Optimization of Texture-Modified Yellowfin Sole (Pleuronectes aspera) by Enzymatic Treatment and Superheated Steam Treating to Improve Quality Characteristics
Abstract
:1. Introduction
2. Materials and Methods
2.1. Preparation of Sample
2.2. Preparation for Treatment
2.3. Design of Experiments for Optimization of Enzymatic Treatment
2.4. Sensory Evaluation
2.5. Texture Analysis
2.6. Microbial Analysis
2.7. Thiobarbituric acid Reactive Substances
2.8. Total Volatile Basic Nitrogen
2.9. Hydrogen Ion Concentration (pH)
2.10. Analysis of Nutritional Quality
2.11. Fatty Acid Analysis
2.12. Amino Acid Analysis
2.13. Trimethylamine
2.14. Shelf-Life Analysis
2.15. Statistical Analysis
3. Results and Discussion
3.1. Optimization of Texture Modification Process by Enzymatic Treatment
Y2 = 8.62000 + 0.06269X1 + 0.06658X2 − 0.82187X12 − 0.66688X22 − 0.10750X1X2
3.2. Effect of Marination with Herbal Extract Solutions on Sensory Evaluation
3.3. Analysis of Quality Characteristics of Final Product.
3.3.1. Total Bacteria Counts
3.3.2. Total Volatile Basic Nitrogen
3.3.3. Thiobarbituric Acid Reactive Substances
3.3.4. pH Values
3.3.5. Hardness
3.3.6. Overall Acceptance
3.4. Trimethylamine (TMA) Composition
3.5. Amino Acid Analysis
3.6. Fatty Acid Analysis
3.7. Nutritional Value
3.8. Shelf-Life Analysis of Texture-Modified Yellowfin Sole
3.8.1. Microbial Properties
3.8.2. Physicochemical Properties
3.8.3. Sensory Properties
3.9. Shelf-Life Analysis of Texture-Modified Yellowfin Sole
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
Appendix A
Groups | Appearance | Odor | Taste | Texture | Overall Acceptance |
---|---|---|---|---|---|
Control | 8.48 d ± 0.16 | 6.19 a ± 0.11 | 8.05 c ± 0.20 | 6.62 a ± 0.20 | 7.38 ab ± 0.15 |
1:0 | 6.10 a ± 0.12 | 5.95 a ± 0.15 | 5.48 a ± 0.15 | 8.38 d ± 0.16 | 7.00 a ± 0.22 |
1:1 | 7.29 bc ± 0.23 | 6.10 a ± 0.15 | 7.05 b ± 0.24 | 8.00 cd ± 0.15 | 7.14 a ± 0.21 |
1:2 | 7.05 b ± 0.22 | 7.00 b ± 0.22 | 7.38 b ± 0.15 | 7.67 bc ± 0.20 | 8.00 b ± 0.17 |
1:3 | 7.81 cd ± 0.20 | 7.00 b ± 0.20 | 7.19 b ± 0.16 | 7.00 ab ± 0.17 | 7.33 ab ± 0.14 |
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Independent Variables | Symbol | Unit | Range Level | ||||
---|---|---|---|---|---|---|---|
−1.414 | −1 | 0 | +1 | +1.414 | |||
Concentration | X1 | % | 0.3 | 0.5 | 1.0 | 1.5 | 1.7 |
Time | X2 | h | 1.6 | 2.0 | 3.0 | 4.0 | 4.4 |
Run No. | Independent Variables | Dependent Variables | ||||||
