Effects of fish Protein Hydrolysate of Caspian Sprat (Clupeonella engrauliformis)on Oxidative Stability and Functional Properties of Its Mince During Frozen Storage

Subject Areas :

Bahareh Shabanpour ¹ (گروه فرآوری محصولات شیلاتی، دانشکده شیلات و محیط زیست، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران.)
Parastoo Pourashouri ² (گروه فرآوری محصولات شیلاتی، دانشکده شیلات و محیط زیست، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران.)
Zahra Besharati ³ (گروه فرآوری محصولات شیلاتی، دانشکده شیلات و محیط زیست، دانشگاه علوم کشاورزی و منابع طبیعی گرگان، گرگان، ایران.)

Received: 2019-07-09 Accepted : 2020-06-01 Published : 2022-09-23

Keywords:

References:

1. 2002. Official Methods of Analysis: Gaithersburg, MD.


2. 1968. American Society for T, Materials, Materials ACE-oSEo, Products. Manual on sensory testing methods: 34-42.


3. Bhaskar, N., Benila, T., Radha, C., and Lalitha, R.G. 2008. Optimization of enzymatic hydrolysis of visceral waste proteins of Catla (Catla catla) for preparing protein hydrolysate using a commercial protease. Bioresource Technology, 99(2):335-343.


4. Bigelow, W. and Lee, C.M. 2007. Evaluation of various infused cryoprotective ingredients for their freeze–thaw stabilizing and texture improving properties in frozen red hake muscle. Journal of Food Science, 72(1):C056-C64.


5. Bougatef, A., Nedjar-Arroume, N., Manni, L., Ravallec, R., Barkia, A. and Guillochon, D. 2010. Purification and identification of novel antioxidant peptides from enzymatic hydrolysates of sardinelle (Sardinella aurita) by-products proteins. Food Chemistry,118(3):559-65.


6. Chalamaiah, M., Dinesh kumar, B., Hemalatha, R. and Jyothirmayi, T. 2012. Fish protein hydrolysates: proximate composition, amino acid composition, antioxidant activities and applications: A review. Food Chemistry, 135(4):3020-3038.


7. Cheung, I.W.Y., Liceaga, A.M., and Li-Chan, E.C.Y. 2009. Pacific Hake (Merluccius Productus) hydrolysates as cryoprotective agents in frozen pacific cod fillet mince. Journal of Food Science, 74(8):C588-C594.


8. Connell , J.J. 1990. Methods of Assessing and Selecting for Quality. Control of Fish Quality. 3 ed: Fishing News Books, Oxford; 240 p.


9. Donald, G.A.M. and Lanier, T.C. 1994. Actomyosin stabilization to freeze-thaw and heat denaturation by lactate salts. Journal of Food Science, 59(1):101-105.


10. Dong, S., Zeng, M., Wang, D., Liu, Z., Zhao, Y., and Yang, H.2008. Antioxidant and biochemical properties of protein hydrolysates prepared from Silver carp (Hypophthalmichthys molitrix). Food Chemistry, 107(4):1485-1493.


11. Hoyle, N.T. and Merrl, J.H. 1994. Quality of fish protein hydrolysates from herring (Clupea harengus). Journal of Food Science, 59(1):76-79.


12. barra, J.P., Teixeira, A., Simpson, R., Valencia, P. and Pinto, M. 2013. Almonacid S. Addition of fish protein hydrolysate for enhanced water retention in Sous Vide processing of salmon. Journal of Food Processing and Technology, 4(7):241.


13. Jenkelunas, P.J. and Li-Chan, E.C.Y. 2018. Production and assessment of Pacific hake (Merluccius productus) hydrolysates as cryoprotectants for frozen fish mince. Food Chemistry, 239:535-543.


14. Karnjanapratum, S. and Benjakul, S. 2015. Cryoprotective and antioxidative effects of gelatin hydrolysate from unicorn leatherjacket skin. International Journal of Refrigeration, 49:69-78.


15. Khan, M.A.A., Hossain, M.A., Hara, K., Osatomi, K., Ishihara, T. and Nozaki, Y. 2003. Effect of enzymatic fish-scrap protein hydrolysate on gel-forming ability and denaturation of lizard fish Saurida wanieso surimi during frozen storage. Fisheries Science, 69(6):1271-1280.


