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Some Biochemical properties of silver carp surimi prepared by application of acid-alkali aided methods were investigated and compared to that of derived by conventional method. In terms of total protein solubility and recovery, lipid reduction, and total pigment extractability and myoglobin removal there was a significant (P<0.05) difference among the treatments. Acid-aided method showed the most efficiency to recover more proteins (86.2%) in comparison to the alkaline-aided (79.8%) and conventional (76.7%) methods. The lipid reduction percentage was recorded as 43.6%, 58.4% and 72.3% for the conventional method, and acid-alkali aided methods, respectively. In terms of total pigment removal, the conventional method showed higher efficiency (P<0.05) compared to the pH-shifting methods. Conversely, fish protein solubilisation by acid-alkali aided techniques was more efficient (P<0.05) compared to the conventional method of making surimi. In conclusion, pH-shifting techniques were superior in comparison with the conventional method in order to recover more functional proteins and to efficiently reduce the lipid and myoglobin content of resultant fish protein isolate.

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Three types of fish fingers prepared from common carp (Cyprinus carpio) meat (chopped fillet, minced, and surimi) were organoleptically compared. After the molding, glazing and coating, fish fingers were fried in oil at 180°C for 8 minutes. Organoleptic indicators in terms of texture, taste, smell, color and general acceptability were assessed by panelists. The fish finger from surimi in terms of organoleptic indicator was significantly different (p<0/05) from other samples. The results of general acceptability showed that the fish fingers from surimi had higher quality than other samples. Therefore, surimi is recommended in preparation of fish finger from common carp.

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The effect of delayed icing of common carp (Cyprinuscarpio) on the quality of the produced surimiwas investigated.The fish were divided into three groups after trapping; one group was kept in ice immediately, while the second and third groups were kept in ice after 3 and 6 hours delay, respectively. The produced surimi from these fish groups were stored in refrigerator for 15 days, after which were tested chemically (TBA, TVB-N, pH) and microbially (total bacteria count) every 3 days. Results showed that TBA in 6 hours delay treatment was significantly higher than that in control and 3 hours delay. TBA levels in control plots increased until day 12 and then decreased, while in 6 hours delay an increasing trend until the end of the period was recorded. The TVB-N in the ice delayed samples exceeded the allowable level after 3 days storage, while in control treatment  itexceeded the  limit at the end of the period. PH values ​​in different treatments showed no significant differences. The lowest pH value (7.03) was recorded in 6 hours delay treatment and the highest pH value (8.37) was recorded in the control at the end of the storage period. The total bacterial counts (TVC) increased in all treatments during the period and the maximum of TVC (4.68 log cfu / g) was recorded in 6-hour delay samples. Based on these results, the delayed icing of common carp lead to loss of produced surimi quality.

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The effect of ice-storage duration (0, 3, 6, 9, 12, and 15 days) of silver carp (Hypophthalmichthys molitrix) on qualitative properties of its surimi powder was assessed by analyzing proximate composition, color changes, density, oil adsorption capacity, protein solubility, emulsifying capacity, emulsion stability, gel forming ability, and thiobarbituric acid. Increase in ice-storage duration increased the density and thiobarbituric acid of surimi powder(p<0.05); proximate composition, color indices, protein solubility, oil adsorption and gel forming decreased significantly (p<0.05); emulsifying capacity and emulsion stability decreased with storage duration, although no regular trends were detected (p<0.05).  The present study indicated that long-term ice-storage of silver carp led to reduction of qualitative properties of the surimi powder.

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Chemical and physical properties of mince and surimi prepared from common carp were compared during 3 months of frozen storage. After preparation of minced meat, both unwashed mince and surimi were put in zip-lock bags and stored at -18°C for a period of 3 months. No significant changes (p>0.05) in protein and total fat in both treatments were observed during different periods of storage. Peroxide value (PV) increased in the unwashed mince significantly whereas in surimi it increased only at the end of storage period. TBA and TVB-N values in surimi treatment were lower than the unwashed mince after three months storage. Regarding the TPA results for the unwashed mince, a decreasing trend was recorded in several physical properties such as hardness, cohesiveness, elasticity, chewiness and gumminess, whereas these parameters remained nearly constant for the surimi after three months of storage. In conclusion, surimi from common carp could preserve its quality characteristics during frozen storage.

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The present study was conducted to evaluate the efficacy of the pH-shift process in protein recovery from whole and gutted common kilka and characteristics of the produced gel compared with muscle surimi obtained with the conventional method. Although both acidic and alkaline methods reduced total pigment (TP) in isolates obtained from the whole and gutted fish, the alkaline version was more effective and the lowest amount of TP was observed in the isolate from gutted fish using alkaline version. The last sample also contained the lowest amount of TCA soluble peptide which was significantly lower than the others. Also, gel produced from the isolate recovered form gutted kilka with the alkaline version had significantly higher water holding capacity and gel hardness but it was weaker than the sample obtained with conventional method. The results were supported with higher relative amount of actomyosin and actin in the structure of the gels produced from the gutted fish isolate and surimi from fish muscle, as reflected in SDS-PAGE. Nevertheless, the whiteness of the samples recovered with pH-shift process was quite lower than the muscle surimi which reveals the necessity of more research in this area.    