---|---|---|---|---|---|---|---|---|
Coded Values | Actual Values | Predicted Values | Actual Values | |||||
X1 | X2 | X1 | X2 | Y1 | Y2 | Y1 | Y2 | |
1 | −1 | −1 | 0.5 | 2.0 | 104.21 | 6.89 | 109.97 | 7.00 |
2 | +1 | −1 | 1.5 | 2.0 | 89.44 | 7.23 | 90.61 | 7.19 |
3 | −1 | +1 | 0.5 | 4.0 | 79.01 | 7.24 | 81.59 | 7.05 |
4 | +1 | +1 | 1.5 | 4.0 | 68.55 | 7.15 | 66.55 | 6.81 |
5 | −1.414 | 0 | 0.3 | 3.0 | 91.94 | 6.89 | 86.82 | 6.90 |
6 | +1.414 | 0 | 1.7 | 3.0 | 74.09 | 7.06 | 75.44 | 7.29 |
7 | 0 | −1.414 | 1.0 | 1.6 | 103.89 | 7.19 | 99.77 | 7.10 |
8 | 0 | +1.414 | 1.0 | 4.4 | 71.29 | 7.38 | 71.65 | 7.71 |
9 | 0 | 0 | 1.0 | 3.0 | 78.85 | 8.62 | 82.64 | 8.33 |
10 | 0 | 0 | 1.0 | 3.0 | 78.85 | 8.62 | 76.75 | 8.67 |
11 | 0 | 0 | 1.0 | 3.0 | 78.85 | 8.62 | 77.15 | 8.86 |
Responses | Sources | Degree of Freedom | Sum of Square | Mean Square | F-Value | p-Value |
---|---|---|---|---|---|---|
Y1 (Hardness) | Model | 5 | 1,497,399,512 | 299,479,902 | 13.39 | 0.006 |
Linear | 2 | 1,380,861,537 | 690,430,769 | 30.86 | 0.002 | |
X1 | 1 | 318,487,830 | 318,487,830 | 14.24 | <0.013 | |
X2 | 1 | 1,062,373,707 | 1,062,373,707 | 47.49 | <0.001 | |
Quadratic | 2 | 111,882,435 | 55,941,217 | 2.5 | 0.177 | |
X1X1 | 1 | 24,524,218 | 24,524,218 | 1.1 | 0.343 | |
X2X2 | 1 | 107,945,524 | 107,945,524 | 4.83 | 0.079 | |
Interaction | 1 | 4,655,540 | 4,655,540 | 0.21 | 0.667 | |
X1X2 | 1 | 4,655,540 | 4,655,540 | 0.21 | 0.667 | |
Error | 5 | 111,856,616 | 22,371,323 | |||
Lack of fit | 3 | 90,212,044 | 30,070,681 | 2.78 | 0.276 | |
Pure error | 2 | 21,644,572 | 10,822,286 | |||
R2= 0.931 | Total | 10 | 1,609,256,128 | |||
Y2 (Overall acceptance) | Model | 5 | 5.04497 | 1.00899 | 10.51 | 0.011 |
Linear | 2 | 0.06691 | 0.03346 | 0.35 | 0.722 | |
X1 | 1 | 0.03144 | 0.03144 | 0.33 | 0.592 | |
X2 | 1 | 0.03547 | 0.03547 | 0.37 | 0.570 | |
Quadratic | 2 | 4.93183 | 2.46592 | 25.68 | 0.002 | |
X1X1 | 1 | 3.81447 | 3.81447 | 39.73 | <0.001 | |
X2X2 | 1 | 2.51137 | 2.51137 | 26.16 | <0.004 | |
Interaction | 1 | 0.04623 | 0.04623 | 0.48 | 0.519 | |
X1X2 | 1 | 0.04623 | 0.04623 | 0.48 | 0.519 | |
Error | 5 | 0.48005 | 0.09601 | |||
Lack of fit | 3 | 0.33585 | 0.11195 | 1.55 | 0.415 | |
Pure error | 2 | 0.14420 | 0.07210 | |||
R2= 0.913 | Total | 10 | 5.52502 |
Responses | Optimizing | Optimum Code Values | Predicted Value | Experimental Value | Desirability | ||
---|---|---|---|---|---|---|---|
