Food Technology
Bahareh Shabanpour; Parastoo Pourashouri; Aniseh Jamshidi; Kaveh Rahmani farah; Akbar Vejdan Taleshmikaeil
Abstract
Introduction: In the present study, surimi was used in combination with different percentages of carrageenan, alginate and xanthan gums in order to simulate breaded shrimp and produce shrimp nugget with a texture similar to breaded shrimp. Materials and Methods: Shrimp nuggets were prepared from surimi ...
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Introduction: In the present study, surimi was used in combination with different percentages of carrageenan, alginate and xanthan gums in order to simulate breaded shrimp and produce shrimp nugget with a texture similar to breaded shrimp. Materials and Methods: Shrimp nuggets were prepared from surimi obtained from silver carp in combination with additives and different percentages (0.5, 1, 1.5 and 2) of carrageenan, alginate and xanthan. Then, they were battered and breaded after setting in 35°C. Physical, chemical, color and sensory analysis were performed on the several samples of shrimp nuggets in comparison with the control sample (battered and breaded shrimp). Results and Discussion: Based on the results, the amount of shrinkage decreased in all samples in comparison with the control (p < 0.05). Shrimp nuggets containing xanthan and alginate showed a lower amount of fat than control sample and samples containing carrageenan (p < 0.05). The highest amount of pH value was observed in the control sample and the sample containing 2% alginate was showed the highest amounts of water holding capacity. The highest value of texture analysis including hardness, springiness and adhesion were observed in the control samples, the samples containing carrageenan and the one containing alginate, respectively (p < 0.05). The sample containing 1% carrageenan showed the highest amount of the sensory attributes of taste, smell, texture and overall acceptance, but compared to the control, there were not any significant difference (p ˃ 0.05).
Food Chemistry
Marjan Zargar; Bahareh Shabanpour; Parastoo Pourashouri; Ebrahim Zabihi Neyshbouri
Abstract
[1]Introduction: Collagen is the most abundant and important structural protein in the connective tissue of animals, the production of which is of great importance in the fields of medicine, cosmetics and food. Due to religious restrictions as well as common diseases between livestock and humans, today ...
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[1]Introduction: Collagen is the most abundant and important structural protein in the connective tissue of animals, the production of which is of great importance in the fields of medicine, cosmetics and food. Due to religious restrictions as well as common diseases between livestock and humans, today collagen extraction has turned to other sources, especially aquatic sources. Therefore, the aim of this study was to extract collagen by conventional acidic and enzymatic methods from common carp scales and determine its characteristics in order to make optimal use of this waste to produce valuable products and find alternatives to collagen obtained from land animals. Material and Method: Acid-soluble collagen (ASC) and pepsin-soluble collagen (PSC) were extracted from common carp scales (Cyprinus carpio) and their properties were determined. Common carp scales were prepared with the use of 0.5 M acetic acid and pepsin enzyme. Finally, the extracted collagens were lyophilized and after calculating the extraction efficiencies, their characteristics were determined by electrophoresis tests, UV spectroscopy, X-ray diffraction and isoelectric point determination. Results and Discussion: The results showed that the extraction efficiencies of ASC and PSC were 1.9% and 2.96% (based on dry weight), respectively, which means digestion with pepsin could increase collagen efficiency up to 1.54 times. The results of SDS-PAGE analysis showed that both ASC and PSC are type I collagen and are composed of α1, α2 and β in the (α1) 2α2 chain structure; the isoelectric point of collagens was in the pH range of 5-6. The maximum absorption peak of the UV spectrum of collagen was observed at 235 nm. Although pepsin enzyme (1% dry weight of scales) increases efficiency without significant changes in collagen native structure, but its use for mass production of type I collagen in Iran is not recommended unless self-sufficiency and reduction of pepsin price achieved, while collagen extraction by acidic method is very simple and research to design a production line for this method is recommended. Common carp scales have the potential to be used as an alternative source of collagen in the food and health-pharmaceutical industries. These results can provide a solution to control the waste of the aquatic processing industry in creating environmental pollution, as well as producing a high value-added product from common carp scales.
Parastoo Pourashouri; Bahareh Shabanpour; Zeinab Noori Hashemabad
Abstract
Caviars represent the best-known form of fish roe products. The conventional method of roe processing includes saturated brine salting. However, despite the importance of these products, there is relatively little technical information available about their chemical composition, product quality and food ...
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Caviars represent the best-known form of fish roe products. The conventional method of roe processing includes saturated brine salting. However, despite the importance of these products, there is relatively little technical information available about their chemical composition, product quality and food safety attributes.Three experimental treatments were provided with kutum roe brined in 10, 18 and 24% sodium chloride solutions for 14 days (24°C). Then, the brined-roes were removed from the solution and stored at 4°C for 90 days in refrigerator. The contents of proximate compositions, salt, volatile base nitrogen (VBN), total psychrotrophic bacteria and histamine forming bacteria, color were measured. Sampling was carried out at the first and at the end of days 30, 60 and 90 of storage period.The samples brined in 10% solution putrefied during the brining and removed from study. The moisture and total volatile nitrogen content of 24% brined roes were lower than 18% treatment. The pH and histamine forming bacteria number at the end of storage and total psychrotrophic bacteria number after 60 days of storage were higher. The increase of L* value and the decrease of a* value in samples of brine 18% were observed on days 60 and 90 of storage, but this increase was induced only on the day 90 for samples of brine 24%. 18%brined roe showed acceptable chemical and microbial results in refrigerated condition, and 24% brine roe appeared optimal during storage period.
Sakineh Heydari; Bahareh Shabanpour; Parastoo Pourashouri
Abstract
Introduction: One of the most important factors in the production of bread products is the frying process. Deep frying by moving a water mass separated from the product to the outside can cause deformation and fracture of the crust of bread products, therefore, This study aimed to evaluate the effect ...
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Introduction: One of the most important factors in the production of bread products is the frying process. Deep frying by moving a water mass separated from the product to the outside can cause deformation and fracture of the crust of bread products, therefore, This study aimed to evaluate the effect of adding edible wheat and oat dietary fibers and prevent deformation quality of shrimp analogue products, as a value-added product produced from surimi.
Materials and Methods: The shrimps analogue were produced of Hypophthalmichthys molitrix fish surimi by using a composite-molded method with preparation filament of surimi in five treatments including a fiber-free treatment and four others have 5 and 6 percent oats and wheat fiber; coating, pre-fried and were frozen. In order to perform experiments, the shrimp’s analogue were thawed and fried.
Results and Discussion: The results showed that the highest amount of moisture and the lowest amount of fat were in treatments containing 6% 49.06 and 5.51 wheat fiber respectively and 49.56 and 6.47 oat fiber respectively (p
