Geelong Food Co products Cluster

Gisborne, Australia

Geelong Food Co products Cluster

Gisborne, Australia
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Manikkam V.,Victoria University of Melbourne | Mathai M.L.,Victoria University of Melbourne | Street,Geelong Food Co products Cluster | Donkor O.N.,Victoria University of Melbourne | Vasiljevic T.,Victoria University of Melbourne
International Food Research Journal | Year: 2017

Underutilised Australian Eastern School Whiting (Sillago flindersi) fish was investigated for in-vitro bioactivities, after exposure to fish endogenous and gastrointestinal (pepsin and pancreatin) enzymes. The study comprised of storing fish at chilled (4 and 6°C) and freezing (-18°C) temperatures for 7 and 28 days, respectively. Hydrolysis by endogenous enzymes only, resulted in increased bioactivities for the 4°C samples, whereas significant decreases (p < 0.05) were observed for the 6 and -18°C samples. However, bioactivities of these samples increased significantly (p < 0.05) after further hydrolysis under simulated digestion conditions. Proteolysis by digestive enzymes, mainly pancreatin considerably enhanced the antioxidant activities. To benefit from the health properties of eastern school whiting fish, it is suggested to consume the fish fresh. The intent is to enhance full use of fish and not certain parts such as fish oil. For proper utilization and sustainability, whole fish must be used. © All Rights Reserved.


Nurdiani R.,Victoria University of Melbourne | Nurdiani R.,Brawijaya University | Dissanayake M.,Victoria University of Melbourne | Street W.E.,Geelong Food Co Products Cluster | And 3 more authors.
International Journal of Food Science and Technology | Year: 2015

Fish by-products are considered low value and discarded. With proper handling and processing, fish by-products may provide high nutritional value to consumers. This study aimed at establishing compositional differences in valuable compounds from fish by-products of selected species, including Salmon, Flathead, Silver warehou and Barramundi. Simple extraction methods were employed, and obtained fractions were analysed for their chemical and physical properties. The chemical composition of four fish species differed significantly (P < 0.05) with the protein content ranging from 14.7 ± 0.09 to 16.8 ± 0.41%. Adjusting pH to 2.5 yielded two times more of extracted oil than at pH 4.5. Salmon and Barramundi oils contained high amounts of monounsaturated fatty acids (MUFAs) (39-50%), while Silver warehou and Flathead oils contained 46-49% of saturated fatty acids (SFAs). The particle size of the protein fractions was small, ranging from 126.9 to 489.5 nm. Molecular weight of extracted proteins was fish species dependant - Silver warehou and Barramundi samples contained proteins of 250, 120 and 100 kDa, while these bands were absent from Salmon and Flathead samples. The data obtained indicate that extracted fractions from fish by-products likely have high nutritional value and could find a potential use in food formulations. © 2015 Institute of Food Science and Technology.


Nurdiani R.,University of Vic | Nurdiani R.,Brawijaya University | Dissanayake M.,University of Vic | Street W.E.,Geelong Food Co Products Cluster | And 3 more authors.
International Food Research Journal | Year: 2016

Fish by-products from different fish species may be utilized to produce compounds possessing physiological and physical functional properties. A simple extraction process involving use of endogenous proteases and/or addition of exogenous enzyme preparation resulted in proteinaceous hydrolysates. The extracts from Salmon, Flathead, Silver warehou and Barramundi by-products were evaluated for selected physiological and physical properties. Fish by-products were subjected to four different treatments, with or without the addition of acid fungal protease (AFP). The peptides produced in fish protein hydrolysate (FPH) were examined for bioactive properties based on 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging and angiotensin I-converting enzyme (ACE) inhibitory activities. Furthermore, dried FPHs were also examined for properties such as colour, solubility, heat stability, emulsion activity, and rheological properties. Time and addition of AFP to FPHs, influenced the degree of hydrolysis (DH), DPPH scavenging and ACE inhibition activities. Salmon FPH treated with AFP showed the highest DH (43.86 %) and ACE inhibitory activity (95.50 %). High antioxidant activity was observed for Flathead and Barramundi FPHs with DPPH scavenging activity of 45.86 % and 43.03%, respectively. The solubility of dried FPHs ranged from 93 to 100% and increased with decreased DH. Emulsifying capacity of FPH for Barramundi was the highest, whereas FPH for Silver warehou showed the highest emulsion stability. Heat induced the gelation of Barramundi and Silver warehou FPHs but not for Salmon and Flathead FPHs. These results have implications for the use of protein hydrolysate from fish by-products in food formulation technology and serve as important sources of bioactive compounds. © All Rights Reserved.


Ahmed Z.,Victoria University of Melbourne | Donkor O.N.,Victoria University of Melbourne | Street W.A.,Geelong Food Co Products Cluster | Vasiljevic T.,Victoria University of Melbourne
Journal of Food Science | Year: 2013

Storage conditions may influence the hydrolytic activity of endogenous muscle enzymes postmortem, rate of autolysis of myofibrillar proteins, and biological properties of hydrolyzed end products. This study investigated the effect of ionic strength, pH, and temperature on the activity of endogenous calpain-like, cathepsins B and B+L measured in crude extract obtained from deepwater flathead, silver warehou, ribaldo, and ribbonfish muscles. Activity of calpain-like enzymes in 3 examined species was significantly higher at pH 6.5 than pH 6.0 or 5.5. Raising the reaction temperature increased (P < 0.05) calpain-like activity in ribaldo. Endogenous activity of cathepsin B in ribbonfish and silver warehou declined significantly with increasing ionic strength at pH 6.5 to 6.0. The obtained results will further expand our understanding of the impact that postmortem storage conditions have on the activity of endogenous fish proteases with respect to quality and bioactivity of fish proteins and potentially diversify utilization of underutilized fish species. © 2013 Institute of Food Technologists®.