X1 | X2 | ||||||
Y1 | Targeting (77.15) | 1.00 | 3.16 | 77.14 | 76.23 ± 3.02 | 0.99 | 0.91 |
Y2 | Maximizing | 8.61 | 8.38 ± 0.19 | 0.82 |
Herbs | Appearance | Odor | Taste | Texture | Overall Acceptance |
---|---|---|---|---|---|
Control | 6.81 abc ± 0.14 | 6.62 ab ± 0.33 | 5.90 ab ± 0.24 | 7.86 a ± 0.21 | 6.67 abc ± 0.19 |
Bay leaves | 7.05 bc ± 0.13 | 7.76 b ± 0.09 | 7.43 d ± 0.19 | 8.19 a ± 0.20 | 7.90 d ± 0.15 |
Coriander powder | 6.95 bc ± 0.14 | 6.90 ab ± 0.16 | 6.05 ab ± 0.16 | 8.05 a ± 0.17 | 7.24 cd ± 0.23 |
Fennel whole | 6.14 a ± 0.19 | 5.95 a ± 0.26 | 6.05 ab ± 0.29 | 7.81 a ± 0.09 | 6.67 abc ± 0.18 |
Thyme whole | 7.24 c ± 0.11 | 6.48 a ± 0.37 | 5.90 ab ± 0.18 | 7.81 a ± 0.13 | 6.38 abc ± 0.23 |
Cumin seeds | 6.67 abc ± 0.17 | 5.95 a ± 0.35 | 5.67 ab ± 0.25 | 7.62 a ± 0.14 | 6.19 ab ± 0.27 |
Basil whole | 7.14 bc ± 0.19 | 6.05 a ± 0.16 | 5.48 a ± 0.14 | 7.76 a ± 0.15 | 6.48 abc ± 0.19 |
Basil powder | 6.81 abc ± 0.14 | 6.86 ab ± 0.25 | 7.14 cd ± 0.10 | 7.95 a ± 0.11 | 7.24 cd ± 0.13 |
Star anise | 6.05 a ± 0.21 | 6.19 a ± 0.23 | 5.90 ab ± 0.15 | 7.95 a ± 0.17 | 6.10 a ± 0.15 |
Sea buckthorn fruit powder | 6.43 ab ± 0.26 | 6.19 a ± 0.25 | 6.48 bc ± 0.19 | 7.71 a ± 0.14 | 7.10 bcd ± 0.23 |
Parameters | Raw Yellowfin Sole | Nonenzyme Processed Yellowfin Sole | Texture-Modified Yellowfin Sole |
---|---|---|---|
Total bacteria counts (log CFU/g) | 4.06 ± 0.32 | ND | ND |
Total volatile basic nitrogen (mg%) | 8.66 a ± 0.77 | 7.84 a ± 0.31 | 6.08 a ± 0.84 |
pH | 6.64 a ± 0.10 | 7.02 b ± 0.06 | 6.95 a ± 0.07 |
Thiobarbituric acid reactive substances (mg MDA/kg) | 0.13 a ± 0.02 | 0.08 a ± 0.01 | 0.07 a ± 0.01 |
Hardness (kN/m2) | 143.51 a ± 7.17 | 120.41 a ± 15.32 | 76.28 b ± 3.03 |
Overall acceptance (score) | - | 7.43 a ± 0.28 | 8.38 b ± 0.19 |
Amino Acids | Taste of Amino Acid | Texture-Modified Yellowfin Sole(g/100 g) | Recommended Daily Requirement 1 (g/70 kg Body Weight) | Chemical Score for Protein 2 (%) |
---|---|---|---|---|
Histidine | Bitter | 0.46 | 1.05 | 133.1 |
Isoleucine | Bitter | 0.89 | 2.10 | 137.3 |
Leucine | Bitter | 1.77 | 4.13 | 134.4 |
Lysine | Bitter | 2.03 | 3.15 | 195.8 |
SAA 3 | Bitter | 0.95 | 1.54 | 191.3 |
AAA 4 | Bitter | 1.55 | 2.66 | 175.1 |
Threonine | Sweet | 1.01 | 1.61 | 187.2 |
Tryptophan | Bitter | 0.18 | 4.20 | 12.6 |
Valine | Bitter | 1.02 | 2.73 | 118.0 |
∑ EAA 5 | 9.86 | 23.17 | ||
Aspartate | Umami | 2.19 | ||
