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RISS 인기검색어
- 검색키워드
- 저자 : Soottawat Benjakul (검색결과 10 건)
- 무료
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Effect of Different Cations on Pidan Composition and Flavor in Comparison to the Fresh Duck Egg
Ganasen, Palanivel,Benjakul, Soottawat,Hideki, Kishimura Korean Society for Food Science of Animal Resource 2013 한국축산식품학회지 Vol.33 No.2
The effects of different cations on its composition and flavor characteristics of pidan white and yolk produced with duck egg in comparison to its fresh egg were investigated. Mineral content such as calcium, magnesium, sodium and potassium were significantly increased in pidan yolk irrespective of its cations in pickle solution in comparison to the fresh yolk (P<0.05). It confirmed the migration of minerals from the pickling solution to the egg. However, calcium and magnesium was found lower in 0.2% $PbO_2$ treated pidan. Less pidan flavor compounds were generated in pidan white produced with the aid of 0.2% $PbO_2$. It confirmed that binding of lead prevent the maillard reaction in the pidan treated with $PbO_2$. Benzaldehyde, ketones, alcohol and acid found in the pidan white treated with 0.2% $ZnCl_2$ reveals that volatiles are generated most likely from maillard reaction. However, pidan yolk of both 0.2% $PbO_2$ and 0.2% $ZnCl_2$ showed higher generation of volatiles more likely from yolk lipids. Butanal, pentanal, hexanal, and heptanal are of those aldehydes found in 0.2% $ZnCl_2$ treated pidan yolk whereas hexanal is the only aldehyde detected in 0.2% $PbO_2$ treated pidan yolk. Thus, cations in the pickling solution affect the flavor characteristics of pidan white and yolk.
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Palanivel Ganesan,Soottawat Benjakul,Badlishah Sham Baharin 한국축산식품학회 2014 한국축산식품학회지 Vol.34 No.4
Changes in Maillard reaction of pidan white were monitored with A294,fluorescence intensity, and browning intensity dur-ing pickling in the absence and presence of Chinese black tea extract (Camellia sinensis) at levels of 2% and 5% togetherwith 0.2% ZnCl2 or 0.2% CaCl2 up to 3 wk, followed by ageing for another 3 wk. Browning intensity and A294 of pidan whiteincreased with increasing pickling/ageing, while fluorescence intensity decreased during ageing (p<0.05), irrespective oftreatments. At wk 6, pidan white treated with 0.2% ZnCl2 and 0.2% CaCl2 showed slightly higher browning intensity, fluo-rescence intensity and A294 than those treated with divalents together with Chinese black tea (p<0.05). Free amino group andsugar contents showed continuous decrease during pickling and ageing irrespective of tea and cations used. However, pidantreated without Chinese black tea extract showed significantly lower free amino group and sugar during the ageing of 6 wk(p<0.05). Thus, Chinese black tea extract had an inhibitory effect on the Maillard reaction during ageing of pidan white.
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Ganesan, Palanivel,Benjakul, Soottawat,Baharin, Badlishah Sham Korean Society for Food Science of Animal Resource 2014 한국축산식품학회지 Vol.34 No.4
Changes in Maillard reaction of pidan white were monitored with $A_{294}$, fluorescence intensity, and browning intensity during pickling in the absence and presence of Chinese black tea extract (Camellia sinensis) at levels of 2% and 5% together with 0.2% $ZnCl_2$ or 0.2% $CaCl_2$ up to 3 wk, followed by ageing for another 3 wk. Browning intensity and $A_{294}$ of pidan white increased with increasing pickling/ageing, while fluorescence intensity decreased during ageing (p<0.05), irrespective of treatments. At wk 6, pidan white treated with 0.2% $ZnCl_2$ and 0.2% $CaCl_2$ showed slightly higher browning intensity, fluorescence intensity and $A_{294}$ than those treated with divalents together with Chinese black tea (p<0.05). Free amino group and sugar contents showed continuous decrease during pickling and ageing irrespective of tea and cations used. However, pidan treated without Chinese black tea extract showed significantly lower free amino group and sugar during the ageing of 6 wk (p<0.05). Thus, Chinese black tea extract had an inhibitory effect on the Maillard reaction during ageing of pidan white.
