scholarly journals Enzyme treatment-induced tenderization of puffer fish meat and its relation to physicochemical changes of myofibril protein

LWT ◽  
2021 ◽  
pp. 112891
Author(s):  
Shan Shang ◽  
Bingcun Wu ◽  
Baoshang Fu ◽  
Pengfei Jiang ◽  
Ying Liu ◽  
...  
Keyword(s):  
Enzyme Treatment ◽  
Fish Meat ◽  
Physicochemical Changes ◽  
Puffer Fish ◽  
Myofibril Protein

scholarly journals NILAI ORGANOLEPTIK BAKSO IKAN LAYANG (Decapterus russelli), IKAN KUNIRAN (Upeneus moluccensis) DAN IKAN NILA (Oreochromis niloticus)

2020 ◽  
Vol 6 (2) ◽  
pp. 67-72
Author(s):  
Thania Kahiking ◽  
Novalina Maya Sari Ansar ◽  
Eko Cahyono
Keyword(s):  
Oreochromis Niloticus ◽  
Raw Materials ◽  
Raw Material ◽  
Fish Meat ◽  
Bone Removal ◽  
Removal Process ◽  
Materials Used ◽  
Soluble Components ◽  
Myofibril Protein

Bakso ikan merupakan produk berbahan dasar dari surimi yang terbuat dari lumatan daging ikan yang telah mengalami proses penghilangan tulang, dan sebagian komponen larut air dan lemak melalui pencucian dengan air, sehingga disebut sebagai konsentrat basah protein myofibril dari daging ikan layang, kuniran, dan nila. Tujuan penelitian adalah untuk mengetahui mutu bakso dari berbagai jenis daging ikan yang digunakan. Metode yang digunakan dalam penelitian ini adalah eksperimental. Hasil uji ogranoleptik menunjukkan bakso dengan kategori-kategori berikut, kenampakan terbaik pada ikan nila (8,2), bau terbaik dari ikan kuniran (7,8), rasa terbaik pada ikan layang (8,8) dan tekstur terbaik pada ikan layang (8,8). Kesimpulan dari ketiga jenis bahan baku yang digunakan ikan kuniran merupakan bahan baku terbaik dalam pembuatan bakso.   Fish ball is a surimi-based product made from ground fish meat that has undergone a bone removal process as well as elimination of water and fat soluble components through washing with water. Hence, it is called wet concentrated myofibril protein mainly derived from mackerel scad, goldband goatfish, and tilapia meat. The objective of this research was to determine the quality of fish balls from various types of fish (mackerel scad, mac). Organoleptic tests showed that the best appearance, smell, taste and texture categories were found in tilapia (8.2), goatfish (7.8), mackerel scad (8.8), and mackerel scad (8.8) respectively. As a conclusion, of the three raw materials used in this research, goldband goatfish proved to be the best source of raw material for fish balls.

scholarly journals Cryoprotective effect of sorbitol on the muscle microstructure of yamú (Brycon amazonicus) during storage at 2 and -18 °C

2019 ◽  
Vol 72 (1) ◽  
pp. 8763-8774 ◽  
Author(s):  
Julián Guillermo León Ramírez ◽  
Jairo Humberto López Vargas ◽  
José Manuel Lozano Moreno ◽  
Adriana Patricia Muñoz Ramirez
Keyword(s):  
Physicochemical Properties ◽  
Protein Profile ◽  
Freezing Temperature ◽  
Negative Effects ◽  
Microstructural Changes ◽  
Fish Meat ◽  
Physicochemical Changes ◽  
Sds Page ◽  
Two Temperatures ◽  
Storage Times

Although freezing is generally used to preserve the sensory and nutritional quality of fish and their products, it cannot mitigate physicochemical changes of the fish meat during storage. This study aimed to determine the cryoprotective effect of sorbitol incorporated into the yamú muscle (Brycon amazonicus), subjected to different storage times and temperatures. The methodology consisted of analyzing microstructural changes, protein profile, and physicochemical properties (texture, water holding capacity and pH) of the yamú’s meat under two temperatures (2±2 and -18±2 °C), two storage times (24 and 48 h) and the incorporation or not of 5% (w/w) of a 60% sorbitol solution. The microstructural changes were analyzed by optical microscopy and scanning electron microscopy, and the protein profile was analyzed by SDS PAGE electrophoresis. The physicochemical properties evaluated in yamú’s meat were affected mainly by the interaction between temperature and storage time. The myofibrillar proteins underwent a partial degradation, and changes in the connective tissue were observed concerning the loss of texture especially when the meat was not treated with sorbitol at freezing temperature (-18 °C). The use of sorbitol minimized the negative effects of freezing on the characteristics of the yamú muscle, maintaining the integrity of the muscular microstructure and generating a cryoprotective effect in comparison to untreated meat.

