Effect of Basil Seed Gum Powder on Quality of Frozen Salmon Mince from Salmon Trimming
Abstract
This study investigated the effects of Basil seed gum (BSG) on the quality of frozen salmon mince from salmon trimming. Fish mince with basil seed gum at different concentrations (0-0.4% of fish mince weight) were prepared and formatted in a cylindrical shape. All samples kept in the freezer at -20˚C for 30 days. Physical properties of BSG were evaluated. The results showed that BSG had high water-holding capacity (98.25±3.2 g/g BSG). Therefore, fish mince with BSG had less weight loss during freezing than control (p<0.05). Thawing loss and cooking loss of the fish mince were decreased when the concentration of BSG was greater than 0.1% of fish mince weight, although they were storage for 30 days (p<0.05). There was no significant different in the color and hardness value of cooked fish minces (p≥0.05). Freeze-Thaw stability increased with increasing BSG content (p<0.05). However, Fish mince with 0.3 and 0.4% BSG had higher the amount of oil released during thawing (3 cycles) than those containing 0.2% BSG. The results suggested that the BSG plays an important role in improving the water holding capacity of frozen fish mince and BSG content was not above 0.2% of mince weight. Keywords : freezing ; freeze-thaw stability ; basil seed gum ; salmon trimmingReferences
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Avlani, D., Agarwal, V., Khattry, V., Biswas, G.R. & Majee, B. (2019). Exploring properties of sweet basil seed mucilage in development of pharmaceutical suspensions and surfactant-free stable emulsions. International Journal of Applied Pharmaceutics, 11, 1-6.
Cameron, I.L., Hunter, K.E., Ord, V.A. & Fullerton, G.D. (1985). Relationships between ice crystal size, water content and proton NMR relaxation times in cells. Physiological Chemistry and Physics and Medical NMR,
17, 371-386.
Garti, N. & Reichman, D. (1993). Hydrocolloids as food emulsifiers and stabilizer. Food Structure, 12, 411-426.
Gokoglu, N., Topuz, O.K., Yerlikaya, P., Yatmaz, H.A. & Ucak, I. (2018). Effects of freezing and frozen storage on protein functionality and texture of some Cephalopod muscles. Journal of Aquatic Food Product Technology, 27, 1-8.
Gonçalves, A.A. & Passos, M.G. (2010). Restructured fish product from White Croacker (Micropogonias furnieri) mince using Microbial Transglutaminase. Brazilian Archives of Biology and Technology, 53, 987-995.
Hagiwara, T., Hayashi, R., Suzuki, T. & Takai, R. (2003). Fractal analysis of ice crystals in frozen fish meat. Japan Journal of Food Engineering, 4, 11-16.
Harnedy, P.A., Parthsarathy, V., McLaughlin, C.M., ÓKeeffe, M.B., Allsopp, P.J., McSorley, E.M., ÓHarte, F.P.M. & FitzGerald, R.J. (2018). Atlantic salmon (Salmo salar) co-product-derived protein hydrolysates: A source of antidiabetic peptides. Food Research International, 106, 598-606.
Hosseini-Parvar, S.H., Matia-Merino, L.& Golding, M. (2015). Effect of basil seed gum (BSG) on textural, rheological and microstructural properties of model processed cheese. Food Hydrocolloids, 43, 557-567.
Hosseini-Parvar, S.H., Matia-Merino, L., Goh, K., Razavi, S. & Montazavi, S. (2010). Steady shear flow behavior of gum extracted from Ocimum basilicum L. seed: Effect of concentration and temperature. Journal of Food Engineering, 101, 236-243.
Imam, H., Lian, S., Kasimu, R., Rakhmanberdyeva, R. & Aisa, H. (2012). Extraction of an antidiabetic polysaccharide from seeds of Ocimum basilicum and determination of the monosaccharide composition by precolumn high-efficiency capillary electrophoresis a. Chemistry of Natural Compounds, 48, 1-2.
Jani, G.K., Shah, D.P., Prajapati, V.D. & Jain, V.C. (2009). Gums and mucilages: versatile excipients for pharmaceutical formulations. Asian Journal of Pharmaceutical Sciences, 4, 309-323.
Juemanee, P., Kijroongrojana, K., Usawakesmanee, W. & Posri, W. (2009). Juiciness improvement of frozen battered shrimp burger using modified tapioca, sodium alginate, and iota-carrageenan. Songklanakarin Journal of Science and Technology, 31, 491-500.
