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• W2776127907 abstract "An exploratory study was conducted to determine if multineedle injection technology could deliver protease inhibitor ingredients into fish fillets at sufficient levels to inhibit protease activity. Pacific whiting is used as a model in this study. Fillet treatments (<mml:math xmlns:mml=http://www.w3.org/1998/Math/MathML id=M1><mml:mi>n</mml:mi><mml:mo>=</mml:mo><mml:mn fontstyle=italic>8</mml:mn></mml:math>/treatment) included noninjection (C), injection of base brine containing 3% salt and 3% sodium tripolyphosphate (B), injection of base brine and 3% egg white<mml:math xmlns:mml=http://www.w3.org/1998/Math/MathML id=M2><mml:mo stretchy=false>(</mml:mo><mml:msub><mml:mrow><mml:mi mathvariant=normal>B</mml:mi></mml:mrow><mml:mrow><mml:mi mathvariant=normal>E</mml:mi><mml:mi mathvariant=normal>W</mml:mi></mml:mrow></mml:msub><mml:mo stretchy=false>)</mml:mo></mml:math>, and injection of base brine, 0.1% xanthan gum, and 3% dried potato extract<mml:math xmlns:mml=http://www.w3.org/1998/Math/MathML id=M3><mml:mo stretchy=false>(</mml:mo><mml:msub><mml:mrow><mml:mi mathvariant=normal>B</mml:mi></mml:mrow><mml:mrow><mml:mi mathvariant=normal>P</mml:mi><mml:mi mathvariant=normal>E</mml:mi></mml:mrow></mml:msub><mml:mo stretchy=false>)</mml:mo></mml:math>. Xanthan gum was used as a suspension aid. Actual brine incorporation was<mml:math xmlns:mml=http://www.w3.org/1998/Math/MathML id=M4><mml:mn fontstyle=italic>12.2</mml:mn><mml:mo>±</mml:mo><mml:mn fontstyle=italic>0.5</mml:mn></mml:math>%. Cathepsin L activity was evaluated at pH 5.5 (optimal pH) and ultimate pH. Quality measures evaluated included CIE Lab color, shear force, and lipid oxidation. Fillets injected with B EW and B PE were significantly lower in cathepsin L activity when measured at pH 5.5. B EW and B PE fillets were darker in appearance than B or C fillets. Untreated fillets (C) had higher variability in shear force value than treated fillets. There was no effect of treatment on lipid oxidation. Results suggested that injection technology can be utilized to incorporate protease inhibitor ingredients (3% EW or 3% PE) at levels sufficient to reduce cathepsin L activity in Pacific whiting fillets." @default.
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• W2776127907 date "2017-01-01" @default.
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• W2776127907 title "Preventing Soft Texture Fish Fillets through Brine Injection Technology" @default.
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• W2776127907 doi "https://doi.org/10.1155/2017/1875872" @default.
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