International Journal of Nutrition and Food Sciences

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Changes in Texture and Liquid Holding Capacity of Spiced Liquid Smoked Silver Carp (Hypophthalmichthys Molitrix) Muscle Wrapped in Aluminium Foil during Refrigerated Storage

Received: 19 December 2013    Accepted:     Published: 20 January 2014
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Abstract

The effects of equivalent concentrations of both garlic and ginger separately in fresh and powder form in muscle proteins of liquid smoked silver carp (Hypophthalmichthys molitrix) during chilled storage were investigated for a period of 24 days. The control and the treated smoked fish samples were analysed periodically for liquid holding capacity, salt extractable protein, texture and sensory quality characteristics. The results showed loss of that liquid holding capacity, salt extractable protein content for all sample (P < 0.05), however more loss observed on ginger treated samples. Force required compressing or shearing the sample as hardness, decreased more in ginger incorporated samples (p < 0.05). Sensory parameters of odour, texture, and appearance for all samples decreased during the chilled storage period (p < 0.05) but were still within acceptable limits, except on texture of fresh ginger samples at day 24. The results obtained from this study suggest that ginger in fresh and powder form, have high negative impacts on texture properties and protein functionality of liquid smoked silver carp muscle stored at 4 ± 1°C.

DOI 10.11648/j.ijnfs.20140302.12
Published in International Journal of Nutrition and Food Sciences (Volume 3, Issue 2, March 2014)
Page(s) 19-25
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Proteolytic Activity, Silver Carp, Liquid Smoke, Biopreservation

References
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Author Information
  • School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China

  • School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China

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  • APA Style

    Frank Fijelu, Wenshui Xia. (2014). Changes in Texture and Liquid Holding Capacity of Spiced Liquid Smoked Silver Carp (Hypophthalmichthys Molitrix) Muscle Wrapped in Aluminium Foil during Refrigerated Storage. International Journal of Nutrition and Food Sciences, 3(2), 19-25. https://doi.org/10.11648/j.ijnfs.20140302.12

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    ACS Style

    Frank Fijelu; Wenshui Xia. Changes in Texture and Liquid Holding Capacity of Spiced Liquid Smoked Silver Carp (Hypophthalmichthys Molitrix) Muscle Wrapped in Aluminium Foil during Refrigerated Storage. Int. J. Nutr. Food Sci. 2014, 3(2), 19-25. doi: 10.11648/j.ijnfs.20140302.12

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    AMA Style

    Frank Fijelu, Wenshui Xia. Changes in Texture and Liquid Holding Capacity of Spiced Liquid Smoked Silver Carp (Hypophthalmichthys Molitrix) Muscle Wrapped in Aluminium Foil during Refrigerated Storage. Int J Nutr Food Sci. 2014;3(2):19-25. doi: 10.11648/j.ijnfs.20140302.12

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  • @article{10.11648/j.ijnfs.20140302.12,
      author = {Frank Fijelu and Wenshui Xia},
      title = {Changes in Texture and Liquid Holding Capacity of Spiced Liquid Smoked Silver Carp (Hypophthalmichthys Molitrix) Muscle Wrapped in Aluminium Foil during Refrigerated Storage},
      journal = {International Journal of Nutrition and Food Sciences},
      volume = {3},
      number = {2},
      pages = {19-25},
      doi = {10.11648/j.ijnfs.20140302.12},
      url = {https://doi.org/10.11648/j.ijnfs.20140302.12},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.ijnfs.20140302.12},
      abstract = {The effects of equivalent concentrations of both garlic and ginger separately in fresh and powder form in muscle proteins of liquid smoked silver carp (Hypophthalmichthys molitrix) during chilled storage were investigated for a period of 24 days. The control and the treated smoked fish samples were analysed periodically for liquid holding capacity, salt extractable protein, texture and sensory quality characteristics. The results showed loss of that liquid holding capacity, salt extractable protein content for all sample (P < 0.05), however more loss observed on ginger treated samples. Force required compressing or shearing the sample as hardness, decreased more in ginger incorporated samples (p < 0.05). Sensory parameters of odour, texture, and appearance for all samples decreased during the chilled storage period (p < 0.05) but were still within acceptable limits, except on texture of fresh ginger samples at day 24. The results obtained from this study suggest that ginger in fresh and powder form, have high negative impacts on texture properties and protein functionality of liquid smoked silver carp muscle stored at 4 ± 1°C.},
     year = {2014}
    }
    

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  • TY  - JOUR
    T1  - Changes in Texture and Liquid Holding Capacity of Spiced Liquid Smoked Silver Carp (Hypophthalmichthys Molitrix) Muscle Wrapped in Aluminium Foil during Refrigerated Storage
    AU  - Frank Fijelu
    AU  - Wenshui Xia
    Y1  - 2014/01/20
    PY  - 2014
    N1  - https://doi.org/10.11648/j.ijnfs.20140302.12
    DO  - 10.11648/j.ijnfs.20140302.12
    T2  - International Journal of Nutrition and Food Sciences
    JF  - International Journal of Nutrition and Food Sciences
    JO  - International Journal of Nutrition and Food Sciences
    SP  - 19
    EP  - 25
    PB  - Science Publishing Group
    SN  - 2327-2716
    UR  - https://doi.org/10.11648/j.ijnfs.20140302.12
    AB  - The effects of equivalent concentrations of both garlic and ginger separately in fresh and powder form in muscle proteins of liquid smoked silver carp (Hypophthalmichthys molitrix) during chilled storage were investigated for a period of 24 days. The control and the treated smoked fish samples were analysed periodically for liquid holding capacity, salt extractable protein, texture and sensory quality characteristics. The results showed loss of that liquid holding capacity, salt extractable protein content for all sample (P < 0.05), however more loss observed on ginger treated samples. Force required compressing or shearing the sample as hardness, decreased more in ginger incorporated samples (p < 0.05). Sensory parameters of odour, texture, and appearance for all samples decreased during the chilled storage period (p < 0.05) but were still within acceptable limits, except on texture of fresh ginger samples at day 24. The results obtained from this study suggest that ginger in fresh and powder form, have high negative impacts on texture properties and protein functionality of liquid smoked silver carp muscle stored at 4 ± 1°C.
    VL  - 3
    IS  - 2
    ER  - 

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