsin L in the gel disintegration of red bulleye (Priacanthus macracanthus) surimi gel paste. Journal of the Science of Food and Agriculture 2010, 90(3):370-375.
21. Israel A.U., Ogali R.E., Akaranta O., Obot I.B. Extraction and characterization of coconut (Cocos nucifera L.) coir dust. Songklanakarin Journal of Science and Technology 2011, 33(6):717-724.
22. Jan S., Khan M.R., Rashid U., Bokhari J. Assessment of antioxidant potential, total phenolics and flavonoids of different solvent fractions of Monotheca buxifolia fruit. Osong Public Health and Research Perspectives 2013, 4(5):246-254.
23. Kaewudom P., Benjakul S., Kijroongrojana K. Properties of surimi gel as influenced by fish gelatin and microbial transglutaminase. Food Bioscience 2013, 1:39-47.
24. Kallel F., Driss D., Chaari F., Belghith L., Bouaziz F., Ghorbel R., et al. Garlic (Allium ativum L.) husk waste as a potential source of phenolic compounds: Influence of extracting solvents on its antimicrobial and antioxidant properties. Industrial Crops and Products 2014, 62:34-41.
25. Klomklao S., Kishimura S., Benjakul S. Endogenous proteinases in true sardine (Sardinops melanostictus). Food Chemistry 2008, 107(1):213-220.
26. Ko W.C., Yu C.C., Hsu K.C. Changes in conformation and sulphydryl groups of tilapia actomyosin by thermal treatment. LWT-Food Science and Technology 2007, 40(8):1316-1320.
27. Kudre T., Benjakul S., Kishimura H. Effect of protein isolates from black bean and mungbean on proteolysis and gel properties of surimi from sardine (Sardinella albella). LWT-Food Science and Technology 2013, 50(2):511-518.
28. Laemmli U.K. Cleavage of structural proteins during the assembly of head of bacteriophage T4. Nature 1970, 227(5259):680-685.
29. Li C.-Y., Kim H.-W., Li H., Lee D.-C., Rhee H.-I. Antioxidative effect of purple corn extracts during storage of mayonnaise. Food Chemistry 2014, 152:592-596.
30. Lobbes J.M., Fitznar H.P., Kattner G. High-performance liquid chromatography of lignin-derived phenols in environmental samples with diode array detection. Analytical Chemistry 1999, 71(15):3008-3012.
31. Lorenzo J.M., González-Rodríguez R.M., Sánchezb M., Amado I.R., Franco D. Effects of natural (grape seed and chestnut extract) and synthetic antioxidants (buthylatedhydroxytoluene, BHT) on the physical, chemical, microbiological and sensory characteristics of dry cured sausage "chorizo". Food Research International 2013, 54(1):611-620.
32. Lou S.-N., Lin Y.-S., Hsu Y.-S., Chiu E.-M., Ho C.-T. Soluble and insoluble phenolic compounds and antioxidant activity of immature calamodin affected by solvents and heat treatment. Food Chemistry 2014, 161:246-253.
33. Lowry O.H., Rosebrough N.J., Farr A.L., Randall R.J. Protein measurement with Folin phenol reagent. Journal of Biological Chemistry 1951, 193(1):256-275.
34. Mansfield B. Fish, factory trawlers, and imitation crab: the nature of quality in the seafood industry. Journal of Rural Studies 2003, 19:9-21.
35. Maqsood S., Benjakul S., Balange A.K. Effect of tannic acid and kiam wood extract on lipid oxidation and textural properties of fish emulsion sausages during refrigerated storage. Food Chemistry 2012, 130(2):408-416.
36. Meilgaard M., Civille G.V., Carr B.T. Sensory evaluation techniques 1999, CRC Press, Florida. 3rd ed.
37. Mleoko S., Foegeding E.A. pH induced aggregation and weak gel formation of whey protein polymers. Journal of Food Science 2000, 65(1):139-143.
38. Morrisey M.T., Wu J.W., Lin D., An H. Protease inhibitor effects on torsion measurement and autolysis of pacific whiting surimi. Journal of Food Science 1993, 58(5):1050-1054.
39. Nikolantonaki M., Magiatis P., Waterhouse A.L. Measuring protection of aromatic wine thiols from oxidation by competitive reactions vs wine preservatives with ortho-quinones. Food Chemistry 2014, 163:61-67.
40. Nour V., Stampar F., Veberic R., Jakopic J. Anthocyanins profile, total phenolics and antioxidant activity of black currant ethanolic extracts as influenced by genotype and ethanol concentration. Food Chemistry 2013, 141(2):961-966.
41. O'Connell J.E., Fox P.F. Significance and applications of phenolic compounds in the production and quality of milk and dairy products. International Dairy Journal 2001, 11(3):103-120.