Serine | Sweet | 1.06 | ||
Glutamic | Sweet | 3.36 | ||
Proline | Sweet | 0.87 | ||
Glycine | Sweet | 1.33 | ||
Alanine | Sweet | 1.46 | ||
Arginine | Sweet | 1.46 | ||
∑ NAA 6 | 11.73 | |||
EAA/NAA | 0.84 (45.67:54.33) |
Fatty Acids | Shorthand | Texture-Modified Yellowfin Sole |
---|---|---|
% | ||
Lauric acid | C12:0 | 0.1 |
Myristic acid | C14:0 | 3.5 |
Pentadecanoic acid | C15:0 | 0.7 |
Palmitic acid | C16:0 | 10.2 |
Magaric acid | C17:0 | 1.5 |
Stearic acid | C18:0 | 5.5 |
Arachidic acid | C20:0 | 0.3 |
Heneicosylic acid | C21:0 | 0.2 |
Behenic acid | C22:0 | 0.1 |
∑ SFA 1 | 22.1 | |
Myristoleic acid | C14:1 | 1.5 |
Pentadecenoic acid | C15:1 | 0.7 |
Palmitoleic acid | C16:1 | 7.8 |
Magaoleic acid | C17:1 | 1.5 |
Oleic acid | C18:1 | 16.3 |
Eicosenoic acid | C20:1 | 3.8 |
Eicosadienoic acid | C20:2 | 1.2 |
Erucic acid | C22:1 | 0.9 |
∑ MUFA 2 | 33.7 | |
Linoleic acid | C18:2 n-6 | 2.4 |
γ-Linolenic acid | C18:3 n-6 | 0.3 |
Dihomo γ-Linolenic acid | C20:3 n-6 | 0.3 |
Arachidonic acid | C20:4 n-6 | 3.5 |
∑ n-6 | 6.5 | |
Linolenic acid | C18:3 n-3 | 4.5 |
Eicosatrienoic acid | C20:3 n-3 | 0.6 |
Eicosapentaenoic acid (EPA) | C20:5 n-3 | 22.4 |
Docosapentaenoic acid (DPA) | C22:5 n-3 | 2.6 |
Docosahexaenoic acid (DHA) | C22:6 n-3 | 7.6 |
∑ n-3 | 37.7 | |
∑ PUFA 3 | 44.2 | |
Total fatty acid (%) | 100.0 | |
n-3/n-6 | 5.8 |
Parameters | Texture-Modified Yellowfin Sole (100 g) | Daily Values 1 | ||
---|---|---|---|---|
Amount | % DV 2 | |||
Ash | g | 1.6 | - | - |
Calories | cal | 118.5 | - | - |
Sodium | g | 0.2 | 8.7 | 2.3 |
Carbohydrate | g | 0.6 | 0.2 | 275 |
Sugar | g | 0.3 | 0.6 | 50 |
Dietary fiber | g | 1.5 | 5.4 | 28 |
Crude fat | g | 3.7 | 4.7 | 78 |
Trans fat | g | - | - | 2 |
Saturated fat | g | 0.8 | 4.0 | 20 |
Cholesterol | mg | 86.9 | 28.9 | 300 |
Crude protein | g | 20.7 | 41.4 | 50 |
Vitamin D | μg | - | - | 20 |
Potassium | g | 0.1 | 2.1 | 4.7 |
Iron | mg | 1.7 | 9.4 | 18 |
Calcium | g | 0.3 | 23.1 | 1.3 |
Temperature | Day | Appearance | Odor | Taste | Texture | Overall Acceptance |
---|---|---|---|---|---|---|
−13 °C | 0 | 8.19 a ± 0.11 | 8.29 a ± 0.12 | 8.19 a ± 0.13 | 8.43 a ± 0.13 | 8.57 a ± 0.11 |
30 | 8.10 a ± 0.12 | 8.00 ab ± 0.15 | 7.95 a ± 0.13 | 8.29 a ± 0.12 | 8.33 ab ± 0.14 | |
60 | 8.05 a ± 0.19 | 8.00 ab ± 0.17 | 7.81 a ± 0.15 | 8.24 a ± 0.18 | 8.38 ab ± 0.13 | |
90 | 7.95 a ± 0.18 | 7.90 ab ± 0.14 | 7.81 a ± 0.15 | 8.14 a ± 0.19 | 8.29 ab ± 0.12 | |
