Article
Food Science & Technology
Avtar Singh, Saumya Mehta, Umesh Patil, Pornpot Nuthong, Soottawat Benjakul
Summary: The effects of adding hyperoside (HyS) at various levels (0%-4%; w/w) on the textural, rheological, structural, and sensory properties of threadfin bream surimi were investigated. The addition of 1% and 2% HyS resulted in surimi gel with the highest breaking force and deformation. HyS also improved the water-holding capacity and increased hardness, springiness, gumminess, and chewiness of the gel. The addition of HyS enhanced the connections between surimi proteins and improved the gel network.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Ling Tang, Jirawat Yongsawatdigul
Summary: The study revealed that high-intensity ultrasound treatments improved the texture and color of threadfin bream surimi gels with 0.5% NaCl, while also enhancing protein extractability and conformational changes. This suggests a potential application of HIU technology in producing surimi-based products with low salt levels.
JOURNAL OF FOOD SCIENCE
(2021)
Article
Food Science & Technology
Qian Fang, Linfan Shi, Zhongyan Ren, Gengxin Hao, Jun Chen, Wuyin Weng
Summary: The study revealed that the effects of emulsified lard and TGase on the characteristics of threadfin bream surimi gels were different, with emulsified lard decreasing the mechanical properties of the gels and TGase mitigating this impact, ultimately assisting in the production of high-quality surimi products.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Naphat Wasinnitiwong, Samad Tavakoli, Soottawat Benjakul, Hui Hong
Summary: The effect of salted duck egg white powder (SDEWP) as a source of salt at different salt equivalent (SE) levels on gel qualities and texture properties of threadfin bream surimi was investigated. SDEWP was found to increase the breaking force, deformation, and hardness of the surimi gel, while decreasing the expressible moisture content. Gumminess and chewiness were also increased with higher levels of SDEWP, but cohesiveness decreased. The addition of SDEWP had no significant effect on the springiness of the surimi gel. SDEWP also resulted in less proteolytic degradation and enhanced whiteness of the gel. A denser and more ordered gel network was achieved with the addition of SDEWP at 1.5% SE. Overall, SDEWP can be used as a source of salt and non-fish proteins to improve the quality of threadfin bream surimi gel.
Article
Biochemistry & Molecular Biology
Naphat Wasinnitiwong, Soottawat Benjakul, Hui Hong
Summary: This study investigated the combined effect of kappa-carrageenan and salted duck egg white powder (SDEWP) in improving the gel quality of threadfin bream surimi. The results showed that a combination of 0.5% kappa-carrageenan and SDEWP significantly increased the breaking force and deformation of the surimi gel, as well as improved its hardness, cohesiveness, gumminess, and chewiness. The expressible moisture content (EMC) was reduced, and proteolytic degradation was inhibited. The addition of kappa-carrageenan also improved the whiteness and microstructure of the gel.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Food Science & Technology
Avtar Singh, Soottawat Benjakul, Thummanoon Prodpran, Pornpot Nuthong
Summary: The addition of psyllium husk powder at different concentrations had significant effects on the gelling properties of threadfin bream surimi. While 1% addition increased breaking force, higher concentrations decreased elasticity and deformation. Protein patterns were not affected, but changes in network structure and functional groups were observed with the addition of psyllium husk powder. Overall, sensory evaluation showed that surimi with 1-3% psyllium husk powder had similar likability to the control group, indicating potential for improvement in gelling properties.
Article
Food Science & Technology
Avtar Singh, Hui Hong, Soottawat Benjakul
Summary: This study investigated the gel properties, sensory analysis, and microstructure of threadfin bream surimi gel with squid fin protein hydrolysate (SFPH). The results showed that 2% SFPH could act as a flavorant in the gel without negative impact on gelling and textural properties, while providing squid odor and flavor.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Food Science & Technology
Ima Wijayanti, Avtar Singh, Soottawat Benjakul, Pornsatit Sookchoo
Summary: The study showed that the addition of Asian sea bass bio-calcium improved the physical properties of threadfin bream surimi gel, enhancing breaking force and deformation while reducing expressible moisture content. Higher levels of bio-calcium led to increased color values and likeness scores, although whiteness slightly decreased. Surimi gel with 8% bio-calcium exhibited the best properties in terms of texture, color, and acceptability.