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Nopparat Prabsangob,Soottawat Benjakul 한국식품과학회 2019 Food Science and Biotechnology Vol.28 No.3
Effect of (-)-epigallocatechin gallate (EGCG)and (-)-epicatechin (EC) at different concentrations(100–300 ppm) on frying stability of soybean oil blendedwith tea seed oil was studied. Thermal stability of theblended oil increased with the addition of EGCG and EC,especially with increasing concentrations. Frying induceddegradation of tocopherols and phenolics of oils, particularlytocopherols. Incorporation of catechin derivativescould retard tocopherol decomposition and formation ofpolar materials. The highest frying stability was found forthe oil added with EC at 300 ppm. When the oil added withEC (300 ppm) was used to prepare fish crackers, loweredlipid oxidation of the resulting crackers than those preparedusing the control oil was noted throughout 12 weeks ofstorage. EC could be effectively used as natural antioxidantin frying oil with carry through effect to enhance oxidationstability of the fried foods during a storage.
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Effect of Different Cations on Pidan Composition and Flavor in Comparison to the Fresh Duck Egg
Palanivel Ganasen,Soottawat Benjakul,Kishimura Hideki 한국축산식품학회 2013 한국축산식품학회지 Vol.33 No.2
The effects of different cations on its composition and flavor characteristics of pidan white and yolk produced with duck egg in comparison to its fresh egg were investigated. Mineral content such as calcium, magnesium, sodium and potassium were significantly increased in pidan yolk irrespective of its cations in pickle solution in comparison to the fresh yolk (P<0.05). It confirmed the migration of minerals from the pickling solution to the egg. However, calcium and magnesium was found lower in 0.2% PbO2treated pidan. Less pidan flavor compounds were generated in pidan white produced with the aid of 0.2% PbO2. It confirmed that binding of lead prevent the maillard reaction in the pidan treated with PbO2. Ben-zaldehyde, ketones, alcohol and acid found in the pidan white treated with 0.2% ZnCl2reveals that volatiles are generated most likely from maillard reaction. However, pidan yolk of both 0.2% PbO2 and 0.2% ZnCl2 showed higher generation of volatiles more likely from yolk lipids. Butanal, pentanal, hexanal, and heptanal are of those aldehydes found in 0.2% ZnCl2treated pidan yolk whereas hexanal is the only aldehyde detected in 0.2% PbO2 treated pidan yolk. Thus, cations in the pick-ling solution affect the flavor characteristics of pidan white and yolk.
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Compositions, Protease Inhibitor and Gelling Property of Duck Egg Albumen as Affected by Salting
Tran Hong Quan,Soottawat Benjakul 한국축산식품학회 2018 한국축산식품학회지 Vol.38 No.1
Chemical compositions, trypsin inhibitory activity, and gelling properties of albumen from duck egg during salting of 30 days were studied. As the salting time increased, moisture content decreased, the salt content and surface hydrophobicity increased (p<0.05). Trypsin inhibitory activity and specific activity were continuously decreased throughout the salting time of 30 days (p<0.05). This coincided with the decrease in band intensity of inhibitor with molecular weight of 44 kDa as examined by inhibitory activity staining. Nevertheless, no differences in protein patterns were observed in albumen during the salting of 30 days. Based on texture profile analysis, hardness, springiness, gumminess, chewiness, and resilience of albumen gel decreased with increasing salting time. Conversely, salted albumen gels exhibited higher cohesiveness and adhesiveness, compared to those of fresh albumen. Scanning electron microscopic study revealed that gel of salted albumen showed the larger voids and less compactness. In general, salting lowered trypsin inhibitory activity and gelling property of albumen from duck egg to some extent. Nevertheless, the salted albumen with the remaining inhibitor could be an alternative additive for surimi or other meat products to prevent proteolysis.
