Oxidative stability and discoloration of frozen tilapia fillet dipped in alkali-aided protein hydrolysates from tilapia byproducts
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Published:
May 18, 2018
Keywords:
alkali-treated protein hydrolysate tilapia byproducts frozen tilapia fillets dipping solution ipid oxidation
Main Article Content
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 μg 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.
Article Details
How to Cite
Wachirattanapongmetee, K., Katekaew, S., & Thawornchinsombut, S. (2018). Oxidative stability and discoloration of frozen tilapia fillet dipped in alkali-aided protein hydrolysates from tilapia byproducts. Asia-Pacific Journal of Science and Technology, 23(3), APST–23. https://doi.org/10.14456/apst.2018.6
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Research Articles
References
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[25] Lopkulkiaert, W., Prapatsornwattana, K. & Rungsardthong, V., 2009. Effects of sodium bicarbonate containing traces of citric acid in combination with sodium chloride on yield and some properties of white shrimp (Penaeus vannamei) frozen by shelf freezing, air-blast and cryogenic freezing. LWT - Food Science and Technology 42, 768–776.
[26] Renerre M., 2007. Factors involved in the discoloration of beef meat. International Journal of Food Science & Technology 25, 613–630.
[27] Lian, P.Z., Lee, C.M. & Hufnagel, L., 2000. Physicochemical properties of frozen red Hake (Urophycis chuss) mince as affected by cryoprotective ingredients. Journal of Food Science 65, 1117–1123.
[28] Zaritzky, N., 2011. Physical–Chemical Principles in Freezing. Handbook of Frozen Food Processing and Packaging, Second Edition, 3–38, CRC Press.
[29] Zhang, N., Yamashita, Y., & Nozaki, Y., 2002. Effect of protein hydrolysate from Antarctic krill meat on the state of water and denaturation by dehydration of lizard fish myofibrils. Food Science and Technology Research 8(3), 200–206.
[30] Fernández, J., Pérez-Álvarez, J.A., & Fernández-López, J.A. 1997. Thiobarbituric acid test for monitoring lipid oxidation in meat. Food Chemistry 59, 345–53.
[31] Tsikas, D., 2017. Assessment of lipid peroxidation by measuring malondialdehyde (MDA) and relatives in biological samples: Analytical and biological challenges. Analytical Biochemistry 524, 13–30.
[32] Gokalp, H., Ockerman, H.W., Plimpoton, R.F., Parrett, N.A., & Cahill, V.R. 1978. Effect of different packaging methods on objective quality characteristics of frozen and stored cow beef. Journal of Food Science 43, 297–300.
[33] Sathivel, S., Huang, J., & Bechtel, P.J. 2008. Properties of pollock (Theragra chalcogramma) skin hydrolysates and effects on lipid oxidation of skinless pink salmon (Oncorhynchus gorbuscha) fillets during 4 months of frozen storage. Journal of Food Biochemistry 32, 247–63.
[34] Guillén, M.D., & Cabo, N., 1999. Usefulness of the frequency data for the Fourier transform infrared spectra to evaluate the degree of oxidation of edible oils. Journal of Agricultural and Food Chemistry,47, 709–719.
[35] Giménez, B., Cómez-Guillén, M.C., Pérez-Mateos, M., Montro, P., & Márquez-Ruiz, G. 2011. Evaluation of lipid oxidation in horse mackerel patties covered with borage- containing film during frozen storage. Food Chemistry 124, 1393-1403.
[36] Tenyang, N., Womeni, H.M., Tiencheu, B., Villeneuve, P., & Linder, M. 2017. Effect of refrigeration time on the lipid oxidation and fatty acid profiles of catfish (Arius maculatus) commercialized in Cameroon. Grasas y Aceites 68, 177.
[2] Decker, E.A., & Hultin, H.O.,1992. Lipid Oxidation in Muscle Foods via Redox Iron. Lipid Oxidation in Food, 33–54.
