Influence of fish oil and microencapsulated fish oil additives on water binding and the rheological properties of poultry sausage batters

2020 ◽  
Author(s):  
Krzysztof Kawecki ◽  
Ryszard Rezler ◽  
Hanna M Baranowska ◽  
Jerzy Stangierski
Keyword(s):  
Fish Oil ◽  
Rheological Properties ◽  
Water Binding ◽  
Oil Additives ◽  
Microencapsulated Fish Oil

Impact of high-pressure homogenization on the microstructure and rheological properties of citrus fiber

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Dianbin Su ◽  
Xin-Di Zhu ◽  
Yong Wang ◽  
Dong Li ◽  
Li-Jun Wang
Keyword(s):  
Particle Size ◽  
High Pressure ◽  
Rheological Properties ◽  
Binding Capacity ◽  
Loss Modulus ◽  
High Pressure Homogenization ◽  
Carreau Model ◽  
Hydration Properties ◽  
Water Binding ◽  
Water Holding

Abstract Citrus fiber dispersion with different concentrations (5–25 g/kg) was treated by high-pressure homogenization (90 and 160 MPa) for two cycles. The particle size distribution, hydration properties of powders, morphology and rheological measurements were carried out to study the microstructure and rheological properties changes by high-pressure homogenization (HPH). In conclusion, the HPH can reduce the particle size of fiber, improve the water holding capacity and water binding capacity. Furthermore, fiber shape can be modified from globular cluster to flake-like slices, and tiny pores can be formed on the surface of citrus fiber. The apparent viscosity, storage modulus and loss modulus were increased by HPH whereas the activation energy was reduced. The Hershcel–Bulkley model, Carreau model and Power Law mode were selected to evaluate the rheological properties.

scholarly journals Impact of Wall Materials on Physicochemical Properties of Microencapsulated Fish Oil by Spray Drying

2014 ◽  
Vol 7 (8) ◽  
pp. 2354-2365 ◽  
Author(s):  
Parastoo Pourashouri ◽  
Bahare Shabanpour ◽  
Seid Hadi Razavi ◽  
Seid Mahdi Jafari ◽  
Ali Shabani ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Fish Oil ◽  
Spray Drying ◽  
Wall Materials ◽  
Microencapsulated Fish Oil

scholarly journals Physico-chemical and rheological properties of gelatinized/freeze-dried cereal starches

2017 ◽  
Vol 31 (3) ◽  
pp. 357-365 ◽  
Author(s):  
Magdalena Krystyjan ◽  
Wojciech Ciesielski ◽  
Dorota Gumul ◽  
Krzysztof Buksa ◽  
Rafał Ziobro ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Binding Capacity ◽  
Uniform Structure ◽  
High Porosity ◽  
Water Binding ◽  
Molecular Weights ◽  
Physico Chemical ◽  
Lower Viscosity ◽  
Freeze Dried ◽  
Modified Starches

AbstractThe influence of gelatinization and freeze-drying process on the physico-chemical and rheological properties of cereal starches was evaluated, and it was observed that modified starches revealed an increased water binding capacity and solubility when compared to dry starches, while exhibiting the same amylose and fat contents. The molecular weights of starches decreased after modification which resulted in the lower viscosity of dissolved modified samples in comparison to native starch pastes. As it was observed by scanning electron microscopy modified starches were characterized by an expanded surface, a uniform structure and high porosity.

Sensory Assessment of Microencapsulated Fish Oil Powder

2006 ◽  
Vol 84 (1) ◽  
pp. 37-45 ◽  
Author(s):  
Wojciech Kolanowski ◽  
Danuta Jaworska ◽  
Jenny Weißbrodt ◽  
Benno Kunz
Keyword(s):  
Fish Oil ◽  
Sensory Assessment ◽  
Microencapsulated Fish Oil

Effect of the Polymer Composition on the Physicochemical Properties of Microencapsulated Fish Oil Using Spray Drying

2015 ◽  
Author(s):  
Fahim T. K. ◽  
Zaidul I. S. M. ◽  
Kashif Ghafoor ◽  
Fahad Y. Al-Juhaimi ◽  
Rushdi M. A. B. ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Fish Oil ◽  
Spray Drying ◽  
Polymer Composition ◽  
Microencapsulated Fish Oil

scholarly journals Microencapsulation of Anchovy Fish Oil (Engraulis encrasicolus) with Fish Protein (Equulites klunzingeri) Isolate: Nutritional Assessment

10.4194/afs16 ◽  
2021 ◽  
Vol 01 (01) ◽  
pp. AFS16-AFS16
Author(s):  
Gülsün Özyurt ◽  
Ahmet Faruk Yesilsu
Keyword(s):  
Amino Acids ◽  
Fish Oil ◽  
Nutritive Value ◽  
Protein Isolate ◽  
Core Material ◽  
Fish Protein ◽  
Engraulis Encrasicolus ◽  
Anchovy Oil ◽  
Fish Protein Isolate ◽  
Microencapsulated Fish Oil

Fish protein isolates extracted from underutilised fish species were used for coating material of anchovy oils and their nutritive value was investigated in this study. For this purpose, Klunzinger’s ponyfish (Equulites klunzingeri) proteins were extracted by using pH shifting process. Micro particles were prepared with anchovy oil (Engraulis encrasicolus) as core material (10%), and as wall materials a ratio of 5% and 10% fish protein isolate (FPI) was used. Maltodextrin (DE: 18:20) was added to both groups in a ratio of 10%. The emulsions were fed immediately into a Buchi Mini Spray Dryer (B290, Switzerland). The inlet temperatures, feed rate and aspiration rate were maintained at 160 oC, 15 mL/min and 35m3/h, respectively. The lipid, protein and moisture contents of anchovy oil microcapsules containing 5% FPI and 10% FPI were found as 43.76-43.09%, 4.34- 9.82% and 3.95-3.92%, respectively. The main amino acids in microcapsule samples were lysine, glutamic acid, and leucine which constituted in the range of 349-578 mg/100 g sample for microcapsules containing 5% FPI, and 805-1547 mg/100 g sample for microcapsules containing 10% FPI. In addition to that, essential and non-essential amino acids (E/NE) ratio for microencapsulated fish oil with 5% FPI and 10% FPI were determined 0.92 and 0.95, respectively. As a result of this study, it can be concluded that the addition of fish protein isolate enhanced the nutritive value of microencapsulated fish oil

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