Evaluation of Amino Acid Changes and Crumb Hardness of Enriched Bread with Tench (Tinca tinca L., 1758) Flesh in Turkey

Seda OĞUR^1,

¹Bitlis Eren University, Engineering-Architecture Faculty, Department of Food Engineering, Bitlis, Turkey

Cite this paper:
Seda OĞUR. Evaluation of Amino Acid Changes and Crumb Hardness of Enriched Bread with Tench (Tinca tinca L., 1758) Flesh in Turkey. Journal of Food and Nutrition Research. 2014; 2(12):985-992. doi: 10.12691/jfnr-2-12-20

Abstract

The aim of the present study was to evaluate amino acid changes and crumb hardness of enriched bread with tench (Tinca tinca L., 1758) flesh. Bread was formulated with washed fish mince at the ratio of 5%, 10%, 15% and 20% and the amino acid changes and crumb hardness of breads were evaluated. Adding washed fish mince into bread resulted in a significant increase in the protein content. The amount of amino acids such as aspartic acid, glutamic acid, serine, glycine, threonine, arginine, tyrosine, cystine, phenylalanine, isoleucine, lysine, hydroxyproline and proline (p<0.05) also increased. Alanine and leucine amino acids were detectable in none of the breads. The crumb hardness value of breads also increased with the addition rate of fish flesh and over time (p<0.05). This study resulted in an alternative product (bread is rich in protein) that can be eaten without changing customs of bread consumption. This enriched bread can be helpful in solving health problems due to protein and essential amino acid deficiency.

Keywords:
amino acid bread crumb hardness enrichment tench

This work is licensed under a Creative Commons Attribution 4.0 International License. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/

References:

