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Effectof Phosphate and Freeze-thaw Cycleson Physicochemical and Sensory Properties ofFrozen Nile Tilapia (Oreochromis niloticus) Fillets |
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| รหัสดีโอไอ | |
| Creator | Sutee Wangtueai and Jirawan Maneerote |
| Title | Effectof Phosphate and Freeze-thaw Cycleson Physicochemical and Sensory Properties ofFrozen Nile Tilapia (Oreochromis niloticus) Fillets |
| Publisher | Faculty of Agro-Industry |
| Publication Year | 2561 |
| Journal Title | Food and Applied Bioscience |
| Journal Vol. | 6 |
| Journal No. | 3 |
| Page no. | 117-132 |
| Keyword | Phosphate, Freezing, Freeze-thaw cycles, Frozen Nile tilapia fillets |
| URL Website | www.tci-thaijo.org/index.php/fabjournal |
| Website title | www.tci-thaijo.org/index.php/fabjournal/article/view/110539 |
| ISSN | 2286-8615 |
| Abstract | 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 wastreated with1.4%sodium tripolyphosphate solution(STPP)andthirdgroup was treatedwith 1.4% STPPand 2.7% NaCl solution(STPP+NaCl)beforesubjected tofreezing and thawing process. The results obtained that pH, Thiobabutiric acid-reactive substances(TBARS) and Total volatile basic-nitrogen (TVB-N) were increasedin all samples and freeze-thaw cycles. TVB-N in treated samples at the 3rdand 5thfreeze 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 1stcycle.However, the cooking loss in treated samples was less than control sample as increasing of freeze-thaw cycle. L* value ofSTPP+NaClsolution was significantly increased (p?0.05) than STPP and control sample at 3rdfreeze thaw cycle. The STPP+NaCl sample at the 3rdof freeze-thaw cycle was significantly higher (p?0.05) in hardness, chewiness and springiness than those in the control and theSTPPsample. However, hardness, chewiness and springinessincontrol sample, sample treated withSTPPandSTPP+NaClsolutionwere significantly decreased at the 5thof freeze-thaw cycle. In addition, the raw and cooked samples in thisexperiment werestillaccepted after freeze-thaw repeated atthe3rdand 5thof freeze-thaw cycles, respectively. |