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Mad-Ali, Sulaiman,Benjakul, Soottawat,Prodpran, Thummanoon,Maqsood, Sajid Asian Australasian Association of Animal Productio 2016 Animal Bioscience Vol.29 No.6
Characteristics and properties of gelatin from goat skin pretreated with NaOH solutions (0.50 and 0.75 M) for various times (1 to 4 days) were investigated. All gelatins contained ${\alpha}$-chains as the predominant component, followed by ${\beta}$-chain. Gelling and melting temperatures of those gelatins were $23.02^{\circ}C$ to $24.16^{\circ}C$ and $33.07^{\circ}C$ to $34.51^{\circ}C$, respectively. Gel strength of gelatins increased as NaOH concentration and pretreatment time increased (p<0.05). Pretreatment for a longer time yielded gelatin with a decrease in $L^*$-value but an increase in $b^*$-value. Pretreatment of goat skin using 0.75 M NaOH for 2 days rendered the highest yield (15.95%, wet weight basis) as well as high gel strength (222.42 g), which was higher than bovine gelatin (199.15 g). Gelatin obtained had the imino acid content of 226 residues/1,000 residues and the gelatin gel had a fine and ordered structure. Therefore, goat skin gelatin could be used as a potential replacer of commercial gelatin.
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Samart Sai-Ut,Soottawat Benjakul,Punnanee Sumpavapol 한국식품과학회 2013 Food Science and Biotechnology Vol.22 No.4
Fifty-five bacteria with gelatinolytic activity were screened from over 500 isolates obtained from fishing docks in Songkhla, Thailand. Based on 16S rRNA gene sequence analysis, 3 selected strains (K12, O02, and S13)were identified as Bacillus cereus with 99.8% similarity. Three other stains (D10, G02, and H11) were identified as Bacillus amyloliquefaciens with 99.7% similarity. Gelatinolytic enzymes of the D10, G02, and H11 strains were precipitated using ammonium sulfate precipitation, followed by dialysis with an increase in purity between 19-34-fold. Maximal gelatinolytic activities towards fish gelatin were attained at 50oC and pH 7.5. Metallo- and serine-gelatinolytic enzymes were dominant for all 3 strains. All gelatinolytic enzymes showed similar hydrolysis towards fish gelatin to commercial Alcalase, but higher hydrolysis was found in the formers within the first 60 min. Therefore, gelatinolytic enzymes from selected B. amyloliquefaciens strains can be used for production of fish gelatin hydrolysate.
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Chodsana Sriket,Phanat Kittiphattanabawon,Umesh Patil,Soottawat Benjakul,Theeraphol Senphan,Sitthipong Nalinanon 한국식품영양과학회 2023 Preventive Nutrition and Food Science Vol.28 No.4
In this study, we investigated the impact of lipid oxidation on the discoloration of Sawai (Pangasianodon hypophthalmus) lipids and proteins. Sawai microsomes, liposomes, and salt-soluble myofibrillar proteins were prepared and subjected to lipid oxidation process. The results revealed that the levels of thiobarbituric acid-reactive substances, yellowness (as indicated by b<SUP>*</SUP> values), and pyrrole compounds increased when Sawai liposomes and microsomes were oxidized using iron and ascorbate. Meanwhile, the levels of free amines decreased, particularly as the iron content (25∼100 M) and incubation time (0∼20 h) increased. The impact of oxidized liposomes at different levels (1, 2, and 5%) on the salt-soluble Sawai myofibrillar proteins was also evaluated. The findings revealed that lipid oxidation products reduced the sulfhydryl content and increased the surface hydrophobicity and carbonyl content of the salt-soluble Sawai myofibrillar proteins. These results imply that the formation of yellow discoloration in Sawai muscle could be due to nonenzymatic browning reactions occurring between lipid oxidation products and amines in the muscle protein.
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