120 | 7.90 a ± 0.17 | 7.71 ab ± 0.12 | 7.76 a ± 0.15 | 7.90 a ± 0.18 | 8.19 ab ± 0.11 | |
150 | 7.95 a ± 0.15 | 7.67 b ± 0.16 | 7.76 a ± 0.18 | 7.81 a ± 0.18 | 7.95 b ± 0.18 | |
−18 °C | 0 | 8.19 a ± 0.11 | 8.29 a ± 0.12 | 8.19 a ± 0.13 | 8.43 a ± 0.13 | 8.57 a ± 0.11 |
30 | 8.14 a ± 0.16 | 8.14 a ± 0.13 | 8.05 a ± 0.15 | 8.38 a ± 0.11 | 8.43 a ± 0.15 | |
60 | 8.19 a ± 0.11 | 8.05 a ± 0.13 | 8.00 a ± 0.17 | 8.29 a ± 0.14 | 8.33 a ± 0.13 | |
90 | 8.00 a ± 0.17 | 7.95 a ± 0.16 | 8.00 a ± 0.17 | 8.10 a ± 0.17 | 8.33 a ± 0.11 | |
120 | 8.00 a ± 0.15 | 7.76 a ± 0.14 | 7.67 a ± 0.14 | 7.95 a ± 0.21 | 8.19 a ± 0.15 | |
150 | 8.05 a ± 0.18 | 7.71 a ± 0.17 | 7.67 a ± 0.17 | 7.86 a ± 0.16 | 8.14 a ± 0.19 | |
−23 °C | 0 | 8.19 a ± 0.11 | 8.29 a ± 0.12 | 8.19 a ± 0.13 | 8.43 a ± 0.13 | 8.57 a ± 0.11 |
30 | 8.19 a ± 0.18 | 8.10 a ± 0.17 | 8.10 a ± 0.14 | 8.29 a ± 0.16 | 8.38 ab ± 0.15 | |
60 | 8.05 a ± 0.16 | 7.95 a ± 0.16 | 8.00 a ± 0.18 | 8.29 a ± 0.12 | 8.19 ab ± 0.15 | |
90 | 8.05 a ± 0.15 | 7.71 a ± 0.20 | 8.05 a ± 0.15 | 8.19 a ± 0.16 | 8.29 ab ± 0.14 | |
120 | 7.90 a ± 0.17 | 7.81 a ± 0.19 | 7.81 a ± 0.19 | 8.10 a ± 0.22 | 8.19 ab ± 0.13 | |
150 | 8.00 a ± 0.14 | 7.71 a ± 0.14 | 7.57 a ± 0.19 | 8.14 a ± 0.16 | 8.00 b ± 0.14 |
Determined Parameter | Response Order | Temperature (°C) | R2 | Predicted Shelf-Life (Month) |
---|---|---|---|---|
Total Volatile Basic Nitrogen | Zero order | −13 | 0.8102 | 16.52 |
−18 | 0.8589 | |||
−23 | 0.8705 | |||
First order | −13 | 0.7626 | 11.30 | |
−18 | 0.8363 | |||
−23 | 0.8490 |
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Cho, W.-H.; Yoon, S.-J.; Choi, J.-S. Optimization of Texture-Modified Yellowfin Sole (Pleuronectes aspera) by Enzymatic Treatment and Superheated Steam Treating to Improve Quality Characteristics. Processes 2021, 9, 763. https://doi.org/10.3390/pr9050763
Cho W-H, Yoon S-J, Choi J-S. Optimization of Texture-Modified Yellowfin Sole (Pleuronectes aspera) by Enzymatic Treatment and Superheated Steam Treating to Improve Quality Characteristics. Processes. 2021; 9(5):763. https://doi.org/10.3390/pr9050763
Chicago/Turabian StyleCho, Woo-Hee, Sung-Joon Yoon, and Jae-Suk Choi. 2021. "Optimization of Texture-Modified Yellowfin Sole (Pleuronectes aspera) by Enzymatic Treatment and Superheated Steam Treating to Improve Quality Characteristics" Processes 9, no. 5: 763. https://doi.org/10.3390/pr9050763