Effects of different levels of food additives on weight gain, cook-related yield loss, physicochemical and sensorial quality of Nile tilapia fillets (Oreochromis niloticus)
The effect of different food additives on weight gain, and thawing/cooking related yield loss of the Nile tilapia fillet was evaluated. Samples were soaked in Water (control), Sodium chloride (NaCl), Sodium tripolyphosphate (STPP), BRIFISOL 512; BRIFISOL NP-30 (2 and 5% - 15, 30 and 60 minutes), dra...
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| Main Authors: | , , |
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| Format: | Journal Contribution |
| Language: | English |
| Published: |
2023
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| Subjects: | |
| Online Access: | http://agris.upm.edu.my:8080/dspace/handle/0/23063 |
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| Summary: | The effect of different food additives on weight gain, and thawing/cooking related yield loss of the Nile tilapia fillet was evaluated. Samples were soaked in Water (control), Sodium chloride (NaCl), Sodium tripolyphosphate (STPP), BRIFISOL 512; BRIFISOL NP-30 (2 and 5% - 15, 30 and 60 minutes), drained (1 mins), weighed (% yield), frozen (-30°C, 24hr), vacuum
packed, stored (-18°C, 15 days), thawed (4°C, 24 hr), weighed (% drip loss), grilled (200°C, 3 mins) and weighed (% cooking loss). Analyses of moisture, pH, P2 O5
, chloride were performed. Quantitative descriptive analysis and acceptance test were performed (for the best results). All
treatments improve the weight gain and minimize drip loss (thawing and cooking). From the results of weight yield (%) after soaking in different food additives, STPP showed the best yield (compared to control group) corresponding to an average of 13.33%, and lower weight loss on thawing (0.88%). All food additives demonstrate smaller drip losses after cooking for Nile
tilapia fillets, which confirms the ability in retaining moisture and should be good substitutes for STPP. The phosphates concentration increased with contact time in all phosphate treatments (0.28 to 0.56% for STPP, and 0.2 to 0.46% for BF512), but both within the international limits,
i.e. 0.5 to 1%. All food additives promote acceptability index (> 70%), considered accepted by consumers, and should be a viable alternative to reduce the economic losses during freezingthawing-cooking
procedures. |
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