3.4. Texture Profile Analysis (TPA). The texture of fish is an important quality characteristic, it determines consumer acceptance and hence the marketability of the final products. Hultmann and Rustad (2004). Composition and textural attributes play a vital role in popularizing a food product. Texture and flavour appear to be the most important attributes for the consumer (Stow, 1995). Texture profile analysis (TPA) is a technique commonly used in industry for the evaluation of food textural behavior, as it can give an indication of sensory properties (Burey etal., 2009). TPA is useful for gel texture analysis because of the textural parameters …show more content…
Firmness (hardness) is an important aspect of fish quality as opposed to tenderness which is appreciated in meat consumption. (Chéret et al., 2007). Texture profile analysis (TPA) was carried out to determinate the effect of formulated by adding 10% (soybean flour (SF) (S), 10% SF+1% pectin (M) and control (C) samples on the texture of fish products. The values for textural characteristics of fish finger samples prepared from minced common carp fish are given in (Table7). The hardness is related to the strength of gel structure under compression and is the peak force during first compression cycle (Chandra and Shamasundar, 2014). Hardness of the fish finger samples M (9.44) was highest followed by fish finger samples S (7.77) and fish finger samples C (6.69). Similarly, a positive correlation between hardness and pectin content in pear was observed (Ying et al., 2011). Cohesiveness is defined as the ratio of the positive force area during the second compression to that of the first compression. It may be measured as the rate at which the material is disintegrated under mechanical action. Tensile strength is manifestation of cohesiveness. The cohesiveness indicates the ability of the product to hold together …show more content…
Springiness in TPA is related to the height that the food recovers during the time that elapses during end of first bite and the start of the second bite. If springiness is high, it requires more mastication energy in the mouth (Rahman and Al-Mahrouqi, 2009). The springiness of fish finger samples varied and was found to be maximum for samples from M ( 0.76 ) followed by S ( 0 .63 ) and samples C (
Payette, Peter. "Michigan Chefs Experiment with Asian Carp." Michigan Radio. N.p., 26 Mar. 2013. Web. 8 May 2014.
As the United States population has increased 75 million to 317.9 million humans in hundred years. So has the demands from seafood increasing as well. Americans consumed 4.5 billion pounds of seafood a year. The company of AquaBounty Technologies has been trying to create a product to combat the grow demand to produce enough seafood with crippling the wild fish population. The company created a genetically modified Atlantic salmon as a solution for the problem .The genetically engineered AquAdvantage Atlantic salmon grows twice as fast as regular salmon. In order to get the Atlantic salmon grow twice as fast the received growth hormone into fertilized salmon eggs. This allows them fish to produce year-round. AquAdvantage genetically engineered Atlantic salmon has product been approval by Federal and Drug Administration for human consumption. As a representative for the Center for Food Safety, a U.S. non-profit organization that works to protect the environment and human health. I evaluate elevated the AquaBounty Technologies product of genetically engineered AquAdvantage Atlantic salmon on the criteria healthy for humans, feeding practices, and environmental impact. I determined that Center for Food Safety will promotes repeal of the FDA approval commercialized sell of genetically engineered salmon.
Due to its unique properties and nutritional role, usage of starch in many food applications is currently increasing. It is widely used as a thickener agent, colloidal agent, colloidal stabilizer, bulking agent and water retention agent(Singh, Kaur, & McCarthy, 2007).Sensory qualities and suitability of specific end products depends upon the
The use of NaCI solution with low salt content as additive to preserve the desalted fish up to one month under refrigeration.
Fish protein has been a mainstay for the human diet for centuries. However, aquaculture, which is the practice of raising fish such as salmon in controlled conditions, as opposed to the commercial fishing industry, which is procurement of wild fish from their natural environment, made its debut in the United States as a commercial enterprise in the late 1970’s according to the Eco - Justice Marketplace Project.(n.d.). This mode of salmon procurement began to develop in the late eighteenth and early nineteenth century, as a response to the declining populations of native wild fish such as salmon and trout.
Legal Harborside, located in Boston Massachusetts, lives up to its slogan “If it isn’t fresh, it isn’t Legal” by being the only restaurant company where they have their own Quality Control Center which, is located also in Boston Massachusetts. When someone applies for a job position at Legal Harborside, they watch a fifteen minute video about the company and they become familiar with the standards the company holds when it comes to their fish being fresh. Their QCC headquarters can be seen from the restaurant, which is a chain of the restaurant Legal Sea Foods. The guests might not know of the QCC but they have a view of the building and can also see the boats where the fish are catched. The restaurant has an open floor plan where guests can go outside and view the water and have a view of the farm-to-table that the company provides. The quality of the fish and the standards it has to meet is of the highest level because of the QCC.
