Nutrification and fat reduction of deep-fried protein isolates.

Deep-fried (DF) foods are considered nutritionally-inferior due to increased fat content, although they are popular with consumers due to desirable sensory characteristics. This study attempted to reduce fat of DF surimi, DF fish-protein-isolate (FPI), and DF chicken-protein-isolate (CPI) by pre-baking or pre-roasting. Surimi, FPI, and CPI were also nutrified with ω-3-rich oil, fiber, and KCl-based salt substitute.

Effect of κ-carrageenan on gelation and gel characteristics of Antarctic krill (Euphausia superba) protein isolated with isoelectric solubilization/precipitation.

Isoelectric solubilization/precipitation (ISP) was used to extract krill protein isolate (KPI). Due to krill endogenous proteases ISP-KPI barely forms gel which is a major hurdle in wide application of this tremendous protein source for direct human consumption. The objective was to improve gelation and elucidate interaction mechanism between κ-carrageenan and KPI.

Nutritional Quality and Physical Characteristics of Soluble Proteins Recovered from Silver Carp.

Unlabelled: The objective of this study was to evaluate the nutritional quality and physical characteristics of soluble proteins separated from silver carp at 4, 20, and 40 °C. Ground silver carp was diluted, and soluble proteins were separated by centrifugation and dried. The proximate composition (dry wt) of the protein powders averaged 82.

Storage stability of egg sticks fortified with omega-3 fatty acids.

Background: Egg sticks fortified with omega-3 polyunsaturated fatty acids (ω-3 PUFAs) were developed by replacing egg yolk with salmon, algae, and flax oils. Egg sticks were cooked before analysis. Quality indicators for storage stability under different packaging and temperature were determined throughout a 28-day storage.

Effects of starch concentration on calcium-enhanced black bullhead catfish protein gels.

Calcium-enhanced protein recovered from black bullhead catfish was used to develop gels containing increasing amounts of potato starch (0-20 g/kg protein paste) and the effects of starch on functional, textural, and color properties were tested. Energy required to unfold protein groups was greater with the addition of 5 g starch/kg protein paste. Gels containing starch were harder, chewier, and less springy ( < .

Calcium hydroxide as a processing base in alkali-aided pH-shift protein recovery process.

Background: Protein may be recovered by using pH shifts to solubilize and precipitate protein. Typically, sodium hydroxide is used as the processing base; however, this has been shown to significantly increase sodium in the final recovered protein.

Results: Protein was extracted from black bullhead catfish (Ameiurus melas) using a pH-shift method.

Influence of pre-cooking protein paste gelation conditions and post-cooking gel storage conditions on gel texture.

Background: Gelation conditions affect the setting of myofibrillar fish protein gels. Therefore the impact of widely applied pre-cooking gelation time/temperature strategies and post-cooking period on the texture and color of final protein gels was determined. Four pre-cooking gelation strategies (no setting time, 30 min at 25 °C, 1 h at 40 °C or 24 h at 4 °C) were applied to protein pastes (fish protein concentrate and standard functional additives).

pH shift protein recovery with organic acids on texture and color of cooked gels.

Background: Isoelectric solubilization and precipitation (ISP) processing uses pH shifts to separate protein from fish frames, which may increase commercial interest for silver carp. Texture and color properties of gels made from silver carp protein recovered at different pH strategies and organic acid types were compared. ISP was applied to headed gutted silver carp using 10 mol L(-1) sodium hydroxide (NaOH) and either glacial acetic acid (AA) or a (1:1) formic and lactic acid combination (F&L).

Effect of electron beam on chemical changes of nutrients in infant formula.

Infant milk formula has recently been implicated as a transmission vehicle for an emerging foodborne pathogen, Enterobacter sakazakii, resulting in high mortality rates. Electron beam (e-beam) efficiently and non-thermally inactivates foodborne pathogens, including E. sakazakii, in infant milk formula.

