Soluble gas stabilization (SGS) technology is a novel way to increase the effectiveness of modified atmosphere (MA) packaging. However, SGS can be time-consuming and difficult to include in an existing process. This can be overcome by including CO in an existing processing step, such as the product's cooling step. A full factorial design was set up with SGS times (0.5, 1.0, and 2.0 h) and temperatures of fish cakes (chilled (0 °C) or during chilling (starting at 85 °C)) as factors. MA-packaged fish cakes were included as a control. The response was headspace gas composition at equilibrium. Headspace gas composition at equilibrium showed significantly ( < 0.05) less dissolved CO in hot fish cakes after 0.5 h than in cold cakes. Still, no significant differences were found between hot and cold at 1.0 and 2.0 h. Also, all SGS samples, regardless of time and temperature, had a higher content of CO compared to modified atmosphere packaging (MAP).
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10379858 | PMC |
| http://dx.doi.org/10.3390/foods12142788 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Fish species authentication in commercial fish products using mass spectrometry and spectral library matching approach.
Food Res Int
September 2024
Institute of Marine Research, P.O. Box 1870 Nordnes, 5817 Bergen, Norway. Electronic address:
Article Synopsis
- Seafood fraud is a significant global issue that jeopardizes food safety through practices like adulteration and incorrect labeling.
- The development of advanced molecular tools, particularly proteomic mass spectrometry and spectral library matching, is crucial for accurately identifying and authenticating seafood products, even when genomic data is limited.
- A study demonstrated the effectiveness of these methods in accurately distinguishing between 29 North Sea fish species from both pure and processed samples, highlighting their potential in enhancing food safety and consumer protection.
Texture improvement and digestion modulation of plant-based fish cake analogue by incorporating hydrocolloid blends.
Curr Res Food Sci
May 2024
Food, Chemical and Biotechnology Cluster, Singapore Institute of Technology, 10 Dover Drive, Singapore, 138683, Singapore.
Article Synopsis
- Hydrocolloids can improve the texture of plant-based seafood analogues, specifically in creating a surimi-like texture in fish cakes made from rice and pea protein.
- Research revealed that methylcellulose increased oil-holding capacity, while curdlan gum decreased it; however, the overall water holding capacity remained stable.
- Consumer tests showed that a specific blend of methylcellulose, curdlan gum, and gellan gum in fish cakes closely resembled the texture of commercial surimi-tofu products, highlighting the potential for innovative plant-based seafood alternatives.
Characterization of the effect of different cooking methods on volatile compounds in fish cakes using a combination of GC-MS and GC-IMS.
Food Chem X
June 2024
College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China.
Article Synopsis
- This study analyzed the aroma compounds of fish cakes made using five cooking methods: steaming, baking, air frying, pan frying, and deep frying, utilizing gas chromatography techniques (GC-MS and GC-IMS).
- A total of 72 volatile compounds were identified through GC-MS and 41 through GC-IMS, with specific flavor compounds highlighted using statistical analysis methods like OPLS-DA and VIP.
- The findings enhance understanding of flavor development in reheated fish cakes, offering a theoretical foundation for improving their production processes.
Flavor characteristics of garlic fish cakes using electronic nose and tongue analyses.
Sci Rep
March 2024
Department of Food Science and Nutrition, Daejin University, Pocheon-si, Gyeonggi-do, 11159, Republic of Korea.
This study investigated the utility of garlic powder as a functional ingredient. The aim was to develop fish cakes with improved functionality and sensory preference based on the antioxidant activity and quality characteristics. Increasing amounts of garlic powder in the prepared fish cakes were associated with increasing total polyphenol and flavonoid contents, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazolin-6-sulfonic acid) (ABTS) radical scavenging activity, and reducing power.
View Article and Find Full Text PDFStudy by means of H nuclear magnetic resonance of the oxidation process in high oleic sunflower oil and palm oil during deep-frying of fish cakes.
Food Res Int
March 2024
College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei Province 430070, PR China.
Article Synopsis
- This study compared the frying performance of palm oil (PO) and high oleic sunflower oil (HOSO) when frying fish cakes, focusing on their quality changes.
- Results indicated that PO deepened in color faster than HOSO and that after 18 hours of frying, the total polar compound levels were similar for both oils, with HOSO showing lower oxidation levels after 24 hours.
- HOSO maintained a high oleic acid content during frying and demonstrated better stability and nutritional value, making it a preferred choice for frying aquatic products.
Want AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!