scholarly journals Fatty Acid Composition of Total Lipids in Puffer Fish Meat

2000 ◽  
Vol 26 (6) ◽  
pp. 333-338 ◽  
Author(s):  
Makoto OYAIZU ◽  
Yoshimichi FUJIMOTO ◽  
Fumio TAKENAGA ◽  
Shingo ITOH
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Total Lipids ◽  
Fish Meat ◽  
Puffer Fish

scholarly journals Quality Changes and Discoloration of Basa (Pangasius bocourti) Fillet during Frozen Storage

2018 ◽  
Vol 2018 ◽  
pp. 1-7 ◽  
Author(s):  
Pornpimol Sriket ◽  
Thamarak La-ongnual
Keyword(s):  
Protein Solubility ◽  
Frozen Storage ◽  
Thiobarbituric Acid ◽  
Surface Hydrophobicity ◽  
Fish Fillet ◽  
Fish Meat ◽  
Physicochemical Changes ◽  
Yellow Color ◽  
Fish Samples ◽  
Pangasius Bocourti

Physicochemical changes of Basa fish (Pangasius bocourti) fillet during frozen storage at −20°C for 0–20 weeks were studied. The content of thiobarbituric acid reactive substances (TBARS) of fish samples suddenly increased when the samples were stored longer than 8 weeks (p<0.05). The increase in TBARS value of the fish fillet was concomitant with the increase in b∗ value (yellow color). Marked decreases in Ca2+-ATPase activity, sulfhydryl content, and protein solubility of the fish fillet after 8 weeks of storage were observed. Those decreasing values were well correlated with the increasing of disulfide bond content and surface hydrophobicity content (p<0.05). Increases in shear force of fish meat during storage were also observed (p<0.05). The results indicated that frozen storage at −20°C affected on Basa fillet qualities, especially after 8 weeks of storage. These data could be useful for consumer and food industry.

scholarly journals Chemical Compound, Phytochemical and Toxicity on Green Rough-backed Puffer from Cirebon District

2014 ◽  
Vol 17 (2) ◽  
Author(s):  
Ginanjar Pratama ◽  
- - Nurjanah ◽  
Ruddy Suwandi ◽  
Agoes Mardiono Jacoeb
Keyword(s):  
Nutrient Content ◽  
Proximate Analysis ◽  
In Vitro Assay ◽  
Skin Extract ◽  
Test Results ◽  
Vitro Assay ◽  
Meat Extract ◽  
Fish Meat ◽  
Puffer Fish

This aims of study was to assess yield, nutrient content and in vitro assay of extract on green rough-backed puffer from Cirebon district. The method used in this study was the proximate analysis, phytochemicals, and BSLT test of extracts on three parts of puffer fish (meat, viscera and skin). Puffer fish used measure around 10-13 cm. The yield obtained was meat 37.80%, bone 45.71%, viscera 7.25% and skin 9.23%. Protein content showed greatest potential, protein in the fish meat was 18.54% while the skin was 25.31%. Phytochemical test showed the entire extract has a positive value for alkaloids and have a negative value on the other reagents, except meat extract on molisch test. Phytochemical test results indicated that the meat of green rough-backed puffer contain tetrodotoxin, but the amount was unknown. LC50 values in meat extract was 104.3498μg/mL, extract the viscera of 105.4564μg/mL, and the skin extract was 104.9637μg/mL. These results showed that the extract of meat, viscera and skin of the puffer fish is not toxic, although there are indications of tetrodotoxin in the flesh.<br />Keywords: extracts, phytochemical, green rough-backed puffer, nutrient content

The Effect of Alimentary Hyperlipemia on Thrombolysis in vivo

1960 ◽  
Vol 04 (02) ◽  
pp. 149-166 ◽  
Author(s):  
Nils U. Bang ◽  
Eugene E. Cliffton
Keyword(s):  
Fibrinolytic Activity ◽  
Fibrinolytic Enzyme ◽  
Enzyme Treatment ◽  
Enzyme Therapy ◽  
Fasting State ◽  
Fatty Meal ◽  
Complete Dissolution ◽  
Blood Samples ◽  
Specific Inhibitors

Summary1. The effect of a standard, potent fibrinolytic enzyme therapy has been compared in fasting and lipemic dogs.2. The standard fibrinolytic regimen resulted in the complete dissolution of all clots produced experimentally in the fasting state in 10 dogs.3. Clots formed during alimentary lipemia exhibited a markedly increased resistance to the standard fibrinolytic regimen in 6 dogs.4. An increase in anti plasmin fibrinolytic titer with concomitant decrease in spontaneous fibrinolytic activity was observed in 15 dogs following the administration of a fatty meal. No difference in fibrinolytic activity and APF titer was demonstrable in fasting and lipemic blood samples obtained during fibrinolytic enzyme treatment.5. The possibility of the presence of specific inhibitors against the fibrinolytic enzyme in clots formed during lipemia has been investigated and the evidence to support this theory is discussed.

