Version 1
: Received: 13 June 2023 / Approved: 13 June 2023 / Online: 13 June 2023 (07:23:39 CEST)
How to cite:
Silva, L.D.C.; Santos, J.R.S.D.; Silva, F.A.P.D.; Ferreira, V.C.D.S.; Diniz, N.C.M.; Madruga, M.S.; Araújo, Í.B.D.S. Effect of the Use of Collagen on Bioactive and Technological Properties of Emulsion Surimi Gel from Bullfrog Back (Lithobathes Catesbeianus). Preprints2023, 2023060880. https://doi.org/10.20944/preprints202306.0880.v1
Silva, L.D.C.; Santos, J.R.S.D.; Silva, F.A.P.D.; Ferreira, V.C.D.S.; Diniz, N.C.M.; Madruga, M.S.; Araújo, Í.B.D.S. Effect of the Use of Collagen on Bioactive and Technological Properties of Emulsion Surimi Gel from Bullfrog Back (Lithobathes Catesbeianus). Preprints 2023, 2023060880. https://doi.org/10.20944/preprints202306.0880.v1
Silva, L.D.C.; Santos, J.R.S.D.; Silva, F.A.P.D.; Ferreira, V.C.D.S.; Diniz, N.C.M.; Madruga, M.S.; Araújo, Í.B.D.S. Effect of the Use of Collagen on Bioactive and Technological Properties of Emulsion Surimi Gel from Bullfrog Back (Lithobathes Catesbeianus). Preprints2023, 2023060880. https://doi.org/10.20944/preprints202306.0880.v1
APA Style
Silva, L.D.C., Santos, J.R.S.D., Silva, F.A.P.D., Ferreira, V.C.D.S., Diniz, N.C.M., Madruga, M.S., & Araújo, Í.B.D.S. (2023). Effect of the Use of Collagen on Bioactive and Technological Properties of Emulsion Surimi Gel from Bullfrog Back (<em>Lithobathes Catesbeianus</em>). Preprints. https://doi.org/10.20944/preprints202306.0880.v1
Chicago/Turabian Style
Silva, L.D.C., Marta Suely Madruga and Íris Braz da Silva Araújo. 2023 "Effect of the Use of Collagen on Bioactive and Technological Properties of Emulsion Surimi Gel from Bullfrog Back (<em>Lithobathes Catesbeianus</em>)" Preprints. https://doi.org/10.20944/preprints202306.0880.v1
Abstract
Surimi consists in a technique for concentrating myofibrillar proteins with gelling ability, which aims to make use of by-products from fish slaughter, such as bullfrog back, which can be basis for the manufacture of emulsified products. Due to the strategic need to develop clean label foods, products such as collagen have been reported as potential natural additives with bioactive properties. The objective was to elaborate a surimi from the mechanically separated bullfrog back and to develop an emulsion, replacing the soy lecithin used by hydrolyzed collagen, evaluating its emulsifying and antioxidant potential during 120 days of storage under freezing. Three meat emulsions were prepared: EC0 (100% soy lecithin), EC50 (50% soy lecithin + 50% collagen), and EC100 (100% collagen), which were subjected to analysis of chemical composition, emulsion stability, water holding capacity, luminosity, whiteness, texture profile, TBARS and antioxidant activity. Insertion of collagen increased whiteness, lightness, hardness, and chewiness values compared to the EC0, but showed greater fluid loss. All treatments showed stable WHC values (88 – 91%) over time. Replacement with collagen was satisfactory as an emulsifier and as an antioxidant, and the EC50 and EC100 treatments were not negatively affected in the investigated parameters.
Keywords
Emulsifier; Antioxidants; Bioactive compunds
Subject
Chemistry and Materials Science, Food Chemistry
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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