Combination Effects of Phosphate and NaCl on Physiochemical, Microbiological, and Sensory Properties of Frozen Nile Tilapia (Oreochromis niloticus) Fillets during Frozen Storage

Sutee  WANGTUEAI; Jirawan  MANEEROTE; Phisit  SEESURIYACHAN; Yuthana  PHIMOLSIRIPOL; Thunnop  LAOKULDILOK; Suthat  SURAWANG; Joe M.  REGENSTEIN

doi:10.48048/wjst.2020.4540

Authors

Sutee WANGTUEAI Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
Jirawan MANEEROTE Department of Fishery Products, Faculty of Fisheries, Kasetsart University, Bangkok 10900, Thailand
Phisit SEESURIYACHAN Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
Yuthana PHIMOLSIRIPOL Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
Thunnop LAOKULDILOK Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
Suthat SURAWANG Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
Joe M. REGENSTEIN Department of Food Science, College of Agriculture and Life Science, Cornell University, United States

DOI:

https://doi.org/10.48048/wjst.2020.4540

Keywords:

Phosphate, Nile tilapia, Frozen fish, Tripolyphosphate, Sodium chloride

Abstract

The objective of this research was to investigate the combination effects of phosphate and sodium chloride (NaCl) on the quality of frozen Nile tilapia fillets (control and treated with sodium tripolyphosphate 1.4 % STPP + 2.7 % NaCl) during storage at -18 ºC for up to 8 months. Results showed that moisture content decreased slightly (P ≤ 0.05), while pH gradual decreased, total volatile base nitrogen (TVB-N) increased, and hardness and gumminess decreased with increasing time (P ≤ 0.05). Thiobarbituric acid-reactive substances (TBARS) values were low (0.01 - 0.03 mg malonaldehyde/kg) and phosphate content ranged from 3350 - 3900 mg/kg. There was no significant difference (P > 0.05) in drip loss during storage. The control had higher cooking losses and the L* value increased with increasing storage time, while a*, b*, C*, and h* values were not significantly different (P > 0.05). Appearance and texture acceptability scores of treated fish were significantly higher than the control throughout storage (P ≤ 0.05). Total aerobic psychrophilic and mesophilic bacteria were relatively unchanged at about 4 log CFU/g.

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Author Biography

Sutee WANGTUEAI, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand

Faculty of Agro-Industry, Chiang Mai University

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