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The effects of frozen storage (-20°C) of silver carp (Hypophthalmichthys molitrix) for periods of 0 (control), 2, 4 and 6 months on the qualitative properties of surimi powder was investigated. Qualitative characteristics were assessed through  analysis of proximate composition, sensory evaluation, color changes, density, oil adsorption capacity, water holding capacity, protein solubility, emulsifying capacity, emulsion stability, foam capacity and stability, gel forming ability, and thiobarbituric acid value. Most of the qualitative indices decreased significantly (p<0.05) in the treatments, including the water holding capacity and the percentage of protein solubility that, respectively, decreased from 13.4ml/g and 7.42% in the control to 10.46 ml/g and 4.82% after 6 months of frozen storage.  Besides, the treatments didn’t show foam. The density and thiobarbituric acid increased significantly with time (p<0.05). Based on the analyses as well as sensory assessment, quality of silver carp surimi powder was maintained in -20°C frozen storage up to four months.

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In this study surimi was produced from big head (Hypophtalmichthys nobilis) carp and the effects of three independent factors including microbial transglutaminase (0.5%, 0.75% and 1%), salt (0%, 1.25% and 2.5%) and temperature (35 ̊C, 40 ̊C and 45 ̊C), were examined on textural properties and color parameters of produced surimi was examined. The results showed that enzyme concentration of 0.5 % and 1.25 % of salt at 45 ̊C temperature were as optimum treatment, thereby, reducing the salt percentage from 2.5 % to 1.25 % without significant reduction in textural properties such as Hardness (resistance of food at the first bitting of the food), Cohesiveness (maintaining the strength of the food during chewing) and Springiness (ability of foos to recovery of its origin shape and size at the first biting). The increasing of the amount of enzyme also resulted in reduction of WHC, significantly (p<0.05). Moreover, when the enzyme and salt were used at low concentrations, the more whiteness and lightness of surimi gel wre produced. Simultaneous effect of salt increasing and setting temperature reduction, resulted in significant higher redness (a*) (p<0.05). Besides, the effect of enzyme alone on yellow factor (b*) was not significant, whereas the simultaneous effect of increasing in enzyme and temperature resulted higher b* factor (p<0.05). 

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The effect of essential oil (EO) from Carum copticum at concentrations of 0 (control), 0.5%, 0.75% and 1% on Staphylococcus aureus growth and gene expression of enterotoxins (SE) A and C in surimi from kilka (Clupeonella cultriventris caspia) was determined during  0, 5, 10, 15 and 20 days of refrigeration storage (4 °C). The main compounds of EO were thymol (36.4%), p-cymene (31.4%) and γ-terpinen (21.73%). Minimum inhibitory concentration and maximum tolerable concentration of EO against in S. aureus in broth medium were 0.06% and 0.015%, respectively. The growth rate significantly differ between S.aureus population in control (11.31 log CFU/g) and EO-treated samples, 9.76, 7.21 and 6.06 log CFU/g in samples containing 0.5%, 0.75% and 1%, respectively. The highest inhibitory activity against gene transcription of entertoxins was observed at 1% EO; also, the inhibitory effect of EO concentrations against expression of enterotoxin C was higher than enterotoxin A., as enterotoxin A expression was 4.5 and 8.23 fold lower than control at days 5 and 20, and enterotoxin C expression, at days 5 and 20, decreased 5.11 and 8.94 fold compared to control. The results of this study showed that EO from C. copticum is an effective component in reducing bacterial growth rate and staphylococcal enterotoxins production in kilka surimi.  

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The aim of this research was to study the effect of nutritional and organoleptic properties of various cooking methods of burgers prepared from kilka surimi and ground chicken meat. Surimi was prepared from common Kilka (Clupeonella cultriventris) after gutting, deboning and beheading of the fish. The burgers were made with a 1:1 ratio of Kilka surimi and ground chicken meat. The burgers were fried, grilled or cooked using microwave. Nutritional properties (moisture, protein, fat, and ash), water holding capacity and organoleptic properties (taste, smell, texture, color and overall acceptability) in each treatment were measured. Moisture content and water holding capacity in raw samples, protein content in samples cooked in the microwave, and fat and ash in fried sample were higher than the other samples. For sensory evaluation, fried samples were scored the highest in terms of taste, color and overall acceptability and the samples cooked using microwave were scored the highest for their desirable smell. In this study, frying was the most desirable method of cooking due to the appealing flavor and aroma of the samples for the panelists. On the other hand, the protein content of samples cooked using microwave was significantly higher than the other treatments. The results of this study suggest that microwaving is the most efficient method of cooking for the burgers prepared from Kilka surimi and ground chicken meat.
Key words: Kilka fish, Surimi, Burger, cooking methods