Physicochemical properties of surimi gels fortified with dietary fiber.

Although dietary fiber provides health benefits, most Western populations have insufficient intake. Surimi seafood is not currently fortified with dietary fiber, nor have the effects of fiber fortification on physicochemical properties of surimi been thoroughly studied. In the present study, Alaska pollock surimi was fortified with 0-8 g/100 g of long-chain powdered cellulose as a source of dietary fiber.

Chemical properties of ω-3 fortified gels made of protein isolate recovered with isoelectric solubilisation/precipitation from whole fish.

Protein isolate was recovered from whole gutted fish using isoelectric solubilisation/precipitation (ISP). The objective was to determine chemical properties of heat-set gels made of the ISP protein isolate fortified with ω-3 polyunsaturated fatty acids (PUFAs)-rich oils (flaxseed, fish, algae, krill, and blend). The extent of the PUFAs increase, ω-6/ω-3 FAs and unsaturated/saturated FAs ratios, and the indices of thrombogenicity and atherogenicity depended on specific ω-3 PUFAs-rich oil used to fortify protein isolate gels.

Compositional characteristics of materials recovered from headed gutted silver carp (Hypophthalmichthys molitrix) by isoelectric solubilization and precipitation using organic acids.

Unlabelled: Protein was recovered from headed gutted silver carp by isoelectric solubilization at pH 2.5, 3.0, 11.

Isoelectric solubilization/precipitation as a means to recover protein isolate from striped bass (Morone saxatilis) and its physicochemical properties in a nutraceutical seafood product.

Excessive dietary intake of Na (i.e., NaCl) contributes to hypertension, which is a major risk factor for cardiovascular disease.

A three-prong strategy to develop functional food using protein isolates recovered from chicken processing by-products with isoelectric solubilization/precipitation.

Background: Skin-on bone-in chicken drumsticks were processed with isoelectric solubilization/precipitation to recover muscle proteins. The drumsticks were used as a model for dark chicken meat processing by-products. The main objective of this study was conversion of dark chicken meat processing by-products to restructured functional food product.

Chemical properties of surimi seafood nutrified with ω-3 rich oils.

Surimi-based seafood products are widely accepted and enjoyed worldwide. The US consumption increased in 1980s; however, it leveled thereafter. Food products nutrified with ω-3 polyunsaturated fatty acids (PUFAs) are in increasing demand due to demonstrated health benefits.

Radioresistance development of DNA repair deficient Escherichia coli DH5α in ground beef subjected to electron beam at sub-lethal doses.

Purpose: Electron beam (e-beam) efficiently and non-thermally inactivates microorganisms in food by lethal DNA changes (direct effects) and free radicals from water radiolysis (in-direct effects). Non-pathogenic Escherichia coli DH5α (α substrain of DH5 described by Hanahan 1985 , 'DH' stands for Douglas Hanahan) is a microorganism that lacks DNA repair capability, resulting in high radiosensitivity. Studying microbial inactivation of E.

The effect of a flaxseed oil-enhanced diet on the product quality of farmed brook trout (Salvelinus fontinalis) fillets.

The effects of dietary modification with flaxseed oil-enhanced (Flax) feed on the product quality of brook trout fillets were examined. Trout were fed a commercial feed supplemented with fish oil (CD) or flaxseed oil (Flax) for 165 d before harvesting. Proximate composition and fatty acid profile were determined on fillets.

Recovery of Salmonella enterica serovars Typhimurium and Tennessee in peanut butter after electron beam exposure.

Unlabelled: The effect of electron beam (e-beam) radiation on the recovery of Salmonella serotypes Tennessee (ATCC 10722) and Typhimurium (ATCC 14028) in creamy peanut butter over a 14-d storage period at 22 °C was studied. Each Salmonella type was independently inoculated into peanut butter and subjected to e-beam doses that ranged from 0 to 3.1 kGy, confirmed by film dosimetry.