Abstract
This study aimed to investigate the performance of equal amounts of edible green seaweed, Ulva intestinalis powder (2.77 g kg−1), and its sulphated polysaccharide ([USP], 0.5 g kg−1, based on the extraction yield from U. intestinalis powder) on the proximate compositions, lipid oxidation, pH, colour, textural properties, cooking yield and sensory attributes of fish-surimi restructured products during storage at − 18 °C as compared with the control. Results showed incorporation of two functional components resulted in lower TBARS values compared with the control over 6 months (P ≤ 0.05). The USP incorporated fingers showed the least moisture loss over 6 months (P < 0.05). Textural properties for two functional fingers remained relatively stable from month 0 to month 6, while the hardness increased significantly (P < 0.05) in the control fingers (67 to 80 N). Additionally, the sensory attributes of all formulated fingers were judged acceptable; however, the USP containing fingers were preferred by the sensory panelists, due to their juicy texture as a result of less cooking loss comparing with others. In conclusion, this study suggests the potential use of such natural marine ingredients to maintain the quality and to extend the shelf life of surimi-based products with beneficial health effects.
Similar content being viewed by others
References
Alakali JS, Irtwange SV, Mzer MT (2010) Quality evaluation of beef patties formulated with Bambara groundnut (Vigna subterranean) seed flour. Meat Sci 85:215–223
Alipour HJ, Rezaei M, Shabanpour B, Tabarsa ME (2018) Effects of sulfated polysaccharides from green alga Ulva intestinalis on physicochemical properties and microstructure of silver carp surimi. Food Hydrocolloids 74:87–96
Ang JF (1993) Reduction of fat in fried batter coatings with powdered cellulose. J Am Oil Chemists’ Soc 70:619–622
AOAC (2000) Official methods of analysis of AOAC international. Association of Official Analytical Chemistry, USA
Bocanegra A, Bastida S, Benedí J, Ródenas S, Sánchez-Muniz FJ (2009) Characteristics and nutritional and cardiovascular-health properties of seaweeds. J Med Food 12:236–258
Choi YS, Choi JH, Han DJ, Kim HY, Kim HW, Lee MA, Chung HJ, Kim CJ (2012) Effects of Laminaria japonica on the physico-chemical and sensory characteristics of reduced-fat pork patties. Meat Sci 91:1–7
Chojnacka K, Saeid A, Witkowska Z, Tuhy L (2012) Biologically active compounds in seaweed extracts-the prospects for the application. Open Conf Proc J 3:20–28
Cofrades S, Lopez-Lopez I, Solas MT, Bravo L, Jimenez-Colmenero F (2008) Influence of different types and proportions of added edible seaweeds on characteristics of low-salt gel/emulsion meat systems. Meat Sci 79:767–776
Cofrades S, Benedi J, Garcimartin A, Sanchez-Muniz FJ, Jimenez-Colmenero F (2017) A comprehensive approach to formulation of seaweed-enriched meat products: from technological development to assessment of healthy properties. Food Res Int 99:1084–1094
Damodaran S (1997) Protein-stabilized foams and emulsions. In: Damodaran SA (ed) Food proteins and their applications. Marcel Dekker, New York, pp 57–111
Das AK, Anjaneyulu ASR, Gadekar YP, Singh RP, Pragati H (2008) Effect of full-fat soy paste and textured soy granules on quality and shelf-life of goat meat nuggets in frozen storage. Meat Sci 80:607–614
Debusca A, Tahergorabi R, Beamer SK, Partington S, Jaczynski J (2013) Interactions of dietary fibre and omega-3-rich oil with protein in surimi gels developed with salt substitute. Food Chem 141:201–208
Diaz-Rubio ME, Serrano J, Borderias AJ, Saura-Calixto F (2011) Technological effect and nutritional value of dietary antioxidant fucus fibre added to minced fish muscle. J Aquat Food Prod Technol 20:295–307
Egan H, Kirk RS, Sawyer R (1997) Pearsons chemical analysis of food. Longman Scientific and Technical, New York
Elleuch M, Bedigian D, Roiseux O, Besbes S, Blecker C, Attia H (2011) Dietary fibre and fibre-rich by-products of food processing: characterisation, technological functionality and commercial applications. Food Chem 124:411–421
Eymard S, Carcouet E, Rochet MJ, Dumay J, Chopin C, Genot C (2005) Development of lipid oxidation during manufacturing of horse mackerel surimi. J Sci Food Agric 85:1750–1756
Gines R, Valdimarsdottir T, Sveinsdottir K, Thorarensen H (2004) Effect of rearing temperature and strain on sensory characteristics, texture, colour and fat of Arctic charr (Salvelinus alpinus). Food Qual Prefer 15:177–185
Kim HW, Miller DK, Lee YJ, Kim YHB (2016) Effects of soy hull pectin and insoluble fiber on physicochemical and oxidative characteristics of fresh and frozen/thawed beef patties. Meat Sci 117:63–67
Kong W, Zhang T, Fen D, Xue Y, Wang Y, Li Zh, Yang W, Xue Ch (2016) Effects of modified starches on the gel properties of Alaska Pollock surimi subjected to different temperature treatments. Food Hydrocolloids 56:20–28
Li T, Li J, Hu W, Zhang X, Li X, Zhao J (2012) Shelf-life extension of crucian carp (Carassius auratus) using natural preservatives during chilled storage. Food Chem 135:140–145
López-López I, Cofrades S, Jiménez-Colmenero F (2009) Low-fat frankfurters enriched with n-3 PUFA and edible seaweed: effects of olive oil and chilled storage on physicochemical, sensory and microbial characteristics. Meat Sci 83:148–154
