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Comparative quality and volatilomic characterisation of unwashed mince, surimi, and pH-shift-processed protein isolates from farm-raised hybrid catfish (Clarias macrocephalus × Clarias gariepinus)
- Source :
- Food chemistry. 364
- Publication Year :
- 2021
-
Abstract
- Earthy off-odour in farm-raised freshwater fish is considered a quality defect. This study aimed to investigate the potential of pH-shift processing to remove off-odours from farm-raised hybrid catfish while at the same time documenting de-novo formation of other volatile compounds. In comparison with crude mince and conventional surimi, the alkali pH-shift process gave larger reductions in geosmin, 2-methylisoborneol, undesirable volatile compounds (e.g. hexanal, (E)-2-nonenal, (E)-2-heptenal, 2-butanone, and hexadecane), lipids, myoglobin, total volatile basic nitrogen, and TCA-soluble peptides (p 0.05). The acid-produced protein isolate showed the highest TBARS and processing-induced evolution of the following volatiles: octanal, nonanal, decanal, 2-butyl-2-octenal, pentadecanal, 1-hexanol, 1-octanol, 1-octen-3-ol, and 2,3-octanediol (p 0.05). Alkali-aided process provided better overall gelling characteristics (i.e. breaking force, deformation, and texture profile) and gave lower fishy, earthy, and rancid off-odour scores (p 0.05). Thus, alkali pH-shift process can be used to isolate gel-forming proteins from hybrid catfish while minimizing the accumulation of undesirable volatile compounds.
- Subjects :
- Clarias gariepinus
Hexadecane
01 natural sciences
Hexanal
Clarias
Analytical Chemistry
chemistry.chemical_compound
0404 agricultural biotechnology
Animals
Food science
Catfishes
biology
Chemistry
010401 analytical chemistry
04 agricultural and veterinary sciences
General Medicine
Hydrogen-Ion Concentration
biology.organism_classification
040401 food science
Geosmin
0104 chemical sciences
Total volatile
Odorants
Freshwater fish
Gels
Food Science
Catfish
Subjects
Details
- ISSN :
- 18737072
- Volume :
- 364
- Database :
- OpenAIRE
- Journal :
- Food chemistry
- Accession number :
- edsair.doi.dedup.....02eeabd4dfd01d92016c08fbaf8741bb