title: Application of melanin-free ink as a new antioxidative gel enhancer in sardine surimi gel.
abstract: BACKGROUND
  The squid ink that is discarded as waste during processing can be effectively utilised as a gel enhancer in surimi gels, especially those prepared from dark-fleshed fish which have poor gel properties. It also acts as an antioxidant, inhibiting lipid oxidation. This investigation aimed to study the effect of melanin-free ink (MFI) from splendid squid (Loligo formosana) on properties and oxidative stability of surimi gel from sardine (Sardinella albella).
  
  
  RESULTS
  MFI (0-0.1 g kg(-1) surimi) increased the breaking force and deformation of sardine surimi gel in a dose-dependent manner (P < 0.05). The addition of MFI had no effect on whiteness of surimi gels (P > 0.05). The expressible moisture content of gels decreased as the levels of MFI increased (P < 0.05). Based on a microstructure study, gel added with MFI at a level of 0.08 g kg(-1) surimi was denser and finer than that of the control (without MFI). Surimi gels with MFI had lower peroxide values, thiobarbituric acid reactive substances, nonanal and 2-decenal.
  
  
  CONCLUSIONS
  MFI could improve the properties of sardine surimi gel. Additionally, it was able to prevent lipid oxidation in surimi gels during refrigerated storage.
authors.affiliation: Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand.
authors.forename: Naveen Kumar
authors.initials: NK
authors.lastname: Vate
authors.affiliation: Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand.
authors.forename: Soottawat
authors.initials: S
authors.lastname: Benjakul
authors.affiliation: Laboratory of Fish Processing Technology, Department of Fisheries, Faculty of Fisheries and Marine Science, Diponegoro University, Semarang, Indonesia.
authors.forename: Tri Winarni
authors.initials: TW
authors.lastname: Agustini
mesh_terms: D000818:Animals; D000975:Antioxidants; D001688:Biological Products; D049832:Decapodiformes / Q000737:chemistry*; D005396:Fish Products / Q000032:analysis*; D029941:Fish Proteins / Q000032:analysis; D005399:Fishes; D005511:Food Handling / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D005782:Gels / Q000032:analysis; D006801:Humans; D007281:Ink; D015227:Lipid Peroxidation; D008543:Melanins; D014442:Monophenol Monooxygenase; D012034:Refrigeration; D013314:Stress, Mechanical; D017392:Thiobarbituric Acid Reactive Substances; D055549:Volatile Organic Compounds / Q000032:analysis; D014867:Water / Q000032:analysis
chemical_list: D000975:Antioxidants; D001688:Biological Products; D029941:Fish Proteins; D005782:Gels; D008543:Melanins; D017392:Thiobarbituric Acid Reactive Substances; D055549:Volatile Organic Compounds; D014867:Water; D014442:Monophenol Monooxygenase
keywords: cross-linking; gel strength; lipid oxidation; melanin-free ink; surimi