[1]	DPT, National food and nutrition strategy study group report, Government planning, organization economic sectors and coordination, general directorate, Pub. No DPT: 2670, Ankara, 2001, 87.
[2]	Baysal, A., Nutrition, Hacettepe University Health Technology College, Department of Nutrition and Dietetics, Ankara, 1997, 494.
[3]	Aydogan, C. and Ekici, Y., “Nutrition support in burn patients”, Journal of the Turkish society of intensive care, 10. 74-83. 2012.
[4]	Anon., Printed brochure in the scope of GAP region education and publication project: Social and cultural activities II in GAP region, Agriculture Ministry Publication Department Presidency, Ankara, 1999.
[5]	Pekcan, G. and Yurttagul, M., Nutritional status and problems connected malnutrition in Turkey. In Nutrition, Agriculture ministry widespread farmer education project (YAYCEP), Agriculture ministry organizing and supporting general directorate farmer education and publication series, Pub. No: 20, Ankara, 2006, 135.
[6]	Elgun, A. and Ertugay, Z., Cereal processing technology, Ataturk University, Agricultural Faculty Pub. No: 297, Erzurum, 1997, 376.
[7]	Patterson, J., “Introduction-comparative dietary risk: Balance the risk and benefits of fish consumption”, Comments on toxicology, 8. 337-343. 2002.
[8]	Gurdag, M., Kurtsan, D. and Bagli, B., Developing trend of 21. Century: Functional foods and healthy nutrition. In TUBITAK-MAM “KRITEK 2001” Critical Technologies Symposium Book. Tubitak Marmara Research Center, Research Institute of Material and Chemistry Technologies, Istanbul, 2001, 255-261.
[9]	Ozcelik, B., “Functional foods and health: New product designs”, Istanbul Technical University Department of Food Engineering, 2003. [Online]. Available: http://www.saglik.org.tr/upload/dosyalar/Fonksiyonel-gidalar-ve-saglik.pdf. [Accessed Jan. 6 2014].
[10]	FAO, “Food fortification: Technology and quality control”, Report of an FAO Technical Meeting, 20–23 November 1995, Rome, Italy, 1996. [Online]. Available: http://books.google.com.tr/books?id=HkZSpxSxTvgC&printsec= frontcover&hl=tr#v=onepage&q& f=false. [Accessed Dec. 12 2013].
[11]	Ranhotra, G.S., Gelroth, J.A., Langemeier, J. and Rogers, D. E., “Stability and contribution of beta carotene added to whole wheat bread and crackers”, Cereal chemistry, 72. 139-141. 1995.
[12]	Park, H., Seib, P.A., Chung, O.K. and Seitz, L.M., “Fortifying bread with each of three antioxidants (1)”, Cereal chemistry, 74(3). 202-206. 1997.
[13]	Hayashi, M. and Seguchi, M., “Iron-enriched bread with karkade (Hibiscus sabdariffa) and wheat flour”, Cereal chemistry, 75 (5). 686-689. 1998.
[14]	Whittaker, P., Tufaro, P.R. and Rader, J.I., “Iron and folate in fortified cereals”, Journal of the American college of nutrition, 20 (3). 247-254. 2001.
[15]	Johansson, M., Witthoft, C.M., Bruce, A. and Jagerstad, M., “Study of wheat breakfast rolls fortified with folic acid: The effect on folate status in women during a 3-month intervention”, European journal of nutrition, 41. 279-286. 2002.
[16]	Hertrampf, E., Cortes, F., Erickson, J.D., Cayazzo, M., Freire, W., Bailey, L.B., et al., “Consumption of folic acid-fortified bread improves folate status in women of reproductive age in chile”, Journal of nutrition, 133 (10). 3166-3169. 2003.
[17]	Hertrampf, E. and Cortes, F., “Folic acid fortification of wheat flour: Chile”, Nutrition review, 62 (6 Pt 2). 44-49. 2004.
[18]	Loker, G.B., “Fortification of Turkish traditional bread with vitamins-minerals and evaluation in vulnerable group diets”, Asia Pacific journal of clinical nutrition, 13. 160. 2004.
[19]	Yaseen, A.A., El-Din, M.H.A.S. and El-Latif, A.R.A., “Fortification of Baladi bread with tomato seed meal”, Cereal chemistry, 68. 159-161. 1991.
[20]	Haupt, M.F., McKee, D.M., Mayers, G. and Pollina, L.K., “Fortification of cornbread with lysine”, Journal of the American dietetic association, 97. 83-88. 1997.
[21]	Gómez, J.C., Castellanos, M.R. and Salazar, Z.A., “Evaluation of reological and sensorial characteristics of breads prepared with a mix of sunflower protein concentrate and texturized soy protein”, Archivos Latinoamericanos de nutrición, 48(2). 165-168. 1998.
[22]	Sanchez, H.D., Osella, C.A. and de la Torre, M.A., “Nutritional improvement of French type bread”, Archivos Latinoamericanos de nutrición, 48(4). 349-353. 1998.