42. Oujifard A., Benjakul S., Ahmad M., Seyfabadi J. Effect of bambara groundnut protein isolate on autolysis and gel properties of surimi from threadfin bream (Nemipterus bleekeri). LWT-Food Science and Technology 2012, 47(2):261-266.
43. Panyakaew S., Fotios S. New thermal insulation boards made from coconut husk and bagasse. Energy and Buildings 2011, 43(7):1732-1739.
44. Park J.W. Functional protein additives in surimi gels. Journal of Food Science 1994, 59(3):525-527.
45. Phu N.V., Morioka K., Itoh Y. Microstructure of white croaker surimi protein gels set at low temperature under the inhibition of the polymerization and degradation of protein. Journal of Biological Science 2010, 10:499-506.
46. Prado J.M., Forster-Carneiro T., Rostagno M.A., Follegatti-Romero L.A., Filho F.M., Meireles M.A. Obtaining sugars from coconut husk, defatted grape seed, and pressed palm fiber by hydrolysis with subcritical water. The Journal of Supercritical Fluids 2014, 89:89-98.
47. Prigent S.V.E., Gruppen H., Visser A.J., Van Koningsveld G.A., de Jong G.A.H., Voragen A.G.J. Effects of non-covalent interactions with 5-O (ortho)-caffeoylquinic acid (chlorogenic acid) on the heat denaturation and solubility of globular proteins. Journal of Agricultural and Food Chemistry 2003, 51(17):5088-5095.
48. Prodpran T., Benjakul S., Phatcharat S. Effect of phenolic compounds on protein cross-linking and properties of film from fish myofibrillar protein. International Journal of Biological Macromolecules 2012, 51(5):774-782.
49. Rattaya S., Benjakul S., Prodpran T. Properties of fish skin gelatin film incorporated with seaweed extract. Journal of Food Engineering 2009, 95(1):151-157.
50. Rawdkuen S., Benjakul S., Vissessanguan W., Lanier T.C. Rheological and textural properties of Pacific whiting surimi gels as influenced by chicken plasma. International Journal of Food Properties 2008, 11(4):820-832.
51. Robinson H.W., Hogden C.G. The biuret reaction in the determination of serum proteins. I. A study of the conditions necessary for the production of a stable color which bears a quantitative relationship to the protein concentration. Journal of Biological Chemistry 1940, 135:707-725.
52. Rodrigues S., Pinto G.A.S. Ultrasound extraction of phenolic compounds from coconut (Cocos nucifera) shell powder. Journal of Food Engineering 2007, 80(3):869-872.
53. Sabadini E., Hubinger M.D., Cunha R.L. The effects of sucrose on the mechanical properties of acid milk proteins-κ-carrageenan gels. Brazilian Journal of Chemical Engineering 2006, 23(1):55-65.
54. Shitole S.S., Balange A.K., Gangan S.S. Use of seaweed (Sargassum tenerrimum) extract as a gel enhancer for lesser sardine (Sardinella brachiosoma) surimi. International Aquatic Research 2014, http://dx.doi.org/10.1007/s40071-014-0055-9.
55. Slinkard K., Singleton V.L. Total phenol analyses: automation and comparison with manual methods. American Journal of Enology and Viticulture 1997, 28(1):49-55.
56. Steel R.G.D., Torrie J.H. Principles and procedures of statistics: A biometrical approach 1980, McGraw-Hill, New York. 2nd ed.
57. Tabilo-Munizaga G., Barbosa-Canovas G. Rheology for the food industry. Journal of Food Engineering 2005, 42:66-71.
58. Temdee W., Benjakul S. Effect of oxidized kiam wood and cashew bark extracts on gel properties of gelatin from cuttle fish skins. Food Bioscience 2014, 7:95-104.
59. Vázquez-Torres H., Canché-Escamilla G., Cruz-Ramos C.A. Coconut husk lignin. II. Characterization by infrared and nuclear magnetic resonance spectroscopy. Journal of Applied Polymer Science 1992, 45(4):645-653.
60. Woods M.N., Gorbach S.L. Influences of fiber on the ecology of the intestinal flora. CRC Handbook of dietary fiber in human nutrition 2001, 257-270. CRC Press, Florida. G.A. Spiller (Ed.).
61. Zhang F., Fang L., Wang C., Shi L., Chang T., Yang H., et al. Effects of starches on the textural, rheological, and color properties of surimi-beef gels with microbial transglutaminase. Meat Science 2013, 93(3):533-537.
62. Zhang T., Xue Y., Li Z., Wang Y., Xue C. Effects of deacetylation of konjac glucomannan on Alaska pollock surimi gels subjected to high-temperature (120°C) treatment. Food Hydrocolloids 2015, 43:125-131.