Effect of Phosphate and Freeze-thaw Cycles on Physicochemical and Sensory Properties of Frozen Nile Tilapia (Oreochromis niloticus) Fillets
DOI:
https://doi.org/10.14456/fabj.2018.11Keywords:
Phosphate, Freezing, Freeze-thaw cycles, Frozen Nile tilapia filletsAbstract
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 (p≤0.05) 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.
References
AOAC. 2005. Official Methods of Analysis of the Association of Official Analytical Chemists (18th Ed.). Maryland, USA.
Buege, J.A. and Aust, S.D. 1978. Microsomal lipid peroxidation. In Fleischer, S., & Packer, L. (Eds.), Methods in enzymology (pp. 302–310). New York: Academic Press.
Cai, L., Wu, X., Li, X., Zhong, K., Li, Y., and Li, J. 2014. Effects of different freezing treatments on physicochemical responses and microbial characteristics of Japanese sea bass (Lateolabrax japonicas) fillets during refrigerated storage. LWT-Food Science and Technology. 59:122–129.
Chang, C.C. and Regenstein, J.M. 1997. Water uptake, protein solubility, and protein changes of cod mince stored on ice as affected by polyphosphates. Journal of Food Science. 62:305–309.
Conway, E.T. and Byrne, A. 1933. An absorption apparatus for the micro-determination of certain volatile substances: The micro-determination of ammonia. Biochemical Journal. 27:419-429.
Cyprian, O., Lauzon, H.L., Jóhannsson, R., Sveinsdóttir, K., Arason, S., and Martinsdótter, E. 2013. Shelf life of air and modified atmosphere-packaged fresh tilapia (Oreochromis niloticus) fillets stored under chilled and super chilled conditions. Food Science and Nutrition. 1(2):130–140.
Diop, M., Wateir, D., Masson, P. Y., Diouf, A., Amara, R., Grard, T. and Lencel, P. 2016. Accessment of freshness and freeze-thawing sea bream fillets (Saparus aurata) by a cytosolic enzyme: Lactate dehydrogenase. Food Chemistry. 210:428–434.
Emire, A.S. and Gebremariam, M.M. 2010. Influence of frozen period on the proximate composition and microbiological quality of Nile tilapia fish (Oreochromis niloticus). Journal of Food Processing and Preservation. 34:743–757.
Fellow, P. 2000. Food Processing Technology- Principles and Practice, 2nd Ed., pp. 369–380, Ellis Horwood, Chichester, UK.
Gonçalves, A.A. and Ribeiro, J.L.D. 2008. Do phosphates improve the seafood quality? Reality and legislation. Pan-American Journal of Aquatic Sciences. 3(3):237–247.
Gonçalves, A.A. and Ribeiro, J.L.D. 2009. Effects of phosphate treatment on quality of red shrimp (Pleoticus muelleri) processed with cryomechanical freezing. LWT-Food Science and Technology. 42:1435–1438.
Hernández, M.D., López, M.B., Álvarez, A., Ferrandini, E., García García, B., and Garrido, M.D. 2009. Sensory, physical, chemical and microbiological changes in aquacultured meagre (Argyrosomus regius) fillets during ice storage. Food Chemistry. 114: 237–245.
Huss, H.H. 1995. Quality and quality changes in fresh fish. FAO Fisheries Technical Paper, Rome.
Kulawik, P., Özoğul, F., and Glew, R.H. 2013. Quality properties, fatty acids, and biogenic amines profile of fresh tilapia stored in ice. Journal of Food Science. 78(7):S1063–1068.
Lee, J., Fong, Q. and Park, W.J. 2016. Effect of pre-freezing treatments on the quality of
Alaska pollock fillets subjected to freezing/thawing. Food Bioscience. 15: 50–55.
Liu, Y., Ma, D.H., Wang, X.C., Liu, L.P., Fan, Y.X. and Cao, J.X. 2015. Prediction of chemical composition and geographical origin traceability of Chinese export tilapia fillets products by near infrared reflectance spectroscopy. LWT- Food Science and Technology. 60: 1214–1218.
Mailgaad, M., Civille, G.V. and Carr, B.T. 1999. Sensory evaluation techniques. CRS Press, Boca Raton, FL, USA.
Masniyom, P., Benjakul, S. and Visessanguan, W. 2005. Combination effect of phosphate and modified atmosphere on quality and shelf-life extension of refrigerated seabass slices. LWT-Food Science and Technology. 38(7): 745–756.
Noorit, K. 2016. Monthly Report on December; Tilapia and products, Department of Fisheries. URL(https://www.fisheries.go.th/strategy/UserFiles/files/tilapia%2012-60.pdf) (25/01/2018)
Rattanasatheirn, N., Benjakul, S., Visessanguan, W. and Kijroongrojana, K. 2008. Properties, translucence, and microstructure of Pacific white shrimp treated with phosphates as affected by freshness and deveining. Journal of Food Science. 73(1): 31–40.
Rodriguez-Turienzo, L., Cobos, A., Moreno, V., Caride, A., Vieites, J.M., and Diaz, O. 2011. Whey protein-based coatings on frozen Atlantic salmon (Salmo salar): influence of the plasticiser and the moment of coating on quality preservation. Food Chemistry. 128: 187–194.
Simpson, R., Almonacid, S., Acevedo, C., and Cortes, C. 2003. Mathematical model to predict effect of temperature abuse in MAP systems applied to Pacific Hake (Merluccius australis). Journal of Food Engineering. 26: 413–434.
Soares, N.M.F., Oliveira, M.S.G., and Vicente, A.A. 2015. Effects of glazing and chitosan-based coating application on frozen salmon preservation during six-month storage in industrial freezing chambers. LWT-Food Science and Technology. 61: 524–531.
Subbaiah, K., Majumdar, R.K., Choudhury, J., Priyadarshini, B.M., Dhar, B., Roy, D., Saha, P., and Maurya, P. 2015. Protein degradation and instrumental textural changes in fresh Nile tilapia (Oreochromis niloticus) during frozen storage. Journal of Food Processing and Preservation. 39: 2206–2214.
Thorarinsdottir, K.A., Gudmundottir, G., Arason, S., Thorkelsson, G. and Kristbergsson, K. 2004. Effects of added salt, phosphates, and proteins on the chemical and physicochemical characteristics of frozen cod (Gadus morhua) fillets. Journa of Food Science. 69: 144–152.
Wangtueai, S., Tongsiri, S., Maneerote, J., Supaviriyakorn, W. 2014. Effect of phosphate on frozen Nile tilapia fillets. Food and Applied Bioscience Journal. 2(3): 203–215.
Wangtueai, S. and Vichasilp, C. 2015. Optimization of phosphate and salt application to physical and sensory properties of frozen Nile tilapia fillets. International Food Research Journal. 22(5): 2002–2009.