U.S. Food And Drug Administration (2013, July 23). An overview of Atlantic salmon, its natural history, aquaculture, and genetic engineering. Retrieved May 1, 2014, from http://www.fda.gov/AdvisoryCommittees/CommitteesMeetingMaterials/VeterinaryMedicineAdvisoryCommittee/ucm222635.htm
To fish or not to fish is a personal choice. The fact that the oceans are being overfished is a growing concern for individuals, organizations, and governments throughout the world. In this paper I want to discuss the effects of overfishing on the restaurant industry, and possible solutions to solve the problem. Fishing is an ongoing source of food for people around the world. In many countries it is a food staple in their everyday diet. In more modern societies eating fish has become a sensual experience, and not just for the wealthy. It hasn't been until population explosions in the last century that the demand for seafood has led to more effective fishing techniques and technologies. Now the demand for popular fish like the salmon, tuna, sea bass, cod and hoki, which is the key fish in McDonalds filet o' fish, is diving wild populations to dangerously low levels. The methods used to catch the amount of fish demanded by the industry do not leave sustainable populations in the wild. In an attempt to preserve the fish population, governments have set limits on the minimum size that may be harvested and how many of each may be taken. Boundaries have been set up saying which areas can be fished and which ones should be left alone. A number of smaller fisheries have gone out of business because of the limits imposed by the government. This leads to even less fish being harvested and brought to market. Therefore the amount and varieties of fish at markets are smaller and can cause shortages for wholesalers and restaurants. Some restaurants will no longer have the variety on their menus that they used to enjoy. If a restaurant thrives on its seafood menu they may be unable to cope with the shortages and will go out of business. In the ...
Just as in any other sport, understanding gives rise to advantage and success. As serious fishermen, we had dedicated much thought to understanding the fish, hypothesizing their behavior. One understanding we had already gained through previous experiences was that fish readily eat the prey that is normally available. This, we concluded, was a sort of defense against fishermen and their foreign lures and was acquired through the fishes’ own previous experience of eating a lure. In applying this understanding to our fishing, we performed a routine food chain analysis to find out what our lures needed to imitate. The results were that the part of the food chain just beneath our quarry consisted mostly of small fish such as anchovies and young yellowtail, smaller than those shad and bluegill normally eaten in freshwater ponds. To compensate for this difference we would have to use lures smaller than those we were used to using. Luckily we had some.
Significant differences were observed in all samples except for LFI1 and LFI3 treatments (p<0.05). CMFFI and LFI2 mixes respectively were the most viscous and CLFI mix was the least viscous (p<0.05).Results show that increasing the amount of fat alone in control treatments (CLFI, CRFI, CFFI and CMFFI), and thus increasing the TS, can cause an increase in their apparent viscosity; because the quantity of fat and type of milk used in this study are different and other factors were the same. Some researchers reported apparent viscosity of ice cream mix samples with a fat content of 5 and 10 percent which were significantly higher than the viscosity of samples with a fat content of 0.5 and 2.5 percent. According to Marshal and Arbuckle (1996), the increase in the aggregated fat globules in these ice creams was partly responsible for thinning the shear rate and hence their higher viscosity. On this basis, they the suggested the low viscosity of a nonfat sample probably due to the lack of fat globules in its formulation. (Aime et al.,
It has been estimated that by 2050, all the fisheries in the world will have collapsed and there will be approximately 9 billion people on the earth, meaning that food will be in high demand. With the already high dependency on seafood, meeting the needs of a rapidly increasing population will be very hard, considering that 87% of global marine fisheries are either being exploited. The requests for fish are increasing at the same time many fish stocks are decreasing, meaning that dramatic increases in fish and seafood prices may arise.
Seafood has been an important part of the human diet since the first hunter-gatherers realized they could use fish, shellfish, and other aquatic animals as a food source. Now, almost 10,000 years later, seafood comprises a major part of animal protein consumption all over the world (Huss et al. 2000). In fact, global seafood consumption has been on the rise within the last two decades. The number of consumed seafood products rose from 140 million tons in 2007, to 145 million tons in 2009 (White 2011). This increase in consumption can be contributed to the many health benefits that have been attributed to the consumption of seafood.
A large community that represents and promotes Culinology is known as the “Research Chef Association” (RCA). This association was founded in 1996 by a group of like-minded food professionals. Which today are still working towards one common goal: to bring excellence to food product development. The RCA believes that Culinologists both define and will create the future of food. To accomplish such a feat a great deal of work must be done, and a major part of achieving that goal is to be able to predict what the consumers want.
At present, the market of the Malaysian fish fermented products remains to fulfill the local demand. As comparison, Thailand is reported to be the largest fish sauce exporter in the world with more than USD $13 million to US, Japan and Australia export annually (Brillantes, 1999 as cited in Sim, Chye, Anton, nd). Sim et al. (nd) proposed that the limitation of the local Malaysian fish sauce producer is due to the long fermentation time, limited technology and skill which cause low quality control of the products.
This clearly shows that the fruits and vegetables play a vital role in maintaining our good health. Fruits and vegetables are seasonal and grown in different parts of our country. They need to be stored for longer period and transported to different places. It makes necessary for us to find out whether there is any damage to the useful contents of the fruits and vegetable during the storage and transportation or due to some preservatives or other factors and what kind of nutrients, minerals, etc. are present in their juices. With this idea in mind, the project has been undertaken.