EFFECT OF CA²⁺-NANO STARCH-LUTEIN ON 3D PRINTING PROPERTIES AND ANTI-OXIDATION OF SURIMI: MECHANICAL PROPERTIES AND LUTEIN RELEASE INFLUENCE

Gaoshang Li^1,2 Junqi Zhan³, Zhiheng Hu^1,2, Jiayin Huang^1,2, Zijing Lu², Chunhong Yuan⁴, Jianchu Chen¹, Yaqin Hu^2,*

¹ Institute of Food Engineering, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, Zhejiang, China

² College of Food Science and Engineering, Yazhou Bay Innovation Institute, Hainan Tropical Ocean University; Marine Food Engineering Technology Research Center of Hainan Province; Collaborative Innovation Center of Marine Food Deep Processing, Sanya, China

³ School of food science and biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang, China

⁴ Department of Food Production and Environmental Management, Faculty of Agriculture, Iwate University, Ueda 4-3-5, Morioka, Japan

^*Corresponding author: yqhu@hntou.edu.cn  

Protein-based surimi is suitable for 3D printing to produce customed foods. However, the insufficient bonding ability and weakened function become the weak points of 3D printed functional surimi foods. To facilitate its printing effects and function, a surimi added with a combination of Ca²⁺ and nano starch-lutein (NS-L) was used. Gel strength, texture, rheology, microstructure, water distribution were determined to exhibit the mechanical strength.  Moreover, lutein release and antioxidant properties were used to show the function of surimi. Results shown the mechanical strength of surimi could be enhanced by NS-L (0.5%) to promote printing process, while the printing accuracy still was not enough. However, NS-L-surimi with 20 mM·kg-1 Ca²⁺ had the best printing effects with fine accuracy, conducting to the gel strength, hardness, elasticity, τ of Ca²⁺-NS-L-surimi increased by about 17%, 3%, 9%, 20% respectively compared to NS-L-surimi, which enhanced mechanical strength and self-supporting ability to resist binding deformation with improved printing accuracy. Additionally, different materials all could completed lutein release within 3 h of digestion. The NS-L-surimi had lower lutein release, which decreased anti-oxidation, while Ca²⁺-NS-L-surimi had higher digestibility and lutein release rate. Because Ca²⁺ made NS-L-surimi structure more porous, promoting enzyme-protein contact. Furthermore, weakened ionic bonds that could reduce electron binding bondage combined the released lutein to provide more electrons for enhancing anti-oxidation. Tuns, 20 mM·kg-1 Ca²⁺ combined NS-L (0.5% lutein) could better promote the application of functional surimi on 3D printing in this study.

Keywords: Ca²⁺-nano starch-lutein; Functional surimi; 3D Printing; Delivery; Mechanism

EFFECT OF HOLDING TIME BEFORE FREEZING AND FROZEN STORAGE TEMPERATURE ON LIPID DETERIORATION OF HERRING MUSCLE

Huong Thi Thu Dang^1*, Dandan Ren², Magnea G. Karlsdottir³, Sigurjon Arason^3,4

¹Nha Trang University, No 2 Nguyen Dinh Chieu Street, Nha Trang City, Viet Nam

²Dalian Ocean University, No.52, Heishijiao Street, Shahekou District, Dalian City, Liaoning Province, China

³Matis Ltd, 12, Vínlandsleið 113, Reykjavík, Iceland

⁴University of Iceland, Faculty of Food Science and Nutrition, Aragata 14, 102 Reykjavík, Iceland

^*Corresponding author: dangthithuhuong@ntu.edu.vn

Freezing and frozen storage has proven to be an effective method to preserve and prolong the storage life of seafood products. Production of frozen products provides all year-round product availability although the catching is seasonal. There are several factors that can affect the quality and stability of frozen fish products, including the state of the raw material, and storage conditions. The aim of the study was to investigate the effects of holding time before freezing (within 4 hours from catching (freezing on- board) and after 2-3 days from catching (freezing on-land)), and different frozen storage temperatures (stable -25°C and unstable -12±3°C) on lipid degradation of frozen herring muscle. The results showed that a lower and stable storage temperature of -25°C can effectively inhibit lipid degradation, including hydroperoxide value (PV) and free fatty acids (FFA) compared with fluctuant storage conditions -12±3°C. Freezing herring on- board (during pre-rigor period) proved to be more beneficial in terms of preventing lipid oxidation of the herring fillets compared to when frozen on-land (post-rigor period). Furthermore, the dark muscle was more susceptible to lipid oxidation than the light, therefore, removal of the dark muscle may increase stability of the more valuable light muscle of herring fillet. Temperature fluctuation must be avoided to maintain quality and extend shelf-life of industrially frozen herring fillets.