Kong, F., Tang, J., Rasco, B., Crapo, C. & Smiley, S. (2007). Quality changes of Salmon (Oncorhynchus gorbuscha) muscle during Thermal processing. Journal of Food Science, 72, S103-S111.
Kong, J., Dougherty, M.P., Perkins, L.B. & Camire, M.E. (2012). Utilization of smoked salmon trim in extrude smoked salmon jerky. Journal of Food Science, 77, S211-215.
Krala, L.& Dziomdziora, M. (2003). The effect of hydrocolloid mixtures on frozen pork properties. Polish journal of Food and Nutrition Sciences, 12/53, 55-58.
Lee, C.H. & Chin, K.B. (2017). Development of low-fat sausages using Basil seed gum (Ocimum bacilicum L.) and gelatin as a fat replacer. International Journal of Food Science & Technology, 52, 733-740.
López-Vargas, J. H., Fernández-López, J., Pérez- Álvarez, J. A. & Viuda-Martos, M. (2013). Chemical, physico-chemical, technological, antibacterial and antioxidant properties of dietary fiber powder obtained from yellow passion fruit (Passiflora edulis var. flavicarpa) co-products. Food Research International, 51, 756-763.
Montero, P., Hurtado, J. & Pérez-Mateos, M. (2000). Microstructural behavior and gelling characteristics of myosystem protein gels interacting with hydrocolloids. Food Hydrocolloids, 14, 455-461.
Naji-Tabasi, S. & Razavi, S.M.A. (2017). Functional properties and applications of basil seed gum. An overview. Food Hydrocolloids, 73, 313-325.
Naji-Tabasi, S., Razavi, S.M.A. & Mohebbi, M. (2016). New studies on basil (Ocimum bacilicum L.) seed gum: Part I-Fractionation, physicochemical and surface activity characterization. Food Hydrocolloids, 52,
350-358.
Nazir, S., Wani, I.A.& Masoodi, F.A. (2017). Extraction optimization of mucilage from basil (Ocimum basilicum L.) seeds using response surface methodology. Journal of Advanced Research, 8, 235-244.
Ngapo, T.M., Babare, IH, Reynolds, J. & Mawson, R.F. (1999). Freezing rate and frozen storage effects on the ultrastructure of samples of pork. Meat Science, 53, 159-168.
Oliveria, M.R., Gubert, G., Roman, S.S., Kempka, A.P. & Prestes, R.C. (2015). Meat quality of chicken breast subjected to different thawing methods. Brazilian Journal of Poultry Science, 17, 165-172.
Osano, J.P., Hosseini-Parvar, S.H., Matia-Meriono, L. & Golding, M. (2014). Emulsifying properties of a novel polysaccharide extracted from basil seed (Ocimum bacilicum L.): Effect of polysaccharide and protein content. Food Hydrocolloids, 37, 40-48.
Saengphol, E. & Pirak, T. (2019). Effect of Thai hoary basil (Ocimum canum Sims.) seed mucilage on far reduction and quality characteristics of chicken salt soluble protein gel and low-fat meat products. Agriculture and Natural Resources, 53, 487-499.
Song, K.Y., O, H., Joung, K.Y., Shin, S.Y. & Kim, Y.S. (2017). Effects of Basil (Ocimum basilicum L.) seed mucilage substituted for fat source in sponge cake: physicochemical, structural, and retrogradation properties. Italian Journal of Food Science, 29, 681-696.
Stevents, J.R., Newton, R.W., Tlust, M. & Little, D.C. (2018). The rise of aquaculture by-products: Increasing food production, value, and sustainability through strategic utilization. Marine Policy, 90, 115-124.
Yamazaki, E., Kurita, O. & Matsumura, Y. (2009). High viscosity of hydrocolloid from leaves of Corchorus olitorius L. Food Hydrocolloid, 23, 655-660.
Yoon, K.S., Lee, C.M. & Hufnagel., L.A. (1991). Textural and microstructural properties of frozen fish mince as affected by the addition of nonfish protein and sorbitol. Food Structure, 10, 255-265.
Yu, L.,Jiang, Q., Yu, D., Xu, Y., Gao, P. & Xia, W. (2018). Quality of giant freshwater prawn (Macrobrachium rosenbergii) during the storage at -18˚C as affect by different methods of freezing. International journal of Food Properties, 21, 2100-2109.
