Viscoelastic behavior and physico-chemical characteristics of heated swai-fish (Pangasius hypophthalmus) based emulsion containing fermented soybeans

© 2015 Elsevier Ltd. Various proportions of fermented soybeans i.e. thua nao and rice- koji miso were added into the swai-fish emulsion to improve the health potential of the products. Accordingly, the physico-chemical, microbiological properties and sensory attributes of the fish-based emulsions as...

Full description

Saved in:
Bibliographic Details
Main Authors: Jiranat Techarang, Arunee Apichartsrangkoon, Pattavara Pathomrungsiyounggul, Pittaya Chaikham, Katekan Dajanta
Format: Journal
Published: 2018
Subjects:
Online Access:https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84950110269&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/55040
Tags: Add Tag
No Tags, Be the first to tag this record!
Institution: Chiang Mai University
id th-cmuir.6653943832-55040
record_format dspace
spelling th-cmuir.6653943832-550402018-09-05T02:51:12Z Viscoelastic behavior and physico-chemical characteristics of heated swai-fish (Pangasius hypophthalmus) based emulsion containing fermented soybeans Jiranat Techarang Arunee Apichartsrangkoon Pattavara Pathomrungsiyounggul Pittaya Chaikham Katekan Dajanta Agricultural and Biological Sciences © 2015 Elsevier Ltd. Various proportions of fermented soybeans i.e. thua nao and rice- koji miso were added into the swai-fish emulsion to improve the health potential of the products. Accordingly, the physico-chemical, microbiological properties and sensory attributes of the fish-based emulsions as well as the main ingredients were determined. The results showed that fatty acid profile of the swai-fish fillet consisted mainly of saturated and monounsaturated fatty acids, while isoflavone profiles of the fermented soybeans illustrated that thua nao contained more aglycones than rice- koji miso. For physical properties, the profiles of storage and loss moduli, creep parameters and gel strength depicted that samples added thua nao gave rise to stronger gel structure than those added rice- koji miso or the whole fish emulsion. Microbiological examination indicated that the fish emulsion with thua nao addition showed high total plate or spore counts. 2018-09-05T02:51:12Z 2018-09-05T02:51:12Z 2016-03-01 Journal 00236438 2-s2.0-84950110269 10.1016/j.lwt.2015.10.021 https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84950110269&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/55040
institution Chiang Mai University
building Chiang Mai University Library
country Thailand
collection CMU Intellectual Repository
topic Agricultural and Biological Sciences
spellingShingle Agricultural and Biological Sciences
Jiranat Techarang
Arunee Apichartsrangkoon
Pattavara Pathomrungsiyounggul
Pittaya Chaikham
Katekan Dajanta
Viscoelastic behavior and physico-chemical characteristics of heated swai-fish (Pangasius hypophthalmus) based emulsion containing fermented soybeans
description © 2015 Elsevier Ltd. Various proportions of fermented soybeans i.e. thua nao and rice- koji miso were added into the swai-fish emulsion to improve the health potential of the products. Accordingly, the physico-chemical, microbiological properties and sensory attributes of the fish-based emulsions as well as the main ingredients were determined. The results showed that fatty acid profile of the swai-fish fillet consisted mainly of saturated and monounsaturated fatty acids, while isoflavone profiles of the fermented soybeans illustrated that thua nao contained more aglycones than rice- koji miso. For physical properties, the profiles of storage and loss moduli, creep parameters and gel strength depicted that samples added thua nao gave rise to stronger gel structure than those added rice- koji miso or the whole fish emulsion. Microbiological examination indicated that the fish emulsion with thua nao addition showed high total plate or spore counts.
format Journal
author Jiranat Techarang
Arunee Apichartsrangkoon
Pattavara Pathomrungsiyounggul
Pittaya Chaikham
Katekan Dajanta
author_facet Jiranat Techarang
Arunee Apichartsrangkoon
Pattavara Pathomrungsiyounggul
Pittaya Chaikham
Katekan Dajanta
author_sort Jiranat Techarang
title Viscoelastic behavior and physico-chemical characteristics of heated swai-fish (Pangasius hypophthalmus) based emulsion containing fermented soybeans
title_short Viscoelastic behavior and physico-chemical characteristics of heated swai-fish (Pangasius hypophthalmus) based emulsion containing fermented soybeans
title_full Viscoelastic behavior and physico-chemical characteristics of heated swai-fish (Pangasius hypophthalmus) based emulsion containing fermented soybeans
title_fullStr Viscoelastic behavior and physico-chemical characteristics of heated swai-fish (Pangasius hypophthalmus) based emulsion containing fermented soybeans
title_full_unstemmed Viscoelastic behavior and physico-chemical characteristics of heated swai-fish (Pangasius hypophthalmus) based emulsion containing fermented soybeans
title_sort viscoelastic behavior and physico-chemical characteristics of heated swai-fish (pangasius hypophthalmus) based emulsion containing fermented soybeans
publishDate 2018
url https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84950110269&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/55040
_version_ 1681424431999614976