16. Kirk, S., and Sawyer, R.1991. Pearson's composition and analysis of foods. 9 ed: Longman Group Ltd.


17. Korzeniowska, M., Cheung, I.W.Y. and Li-Chan, and E.C.Y. 2013. Effects of fish protein hydrolysate and freeze–thaw treatment on physicochemical and gel properties of natural actomyosin from Pacific cod. Food Chemistry, 138(2):1967-75.


18. Liu, Q., Liu, Y., Yu, J., Wang, F. and Li, X. 2019. Identification and characterization of cryoprotective peptides extracted from silver carp (Hypophthalmichthys molitrix) hydrolysates. International Journal of Food Properties, 22(1):1011-1023.


19. Lizárraga-Mata, W.L., García-Sifuentes, C.O., Scheuren-Acevedo, S.M., Lugo-Sánchez, M.E., Zamorano-García, L. and Ramirez-

 

Suárez, J.C. 2016. Mince from Tilapia-Backbone: Effects of washing and cryoprotectant addition during frozen storage. Journal of Food Research, 5(5):32.

20. Mueller, J. P. and Liceaga, A.M. 2016. Characterization and cryoprotection of invasive silver carp (Hypophthalmicthys molitrix) protein hydrolysates. Journal of Aquatic Food Product Technology, 25(1):131-143.


21. Nopianti, R., Huda, N., Ismail, N., Ariffin, F. and Easa, A.M. 2013. Effect of polydextrose on physicochemical properties of threadfin bream (Nemipterus spp) surimi during frozen storage. Journal of food science and technology, 50(4):739-46.


22. Özyurt, G., Şimşek, A., Etyemez, M. and Polat, A. 2013. Fatty acid composition and oxidative stability of fish oil products in turkish retail market. Journal of Aquatic Food Product Technology, 22(3):322-329.


23. Shaabanpour, B., Asgharzadeh Kani, A., Hosseini, H. and Abbasi, M. 2008. Lipid quality changes of silver carp (Hypophthalmichthys molitrix) during frozen storage. Journal of Agricultural Sciences and Natural Resources, 15(1):38-43.


24. Skipnes, D., Østby, M.L. and Hendrickx, M.E. 2007. A method for characterising cook loss and water holding capacity in heat treated cod (Gadus morhua) muscle. Journal of Food Engineering, 80(4):1078-1085.


25. Somjit, K., Ruttanapornwareesakul, Y., Hara, K. and Nozaki, Y. 2005. The cryoprotectant effect of shrimp chitin and shrimp chitin hydrolysate on denaturation and unfrozen water of lizardfish surimi during frozen storage. Food Research International, 38(4):345-355.


26. Sultanbawa, Y. and Li-Chan, E.C.Y. 1998. Cryoprotective effects of sugar and polyol blends in ling cod surimi during frozen storage. Food Research International, 31(2):87-98.


27. Sych, J., Lacroix, C., Adambounou, L.T. and Castaigne, F. 1990. Cryoprotective effects of lactitol, palatinit and polydextrose on cod surimi proteins during frozen storage. Journal of Food Science, 55(2):356-360.


28. Taheri, A., Anvar, S.A.A., Ahari, H. and Fogliano, V. 2013. Comparison the functional properties of protein hydrolysates from poultry byproducts and rainbow trout. IFRO, 12(1):154-69.


29. Yarnpakdee, S, Benjakul, S., Nalinanon, S. and Kristinsson, H.G. 2012. Lipid oxidation and fishy odour development in protein hydrolysate from Nile tilapia (Oreochromis niloticus) muscle as affected by freshness and antioxidants. Food Chemistry, 132(4):1781-1788.


30. Yoo, B.J. 2014. The Effect of cryoprotectants on the properties of pacific sand lance ammodytes personatus girard surimi during frozen storage. Fisheries and Aquatic Sciences, 17(3): 291–298.


31. Yoon, K.S. and Lee, C.M. 1990. Cryoprotectant Effects in Surimi and Surimi/Mince-based Extruded Products. Journal of Food Science, 55(5):1210-1216.


32. . You, L., Zhao, M., Regenstein, J.M. and Ren, J. 2010. Purification and identification of antioxidative peptides from loach (Misgurnus anguillicaudatus) protein hydrolysate by consecutive chromatography and electrospray ionization-mass spectrometry. Food Research International, 43(4):1167-73.


33. Zhou, W.J., Wang, F.X., Yu, J., Li, X.H. and Liu, Y.L. 2019. Cryoprotective effects of protein hydrolysates prepared from by-products of silver carp (Hypophthalmichthys Molitrix) on freeze-thawed surimi. Applied Sciences, 9(3):563.