Ahmed Z.,Victoria University of Melbourne | Donkor O.,Victoria University of Melbourne | Street W.A.,Geelong Food Co Products Cluster | Vasiljevic T.,Victoria University of Melbourne
Food Chemistry | Year: 2013

The hydrolytic activity of major endogenous proteases, responsible for proteolysis of myofibrillar proteins during post-mortem storage, may be an indicator of the textural quality of fish which influences consumer purchasing behaviour and thus market value of the final product. Furthermore, it may also influence the type and bioactive properties of the peptides released during post-mortem proteolysis of myofibrillar proteins. This study compared the activities of cathepsins B, B+L, D, H and calpain-like enzymes in crude muscle extracted from 16 Australian underutilized fish species. Fish species had a significant effect on the activity of these enzymes with barracouta showing the highest cathepsins B, B+L, D and H activities. Activities of cathepsins B and B+L were higher than cathepsin H for all studied species. The more commercially important rock ling and tiger flathead demonstrated higher cathepsin B+L activity, whereas gemfish and eastern school whiting showed higher activity towards cathepsin B. Underutilized fish species showing higher endogenous protease activities may be suitable for fish sauce production, whereas those with lower protease activities for surimi processing. © 2013 Elsevier Ltd. All rights reserved.


Manikkam V.,Victoria University of Melbourne | Mathai M.L.,Victoria University of Melbourne | Street W.A.,Geelong Food Co products Cluster | Donkor O.N.,Victoria University of Melbourne | Vasiljevic T.,Victoria University of Melbourne
International Food Research Journal | Year: 2016

Fish waste, such as scales, is a rich source of proteins, which can be applied in various commercial applications. Enzymatic hydrolysis for example simulated gastrointestinal digestion (SGID) can release physiologically active peptides with the potential to benefit consumers' health. Powdered (PH) and agglomerated (AH) hydrolysates prepared from fish scales-derived collagen were investigated for their physiological and biofunctional properties. Having a higher protein and moisture content, PH showed greater solubility and digestibility than AH. In vitro SGID significantly impacted on the studied inhibitory activities. The released peptides (RP) of PH after completed digestion, exhibited higher angiotensin converting enzyme inhibitory (ACE-I) activity (73.65%) compared to AH. Both preparations showed similar trypsin inhibitory (TI) activities, 44.33% and 47.11% respectively. In contrast, the antioxidant activities of the hydrolysates were very low upon SGID. Physicochemical properties of these preparations apparently affected their in vitro physiological properties, which were further modulated through SGID.


Manikkam V.,Victoria University of Melbourne | Mathai M.L.,Victoria University of Melbourne | Street W.A.,Geelong Food Co products Cluster | Donkor O.N.,Victoria University of Melbourne | Vasiljevic T.,Victoria University of Melbourne
Journal of Food Science and Technology | Year: 2016

Australian underutilised fish species may serve as a potential source of valuable proteins and potent bioactive peptides. This novel research is the first to investigate the effects of storage-processing conditions and an in-vitro simulated gastrointestinal digestion (pepsin–pancreatin) on bioactive peptides’ release during storage of fish fillet, derived from Australian silver warehou (Seriolella punctata). In-vitro bioactivities including angiotensin-converting enzyme and trypsin inhibitory and antioxidant activities were analysed. The antioxidant power was evaluated by DPPH free radical scavenging activity, Cu2+ chelating and Fe3+ reducing abilities. Fillets were stored at chilled (4 and 6 °C) and freezing (−18 °C) temperatures for 7 and 28 days, respectively. Results indicated that during postmortem storage, endogenous enzymes released from fillets an array of polypeptides during storage. The demonstrated physiological activities were further increased during simulated digestion. Bioactivities were greater at 4 °C, increasing over 7 days as compared to at 6 and −18 °C. An increase by 2 °C for chilled temperature was enough to cause significant changes in activities. The crude extracts obtained by pancreatin treatment demonstrated the highest metal chelating activities at 4 °C (86.3 ± 0.1 % on day 7). Physiological potency, especially metal chelating activity, of fillets obtained from silver warehou may be manipulated by storage conditions that would consequently be further enhanced during simulated digestion. © 2016 Association of Food Scientists & Technologists (India)


Ahmed Z.,Victoria University of Melbourne | Donkor O.,Victoria University of Melbourne | Street W.A.,Geelong Food Co Products Cluster | Vasiljevic T.,Victoria University of Melbourne
Trends in Food Science and Technology | Year: 2015

Proteolytic activation of endogenous muscle proteases, calpains and cathepsins, contributes to autolysis of fish myofibrils and concomitant softening of fillets during post-mortem storage. Calpains activity causes limited hydrolysis of myofibrils during initial days of post-mortem storage, whereas cathepsins in addition to proteolysis of major myofibrillar and associated proteins have the capacity to breakdown actin and myosin at later stages of post-mortem storage. Proteolysis of fish myofibrils post-mortem releases polypeptides and oligopeptides, some of which may demonstrate potential bioactive properties. © 2015 Elsevier Ltd.


PubMed | Geelong Food Co products Cluster and Victoria University of Melbourne
Type: Journal Article | Journal: Journal of food science and technology | Year: 2016

Australian underutilised fish species may serve as a potential source of valuable proteins and potent bioactive peptides. This novel research is the first to investigate the effects of storage-processing conditions and an in-vitro simulated gastrointestinal digestion (pepsin-pancreatin) on bioactive peptides release during storage of fish fillet, derived from Australian silver warehou (

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