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The changes on proximate and fatty acids profile during surimi production and also during frying of fish fingers produced from mince and surimi of common carp were investigated. In surimi production process, moisture increased from 70.95% to 75.17% and instead crude protein and fat was reduced from 18.71% to 12.22% and 2.27% to 1.98%, respectively. After frying of fish finger produced from mince and surimi in sunflower oil, crude fat were increased from 2.27% to 5.58% and 1.98% to 4.01%, respectively. Crude protein and moisture was decreased during frying. Totally, sixteen fatty acids were identified of saturated, polyunsaturated and monounsaturated fatty acids in fish fingers. Washing of fish mince reduced myristic acid content from 7.98% to 1.30%. During frying the content of oleic, linoleic and palmitic acid were increased in fish fingers and instead the other fatty acids percent was decreased after frying. PUFA/SFA ratio in fish finger produced from mince and surimi during frying was increased from 0.45 to 0.65 g/100 g fatty acid and 0.61 to 0.62 g/100 g fatty acid, respectively.

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The aim of this study was to investigate the antioxidant effect of cucumber hydrolyzed protein (Holothuria leucospilota) and its effect on microbial and chemical properties of silver carp (Hypophthalmichthys molitrix) at refrigerator temperature. Enzymatic digestion of cucumber muscle was performed using alkalase enzyme (1.5% of weight of raw material, 55 °C and 4hr). Surimi was prepared from silver carp fillet and added to it at two concentrations of 0.5 and 0.1 mg/ kg of hydrolyzed protein. Antioxidant activity, peroxide value (PV), total volatile nitrogen bases (TVB-N), thiobarbituric acid (TBA), pH, volatile fatty acids (FFA), aerobic mesophilic bacterial count and psychrotroph bacteria on 0, 3, 6, 9, 12 and 15 days were performed. The rate of free radical scavenging by cucumber hydrolyzed protein at 0.5 and 0.1 mg/ kg was 92.24% and 62.11%, respectively, which showed a higher value than the commercial antioxidant BHT (p< 0.05). The amount of peroxide in the treatment was 0.1 mg/ kg until the ninth day and in the treatment of 0.5 mg/ kg until the twelfth day was within the allowable range. The results of TVB-N, TBA, FFA, aerobic mesophilic bacterial and psychrophilic bacteria in both treatments and on the days of the study did not exceed the allowable limit. This study showed that cucumber hydrolyzed protein is able to control bacterial load and oxidation process in silver carp surimi. Treatments containing cucumber hydrolyzed protein could increase the shelf life of surimi for 9 days compared to the control treatment.

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  The purpose of this study was production of fish protein isolate and surimi from silver carp (Cyprinus carpio) and investigation of color characteristics as well as some chemical changes of their gel and powder. In this research, proteins were isolated using pH shifts method. Acidic pH (2.5 and 3.5) and basic pH (11 and 12) were used to produce fish protein isolate. Three steps of washing cycles were used for surimi production, which in the third step 0.2 % NaCl was used for more dehydration. Results showed that the product efficiency for fish protein isolate was significantly (P<0.05) more than that for surimi. Furthermore, the produced fish protein isolate using acidic pH had the most production efficiency amongst the samples. As a result, fish protein isolate had more recovery protein content compared to surimi. Determination of fat content of the samples showed that surimi contained significantly (P<0.05) lower reduction in fat compared to fish protein isolate. Investigation and comparison of color characteristics (L, a, b) attributed to gel and powder forms of the samples demonstrated that the produced fish protein isolate using pH 2.5 had the most intensity of lightness (L parameter) amongst the other samples. This study clearly showed that the production efficiency of fish protein isolate was higher than surimi.  In addition due to soluble proteins elimination in the process of surimi production, fish protein isolate had more protein content. The more reduction in fat content of fish protein isolate can be considered as an advantage because of possible increase in durability and safety of the products.  

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  This study aimed to investigate the quality characteristics of fish protein powder (FPP) from common carp raw surimi and its mince prepared by application of freeze-drying technique. To prepare test samples, either distilled water or 0.5M NaCl solution was used and parameters such as water holding capacity (WHC), emulsion capacity (EC), emulsion stability (ES) and oil absorption (OA) were determined. According to the results, WHC did not show any significant differences in samples prepared either by distilled water or 0.5M NaCl solution. In terms of EC, after 6, 12, 24, 48 and 72 h in samples prepared by use of 0.5M NaCl, no significant differences was observed between treatments. However, by use of distilled water, the differences became significantly (P<0.05) different. In this study, FFP from raw surimi showed higher and significant OA capacity compared to the one from fish mince. Finally, among color indices, L* and a* values showed significant difference between FFP from raw surimi and fish mince. It can be concluded that as there was no significant differences between FPP from common carp raw surimi and unwashed mince in terms of functional properties, therefore, if we expect lighter and whiter color in enriched product with protein powder, surimi FPP would be an appropriate choice, however, it needs to be confirmed by sensory evaluation test.  