[23]	Callejo, M.J., Gil, M. J., Rodriguez, G. and Ruiz, M.V., “Effect of gluten addition and storage time on white pan bread quality: Instrumental evaluation”, Zeitschrift für lebensmittel untersuchung und forschung a food research and technology, 208. 27-32. 1999.
[24]	Kenny, S., Wehrle, K., Stanton, C. and Arendt, E.K., “Incorporation of dairy ingredients into wheat bread: Effects on dough rheology and bread quality”, European food research and technology, 210. 391-396. 2000.
[25]	Abdel-Kader, Z.M., “Enrichment of Egyptian 'Balady' bread. Part 2: Nutritional values and biological evaluation of enrichment with decorticated cracked broadbeans flour (Vicia faba L.)”, Nahrung, 45 (1). 31-34. 2001.
[26]	Crowley, P., O’Brien, C.M., Slattery, H., Chapman, D., Arendt, E.K. and Stanton, C., “Functional properties of casein hydrolysates in bakery applications”, European food research and technology, 215. 131-137. 2002.
[27]	Doxastakis, G., Zafiriadis, I., Irakli, M., Marlani, H. and Tananaki, C., “Lupin, soya and triticale addition to wheat flour doughs and their effect on rheological properties”, Food chemistry, 77. 219-227. 2002.
[28]	Gallagher, E., Kunkel, A., Gormley, T.R. and Arendt, E.K., “The effect of dairy and rice powder addition on loaf and crumb characteristics and on shelf life (intermediate and long-term) of gluten-free breads stored in a modified atmosphere”, European food research and technology, 218. 44-48. 2003.
[29]	Costa, N.M., Coelho, D.T. and Bicudo, M.H., “Nutritional and sensory evaluation of macaroni supplemented with fish protein concentrate”, Archivos Latinoamericanos de nutrición, 40 (2). 240-251. 1990.
[30]	Shehata, N.A., “Biological study on the effect of supplementing wheat flour with fish protein concentrate”, Nahrung, 36 (5). 473-476. 1992.
[31]	Anon., “Surimi-the functional designer seafood ingredient”, Asia&Middle East food trade, 10 (2). 14-15. 1993.
[32]	Barzana, E. and Garcia-Garibay, M., Production of fish protein concentrates. In A. M. Martin [Ed.], Fisheries processing: Biotechnological applications, Department of Biochemistry, Memorial University of Newfoundland, St John’s, Canada. 1997, 206-222.
[33]	Sikorski, Z.E., Seafood: Resources, nutritional composition and preservation, Department of Food Preservation and Technical Microbiology Technical University, Gdansk, Poland, 1994, 139-141.
[34]	Windsor, M.L., “Fish protein concentrate”, Torry Research Station, No:39, 1969. [Online]. Available: http://www.fao.org/wairdocs/tan/x5917e/x5917e01.htm. [Accessed Jan. 18 2014].
[35]	Gormley, T.R.., Elbel, C., Gallagher, E. and Arendt, E.K., Fish surimi as an ingredient in gluten-free breads, In: Proceedings of the WEFTA (West European Fish Technologists’ Association)/TAFT (Trans Atlantic Fisheries Technology) Conference, Reykjavik-Iceland, 2003, 246-248.
[36]	Kolanowski, W. and Laufenberg, G., “Enrichment of food products with polyunsaturated fatty acids by fish oil addition”, European food research and technology, 217. 89-98. 2005.
[37]	Krinstinsson, H.G. and Rasco, B.A., “Fish protein hydrolisates: production, biochemical and functional properties”, Critical reviews in food science and nutrition, 40 (1). 43-81. 2000.
[38]	Dursun, S., Yapar A. and Celik, I., “The effect of enrichment with Tench (Tinca tinca L., 1758) flesh on reological properties of dough and sensorial properties of bread”, Electronic journal of food technologies, 4 (3): 44-58. 2009.
[39]	Elgun, A., Certel, M., Ertugay, Z. and Kotancilar, H.G., Analytical quality control in cereal and cereal products and laboratory application guide, Ataturk University, Agricultural Faculty Pub. No: 335, Erzurum,1998, 283.
[40]	AOAC, Association of analytical chemists, Official methods of analysis of AOAC International. Dr. William Horwitz [Ed.], 17th ed., Rev. 2. Gaithersburg, MD: 2, 2003, 200.
[41]	Gokalp, H.Y., Kaya, M., Tulek, Y. and Zorba, O., Quality control of meat products and laboratory guide, Ataturk University, Agricultural Faculty Pub. No: 751, Erzurum, 1995, 268.
[42]	AACC, “Cereal laboratory methods: Bread firmness by universal testing machine, Method 74-09”, Journal of American association of cereal chemistries, 1996.
[43]	Rasmussen, P.H. and Hansen, A., “Staling of wheat bread stored in modified atmosphere”, Lebensmittel wissenschaft und technology, 34. 487-491. 2001.