Article
Food Science & Technology
Prim Srisai, Nantipa Pansawat, Kittipong Rattanaporn, Kanokrat Limpisophon
Summary: Egg white, whether from duck or hen, can enhance the textural and physicochemical properties of low-grade surimi gels when compared to gels prepared with only salt. Both salted duck egg white (SDEW) and hen egg white (HEP) showed similar effects on the surimi gel properties, with SDEW gels exhibiting comparable textural properties and higher breaking force values than HEP gels. Additionally, both SDEW and HEP inhibited the degradation of myosin heavy chain, resulting in stronger gels that retained more water. Therefore, 0.50% protein SDEW could be a suitable substitute for HEP in low-grade surimi gels.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Thermodynamics
Sakonwat Kuepethkaew, Sappasith Klomklao, Soottawat Benjakul, Mirko Betti, Benjamin K. Simpson
Summary: This study investigated the potential of gelatin hydrolysates prepared from threadfin bream skin using lizardfish stomach pepsin as an alternative cryoprotectant in frozen surimi. The results showed that the addition of gelatin hydrolysates with 20% degree of hydrolysis effectively retarded protein changes and prevented lipid oxidation. The cryoprotective properties of gelatin hydrolysates prepared with lizardfish stomach pepsin were similar to those prepared with papain.
INTERNATIONAL JOURNAL OF REFRIGERATION
(2022)
Article
Biochemistry & Molecular Biology
Zhongyang Ren, Xianglan Huang, Linfan Shi, Shuji Liu, Shen Yang, Gengxin Hao, Xujian Qiu, Zhiyu Liu, Yucang Zhang, Yongqiang Zhao, Wuyin Weng
Summary: The characteristics and application of myofibrillar proteins (MPs) from golden threadfin bream complexed with chitosan (CS) were investigated. The addition of CS induced changes in MP structure, making it more hydrophilic. MP/CS mixtures at suitable ratios showed enhanced thermal stability and the potential ability to prepare high internal phase emulsions (HIPEs).
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Qian Zhang, Zhipeng Yu, Wenzhu Zhao
Summary: This study aimed to identify novel antioxidant peptides from copra meal protein and confirmed the scavenging activity of peptides GMEEER and EEGER on free radicals. Molecular docking and isothermal titration calorimetry were used to explore the mechanism of antioxidant peptides in scavenging free radicals, and the results showed that hydrophobic interactions and hydrogen bonding were the major driving forces. These findings revealed the antioxidant mechanism of copra meal protein and provided theoretical support for its high-value utilization.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Ying Bu, Yue Zhao, Yang Zhou, Wenhui Zhu, Jianrong Li, Xuepeng Li
Summary: The effects of five different drying methods (hot-air drying, cold-air drying, microwave combined oven drying, infrared radiation drying, and vacuum freeze drying) on the physicochemical properties and flavor of red sea bream surimi were investigated. The VFD treatment group showed significantly higher L* value compared to other treatments (P < 0.05). The TVB-N content of all five surimi powders remained within an acceptable range. A total of 48 volatile compounds were identified in surimi powder, with the VFD and CAD groups exhibiting superior odor and taste characteristics, as well as a more uniformly smooth surface. The CAD group had the highest gel strength (4402.00 g.mm) and water holding capacity (92.21%) of rehydrated surimi powder, followed by the VFD group. In conclusion, CAD and VFD can be considered as effective techniques for preparing surimi powder.
Article
Food Science & Technology
Qun Huang, Xiang Huang, Lan Liu, Guoze Wang, Hongbo Song, Fang Geng, Peng Luo
Summary: The addition of moderate amount of NEC enhances the gel strength and surface hydrophobicity of myosin, while excessive addition weakens its structural properties. NEC induces the unfolding of myosin and promotes conformational transition, facilitating the formation of a homogeneous and dense three-dimensional network structure in myosin gel.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Environmental Sciences
Irwan Ramadhan Ritonga, Sujaree Bureekul, Tanakorn Ubonyaem, Isara Chanrachkij, Penjai Sompongchaiyakul
Summary: The study found that the total mercury content in different species of threadfin bream in the Gulf of Thailand varies, and is influenced by fish size, trophic levels, feeding habits, and habitat. The investigation revealed that threadfin bream caught in the upper Gulf of Thailand had lower total mercury than those caught in the middle and lower parts.