López-López I, Cofrades S, Yakan A, Solas MT, Jiménez-Colmenero F (2010) Frozen storage characteristics of low-salt and low-fat beef patties as affected by Wakame addition and replacing pork backfat with olive oil-in-water emulsion. Food Res Int 43:1244–1254
Maqsood S, Benjakul S, Balange AK (2012) Effect of tannic acid and kiam wood extract on lipid oxidation and textural properties of fish emulsion sausages during refrigerated storage. Food Chem 130:408–416
Mi H, Guo X, Li J (2016) Effect of 6-gingerol as natural antioxidant on the lipid oxidation in red drum fillets during refrigerated storage. LWT-Food Sci Technol 74:70–76
Mohamed HMH, Mansour HA (2012) Incorporating essential oils of marjoram and rosemary in the formulation of beef patties manufactured with mechanically deboned poultry meat to improve the lipid stability and sensory attributes. LWT-Food Sci Technol 45:79–87
Moroney NC, O’Grady MN, O’Doherty JV, Kerry JP (2013) Effect of a brown seaweed (Laminaria digitata) extract containing laminarin and fucoidan on the quality and shelf-life of fresh and cooked minced pork patties. Meat Sci 94:304–311
Moroney NC, O’Grady MN, Lordan S, Stanton C, Kerry JP (2015) Seaweed polysaccharides (Laminarin and Fucoidan) as functional ingredients in pork meat: an evaluation of anti-oxidative potential, thermal stability and bioaccessibility. Marine Drugs 13:2447–2464
Ojagh SM, Rezaei M, Razavi SH, Hosseini SMH (2010) Effect of chitosan coatings enriched with cinnamon oil on the quality of refrigerated rainbow trout. Food Chem 120:193–198
Pinero MP, Parra K, Huerta-Leidenz N, Arenas de Moreno L, Ferrer M, Araujo S, Barboza Y (2008) Effect of oat’s soluble fibre (β-glucan) as a fat replacer on physical, chemical, microbiological and sensory properties of low-fat beef patties. Meat Sci 80:675–680
Rahimi F, Tabarsa M, Rezaei M (2016) Ulvan from green algae Ulva intestinalis: optimization of ultrasound-assisted extraction and antioxidant activity. J Appl Phycol 28:2979–2990
Reihani SF, Tan TC, Huda N, Easa AM (2014) Frozen storage stability of beef patties incorporated with extracts from ulam raja leaves (Cosmos caudatus). Food Chem 155:17–23
Robic A, Sassi JF, Lahaye M (2008) Impact of stabilization treatments of the green seaweed Ulva rotundata (Chlorophyta) on the extraction yield, the physico-chemical and rheological properties of ulvan. Carbohyd Polym 74:344–352
Rodriguez-Carpena JG, Morcuende D, Estevez M (2012) Avocado, sunflower and olive oils as replacer of pork back-fatin burger patties: effect on lipid composition, oxidative stability and quality traits. Meat Sci 90:106–115
Roohinejad S, Koubaa M, Barba FJ, Saljoughian S, Amid M, Greiner R (2017) Application of seaweeds to develop new food products with enhanced shelf-life, quality and health-related beneficial properties. Food Res Int 99:1066–1083
Sanchez-Alonso I, Borderias AJ (2008) Technological effect of red grape antioxidant dietary fibre added to minced fish muscle. Int J Food Sci Technol 43:1009–1018
Selani MM, Contreras-Castillo CJ, Shirahigue LD, Gallo CR, Plata-Oviedo M, Montes-Villanueva ND (2011) Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage. Meat Sci 88:397–403
Selgas MD, Caceres E, Garcia ML (2005) Long-chain soluble dietary fibre as functional ingredient in cooked meat sausages. Food Sci Technol Int 11:41–47
Shao P, Shao J, Han L, Lv L, Sun P (2015) Separation, preliminarycharacterization, and moisture-preserving activity of polysaccharides from Ulva fasciata. Int J Biol Macromol 72:924–930
Silva M, Vieira L, Almeida AP, Kijjoal A (2013) The marine macroalgae of the genus Ulva: chemistry, biological activities and potential applications. Oceanography 1:101–106
Sun L, Sun J, Thavaraj P, Yang X, Guo Y (2017) Effects of thinned young apple polyphenols on the quality of grass carp (Ctenopharyngodon idellus) surimi during cold storage. Food Chem 224:372–381
Vicente SJV, Torres EAFS (2007) Formation of four cholesterol oxidation products and loss of free lipids, cholesterol and water in beef hamburgers as a function of thermal processing. Food Control 18:63–68
Wang T, Jonsdottir R, Kristinsson HG, Thorkelsson G, Jacobsen C, Hamaguchi PY, Olafsdottir G (2010) Inhibition of haemoglobin-mediated lipid oxidation in washed cod muscle and cod protein isolates by Fucus vesiculosus extract and fractions. Food Chem 123:321–330
Wei N, Quarterman J, Jin YS (2013) Marine macroalgae: an untappedresource for producing fuels and chemicals. Trends Biotechnol 31:70–77
Author information
Authors and Affiliations
Corresponding author
Additional information
Publisher's Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Electronic supplementary material
Below is the link to the electronic supplementary material.
Rights and permissions
About this article
Cite this article
Jannat-Alipour, H., Rezaei, M., Shabanpour, B. et al. Addition of seaweed powder and sulphated polysaccharide on shelf_life extension of functional fish surimi restructured product. J Food Sci Technol 56, 3777–3789 (2019). https://doi.org/10.1007/s13197-019-03846-y
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s13197-019-03846-y