Refining Energy Reduction and Pulp Characteristic Modification of Alkaline Peroxide Mechanical Pulp (APMP) Through Enzyme Application

TAPPI Journal ◽  
2009 ◽  
Vol 8 (5) ◽  
pp. 19-25 ◽  
Author(s):  
PETER W. HART ◽  
DARRELL M. WAITE ◽  
LUC THIBAULT, ◽  
JOHN TOMASHEK ◽  
MARIE-EVE ROUSSEAU ◽  
...  
Keyword(s):  
Wood Chip ◽  
The United States ◽  
Enzyme Treatment ◽  
Chemical Application ◽  
Alkaline Peroxide ◽  
Eucalyptus Wood ◽  
Pulp Properties ◽  
Pulp Processing ◽  
Two Stages ◽  
Enzyme Application

Eucalyptus wood chips were subjected to impregnation with various blends of novel fiber modify-ing enzymes before chemical pretreatment and two stages of refining using the preconditioning refiner chemical–alkaline peroxide mechanical pulping (PRC-APMP) process. Wood chip impregnation and pulp processing was con-ducted at a pilot plant in the United States. When compared under constant chemical application and at a constant 350 mL CSF, enzyme treatment reduced specific refining energy by at least 24%. The effect of one versus two stages of impregnation and of enzyme action upon several physical pulp properties was determined.

Wrinkling Poly(trimethylene 2,5-Furanoate) Free-standing Films: Nanostructure Formation and Physical Properties

2020 ◽  
Author(s):  
Michelina Soccio ◽  
Nadia Lotti ◽  
Andrea Munari ◽  
Esther Rebollar ◽  
Daniel E Martínez-Tong
Keyword(s):  
Irradiation Time ◽  
Polymer Surface ◽  
Laser Source ◽  
Free Standing ◽  
Force Microscopy ◽  
Nanostructure Formation ◽  
Physicochemical Changes ◽  
Angle Measurements ◽  
Atomic Force ◽  
Contact Angle Measurements

<p>Nanostructured wrinkles were developed on fully bio-based poly(trimethylene furanoate) (PTF) films by using the technique of Laser Induced Periodic Surface Structures (LIPSS). We investigated the effect of irradiation time on wrinkle formation using an UV pulsed laser source, at a fluence of 8 mJ/cm2. It was found that the pulse range between 600 and 4800 pulses allowed formation of periodic nanometric ripples. The nanostructured surface was studied using a combined macro- and nanoscale approach. We evaluated possible physicochemical changes taking place on the polymer surface after irradiation by infrared spectroscopy, contact angle measurements and atomic force microscopy. The macroscopic physicochemical properties of PTF showed almost no changes after nanostructure formation, differently from the results previously found for the terephthalic counterparts, as poly(ethyleneterephthalate), PET, and poly(trimethyleneterephthalate), PTT. The surface mechanical properties of the nanostructured PTF were found to be improved, as evidenced by nanomechanical force spectroscopy measurements. In particular, an increased Young’s modulus and higher stiffness for the nanostructured sample were measured. <br></p>

PEMANFAATAN PENDAPATAN PEDAGANG BAKSO IKAN TUNA KELILING DI KOTA AMBON

2018 ◽  
Vol 2 (2) ◽  
pp. 85-96
Author(s):  
Hardianti Abubakar ◽  
Yolanda MTN Apituley ◽  
Lilian M. Soukotta
Keyword(s):  
High School ◽  
School Level ◽  
Family Needs ◽  
Average Income ◽  
High School Level ◽  
Tuna Fish ◽  
Fish Meat ◽  
The Family ◽  
Personal Needs ◽  
Origin Area

As a form of diversified processed fish meat, tuna meatball is very popular to people in Ambon. This type of food is sold by traders from Java by walking or cycling. Difficulties living in the origin area require traders to leave their families and go out looking for jobs in other areas with hopes that the family needs are met. The purpose of this research is to analyze (1). Characteristics of mobile tuna meatball traders in Ambon, (2). The amount of income received by mobile tuna meatball traders in Ambon, and (3). Percentage income utilized by the mobile tuna meatball traders either in family or personal needs. The study was conducted by survey and data obtained through interviews and observations from May to October 2018. The results show that the average age of meatball traders was between <25-65 yo, having education in junior and senior high school level, with the highest number of dependants 1-2 people and <5 years trading experience. The average income of tuna fish meatball traders is Rp. 4,747,231, - which is used for personal and family needs. Seven  traders use more than 50% for family needs and the rest for personal needs, while six traders utilize more than 60 % for personal needs and the rest for family needs.

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