[44]	Sangnark, A. and Noomhorm, A., “Effect of particle sizes on functional properties of dietary fibre prepared from sugarcane bagasse”, Food chemistry, 80. 221-229. 2003.
[45]	Gambaro, A., Fiszman, S., Gimenez, A., Varela, P. and Salvador, A., “Consumer acceptability compared with sensory and instrumental measures of white pan bread: Sensory shelf-life estimation by survival analysis”, Journal of food science, 69 (9). 401-405. 2004.
[46]	Hallen, E., Ibanoglu, S. and Ainsworth, P., “Effect of fermented/germinated cowpea flour addition on the rheological and baking properties of wheat flour”, Journal of food engineering, 63. 177-184. 2004.
[47]	Fermin, B.C., Hahm, T.S., Radinsky, J.A., Kratochvil, R.J., Hall, J.E. and Lo, Y.M., “Effect of proline and glutamine on the functional properties of wheat dough in winter wheat varieties”, Journal of food science, 70 (4). 273-278. 2005.
[48]	Rios, M., Guide to Minitab. C. Alan Bester [Ed.], Business Statistics 41000, 2009, 21.
[49]	Unlusayin, M., Bilgin, S., Izci, L. and Gulyavuz, H., “The preparation of fish ball from pike perch (Sander Lucioperca L. Kottelat, 1997) and tench (Tinca Tinca L. 1758) filet cracks and determination of shelf life”, Suleyman Demirel University journal of science institute, 6-3. 34-43. 2002.
[50]	Atay, S., Determination of emulsion attributes of three different spices freshwater fish (Common carp, Northern pike, Tench). MSc. Thesis, Pamukkale University, Institute of natural and applied science, Denizli, 2005, 85.
[51]	Varlik, C., Erkan, N., Ozden, O., Mol, S. and Baygar, T., Seafood processing technology, Istanbul University Fisheries Faculty, Pub. No: 4465, Istanbul, 2004, 491.
[52]	Babbitt, J.K., “Suitability of seafood species as raw materials”, Food technology, 40 (3). 97-100. 1986.
[53]	Arendt, E.K., Ryan, L.A.M. and Dal Bello, F., “Impact of sourdough on the texture of bread”, Food microbiology, 24. 165-174. 2007.
[54]	Gänzle, M.G., Loponen, J. and Gobbetti, M., “Proteolysis in sourdough fermentations: mechanisms and potential for improved bread quality”,. Trends in food science & technology, 19. 513-521. 2008.
[55]	Thiele, C., Gänzle, M.G. and Vogel, R.F., “Contribution of sourdough lactobacilli, yeast, and cereal enzymes to the generation of amino acids in dough relevant for bread flavor”, Cereal chemistry, 79. 45-51. 2002.
[56]	Gobbetti, M., Corsetti, A. and Rossi, J., “The sourdough microflora. Interactions between lactic acid bacteria and yeasts: metabolism of amino acids”, World journal of microbiology and biotechnology, 10 (3). 275-279. 1994a.
[57]	Corsetti, A. and Settanni, L, “Lactobacilli in sourdough fermentation”, Food research international, 40. 539-558. 2007.
[58]	Gobbetti, M., Simonetti, M.S., Rossi, J., Cossignani, L., Corsetti, A. and Damiani, P., “Free D- and L-amino acid evolution during sourdough fermentation and baking”, Journal of food science, 59 (4). 881-884. 1994b.
[59]	Kotancilar, G., Celik, I. and Ertugay, Z., “The nutritional value and the importance in nutrition of bread”, Atatürk Uni. Zir. Fak. Der. 26 (3). 431-441. 1995.
[60]	Tsen, C.C., Bates, L.S., Wall SR L.L. and Gehrke, C.W., “Effect of baking on amino acids in pizza crust”. Journal of food science, 47 (2). 674-675. 1982.
[61]	Collar, C., Mascaros, A.F., Prieto, J.A. and Benedito de Barber, C., “Changes in Free Amino Acids During Fermentation of Wheat Doughs Started with Pure Culture of Lactic Acid Bacteria”, Cereal chemistry, 68. 66-72. 1991.
[62]	Mustafa, A., Aman, P., Andersson, R. and Kamal-Eldin, A., “Analysis of free amino acids in cereal products”, Food chemistry, 105 (1). 317-324. 2007.
[63]	Ahlborn, G.J., Pike, O.A., Hendrix, S.B., Hess, W.M. and Huber, C.S., “Sensory, mechanical, and microscopic evaluation of staling in low-protein and gluten-free breads”, Cereal chemistry, 82. 328-335. 2005.
[64]	He, H. and Hoseney, R.C., “Changes in bread firmness and moisture during long term storage”, Cereal chemistry, 67. 603-608. 1990.
[65]	Sabanis, D., Tzia, C. and Papadakis, S., “Effect of different raisin juice preparations on selected properties of gluten-free bread”, Food and bioprocess technology, 1. 374-383. 2008.
[66]	Guarda, A., Rosell, C.M., Benedito, C. and Galottoc, M.J., “Different hydrocolloids as bread improvers and antistaling agents”, Food hydrocolloids, 18. 241-247. 2004.