Keywords: Atlantic herring, rigor mortis, frozen storage, temperature conditions, lipid degradation

EFFECT OF IOTA CARRAGEENAN ON THE SYNERESIS PROPERTIES OF MIXED GELS OF IOTA AND KAPPA CARRAGEENAN IN PRESENCE OF POTASSIUM IONS

Viet Tran Nu Thanh Bui¹*, Bach T. Nguyen ¹, Taco Nicolai²

¹Food Technology Faculty, Nha Trang University, 02 Nguyen Dinh Chieu, Nha Trang City, Khanh Hoa Province, Viet Nam

²Chemistry Department IMMM, Lemans University, 72085 le Mans Cedex 9, France

^*Corresponding author: thanhviet@ntu.edu.vn

Syneresis usually happens with strong carrageenan gels in presence of KCl and causes the release of fluid from the gel. Understanding syneresis properties of mixtures of κ-car and ι-car is important not only because the two types of carrageenan are often present together in commercial samples, but also because the synergetic rheological properties of mixtures compared to individual systems can potentially be exploited in applications. The purpose of this study is to observe the syneresis properties of pure carrageenan gel (κappa or ιota- carrageenan) and mixture of κ- and ι- carrageenan gels in presence of potassium ions using syneresis measurement, confocal laser scanning microscopy and rheology in parallel. In this study, carrageenan was extracted from seaweed K.alvarezii and E.denticulatum cultivated in Cam Ranh Bay (Khanh Hoa province). The results showed that at room temperature, the syneresis ratio of pure gels and mixed carrageenan gels depended on KCl concentration in the gel and polysaccharide concentration. Increasing potassium, the stiffness (G’) showed that the G’ rapidly increased for all samples, but the syneresis occurred when [KCl] > 30 mM. Syneresis ratio of the pure gels were higher than in the mix gels. Increasing the ι- carrageenan ratio in the mixture gels rapidly decreased releasing fluid. The weakest syneresis was found in the gel with the ratio of κ- and ι- carrageenan was 50/50. The dynamic syneresis process where syneresis fluid was not withdrawn was also observed by confocal laser scanning microscopy and rheology. The results support that elasticity of ι-carrageenan  prevents release fluid in gel and the gel. It is concluded that the syneresis of the κ-carrageenan network is lower in the mixed gels than in the corresponding individual gels. The syneresis ratios of the mixed gels also depend on the presence of ι-carrageenan concentrations.

Keywords: syneresis, microstructure, rheological properties, carrageenan

EFFECTS OF DRYING TEMPERATURE ON THE SENSORY QUALITIES OF DRIED BALI SARDINES (Sardinella lemuru) INFUSED WITH HERBS AND SPICES

Brandon Briggs C. Silvano^1*, Maria Dulce L. Alibangbang²

1Department of Fisheries, College of Fisheries and Aquatic Sciences, Visayas State University Tolosa, Tanghas, Tolosa, Leyte, Eastern Visayas, Philippines

^*Corresponding author: brandonbriggs.silvano@vsu.edu.ph

Herbs and spices have been very essential to every home and people with different needs and lifestyle mainly as ingredients for food, beverages, cosmetics, perfumery, and medicine. In this study, dried Bali Sardines (Sardinella lemuru Bleeker 1758) were infused with varying levels of herbs and spices and was exposed to different drying temperatures. Each treatment was dried for six hours in a mechanical dryer and was subjected for sensory evaluation in terms of color, aroma, taste, aftertaste, texture, flavor, and general acceptability. There were nine treatments in the study and the results revealed that Treatment 3 with 6g of herbs and spices and heated at 40⁰C had the highest acceptability rating of 8.86 which fall under the “like very much” category in the 9-point Hedonic scale while Treatment 1 which contains 4g of herbs and spices and heated at 40⁰C had the lowest acceptability rating of 7.14 which falls under to “like moderately”. Among the sensory attributes, only aftertaste was significantly affected by drying temperature at 5% of significance. In addition, a two-way interaction was observed between levels of herbs and spices and drying temperature that greatly affects the aroma of the dried Bali Sardines showing 1% significance. Moreover, each treatment possessed sensory attributes that are acceptable to the panelists with an acceptability rating that ranges from 7.14 to 8.86 which falls under the “like moderately” to “like very much” category in the 9-point Hedonic Scale.