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The aim of this study was production of fish protein isolate (FPI) and surimi from a low cost and underutilized fish species, carpio (Cyprinus carpio), and investigation of their gel textural properties. FPI was prepared by pH shifting at acidic (2.5 and 3.5) and basic (11 and 12) pHs. Surimi was prepared by 3 times water washing and at the third stage 0.2% NaCl was added to remove the water more efficiently. The results showed that production yield of FPI was significantly (P< 0.05) higher than surimi due to removal of soluble proteins during surimi production. Among the FPI, the FPI produced at acidic condition had higher production efficiency than the others. Protein recovery content of FPI was higher than surimi. FPI prepared at pH 11 showed harder textures compared with the others. Production of hard texture and easy preparation process of FPI compared with surimi were other findings of this study.    

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During the last decade, there has been growing interest in edible or biodegradable films based on biopolymers. Edible films and coatings are of interest since they have potential to improve shelf-life, maintain quality and prevent microbial deterioration and physical damage of foods. In this research, edible films based on red tilapia (Oreochromis niloticus) protein in the presence of cryoprotectants of sucrose and sorbitol at different levels (4%sucrose, 4%sorbitol, 2%sucrose+2%sorbitol, 4%sucrose+4%sorbitol) were prepared by casting method using glycerol as plasticiser. Films containing cryoprotectants, except for 4% sucrose, had lower tensile strength (TS) accompanied with higher elongation at break (EAB), compared with the control film (P < 0.05). However with increasing in cryoprotectant levels, Water vapour permeability (WVP), film and protein solubility significantly increased. Regarding color, whiteness increased and yellowness declined as the cryoprotectants levels increased. Also, film with cryoprotectants had a smoother and more homogeneous surface without cracks. Results show that cryoprotectants present in the fish mince or surimi due to the plasticizing effect, directly affected properties of films.

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Nowadays, increasing the nutritional value of pasta by adding nutritional materials is significantly important. Since surimi, having a high concentration of myofibril protein which has a high potential to improve nutritional characteristics of the pasta. This study aimed to investigate the use of surimi in preparing macaroni as well as its effects on chemical, cooking and sensory properties. Pasta samples were made from flour blended with 7%, 16%, 25% surimi and to be compared with standards. According to the results, appearance of all samples (before and after cook) was no defects. Increasing the level of surimi, the studied factors improved accordingly; protein and moisture content increased by 13/6% and 10/9%, respectively. Also by increasing the surimi content of ash, were increased. The difference of pH in samples was not significant. Results showed that by increasing the surimi, the cooking loss and cooking weight were increased. Samples with 25% had been suitable in taste. Samples with 16% had been stables in smell and Samples with 25% and 16% surimi had been suitable in general acceptability. Findings shows, it might be recommended to produce pasta enriched with surimi. Adding surimi to macaroni in amount of 16% showed better quality (, cooking and sensory characteristics).

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Commercial utilization of black mouth croaker (Atrobucca nibe) is in progress in Iran. This study was carried out to assess the physicochemical and sensory evaluation of minced fish and surimi prepared from small size of A. nibe, which is not common for human consumption. The surimi proximate composition contains protein (14.77±0.506%), lipid (0.94±0.081%), ash (0.58±0.007%) contents and yield rate (36.56±0.732%) were significantly lower than the mince, while the moisture content was higher in the surimi (79.58±0.729%) as compared to the mince (78.49±0.687%) (P< 0.05). Total volatile bases and thiobarbituric acid values of black mouth croaker surimi were 4.76±0.594 mg N 100 g^-1, and 0.40±0.018 mg malondialdehyde kg^-1, which, respectively, were significantly lower than those found for the minced fish (P< 0.05). Minced fish delivered significantly lower water holding capacity and pH value than the surimi (P< 0.05). Higher whiteness index was obtained in the surimi (66.23±0.029%) compared to the mince (51.68±0.020%) (P< 0.05). Total lipids of surimi contained more polyunsaturated fatty acids (36.32±0.257 g 100 g^-1 total lipids) than other fatty acids of the minced fish (P< 0.05). Fish fingers prepared from the surimi obtained a higher mean score of all attributes (8.71±0.366) than the minced fish (7.47±0.326) (P< 0.05). It was concluded that this white-fleshed fish species was an appropriate raw material for surimi production. Further trials are needed to evaluate the surimi gel characteristics.