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J Sci Food Agric

Title:		Application of melanin-free ink as a new antioxidative gel enhancer in sardine surimi gel
Author(s):		Vate NK; Benjakul S; Agustini TW;
Address:		"Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand. Laboratory of Fish Processing Technology, Department of Fisheries, Faculty of Fisheries and Marine Science, Diponegoro University, Semarang, Indonesia"
Journal Title:		J Sci Food Agric
Year:		2015
Volume:		20141027
Issue:		11
Page Number:		2201 - 2207
DOI:		10.1002/jsfa.6934
ISSN/ISBN:		1097-0010 (Electronic) 0022-5142 (Linking)
Abstract:		"BACKGROUND: The squid ink that is discarded as waste during processing can be effectively utilised as a gel enhancer in surimi gels, especially those prepared from dark-fleshed fish which have poor gel properties. It also acts as an antioxidant, inhibiting lipid oxidation. This investigation aimed to study the effect of melanin-free ink (MFI) from splendid squid (Loligo formosana) on properties and oxidative stability of surimi gel from sardine (Sardinella albella). RESULTS: MFI (0-0.1 g kg(-1) surimi) increased the breaking force and deformation of sardine surimi gel in a dose-dependent manner (P < 0.05). The addition of MFI had no effect on whiteness of surimi gels (P > 0.05). The expressible moisture content of gels decreased as the levels of MFI increased (P < 0.05). Based on a microstructure study, gel added with MFI at a level of 0.08 g kg(-1) surimi was denser and finer than that of the control (without MFI). Surimi gels with MFI had lower peroxide values, thiobarbituric acid reactive substances, nonanal and 2-decenal. CONCLUSION: MFI could improve the properties of sardine surimi gel. Additionally, it was able to prevent lipid oxidation in surimi gels during refrigerated storage"
Keywords:		Animals *Antioxidants Biological Products Decapodiformes/*chemistry Fish Products/*analysis Fish Proteins/analysis *Fishes Food Handling/*methods Food Preservation/*methods Gels/analysis Humans Ink *Lipid Peroxidation Melanins Monophenol Monooxygenase Ref;
Notes:		"MedlineVate, Naveen Kumar Benjakul, Soottawat Agustini, Tri Winarni eng Research Support, Non-U.S. Gov't England 2014/09/27 J Sci Food Agric. 2015 Aug 30; 95(11):2201-7. doi: 10.1002/jsfa.6934. Epub 2014 Oct 27"