文献类型：期刊文献

英文题名：Effects of different phosphorus-free water-retaining agents on the quality of frozen tilapia fillets

作者：Li, Min[1,2];Luo, Jing[2,3];Zhang, Ying[2,3];Zhang, Ke[2,3];Guan, Zhi Qiang[1];Ling, Chang Ming[2]

机构：[1]Guangdong Ocean Univ, Coll Mech & Power Engn, Zhanjiang 524088, Peoples R China;[2]Guangdong Ocean Univ, Coll Food Sci & Technol, Zhanjiang 524088, Peoples R China;[3]Guangdong Ocean Univ, Guangdong Prov Key Lab Aquat Prod Proc & Safety, Zhanjiang, Peoples R China

年份：2022

卷号：10

期号：3

起止页码：633

外文期刊名：FOOD SCIENCE & NUTRITION

收录：SCI-EXPANDED(收录号：WOS:000734864200001)、、Scopus(收录号：2-s2.0-85122002681)、WOS

基金：The Zhanjiang Marine Economy Innovation and Development Demonstration city construction Project :2017C8B1 should be changed to Shenzhen Science and Technology Innovation Committee providing the research project (JCYJ20170818111558146)

语种：英文

外文关键词：food quality; frozen storage; phosphate-free water-retaining agent; Tilapia fillet

外文摘要：Tilapia is an economically important fish worldwide, but its quality is affected by storage practices. To improve the quality of tilapia fillets during frozen storage, we examined the effect of pretreatment with various combinations of different concentrations of trehalose, potassium bicarbonate, and chitosan. Following pretreatment, we analyzed the tilapia fillets using quality indicators, including soaking weight gain, coating weight gain, water-holding capacity, thawing loss, pH, Ca2+-ATPase activity, and texture characteristics. Water distribution was analyzed using low-field nuclear magnetic resonance and the optimal combination of water-retaining agents was obtained using an L-8(2(7)) orthogonal experiment. The results showed that trehalose, potassium bicarbonate, and chitosan improved fillet quality at pretreatment concentrations of 5%-8%, 1.0%, and 0.5%, respectively. The optimal combination was 4% trehalose plus 1.2% potassium bicarbonate plus 0.2% chitosan. The Ca2+-ATPase activity and mastication property of the frozen fillets that were pretreated with the optimized formulation were 1.39 mu mol Pi/mg protein.h and 8.55 mJ, respectively, which were 43.3% and 80.0% greater, respectively, than that of the control group. Using a suitable concentration and combination of water-retaining agents cannot only lock-in the internal water content of frozen tilapia fillets but also improve their quality during frozen storage. These results can inform practical storage practices of similar aquatic products.