MARINE POLLUTION BULLETIN
(2022)
Article
Biochemistry & Molecular Biology
Ali Hamzeh, Papungkorn Sangsawad, Parinya Noisa, Kiattawee Choowongkomon, Jirawat Yongsawatdigul
Summary: The bioactivities of peptides APP, KP, KPLL, LL, LVK, and LVQ from cooked chicken breast were investigated, including their cellular antioxidant activity and inhibitory effect on DPP-IV. KP and KPLL showed cytoprotective effects and reduced intracellular reactive oxygen species levels, while LL exhibited the highest inhibitory activity against DPP-IV.
INTERNATIONAL JOURNAL OF PEPTIDE RESEARCH AND THERAPEUTICS
(2022)
Article
Agriculture, Dairy & Animal Science
Chanadda Suwanvichanee, Panpradub Sinpru, Kasarat Promkhun, Satoshi Kubota, Cindy Riou, Wittawat Molee, Jirawat Yongsawatdigul, Kanjana Thumanu, Amonrat Molee
Summary: This study investigated the effects of beta-alanine and L-histidine supplementation on carnosine synthesis, quality, and secondary structure of proteins in slow-growing Korat chicken meat. The results showed that supplementation with both beta-alanine and L-histidine promoted the highest carnosine levels in the meat, without adversely affecting meat quality. These findings contribute to a better understanding of carnosine synthesis in chickens and provide insights for the development of nutrient selection programs.
Article
Agriculture, Dairy & Animal Science
Pramin Kaewsatuan, Chotima Poompramun, Satoshi Kubota, Jirawat Yongsawatdigul, Wittawat Molee, Pekka Uimari, Amonrat Molee
Summary: This study investigated the proteome differences associated with feed efficiency in Korat chickens, identifying several differentially abundant proteins and pathways related to feed efficiency. These findings contribute to the breeding of more efficient chickens in terms of feed utilization.
Article
Agriculture, Dairy & Animal Science
Sasikan Katemala, Amonrat Molee, Kanjana Thumanu, Jirawat Yongsawatdigul
Summary: Chicken breed plays a significant role in meat quality, and the quality attributes of different chicken breeds were analyzed using spectroscopy and physicochemical analysis. The results showed distinct differences in meat quality among commercial broilers, Thai native chickens, and crossbred Korat chickens.
Article
Fisheries
Jaksuma Pongsetkul, Soottawat Benjakul, Surintorn Boonanuntanasarn, Jirawat Yongsawatdigul
Summary: This study investigated the sensory characteristics and microbiological quality of Nile tilapia cooked using different sous-vide conditions. The results showed that increasing temperature and time of sous-vide cooking accelerated protein degradation, leading to lower water-holding capacity and shear force. However, the sous-vide cooked samples had higher sensory scores and no differences in lipid oxidation products compared to the control. This suggests that sous-vide technique has the potential to improve consumer acceptability.
TURKISH JOURNAL OF FISHERIES AND AQUATIC SCIENCES
(2022)
Article
Agriculture, Dairy & Animal Science
Wittawat Molee, Wichuta Khosinklang, Pramkamon Tongduang, Kanjana Thumanu, Jirawat Yongsawatdigul, Amonrat Molee
Summary: This study demonstrates the suitability of organic farming for growing Korat chickens and the positive impact of the organic raising system on their growth performance and meat quality. The study also identifies biochemical traits that can potentially be used as markers to monitor meat quality.
Article
Chemistry, Applied
Phiromya Chanajon, Parinya Noisa, Jirawat Yongsawatdigul
Summary: Corn gluten meal hydrolysate shows POP inhibitory, antioxidant, and ROS scavenging activities, suggesting its potential for nutraceutical products in neurocognitive disorders.
Article
Food Science & Technology
Natteewan Udomsil, Sirinya Pongjanla, Sureelak Rodtong, Somboon Tanasupawat, Jirawat Yongsawatdigul
Summary: Proteinase-producing halophilic archaea were isolated from Thai fish sauce collected from industrial fermentation tanks. These archaea accelerated protein hydrolysis and produced desirable volatile compounds during fish sauce fermentation.
JOURNAL OF FOOD SCIENCE
(2022)
Article
Agriculture, Dairy & Animal Science
Matthanee Jantaranikorn, Kanjana Thumanu, Jirawat Yongsawatdigul
Summary: One of the defects commonly found in cooked marinated chicken breast products is the presence of red blood spots (RBS), which is caused by undercooked blood in the vessels. This study found that pre-heating the samples with microwave for 6 to 7 minutes, followed by steaming, alleviated the formation of RBS. The combination of microwave pre-heating for 7 minutes and steaming to a core temperature of 82°C was effective in reducing the occurrence of RBS.