[3] Hamre, K., Lie, Ø., & Sandnes, K.,2003. Development of lipid oxidation and flesh colour in frozen stored fillets of Norwegian spring-spawning herring (Clupea harengus L.). Effects of treatment with ascorbic acid. Food Chemistry 82, 447–453.
[4] Decker, E.,1998. Strategies for manipulating the prooxidative/antioxidative balance of foods to maximize oxidative stability. Trends in Food Science & Technology 9, 241–248.
[5] Tang, S., Sheehan, D., Buckley, D.J., Morrissey, P.A., & Kerry, J.P.,2001. Anti-oxidant activity of added tea catechins on lipid oxidation of raw minced red meat, poultry and fish muscle. International Journal of Food Science and Technology 36, 685–692.
[6] Hraš, A.R., Hadolin, M., Knez, Ž., & Bauman, D.,2000. Comparison of antioxidative and synergistic effects of rosemary extract with α-tocopherol, ascorbyl palmitate and citric acid in sunflower oil. Food Chemistry 71, 229–233.
[7] Lu, H., Luo, Y., & Feng, L.,2013. Effects of Hydrolysates from Silver Carp (Hypophthalmichthys molitrix) Scales on Rancidity Stability and Gel Properties of Fish Products. Food and Bioprocess Technology 7, 2178–2188.
[8] Dekkers, E., Raghavan, S., Kristinsson, H.G., & Marshall, M.R.,2011. Oxidative stability of mahi mahi red muscle dipped in tilapia protein hydrolysates. Food Chemistry 124, 640–645.
[9] Dey, S.S., & Dora, K.C., 2011. Antioxidative activity of protein hydrolysate produced by alcalase hydrolysis from shrimp waste (Penaeus monodon and Penaeus indicus). Journal of Food Science and Technology 51, 449–457.
[10] Wachirattanapongmetee, K.,2017. Production of antioxidant peptides from byproducts of Nile tilapia processing and their functional and antioxidant properties in frozen Nile tilapia fillet. Doctor of Philosophy in Food Technology, Graduate School Khon Kaen University, Khon Kaen, Thailand.
[11] Hultin, H.O., & Kelleher, S.D.,1999. Process for isolating a protein composition from a muscle source and protein composition. Advanced Protein Technologies Inc., assignee; US Patent Number; 6005073A. [WWW Document]. URL https://patents.google.com/patent/US6005073 (accessed 30.4.18).
[12] Lowry, O.H., Rosebrough, N.J., Farr, A.L., & Randall, R.J.,1951. Protein measurement with the Folin Phenol reagent. Journal of Biological Chemistry 193, 265-275.
[13] Arnao, M., Cano, A., & Acosta, M.,2001. The hydrophilic and lipophilic contribution to total antioxidant activity. Food Chemistry 7, 239-44.
[14] Boyer, R.F., & Mccleary, C.J.,1987. Superoxide ion as a primary reductant in ascorbate-mediated ferritin iron release. Free Radical Biology and Medicine 3, 389-395.
[15] Lanier, T.C., Hart, K., & Martin, R.E.,1991. A manual of standard methods for measuring and specifying the properties of surimi. National Fisheries Institute., Alaska Fisheries Development Foundation, & UNC Sea Grant College Program. Washington DC, United States of America.
[16] Gornall, A.C., Bardawill, C.J., & David, M.M., 1949. Determination of serum proteins by means of biuret reaction. Journal of Biological Chemistry 177, 751-766.
[17] Ahn, J., Grun, I.U., & Fernando, L.N., 2002. Antioxidant properties of natural plant extracts containing polyphenolic compounds in cooked ground beef. Journal of Food Science 67, 1364-1369.
[18] Allen, K.E., 2015. Metal chelators as antioxidants for food preservation. Handbook of Antioxidants for Food Preservation 79–104.
[19] Sila, A., & Bougatef, A., 2016. Antioxidant peptides from marine by-products: Isolation, identification and application in food systems. A review. Journal of Functional Foods 21, 10–26.