Zameni, A., Kashaninejad, M.& Aalami, M. (2014). Effect of thermal and freezing treatments on rheological, textural and color properties of basil seed gum. Journal of Food Science and Technology, 52, 5914-5921.
Zeymali, M., Naji-Tabasi, S. & Farahmandfar, R. (2019).Investigation of basil (Ocimum bacilicum L.) seed gum properties as cryoprotectant for frozen foods. Food Hydrocolloids, 90, 305-312.
Alizadeh, F., Chapleau, N., de Lamballerie, M. & LeBail, A. (2007). Effects of freezing and thawing processes on the quality of Atlantic salmon (Salmo salar) Fillets. Journal of Food Science, 72, E279-E284.
Avlani, D., Agarwal, V., Khattry, V., Biswas, G.R. & Majee, B. (2019). Exploring properties of sweet basil seed mucilage in development of pharmaceutical suspensions and surfactant-free stable emulsions. International Journal of Applied Pharmaceutics, 11, 1-6.
Cameron, I.L., Hunter, K.E., Ord, V.A. & Fullerton, G.D. (1985). Relationships between ice crystal size, water content and proton NMR relaxation times in cells. Physiological Chemistry and Physics and Medical NMR,
17, 371-386.
Garti, N. & Reichman, D. (1993). Hydrocolloids as food emulsifiers and stabilizer. Food Structure, 12, 411-426.
Gokoglu, N., Topuz, O.K., Yerlikaya, P., Yatmaz, H.A. & Ucak, I. (2018). Effects of freezing and frozen storage on protein functionality and texture of some Cephalopod muscles. Journal of Aquatic Food Product Technology, 27, 1-8.
Gonçalves, A.A. & Passos, M.G. (2010). Restructured fish product from White Croacker (Micropogonias furnieri) mince using Microbial Transglutaminase. Brazilian Archives of Biology and Technology, 53, 987-995.
Hagiwara, T., Hayashi, R., Suzuki, T. & Takai, R. (2003). Fractal analysis of ice crystals in frozen fish meat. Japan Journal of Food Engineering, 4, 11-16.
Harnedy, P.A., Parthsarathy, V., McLaughlin, C.M., ÓKeeffe, M.B., Allsopp, P.J., McSorley, E.M., ÓHarte, F.P.M. & FitzGerald, R.J. (2018). Atlantic salmon (Salmo salar) co-product-derived protein hydrolysates: A source of antidiabetic peptides. Food Research International, 106, 598-606.
Hosseini-Parvar, S.H., Matia-Merino, L.& Golding, M. (2015). Effect of basil seed gum (BSG) on textural, rheological and microstructural properties of model processed cheese. Food Hydrocolloids, 43, 557-567.
Hosseini-Parvar, S.H., Matia-Merino, L., Goh, K., Razavi, S. & Montazavi, S. (2010). Steady shear flow behavior of gum extracted from Ocimum basilicum L. seed: Effect of concentration and temperature. Journal of Food Engineering, 101, 236-243.
Imam, H., Lian, S., Kasimu, R., Rakhmanberdyeva, R. & Aisa, H. (2012). Extraction of an antidiabetic polysaccharide from seeds of Ocimum basilicum and determination of the monosaccharide composition by precolumn high-efficiency capillary electrophoresis a. Chemistry of Natural Compounds, 48, 1-2.
Jani, G.K., Shah, D.P., Prajapati, V.D. & Jain, V.C. (2009). Gums and mucilages: versatile excipients for pharmaceutical formulations. Asian Journal of Pharmaceutical Sciences, 4, 309-323.
Juemanee, P., Kijroongrojana, K., Usawakesmanee, W. & Posri, W. (2009). Juiciness improvement of frozen battered shrimp burger using modified tapioca, sodium alginate, and iota-carrageenan. Songklanakarin Journal of Science and Technology, 31, 491-500.
Kong, F., Tang, J., Rasco, B., Crapo, C. & Smiley, S. (2007). Quality changes of Salmon (Oncorhynchus gorbuscha) muscle during Thermal processing. Journal of Food Science, 72, S103-S111.
Kong, J., Dougherty, M.P., Perkins, L.B. & Camire, M.E. (2012). Utilization of smoked salmon trim in extrude smoked salmon jerky. Journal of Food Science, 77, S211-215.
