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Efect of Catla catla roe protein isolate on textural and sensorial properties of surimi gel from Piaractus brachypomus

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/14750/
http://doi.org/10.1111/1750-3841.15515
 
Title Efect of Catla catla roe protein isolate on textural and sensorial
properties of surimi gel from Piaractus brachypomus
 
Creator Rahul Reddy, G.
 
Subject 19 Lipids-oils/fats
 
Description The objectives were (1) to produce soy oil conjugated linoleic acid (CLA) triacylglycerides in large quantities
with solar light photoisomerization, utilizing iodine as a photosensitizer, (2) to study the temperature variation in the
photoisomerized oil during various hours of the day, and (3) to study the variations in solar light intensity during various
hours of the day. A 0.5% iodine containing soy oil in glass box with a glass lid was photoisomerized, under natural solar
light for 0, 11, and 27 days, and CLA isomers were determined with gas chromatography with flame ionization detector.
After 27 days of solar light photoisomerization, the cis-9, trans-11 CLA; other cis, trans CLA; trans-10, cis-12 CLA; trans,
trans CLA, and total CLA were found to be 0.62 ± 0.05%, 1.04 ± 0.09%, 0.54 ± 0.11%, 6.16 ± 0.68%, and 8.37 ±
0.90%, respectively. The concentration of CLA isomers between 0 and 11 days was significantly different (p < .05), and
the concentration of CLA isomers between 0 and 27 days was also significantly different (p < .05). There is no significant
difference (p > .05) in CLA concentration between 11 and 27 days treatment. The CLA was not found in control soy oil
samples. The CLA isomers were measured with GDFID in 45 min instead of 120min. The temperature of the edible oil
in glass boxes ranged from 26 °C (8 a.m.) to 56 °C (1 p.m.). The light intensity ranged from 4,146 lux (7 p.m.) to 95,490
lux (12 p.m.). Glass lid on the glass box affected light transmission to a small but statistically significant extent (p < .05).
The CLA isomers could be energy efficiently and inexpensively produced in soy oil by solar light photoisomerization, at
low temperature and without needing expensive reactor vessels or catalysts
 
Date 2020
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/14750/1/Journal%20of%20Food%20Science%20%20Vol.%2085%2C%20Iss.%2012%2C%202020.pdf
Rahul Reddy, G. (2020) Efect of Catla catla roe protein isolate on textural and sensorial properties of surimi gel from Piaractus brachypomus. Journal of Food Science, 85 (12). pp. 4188-4193.