Fish gelatin as an alternative to mammalian gelatin for food industry: A meta-analysis

LWT ◽  
2021 ◽  
Vol 141 ◽  
pp. 110899
Author(s):  
Supatchayaporn Nitsuwat ◽  
Pangzhen Zhang ◽  
Ken Ng ◽  
Zhongxiang Fang
Keyword(s):  
Food Industry ◽  
Meta Analysis ◽  
Fish Gelatin

Technology and Formation Improvement of Consumer Properties of Cold Appetizers from a Silver Carp in the Roll Form

Food Industry ◽  
2019 ◽  
Vol 4 (4) ◽  
pp. 14-22
Author(s):  
Olesya Sergeevna ◽  
Adelya Bekesheva
Keyword(s):  
Fatty Acids ◽  
Food Industry ◽  
Raw Materials ◽  
Silver Carp ◽  
Essential Amino Acids ◽  
Development Stage ◽  
Roll Forming ◽  
Fish Gelatin ◽  
Organoleptic Characteristics ◽  
Food Value

At the present development stage of fish culinary production special significance has range expanding and technology improving for the following purposes: the available fish resources use; the organoleptic characteristics improvement and the nutritional value and competitiveness increase of products manufactured at the enterprises of the food industry. This study concerns the technology and the consumer properties formation improvement of cold appetizers from silver carp in the form of a roll. Unlike traditional the developed products consist of fillet of a bighead silver carp on a skin and an original stuff from egg, vegetables and mushrooms. The researchers conducted study using conventional and special methods. They recommended to introduce gelatin in a dry powdered at the stage of roll forming form in a recipe of the developed fish rolls. A man tested fish gelatin as anew consistency regulator of the developed products. The traditional and fish gelatin use allows to increase the yield of fish cold appetizers in the form of a roll by 8.0 %. When adding gelatin, there was an improvement in consistency and sensory perception of the product as a whole. The analysis results of biological value showed that the developed dishes, being an important additional source of protein and essential amino acids such as threonine, lysine, valine, may well improve the ration balance. The fatty acids ratio in fish rolls prepared according to new recipes is close to the ideal fat in the ratio of saturated, monounsaturated and polyunsaturated fatty acids (35:45:20) and is determined mainly by the composition of fatty acids in silver carp fat. The developed production will allow to expand the range of the food industry enterprises by cold fish appetizers of high quality and food value from available fish raw materials.

scholarly journals Modified Fish Gelatin as an Alternative to Mammalian Gelatin in Modern Food Technologies

Polymers ◽  
2020 ◽  
Vol 12 (12) ◽  
pp. 3051
Author(s):  
Svetlana R. Derkach ◽  
Nikolay G. Voron’ko ◽  
Yuliya A. Kuchina ◽  
Daria S. Kolotova
Keyword(s):  
Food Industry ◽  
Cold Water ◽  
Spatial Network ◽  
Fish Gelatin ◽  
Polyelectrolyte Complexes ◽  
Melting Temperatures ◽  
Gelatin Gels ◽  
Water Fish ◽  
Triple Helices ◽  
Bovine Gelatin

This review considers the main properties of fish gelatin that determine its use in food technologies. A comparative analysis of the amino acid composition of gelatin from cold-water and warm-water fish species, in comparison with gelatin from mammals, which is traditionally used in the food industry, is presented. Fish gelatin is characterized by a reduced content of proline and hydroxyproline which are responsible for the formation of collagen-like triple helices. For this reason, fish gelatin gels are less durable and have lower gelation and melting temperatures than mammalian gelatin. These properties impose significant restrictions on the use of fish gelatin in the technology of gelled food as an alternative to porcine and bovine gelatin. This problem can be solved by modifying the functional characteristics of fish gelatin by adding natural ionic polysaccharides, which, under certain conditions, are capable of forming polyelectrolyte complexes with gelatin, creating additional nodes in the spatial network of the gel.

scholarly journals Association of industry ties with outcomes of studies examining the effect of wholegrain foods on cardiovascular disease and mortality: systematic review and meta-analysis

BMJ Open ◽  
2019 ◽  
Vol 9 (5) ◽  
pp. e022912 ◽  
Author(s):  
Nicholas Chartres ◽  
Alice Fabbri ◽  
Sally McDonald ◽  
Jessica Turton ◽  
Margaret Allman-Farinelli ◽  
...  
Keyword(s):  
Systematic Review ◽  
Cardiovascular Disease ◽  
Observational Studies ◽  
Food Industry ◽  
Conflicts Of Interest ◽  
Meta Analysis ◽  
Risk Of Bias ◽  
Case Control Studies ◽  
Industry Sponsorship ◽  
Nutrition Research

