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

Sutee Wangtueai, Jirawan Maneerote, Phisit Seesuriyachan, Yuthana Phimolsiripol, Thunnop Laokuldilok, Suthat Surawang, Joe M. Regenstein

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 -18ºC 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 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 were relatively unchanged at about 4 log CFU/g. 


Keywords


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

References


Sae-leaw T, S Benjakul, N Gokoglu, and S Nalinanon. Changes in lipids and fishy odour development in skin from Nile tilapia (Oreochromis niloticus) stored in ice. Food Chem. 2013; 141, 2466–2472.

FAO. The State of World Fisheries and Aquaculture 2016 Contributing to food security and nutrition for all. Rome, 2016, p 48-70.

Fisheries Economics Division. Nile tilapia products report. Fisheries Economics Division, Department of Fisheries, Thailand. Available at: http://fishco.fisheries.go.th, accessed Feb 2017.

Gonçalves, AA and JLD Ribeiro. Effects of phosphate treatment on quality of red shrimp (Pleoticus muelleri) processed with cryomechanical freezing. LWT-Food Sci. Technol. 2009, 42; 1435-1438.

Phimolsiripol Y, U Siripatrawan and DJ Cleland. Weight loss of frozen bread dough under isothermal and fluctuating temperature storage conditions. J. Food Eng. 2011; 106, 134-143.

Lee J, HW Park, R Jenkins, WB Yoon, and JW Park. Image and chemical analyses of freezing-induced aggregates of fish natural actomyosin as affected by various phosphate compounds. Food Biosci. 2017, 19; 57–64.

Emire AS and MM Gebremariam. Influence of frozen period on the proximate composition and microbiological quality of Nile tilapia fish (Oreochromis niloticus). J. Food Process. Preserv. 2010, 34; 743–757.

Subbaiah, K, RK Majumdar, J Choudhury, BM Priyadarshini, B Dhar, D Roy, P Saha and P Maurya. Protein degradation and instrumental textural changes in fresh Nile tilapia (Oreochromis niloticus) during frozen storage. J. Food Process. Preserv. 2015, 39; 2206-2214.

Masniyom, P, S Benjakul, and W Visessanguan. Combination effect of phosphate and modified atmosphere on quality and shelf-life extension of refrigerated seabass slices. LWT-Food Sci. Technol. 2005, 38(7); 745-756.

European Parliament and Council. Directive nr 95/2/EC of 20 February 1995 on food additives other than colours and sweeteners-amended by M1-M7. EU, 2006.

Teixeira, B, H Vieira, H Lourenço, S Gonçalves, MF Martins, and R Mendes. Control of phosphate levels in seafood products from the Portuguese market: Is there a need for concern?. J. Food Compos. Anal. 2017, 62; 94-102.

Thorarinsdottir KA, G Gudmundottir, S Arason, G Thorkelsson, and K Kristbergsson. Effects of added salt, phosphates, and proteins on the chemical and physicochemical characteristics of frozen cod (Gadus morhua) fillets. J Food Sci. 2004, 69; FEP144–152.

Gonçalves, A.A. and J.L.D. Ribeiro. 2008. Do phosphates improve the seafood quality? Reality and legislation. Pan-Am. J. Aquat. Sci. 3(3): 237–247.

Wangtueai S and C Vichasilp. Optimization of phosphate and salt application to physical and sensory properties of frozen Nile tilapia fillets. Int. Food Res. J. 2015, 22(5); 2002-2009.

Rattanasatheirn N, S Benjakul, W Visessanguan and K Kijroongrojana. Properties, translucence, and microstructure of Pacific white shrimp treated with phosphates as affected by freshness and deveining. J. Food Sci. 2008, 73(1); 31-40.

AOAC. 2000. Official Methods of Analysis of the Association of Official Analytical Chemists (17th Ed.). AOAC International, Washington DC, USA.

AOAC. 2005. Official Methods of Analysis of the Association of Official Analytical Chemists (18th Ed.). AOAC International, Gaithersburg, Maryland, USA.

Buege JA and SD Aust. Microsomal lipid peroxidation. Methods Enzymol. 1978, 52; 302–310.

Conway ET and A Byrne. An absorption apparatus for the micro-determination of certain volatile substances: The micro-determination of ammonia. Biochem. J. 1933, 27; 419-429.

Hernández, M.D., M.B. López, A. Álvarez, E. Ferrandini, B. García García, and M.D. Garrido. Sensory, physical, chemical and microbiological changes in aquacultured meagre (Argyrosomus regius) fillets during ice storage. Food Chem. 2009, 114; 237-245.

Mailgaad M, GV Civille and BT Carr. Sensory Evaluation Techniques. Florida, USA, CRC Press: Boca Raton., 1999, 448 pp.

Rodriguez-Turienzo L, A Cobos, V Moreno, A Caride, JM Vieites and O Diaz. Whey protein-based coatings on frozen Atlantic salmon (Salmo salar): influence of the plasticiser and the moment of coating on quality preservation. Food Chem. 2011, 128; 187-194.

Soares NMF, MSG Oliveira and AA Vicente. Effects of glazing and chitosan-based coating application on frozen salmon preservation during six-month storage in industrial freezing chambers. LWT-Food Sci. Technol. 2015, 61; 524-531.

Kulawik P, F Özoğul and RH Glew. Quality properties, fatty acids, and biogenic amines profile of fresh tilapia stored in ice. J Food Sci. 2013,78(7); S1063-1068.

Fellow P. Food Processing Technology- Principles and Practice, 2nd Ed., Chichester, UK, Ellis Horwood, 2000, 575 pp.

Burgaard MG and BM Jørgensen. Effect of frozen storage temperature on quality-related changes in rainbow trout (Oncorhynchus mykiss). J Aquat. Food Prod. Technol. 2011, 20; 53–63.

Kachele R, M Zhang, Z Gao and B Adhikari. Effect of vacuum packaging on the shelf-life of silver carp (Hypophthalmichthys molitrix) fillets stored at 4°C. LWT-Food Sci. Technol. 2017, 80; 163-168.

International Commission on Microbiological Specifications for Foods (ICMSF). Microorganisms in Foods, 6: Microbial Ecology of Food Commodities, Blackie Academic and Professional, Baltimore, MD., 1998.

Cheng JH, DW Sun, Z Han and XA Ze. Texture and structure measurements and analyses for evaluation of fish and fillet freshness Quality: A Review. Compr. Rev. Food Sci. Food Saf. 2014, 13; 52-61.


Refbacks

  • There are currently no refbacks.




http://wjst.wu.ac.th/public/site/images/admin/image012_400

Online ISSN: 2228-835X

http://wjst.wu.ac.th

Last updated: 13 February 2019