Characteristics and nutritional value of biscuits fortified with debittered salmon (Salmo salar) frame hydrolysate

Effect of debittered salmon frame hydrolysate (DSFH) at various levels (0, 5, 10, 15, 20 and 25 g/100 g) on physicochemical, textural, sensory and nutritional properties of biscuits was investigated. The highest thickness was obtained for the sample with 25 g/100 g DSFH (P < 0.05). There was no difference in diameter among all the biscuit samples (P > 0.05). The samples added with DSFH had lower weight, water activity and moisture content than the control (CONT, without DSFH) (P < 0.05). DSFH at 15 g/100 g showed no detrimental effect on sensory properties of resulting biscuits (DSFH-15). The DSFH-15 biscuit showed reduction in cutting force and fracturability. Scanning electron microscopic and cross-sectional images showed that DSFH-15 biscuit had more porous structure, compared to the CONT. The biscuits fortified with 15 g/100 g DSFH had higher protein but had lower energy value, fat and carbohydrate content than the CONT.     

Effects of washing with oxidising agents on the gel-forming ability and physicochemical properties of surimi produced from bigeye snapper (Priacanthus tayenus)

The effects of washing with hydrogen peroxide (H₂O₂) and sodium hypochlorite (NaOCl) solutions on the gel-forming ability and physicochemical properties of surimi produced from bigeye snapper (Priacanthus tayenus), stored in ice for up to 14 days, were investigated. Generally, pH and the trichloroacetic acid (TCA)-soluble peptide content of washed mince varied, depending on the type of oxidizing agent and storage time of the fish. With increasing time of storage, the pHs of water- and H₂O₂-washed mince were lower than that of NaOCl-washed mince (P < 0.05). However, no differences in the TCA-soluble peptide contents of the resulting mince washed with any media were observed (P > 0.05). Washing with 20 ppm NaOCl resulted in the highest increase in both the breaking force and the deformation of mince from fish stored in ice for all the times studied (P < 0.05). Natural actomyosin (NAM) extracted from NaOCl-washed mince had higher surface hydrophobicity and disulfide bond (SS) content than that of water-washed mince (P < 0.05). With no effect on Ca²⁺-, Mg²⁺-, or Mg²⁺–Ca²⁺-ATPase activities, NaOCl washing resulted in an increase in Mg²⁺–EGTA-ATPase activity of NAM (P < 0.05). The results suggested that washing mince with the appropriate type and concentration of oxidizing agent can improve the gelling ability of surimi, particularly from low quality fish.     

Isolation and characterisation of collagen from the ribbon jellyfish (Chrysaora sp.)

Pepsin‐solubilised collagen from the ribbon jellyfish (Chrysaora sp., morphotype 1) umbrella (JPSC) was isolated and characterised. The yield of collagen varied (9–19%, based on ash‐free dry weight) depending on the amount of pepsin used. Type II collagen was the major component of extracted collagen. The peptide map of JPSC differed from that of standard collagen type II, which indicates their different primary structures. FTIR spectra of JPSC, however, did not differ significantly from those of type II collagen. The T_max of JPSC was 37.38 °C, which is higher than that of other marine collagens. Glycine was the main amino acid in JPSC (320 residues per 1000 residues), followed by glutamic acid, alanine, proline, aspartic acid and hydroxyproline. The isoelectric point of JPSC was 6.64. These results indicate that this jellyfish species has the potential to be a marine source of type II collagen that can be used in place of land‐based sources.     

Hydrolysed collagen from Lates calcarifer skin: its acute toxicity and impact on cell proliferation and collagen production of fibroblasts

Acute toxicity in Wistar rat and the impact of hydrolysed collagen (HC) from seabass skin on in vitro cell proliferation and collagen production were studied using L929 fibroblasts. HC was rich in glycine (326 residue/1000 residue) and imino acids (196 residue/1000 residue). MALDI mass spectrum of HC showed several low MW peptides with MW range of 1050–1330 Da as the major components. Based on acute oral cytotoxicity test in Wistar rat, HC was considered as safe with LD₅₀ value higher than 5000 mg kg^?1 body. HC could promote L929 cell growth, especially when used in combination with vitamin C (VitC) at a ratio of 2:1. HC/VitC (2:1) mixture also exhibited the higher enhancement effect on collagen production of L929 cells, compared with HC or VitC alone. Thus, HC could be a promising candidate for biological applications, especially in combination with VitC, as nutraceuticals for skin care.     

Effect of monosodium glutamate on physicochemical properties and quality of Alkali‐treated Pacific white shrimp

Physicochemical properties and quality of Pacific white shrimp (Litopenaeus vannamei) treated with alkaline soaking solution (ASS; 0.75% NaOH with 2.5% NaCl) containing 3% monosodium glutamate (MSG), pH 11.5 (ASS+3% MSG) were investigated, in comparison with those treated with mixed phosphates or ASS alone. Muscle proteins underwent conformational changes as evidenced by the shift of T_max to the lower temperature and the increased negative charge when treated with ASS+3% MSG. This coincided with the higher moisture and NaCl contents (P < 0.05). Such a treatment led to the pronounced swelling of muscle fibrils as visualised by scanning electron microscope. Highest likeness score for all attributes except for flavour was observed in sample treated with ASS+3% MSG. Slightly fishy odour in the treated sample was associated with higher abundance of volatile compounds, especially alcohol and aldehyde. Thus, ASS+3% MSG could be used as the replacer of phosphate and bicarbonate for shrimp processing.     

Lipids from cephalothorax and hepatopancreas of Pacific white shrimp (Litopenaeus vannamei): Compositions and deterioration as affected by iced storage

Lipids from cephalothorax and hepatopancreas of Pacific white shrimp (Litopenaeus vannamei) stored in ice for up to 6 days were extracted and characterised. The extraction yields of lipids from hepatopancreas (10.65–12.64%) were higher than those from cephalothorax (2.59–2.88%). However, no changes in the extraction yield were observed during the storage (p > 0.05). The carotenoid contents of lipids from cephalothorax and hepatopancreas slightly increased within the first 2 and 4 days of iced storage (p < 0.05), respectively, but decreased thereafter (p < 0.05). With increasing storage time, a progressive formation of hydroperoxide was found as evidenced by the increase in the absorbance band at 3600–3200 cm⁻¹ in Fourier transform infrared (FTIR) spectra, and increased peroxide values (PVs) (p < 0.05). The increases in thiobarbituric acid reactive substances (TBARS), p-anisidine value (AnV) and free fatty acid (FFA) content of lipids were noticeable when iced storage time increased (p < 0.05). Those changes indicated that lipid oxidation and hydrolysis occurred in both samples. Phospholipids (PL) were the major components in lipids from cephalothorax (82.51% of total lipids). Nevertheless, lipids from hepatopancreas contained triglyceride (TG) and PL as the dominant components (45.35% and 38.03% of total lipids, respectively). A decrease in the TG content with a concomitant increase in free fatty acid was observed at the end of storage (day 6) (p < 0.05). Decreases in unsaturated fatty acids, especially eicosapentaenoic acid (EPA; C20:5(n-3)) and docosahexaenoic acid (DHA; C22:6(n-3)) were noticeable at day 6 of storage (p < 0.05). Thus, the extended storage time resulted in the enhanced deterioration of extracted lipids.