ObjectiveTo determine if observational studies examining the association of wholegrain foods with cardiovascular disease (CVD) with food industry sponsorship and/or authors with conflicts of interest (COI) with the food industry are more likely to have results and/or conclusions that are favourable to industry than those with no industry ties, and to determine whether studies with industry ties differ in their risk of bias compared with studies with no industry ties.DesignSystematic review and meta-analysis of observational studies.Data sourcesWe searched eight databases from 1997 to 2017 and hand searched the reference lists of included studies.Eligibility criteria for selecting studiesCohort and case–control studies that quantitatively examined the association of wholegrains or wholegrain foods with CVD outcomes in healthy adults or children.Results21 of the 22 studies had a serious or critical risk of bias. Studies with industry ties more often had favourable results compared with those with no industry ties, but the Confidence Interval (CI) was wide, Risk Ratio (RR)=1.44 (95% CI 0.88 to 2.35). The same association was found for study conclusions. We did not find a difference in effect size (magnitude of RRs) between studies with industry ties, RR=0.77 (95% CI 0.58 to 1.01) and studies with no industry ties, RR=0.85 (95% CI 0.73 to 1.00) (p=0.50) I20%. These results were comparable for studies that measured the magnitude using Hazard Ratios (HR); industry ties HR=0.82 (95% CI 0.76 to 0.88) versus no industry ties HR=0.86 (95% CI 0.81 to 0.91) (p=0.34) I20%.ConclusionsWe did not establish that the presence of food industry sponsorship or authors with a COI with the food industry was associated with results or conclusions that favour industry sponsors. The association of food industry sponsorship or authors with a COI with the food industry and favourable results or conclusions is uncertain. However, our analysis was hindered by the low level of COI disclosure in the included studies. Our findings support international reforms to improve the disclosure and management of COI in nutrition research. Without such disclosures, it will not be possible to determine if the results of nutrition research are free of food industry influences and potential biases.PROSPERO registration numberCRD42017055841.

scholarly journals Association of food industry ties with findings of studies examining the effect of dairy food intake on cardiovascular disease and mortality: systematic review and meta-analysis

BMJ Open ◽  
2020 ◽  
Vol 10 (12) ◽  
pp. e039036
Author(s):  
Nicholas Chartres ◽  
Alice Fabbri ◽  
Sally McDonald ◽  
Joanna Diong ◽  
Joanne E McKenzie ◽  
...  
Keyword(s):  
Cardiovascular Disease ◽  
Food Industry ◽  
Meta Analysis ◽  
Risk Of Bias ◽  
Dietary Guidelines ◽  
Case Control Studies ◽  
Eligibility Criteria ◽  
Dairy Foods ◽  
Industry Sponsorship ◽  
Significant Difference

ObjectiveTo determine if the association of dairy foods with cardiovascular disease (CVD) outcomes differs between studies with food industry ties versus those without industry ties. To determine whether studies with or without industry ties differ in their risk of bias.Eligibility criteriaWe included cohort and case–control studies that estimated the association of dairy foods with CVD outcomes in healthy adults.Information sourcesWe searched eight databases on 1 February 2019 from 2000 to 2019 and hand searched reference lists.Risk of biasWe used the Risk of Bias in Non-Randomised Studies-of Exposure tool.Included studies43 studies (3 case–controls, 40 cohorts).Synthesis of resultsThere was no clear evidence of an association between studies with industry ties (1/14) versus no industry ties (8/29) and the reporting of favourable results, risk ratio (RR)=0.26 (95% CI 0.04 to 1.87; n=43 studies) and studies with industry ties (4/14) versus no industry ties (11/29) and favourable conclusions, RR=0.75 (95% CI 0.29 to 1.95; n=43). Studies with industry sponsorship, (HR=0.78; n=3 studies) showed a decreased magnitude of risk of CVD outcomes compared with studies with no industry sponsorship (HR=0.97; n=18) (ratio of HRs 0.80 (95% CI 0.66 to 0.97); p=0.03).Strengths and limitations of evidenceEvery study had an overall high risk of bias rating; this was primarily due to confounding.InterpretationThere was no clear evidence of an association between studies with food industry ties and the reporting of favourable results and conclusions compared with studies without industry ties. The statistically significant difference in the magnitude of effects identified in industry-sponsored studies compared with non-industry-sponsored studies, however, is important in quantifying industry influence on studies included in dietary guidelines.PROSPERO registration numberCRD42019129659.

