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

Frank Fijelu; Wenshui Xia

doi:doi:10.11648/j.ijnfs.20140302.12

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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

Frank Fijelu, Wenshui Xia

Published in International Journal of Nutrition and Food Sciences (Volume 3, Issue 2)

Received: 19 December 2013 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.

Published in	International Journal of Nutrition and Food Sciences (Volume 3, Issue 2)
DOI	10.11648/j.ijnfs.20140302.12
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), 2014. Published by Science Publishing Group

Keywords

Proteolytic Activity, Silver Carp, Liquid Smoke, Biopreservation

References

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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://article.sciencepublishinggroup.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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Author Information

Frank Fijelu

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

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

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Plain Text BibTeX RIS

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

Copy | Download

@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://article.sciencepublishinggroup.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}
}

Copy | Download

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  -

Copy | Download