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Oxidative stability and discoloration of frozen tilapia fillet dipped in alkali-aided protein hydrolysates from tilapia byproductsArticle Sidebar |
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| รหัสดีโอไอ | |
| Creator | Supawan Thawornchinsombut |
| Title | Oxidative stability and discoloration of frozen tilapia fillet dipped in alkali-aided protein hydrolysates from tilapia byproductsArticle Sidebar |
| Contributor | Kwanruedee Wachirattanapongmetee, Somporn Katekaew |
| Publisher | Asia-Pacific Journal of Science and Technology |
| Publication Year | 2561 |
| Journal Title | Asia-Pacific Journal of Science and Technology |
| Journal Vol. | 23 |
| Journal No. | 3 |
| Page no. | 1-11 |
| Keyword | alkali-treated protein hydrolysate, tilapia byproducts, frozen tilapia fillets, dipping solution, ipid oxidation |
| URL Website | https://www.tci-thaijo.org/index.php/APST/index |
| Website title | https://tci-thaijo.org/index.php/APST/article/view/117626 |
| ISSN | 2539-6293 |
| Abstract | The alkali-treated protein hydrolysate (APH) prepared from tilapia byproducts was applied to frozen tilapia fillet to monitor quality changes under accelerated freeze/thaw conditions. Tilapia fillets were dipped in various solutions for 10 min i.e. 0.5% sodium tripolyphosphate (STPP), and 0.5% & 1.0% APH with or without 0.05% citric acid (CA) before being subjected to repeated freezing/thawing (FT) (0, 5 and 10 cycles). The APH solution demonstrated a remarkable 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical scavenging activity (1,360 -1,561 ?g trolox/mL). The fillets dipped with 1%APH with CA had the highest protein solubility, the lowest change of TBARS and FTIR lipid peak intensities, as well as the lowest whiteness reduction after 10 FT cycles (P<0.05). Therefore, the synergistic effect of APH derived from fish byproducts and citric acid was able to extend the oxidative shelf-life and preserve qualities (drip loss, color, and protein solubility) of tilapia fillet during accelerated conditions of frozen storage. The results of this study suggest that hydrolysates of protein recovered by alkaline extraction from tilapia byproducts can be applied as a natural antioxidant to prevent oxidation reactions in food products. |