Gelatin from Milkfish Scales for Food Application

2021 ◽  
Vol 5 (1) ◽  
pp. 47-59
Author(s):  
Mark Yohance Rafael ◽  
◽  
Rosalie Rafael ◽  
Ervee Landingin ◽  
Ronalie Rafael ◽  
...  
Keyword(s):  
Yield Strength ◽  
Physical Properties ◽  
Sensory Evaluation ◽  
Food Industry ◽  
Acidic Ph ◽  
Fish Gelatin ◽  
Fish Processing ◽  
Specific Attribute ◽  
Bovine Gelatin ◽  
By Products

The amount of gelatin used worldwide in the food industry is increasing annually. Recovery of valuable components from fish processing-by products could help solve problems on tons of wastes produced each year and address religious beliefs like Islam and Judaism as well as the fear of mad cow disease. In this study, gelatin was extracted from milkfish scales for food application. The physical properties (yield, strength, color, clarity and pH) of extracted gelatin were studied and compared with commercially-available bovine gelatin. Marshmallows were developed from these gelatin sources. Sensory evaluation was done to determine the appropriateness of the level of a specific attribute and the consumer’s preference using the nine-point hedonic and just about right (JAR) scales. The extracted fish gelatin was comparable to bovine gelatin in terms of strength but they differ in terms of color, clarity and pH. The fish gelatin had a yield of 8.7%, high bloom value of 505g, white appearance and an acidic pH (5.25). The marshmallow developed from fish gelatin is comparable to bovine gelatin in all attributes (color, aroma, texture, taste, sweetness and aftertaste) except for sweetness. Overall, the gelatin extracted from milkfish scales can be used as an alternative to bovine gelatin for food application such as in marshmallow production.

Where’s the fat? Freeze-fracture analysis of ingredient interactions in food systems

1993 ◽  
Vol 51 ◽  
pp. 48-49
Author(s):  
Jean Fincher
Keyword(s):  
Lipid Droplets ◽  
Food Systems ◽  
Food Industry ◽  
Freeze Fracture ◽  
Food Science ◽  
Complex Interactions ◽  
Fat Reduction ◽  
Important Trend ◽  
Conventional Foods ◽  
Whipped Cream

An important trend in the food industry today is reduction in the amount of fat in manufactured foods. Often fat reduction is accomplished by replacing part of the natural fat with carbohydrates which serve to bind water and increase viscosity. It is in understanding the roles of these two major components of food, fats and carbohydrates, that freeze-fracture is so important. It is well known that conventional fixation procedures are inadequate for many food products, in particular, foods with carbohydrates as a predominant structural feature. For some food science applications the advantages of freeze-fracture preparation procedures include not only the avoidance of chemical fixatives, but also the opportunity to control the temperature of the sample just prior to rapid freezing.In conventional foods freeze-fracture has been used most successfully in analysis of milk and milk products. Milk gels depend on interactions between lipid droplets and proteins. Whipped emulsions, either whipped cream or ice cream, involve complex interactions between lipid, protein, air cell surfaces, and added emulsifiers.

The effects of low-ratio n-6/n-3 PUFA on biomarkers of inflammation: a systematic review and meta-analysis

2021 ◽  
Author(s):  
Yali Wei ◽  
Yan Meng ◽  
Na Li ◽  
Qian Wang ◽  
Liyong Chen
Keyword(s):  
Systematic Review ◽  
Fatty Acid ◽  
Polyunsaturated Fatty Acid ◽  
Meta Analysis ◽  
Chain Polyunsaturated Fatty Acid ◽  
Inflammation Markers ◽  
Pufa Supplementation ◽  
Long Chain

The purpose of the systematic review and meta-analysis was to determine if low-ratio n-6/n-3 long-chain polyunsaturated fatty acid (PUFA) supplementation affects serum inflammation markers based on current studies.

A meta-analysis of individualized instruction in dental education

1992 ◽  
Vol 56 (3) ◽  
pp. 183-189 ◽  
Author(s):  
LS Dacanay ◽  
PA Cohen
Keyword(s):  
Dental Education ◽  
Meta Analysis ◽  
Individualized Instruction
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