Article
Food Science & Technology
Fu Tian, Sureelak Rodtong, Kanjana Thumanu, Yanling Hua, Sittiruk Roytrakul, Jirawat Yongsawatdigul
Summary: Due to the overuse and abuse of antibiotics, antibiotic resistant bacteria have emerged. Antimicrobial peptides (AMPs) are gaining attention as alternative antimicrobial agents due to their unique mode of action that hinders bacterial resistance. This study isolated and identified two novel antibacterial peptides, VSDH and CCCPKAF, from Alcalase-hydrolyzed chicken plasma, which showed effective antibacterial activity against Bacillus cereus DMST 5040 with different mechanisms of action. VSDH targeted intracellular molecules, while CCCPKAF caused cell membrane disintegration. Molecular docking analysis revealed that VSDH had high binding affinity for enzymes involved in DNA synthesis and a chaperone protein, leading to the misfolding of intracellular proteins. NMR and molecular dynamics simulations suggested that VSDH chelated with Mg2+, contributing to its antibacterial activity.
Article
Food Science & Technology
Jaksuma Pongsetkul, Supatcharee Siriwong, Kanjana Thumanu, Surintorn Boonanuntanasarn, Jirawat Yongsawatdigul
Summary: This study investigated the effects of various sous-vide cooking conditions on the physicochemical properties, protein structure/degradation, and sensory acceptability of tilapia fillet. Increasing the temperature and processing time of sous-vide cooking led to more pronounced protein degradation, which was evaluated by changes in water- and salt-soluble proteins, total collagen, and secondary protein structures. These degradation processes were associated with improved meat tenderness. The optimal condition for tilapia meat was found to be 60 celcius for 45 minutes, as it resulted in the best texture characteristics and acceptability. The study also demonstrated the potential of synchrotron-FTIR to analyze the biomolecular structure of sous-vide cooked tilapia and provided essential information for understanding the changes in biomolecules related to the texture of this product.
Article
Food Science & Technology
Jaksuma Pongsetkul, Jirawat Yongsawatdigul, Surintorn Boonanuntanasarn, Soottawat Benjakul
Summary: This study investigates the association between non-volatile and volatile compounds and sensory acceptability of Nile tilapia fillet cooked using sous-vide technique. Results show that higher SV cooking temperatures and times led to greater lipid and protein oxidation, affecting flavor/taste components and sensory acceptability. The findings suggest that SV cooking, at optimal conditions, can improve the meat quality of cooked fish compared to traditional cooking methods.
Article
Agriculture, Dairy & Animal Science
Thippawan Pimchan, Fu Tian, Kanjana Thumanu, Sureelak Rodtong, Jirawat Yongsawatdigul
Summary: The study aims to fractionate antibacterial peptides from pepsin-hydrolyzed egg yolks using flash chromatography and determine their mode of action. Fraction 6 (F6) exhibited antibacterial activity against Staphylococcus aureus and Salmonella typhimurium. The peptides caused DNA leakage, cell membrane disintegration, and cell ruptures, indicating their potential as antistaphylococcal agents.
Article
Agriculture, Dairy & Animal Science
Sasikan Katemala, Amonrat Molee, Kanjana Thumanu, Jirawat Yongsawatdigul
Summary: This study investigated the impact of different cooking methods and temperatures on the quality of chicken meat from fast and slow-growing breeds. The results showed that taste-enhancing compounds were better retained in slow-growing chicken meat, and high heat treatment reduced collagen content in all breeds. The shear force values of slow-growing breeds were not affected by high heat. Spectroscopic techniques were effective in differentiating meat quality based on breed and cooking temperature.
Article
Agriculture, Dairy & Animal Science
Pramin Kaewsatuan, Chotima Poompramun, Satoshi Kubota, Jirawat Yongsawatdigul, Wittawat Molee, Pekka Uimari, Amonrat Molee
Summary: The Korat chicken is a Thai chicken breed with slow growth and relatively poor feed efficiency but high-quality meat. This study aims to understand the genetic basis for feed efficiency and meat characteristics of this breed by evaluating various traits and using proteomic analysis.