[20] Chow, C..J, Ochiai, Y., Watabe, S., & Hashimoto, K., 1987. Autoxidation of bluefin tuna myoglobin association with freezing and thawing. Journal of Food Science 52, 89-592.
[21] Chow, C..J, Ochiai, Y., Watabe, S., & Hashimoto, K., 1988. Effect of freezing and thawing on the discoloration of tuna meat. Bulletin of the Japanese Society of Scientific Fisheries 54, 639.
[22] Sultanbawa, Y., & Li-Chan, E.C.Y. 1998. Cryoprotective effects of sugar and polyol blends in ling cod surimi during frozen storage. Food research international 31, 87–98.
[23] Mackie, I.M., 1982. Fish protein hydrolysates. Process Biochemistry 17, 31.
[24] Taheri, A., 2013. Antioxidative Effect of Rainbow Sardine (Dussumieria acuta) Protein Hydrolysate on Lipid and Protein Oxidation in Black Pomfret (Parastromateus niger) Fillet by Glazing. Journal of Aquatic Food Product Technology 24, 241–258.
[25] Lopkulkiaert, W., Prapatsornwattana, K. & Rungsardthong, V., 2009. Effects of sodium bicarbonate containing traces of citric acid in combination with sodium chloride on yield and some properties of white shrimp (Penaeus vannamei) frozen by shelf freezing, air-blast and cryogenic freezing. LWT - Food Science and Technology 42, 768–776.
[26] Renerre M., 2007. Factors involved in the discoloration of beef meat. International Journal of Food Science & Technology 25, 613–630.
[27] Lian, P.Z., Lee, C.M. & Hufnagel, L., 2000. Physicochemical properties of frozen red Hake (Urophycis chuss) mince as affected by cryoprotective ingredients. Journal of Food Science 65, 1117–1123.
[28] Zaritzky, N., 2011. Physical–Chemical Principles in Freezing. Handbook of Frozen Food Processing and Packaging, Second Edition, 3–38, CRC Press.
[29] Zhang, N., Yamashita, Y., & Nozaki, Y., 2002. Effect of protein hydrolysate from Antarctic krill meat on the state of water and denaturation by dehydration of lizard fish myofibrils. Food Science and Technology Research 8(3), 200–206.
[30] Fernández, J., Pérez-Álvarez, J.A., & Fernández-López, J.A. 1997. Thiobarbituric acid test for monitoring lipid oxidation in meat. Food Chemistry 59, 345–53.
[31] Tsikas, D., 2017. Assessment of lipid peroxidation by measuring malondialdehyde (MDA) and relatives in biological samples: Analytical and biological challenges. Analytical Biochemistry 524, 13–30.
[32] Gokalp, H., Ockerman, H.W., Plimpoton, R.F., Parrett, N.A., & Cahill, V.R. 1978. Effect of different packaging methods on objective quality characteristics of frozen and stored cow beef. Journal of Food Science 43, 297–300.
[33] Sathivel, S., Huang, J., & Bechtel, P.J. 2008. Properties of pollock (Theragra chalcogramma) skin hydrolysates and effects on lipid oxidation of skinless pink salmon (Oncorhynchus gorbuscha) fillets during 4 months of frozen storage. Journal of Food Biochemistry 32, 247–63.
[34] Guillén, M.D., & Cabo, N., 1999. Usefulness of the frequency data for the Fourier transform infrared spectra to evaluate the degree of oxidation of edible oils. Journal of Agricultural and Food Chemistry,47, 709–719.
[35] Giménez, B., Cómez-Guillén, M.C., Pérez-Mateos, M., Montro, P., & Márquez-Ruiz, G. 2011. Evaluation of lipid oxidation in horse mackerel patties covered with borage- containing film during frozen storage. Food Chemistry 124, 1393-1403.
[36] Tenyang, N., Womeni, H.M., Tiencheu, B., Villeneuve, P., & Linder, M. 2017. Effect of refrigeration time on the lipid oxidation and fatty acid profiles of catfish (Arius maculatus) commercialized in Cameroon. Grasas y Aceites 68, 177.