Keywords: Bali sardines, herbs and spices, sensory attributes, sensory evaluation

EFFECTS OF OLIGOCHITOSAN PRODUCED BY RADIATION TECHNOLOGY ON QUALITY OF SQIUD (Loligo chinensis) DURING THE PRESERVATION

Boi N. Vu¹, Trang M.T. Nguyen¹, Minh Q. Vu¹, Van-Thi Nguyen^1,*

Nha Trang University, No 2 Nguyen Dinh Chieu Street, Nha Trang City, Viet Nam

^*Corresponding author: vannt@ntu.edu.vn

The value of fresh versus ruined squid (Loligo chinensis) differs significantly, and the substance is rapidly degraded during storage. We conducted a study employing oligochitosan (COS), which is created by a radiation process using cobalt 60, to preserve fresh squid after fishing. Additionally employed for comparison were chitosan and oligochitin. The findings indicated that COS is the most suited material for the preservation of squid among the three materials described (chitosan, oligochitin, and COS). The research findings, on the other hand, also identified the ideal oligochitosan preservation parameters, which were as follows: oligochitosan concentration: 3.5% (w/v); immersion period in oligochitosan solution: 2 minutes; storage temperature: 4^oC. Squid can be stored under these conditions for up to 18 days while still meeting the requirements for processing materials.

Keywords: oligochitosan, preservation, radiation technique, squid

EVALUATION OF WEIGHT COMPOSITION OF PANGASIUS

(Pangasianodon Hypophthalmus) SIZES 0,8-1KG, 1-1,2KG, AND THE EFFICIENCY OF PROTEIN AT VARIOUS SALT CONCENTRATIONS

Nguyen Do Quynh¹, Le Thi Minh Thuy¹, Nguyen Van Muoi²

¹College of Aquaculture and Fisheries, Can Tho University, Campus II, 3/2 Street, Nink Kieu District, Can Tho City, Viet Nam.

²College of Agriculture, Can Tho University, Campus II, 3/2 Street, Nink Kieu District, Can Tho City, Viet Nam.

^*Corresponding author: ndquynh@ctu.edu.vn

The study was conducted to investigate the weight composition and chemical composition of two sizes of pangasius 0,8-1kg and 1-1,2kg and to evaluate the protein recovery efficiency of white meat and loin at different concentrations of different salt concentrations. The results showed that pangasius white meat in two sizes, 0,8-1kg, and 1-1,2kg accounted for proportions of 31,1% and 28,6%, respectively. Red crumbs accounted for the lowest percentage in both size 0,8-1kg and 2,21 in size 1-1,2kg. Then, the four components of white meat, white crumbs, red crumbs, and belly meat in two fish sizes were analyzed for chemical composition, showing that white meat in two sizes accounted for the highest protein content of 17,0%, respectively 16,6%, and meat also accounted for high lipid content of 15,1%, 31,0%, respectively. The recovery of soluble protein of white meat and pangasius meat of 0,8-1kg and 1- 1,2kg at different salt concentrations showed that white meat of both sizes had optimal solubility at high concentrations. The salinity of 4% with soluble protein reached the highest at 85,7% and 87,8%, respectively. Besides, pangasius meat of 0,8-1kg and 1-1,2kg also gave equivalent results, with 4% salt concentration being the most optimal with the soluble protein content of 83,3%, respectively 83,9%. From the above research results, it is possible to utilize the protein-rich parts of pangasius of 0,8-1kg and 1- 1,2kg as a source of protein-rich raw materials to create new products on the market.

Keywords: White meat, white crumbs, red crumbs, belly meat, recovery of soluble protein.