Nalinanon, Sitthipong
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Preferred name
Nalinanon, Sitthipong
Alternative Name
Nalinanon, S.
Nalinanon, Sittipong
Main Affiliation
Email
sitthipong.na@kmitl.ac.th
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Item type:Publication, Lipid oxidation and fishy odour development in protein hydrolysate from Nile tilapia (Oreochromis niloticus) muscle as affected by freshness and antioxidants(2012-06-15); Kristinsson, Hordur G.Lipid oxidation and fishy odour development in protein hydrolysate from fresh and ice-stored Nile tilapia (Oreochromis niloticus) were investigated. During iced storage of 18 days, heme iron content decreased with a concomitant increase in non-heme iron content (P < 0.05). Peroxide value (PV) and thiobarbituric acid reactive substances (TBARS) values increased. Phospholipid content decreased with a corresponding increase in free fatty acid content. The results suggested that lipid hydrolysis and oxidation took place during storage. When protein hydrolysates were produced from fresh and 18 days ice-stored Nile tilapia muscle, higher lipid oxidation and fishy odour/flavour along with higher amount volatile compounds were obtained in hydrolysate for unfresh sample (P < 0.05). However, the addition of mixed antioxidants during hydrolysis process markedly lowered lipid oxidation, b <sup>·</sup>, ΔC <sup>·</sup>, ΔE <sup>·</sup> values, fishy odour/flavour as well as the formation of volatile compounds in the resulting hydrolysates prepared from both fresh and unfresh samples. Therefore, hydrolysate from Nile tilapia muscle with reduced fishy odour and lighter colour could be prepared by using fresh fish and incorporation of mixed antioxidants during hydrolysis. © 2011 Elsevier Ltd. All rights reserved. - Some of the metrics are blocked by yourconsent settings
Item type:Publication, Sheepskin gelatin-based edible film: The use of soybean oil as a plasticizer(2024-01-01); This study aimed to develop edible films based on sheepskin gelatin, incorporating soybean oil as a plasticizer. Treatment was divided into three groups, namely GO1, GO2, and GO3, each containing soybean oil at 0%, 2.5%, and 5% (v/v). A homogenizer was used to combine gelatin from sheepskin and soybean oil. Then, ultrasound was applied to form edible films. The results showed that adding soybean oil increased the films thickness, opacity, water resistance, and moisture content. However, it decreased the transparency and swelling of the films. It also did not affect the water activity of the films. The GO3 sample had the highest L∗ value, a∗, and b∗ values. It also had the lowest ΔE value, which indicated that it was close to the color of the original material. The peak wavenumbers changed after adding soybean oil, especially in the amide A and fingerprint regions. A notable shift occurred at the peak wavenumber of 1744.94 cm-1, which represented the vibrational stretching of C=O in triglycerides. The produced edible film had low flexibility, but it serves as a valuable reference for developing safe and practical films using gelatin sheepskin with natural oils as plasticizers.