USE OF BRABENDER® VISCOGRAPH E TO MEASURE SOME RHEOLOGICAL PROPERTIES OF MINCED FISH MUSCLE

The influence of microwave heating (microwave oven Electrolux, 2450 MHz, 400 W) from 8 up to 24 min on the oxidation and fatty acid composition of lipids of common carp (<I>Cyprinus carpio</I>) and Atlantic mackerel <I>(Scomber scombrus</I>) minced fish flesh were studied. The heating treatment at all conditions reduced moisture and therefore, increased lipid and dry matter contents. The isolated lipids were subjected to the following analyses: peroxide value, acid value and content of conjugated dienes (by absorbance at 232 nm). The free fatty acid content in the lipid fraction of the fish flesh was significantly reduced by cooking. Conjugated diene levels in fish muscle increased and peroxide values decreased for all cooked samples. Changes in fatty acids composition were only small.

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Technological effect of red grape antioxidant dietary fibre added to minced fish muscle

International Journal of Food Science & Technology ◽

10.1111/j.1365-2621.2007.01554.x ◽

2008 ◽

Vol 43 (6) ◽

pp. 1009-1018 ◽

Cited By ~ 38

Author(s):

Isabel Sánchez-Alonso ◽

Antonio Javier Borderías

Keyword(s):

Dietary Fibre ◽

Fish Muscle ◽

Minced Fish ◽

Red Grape

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Relevance of trimethylamine oxide demethylase activity and haemoglobin content to formaldehyde production and texture deterioration in frozen stored minced fish muscle

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.2740430308 ◽

1988 ◽

Vol 43 (3) ◽

pp. 261-276 ◽

Cited By ~ 31

Author(s):

Hartmut Rehbein

Keyword(s):

Fish Muscle ◽

Trimethylamine Oxide ◽

Demethylase Activity ◽

Minced Fish ◽

Formaldehyde Production ◽

Haemoglobin Content

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Washing Effect of Minced Fish Muscle in Water on Degradation of Polyphosphates during Manufacturing Process of Surimi-Based Products.

NIPPON SUISAN GAKKAISHI ◽

10.2331/suisan.58.79 ◽

1992 ◽

Vol 58 (1) ◽

pp. 79-83 ◽

Cited By ~ 3

Author(s):

Akinobu Matsunaga ◽

Tooru Ooizumi ◽

Atsushi Yamamoto ◽

Ken-íchi Kawasaki ◽

Eiichi Mizukami

Keyword(s):

Manufacturing Process ◽

Fish Muscle ◽

Minced Fish

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Effect of plant extracts on lipid oxidation during frozen storage of minced fish muscle

International Journal of Food Science & Technology ◽

10.1111/j.1365-2621.2010.02541.x ◽

2011 ◽

Vol 46 (4) ◽

pp. 724-731 ◽

Cited By ~ 18

Author(s):

Berna Özalp Özen ◽

Mine Eren ◽

Aslıhan Pala ◽

İlknur Özmen ◽

Ayla Soyer

Keyword(s):

Lipid Oxidation ◽

Plant Extracts ◽

Frozen Storage ◽

Fish Muscle ◽

Minced Fish

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RESEARCH OF THE INFLUENCE OF CHITIN-CONTAINING FOOD ADDITIVES ON THE RHEOLOGICAL PROPERTIES AND BIOLOGICAL VALUE OF MINCED FISH

Progress on Chemistry and application of Chitin and its Derivatives ◽

10.15259/pcacd.23.011 ◽

2018 ◽

Vol XXIII ◽

pp. 114-119

Author(s):

Elena E. Kuprina ◽

Elena I. Kiprushkina ◽

Irina A. Shestopalova ◽

Anastasiya N. Yakkola ◽

Andrey N. Manuylov ◽

...

Keyword(s):

Rheological Properties ◽

Functional Foods ◽

Food Additives ◽

Food Product ◽

Nutritional Supplement ◽

Food Supplement ◽

Biologically Active ◽

Biological Value ◽

Fish Meat ◽

Minced Fish

The problem of the deficiency of dietary fibre and mineral substances in the diet of modern man is well known. This problem is proposed to be solved by making a food product - fishballs - based on a combination of minced fish meat from pollock and salmon belly, containing the biologically active chitin mineral food supplement "Hizitel". Dietary supplementation is derived from the waste of processing shrimp shells. The influence of chitin-mineral nutritional supplement on the rheological properties of minced fish and the biological value of products based on it has been studied. The optimum modes of mixing minced fish compositions were identified and the nutritional and biological value of the functional foods developed were defined.

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