Krala, L.& Dziomdziora, M. (2003). The effect of hydrocolloid mixtures on frozen pork properties. Polish journal of Food and Nutrition Sciences, 12/53, 55-58.
Lee, C.H. & Chin, K.B. (2017). Development of low-fat sausages using Basil seed gum (Ocimum bacilicum L.) and gelatin as a fat replacer. International Journal of Food Science & Technology, 52, 733-740.
López-Vargas, J. H., Fernández-López, J., Pérez- Álvarez, J. A. & Viuda-Martos, M. (2013). Chemical, physico-chemical, technological, antibacterial and antioxidant properties of dietary fiber powder obtained from yellow passion fruit (Passiflora edulis var. flavicarpa) co-products. Food Research International, 51, 756-763.
Montero, P., Hurtado, J. & Pérez-Mateos, M. (2000). Microstructural behavior and gelling characteristics of myosystem protein gels interacting with hydrocolloids. Food Hydrocolloids, 14, 455-461.
Naji-Tabasi, S. & Razavi, S.M.A. (2017). Functional properties and applications of basil seed gum. An overview. Food Hydrocolloids, 73, 313-325.
Naji-Tabasi, S., Razavi, S.M.A. & Mohebbi, M. (2016). New studies on basil (Ocimum bacilicum L.) seed gum: Part I-Fractionation, physicochemical and surface activity characterization. Food Hydrocolloids, 52,
350-358.
Nazir, S., Wani, I.A.& Masoodi, F.A. (2017). Extraction optimization of mucilage from basil (Ocimum basilicum L.) seeds using response surface methodology. Journal of Advanced Research, 8, 235-244.
Ngapo, T.M., Babare, IH, Reynolds, J. & Mawson, R.F. (1999). Freezing rate and frozen storage effects on the ultrastructure of samples of pork. Meat Science, 53, 159-168.
Oliveria, M.R., Gubert, G., Roman, S.S., Kempka, A.P. & Prestes, R.C. (2015). Meat quality of chicken breast subjected to different thawing methods. Brazilian Journal of Poultry Science, 17, 165-172.
Osano, J.P., Hosseini-Parvar, S.H., Matia-Meriono, L. & Golding, M. (2014). Emulsifying properties of a novel polysaccharide extracted from basil seed (Ocimum bacilicum L.): Effect of polysaccharide and protein content. Food Hydrocolloids, 37, 40-48.
Saengphol, E. & Pirak, T. (2019). Effect of Thai hoary basil (Ocimum canum Sims.) seed mucilage on far reduction and quality characteristics of chicken salt soluble protein gel and low-fat meat products. Agriculture and Natural Resources, 53, 487-499.
Song, K.Y., O, H., Joung, K.Y., Shin, S.Y. & Kim, Y.S. (2017). Effects of Basil (Ocimum basilicum L.) seed mucilage substituted for fat source in sponge cake: physicochemical, structural, and retrogradation properties. Italian Journal of Food Science, 29, 681-696.
Stevents, J.R., Newton, R.W., Tlust, M. & Little, D.C. (2018). The rise of aquaculture by-products: Increasing food production, value, and sustainability through strategic utilization. Marine Policy, 90, 115-124.
Yamazaki, E., Kurita, O. & Matsumura, Y. (2009). High viscosity of hydrocolloid from leaves of Corchorus olitorius L. Food Hydrocolloid, 23, 655-660.
Yoon, K.S., Lee, C.M. & Hufnagel., L.A. (1991). Textural and microstructural properties of frozen fish mince as affected by the addition of nonfish protein and sorbitol. Food Structure, 10, 255-265.
Yu, L.,Jiang, Q., Yu, D., Xu, Y., Gao, P. & Xia, W. (2018). Quality of giant freshwater prawn (Macrobrachium rosenbergii) during the storage at -18˚C as affect by different methods of freezing. International journal of Food Properties, 21, 2100-2109.
Zameni, A., Kashaninejad, M.& Aalami, M. (2014). Effect of thermal and freezing treatments on rheological, textural and color properties of basil seed gum. Journal of Food Science and Technology, 52, 5914-5921.
Zeymali, M., Naji-Tabasi, S. & Farahmandfar, R. (2019).Investigation of basil (Ocimum bacilicum L.) seed gum properties as cryoprotectant for frozen foods. Food Hydrocolloids, 90, 305-312.
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2022-01-10
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