Effect of phosphate on frozen Nile tilapia fillets

Authors

  • Sutee Wangtueai Faculty of Agricultural Technology, Burapha University Sakaeo Campus, Watthananakhon, Sakaeo
  • Sudaporn Tongsiri Facuty of Fisheries Technology and Aquatic Resources, Maejo University, Sansai, Chiangmai
  • Jirawan Maneerote Department of Fishery Products, Faculty of Fisheries, Kasetsart University, Ngamwongwan, Bangkok
  • Wuttipot Supaviriyakorn Facuty of Fisheries Technology and Aquatic Resources, Maejo University, Sansai, Chiangmai

DOI:

https://doi.org/10.14456/fabj.2014.18

Keywords:

Phosphate, Nile tilapia, Nile tilapia fillets, Frozen Nile tilapia fillets

Abstract

The yield and quality of frozen Nile tilapia fillets treated with various individual phosphates including sodium acid pyrophosphate (SAPP), tetrasodium pyrophosphate (TSPP), sodium tripolyphosphate (STPP), sodium hexametaphosphate (SHMP), and different mixed phosphates at 2.0% concentration in the presence of 2.5% NaCl were studied. The 2% STPP gave the greatest weight gain and cooking yield with the least drip loss and cooking loss as well as slightly enhancing the sensory acceptability score of the fillets. The actual phosphate content in the fish fillets never exceeded the European standard of 5 g/kg sample.

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How to Cite

Wangtueai, Sutee, Sudaporn Tongsiri, Jirawan Maneerote, and Wuttipot Supaviriyakorn. 2017. “Effect of Phosphate on Frozen Nile Tilapia Fillets”. Food and Applied Bioscience Journal 2 (3):203-15. https://doi.org/10.14456/fabj.2014.18.

Issue

Vol. 2 No. 3 (2014): September - December

Section

Food Processing and Engineering