Enhancement of nutritional value and storage stability of silver carp surimi incorporated with red seaweed (Gracilaria tenuistipitata) paste
Fish surimi, used in the formulation of various value-added fishery products requires substantial storage time for steady product development. Silver carp surimi was prepared with varying levels (1.5 %, 3.0 %, 4.5 %, 6 %; w/w) of red seaweed paste (SWP) to improve nutritional and storage attributes,...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-06-01
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| Series: | Applied Food Research |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502225000290 |
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| author | Mst Jannatul Ferdous Md. Salah Uddin Mst. Aspriya Rahman Antu Md․ Tanvir Ahmed Md․ Rasal Ali Md Sadek Ali Monjurul Haq |
| author_facet | Mst Jannatul Ferdous Md. Salah Uddin Mst. Aspriya Rahman Antu Md․ Tanvir Ahmed Md․ Rasal Ali Md Sadek Ali Monjurul Haq |
| author_sort | Mst Jannatul Ferdous |
| collection | DOAJ |
| description | Fish surimi, used in the formulation of various value-added fishery products requires substantial storage time for steady product development. Silver carp surimi was prepared with varying levels (1.5 %, 3.0 %, 4.5 %, 6 %; w/w) of red seaweed paste (SWP) to improve nutritional and storage attributes, assessing proximate composition, amino acids, minerals, sensory attributes, total volatile basic nitrogen (TVB-N), pH, and color. The protein content in surimi varied between 17.02 % and 21.95 % depending on the level of SWP addition. Among the identified amino acids, methionine was the most abundant essential amino acid (3015.03±45.25 to 4151.51±26.43 mg/100 g), followed by isoleucine, phenylalanine, lysine, and histidine, while glycine was the most prevalent non-essential amino acid (2382.46±42.31 to 3147.96±25.24 mg/100 g), followed by tyrosine, proline, serine, and aspartic acid. Calcium was the most predominant element, ranging from 51.41 to 57.91 mg/100 g. After 150 days of storage at 3 °C, surimi with 6.0 % SWP showed the lowest color value and surimi with 4.5 % SWP had an overall acceptability value of 4.0. The TVB-N value of the control sample exceeded 30 mg N/100 g of surimi after 90 days, while surimi with 4.5 % and 6 % SWP stayed within acceptable limits for up to 135 days. The pH of fish surimi decreased during storage, dropping faster to 6.40±0.04 in the control sample. The L* and a* color values decreased as the SWP concentration in the surimi increased, while the b* values increased with higher SWP concentrations. Therefore, incorporation of SWP at the optimum level has been shown to improve the nutritional, sensory, and storage properties of silver carp surimi. |
| format | Article |
| id | doaj-art-8428620192b346c89b1723a073173e8a |
| institution | Kabale University |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-8428620192b346c89b1723a073173e8a2025-01-24T04:46:01ZengElsevierApplied Food Research2772-50222025-06-0151100719Enhancement of nutritional value and storage stability of silver carp surimi incorporated with red seaweed (Gracilaria tenuistipitata) pasteMst Jannatul Ferdous0Md. Salah Uddin1Mst. Aspriya Rahman Antu2Md․ Tanvir Ahmed3Md․ Rasal Ali4Md Sadek Ali5Monjurul Haq6Department of Fisheries and Marine Bioscience, Jashore University of Science and Technology, Jashore 7408, BangladeshDepartment of Aquaculture, Faculty of Fisheries, Bangladesh Agricultural University, Mymensingh-2202, BangladeshDepartment of Fisheries and Marine Bioscience, Jashore University of Science and Technology, Jashore 7408, BangladeshDepartment of Fisheries and Marine Bioscience, Jashore University of Science and Technology, Jashore 7408, BangladeshDepartment of Fisheries and Marine Bioscience, Jashore University of Science and Technology, Jashore 7408, BangladeshDepartment of Fisheries and Marine Bioscience, Jashore University of Science and Technology, Jashore 7408, BangladeshDepartment of Fisheries and Marine Bioscience, Jashore University of Science and Technology, Jashore 7408, Bangladesh; Corresponding author.Fish surimi, used in the formulation of various value-added fishery products requires substantial storage time for steady product development. Silver carp surimi was prepared with varying levels (1.5 %, 3.0 %, 4.5 %, 6 %; w/w) of red seaweed paste (SWP) to improve nutritional and storage attributes, assessing proximate composition, amino acids, minerals, sensory attributes, total volatile basic nitrogen (TVB-N), pH, and color. The protein content in surimi varied between 17.02 % and 21.95 % depending on the level of SWP addition. Among the identified amino acids, methionine was the most abundant essential amino acid (3015.03±45.25 to 4151.51±26.43 mg/100 g), followed by isoleucine, phenylalanine, lysine, and histidine, while glycine was the most prevalent non-essential amino acid (2382.46±42.31 to 3147.96±25.24 mg/100 g), followed by tyrosine, proline, serine, and aspartic acid. Calcium was the most predominant element, ranging from 51.41 to 57.91 mg/100 g. After 150 days of storage at 3 °C, surimi with 6.0 % SWP showed the lowest color value and surimi with 4.5 % SWP had an overall acceptability value of 4.0. The TVB-N value of the control sample exceeded 30 mg N/100 g of surimi after 90 days, while surimi with 4.5 % and 6 % SWP stayed within acceptable limits for up to 135 days. The pH of fish surimi decreased during storage, dropping faster to 6.40±0.04 in the control sample. The L* and a* color values decreased as the SWP concentration in the surimi increased, while the b* values increased with higher SWP concentrations. Therefore, incorporation of SWP at the optimum level has been shown to improve the nutritional, sensory, and storage properties of silver carp surimi.http://www.sciencedirect.com/science/article/pii/S2772502225000290Amino acidsFish surimiMinerals and heavy metalsShelf lifeSensory qualityTVB-N |
| spellingShingle | Mst Jannatul Ferdous Md. Salah Uddin Mst. Aspriya Rahman Antu Md․ Tanvir Ahmed Md․ Rasal Ali Md Sadek Ali Monjurul Haq Enhancement of nutritional value and storage stability of silver carp surimi incorporated with red seaweed (Gracilaria tenuistipitata) paste Applied Food Research Amino acids Fish surimi Minerals and heavy metals Shelf life Sensory quality TVB-N |
| title | Enhancement of nutritional value and storage stability of silver carp surimi incorporated with red seaweed (Gracilaria tenuistipitata) paste |
| title_full | Enhancement of nutritional value and storage stability of silver carp surimi incorporated with red seaweed (Gracilaria tenuistipitata) paste |
| title_fullStr | Enhancement of nutritional value and storage stability of silver carp surimi incorporated with red seaweed (Gracilaria tenuistipitata) paste |
| title_full_unstemmed | Enhancement of nutritional value and storage stability of silver carp surimi incorporated with red seaweed (Gracilaria tenuistipitata) paste |
| title_short | Enhancement of nutritional value and storage stability of silver carp surimi incorporated with red seaweed (Gracilaria tenuistipitata) paste |
| title_sort | enhancement of nutritional value and storage stability of silver carp surimi incorporated with red seaweed gracilaria tenuistipitata paste |
| topic | Amino acids Fish surimi Minerals and heavy metals Shelf life Sensory quality TVB-N |
| url | http://www.sciencedirect.com/science/article/pii/S2772502225000290 |
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