Effect of Phosphate and Freeze-thaw Cycles on Physicochemical and Sensory Properties of Frozen Nile Tilapia (Oreochromis niloticus) Fillets


  • Sutee Wangtueai Chiang Mai University
  • Jirawan Maneerote Kasetsart University




Phosphate, Freezing, Freeze-thaw cycles, Frozen Nile tilapia fillets


The aim of this study was to investigate the effect of phosphate solution and the different number of freeze-thaw cycles (0, 1, 3 and 5) on frozen Nile tilapia (Oreochromis niloticus) fillets. The fish fillets were separated into three groups. First group was immersed in distilled water (control), second group was treated with 1.4% sodium tripolyphosphate solution (STPP) and third group was treated with 1.4% STPP and 2.7% NaCl solution (STPP+NaCl) before subjected to freezing and thawing process. The results obtained that pH, Thiobabutiric acid-reactive substances (TBARS) and Total volatile basic-nitrogen (TVB-N) were increased in all samples and freeze-thaw cycles. TVB-N in treated samples at the 3rd and 5th freeze thaw cycles were significantly lower (p0.05) than those in control sample. Drip loss of both treated samples (STPP or STPP+NaCl) were not significant different when compared with control sample at the beginning and 1st cycle. However, the cooking loss in treated samples was less than control sample as increasing of freeze-thaw cycle. L* value of STPP+NaCl solution was significantly increased (p≤0.05) than STPP and control sample at 3rd freeze thaw cycle. The STPP+NaCl sample at the 3rd of freeze-thaw cycle was significantly higher (p≤0.05) in hardness, chewiness and springiness than those in the control and the STPP sample. However, hardness, chewiness and springiness in control sample, sample treated with STPP and STPP+NaCl solution were significantly decreased at the 5th of freeze-thaw cycle. In addition, the raw and cooked samples in this experiment were still accepted after freeze-thaw repeated at the 3rd and 5th of freeze-thaw cycles, respectively.


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How to Cite

Wangtueai, Sutee, and Jirawan Maneerote. 2018. “Effect of Phosphate and Freeze-Thaw Cycles on Physicochemical and Sensory Properties of Frozen Nile Tilapia (Oreochromis Niloticus) Fillets”. Food and Applied Bioscience Journal 6 (3):117-32. https://doi.org/10.14456/fabj.2018.11.



Food Processing and Engineering