Improving the Quality of Frozen Fillets of Semi-Dried Gourami Fish (<i>Trichogaster pectoralis</i>) by Using Sorbitol and Citric Acid

Semi-dried gourami fish (<i>Trichogaster pectoralis</i>) is popularly consumed domestically and exported as a frozen product. This study was conducted to prevent deterioration quality in frozen fish fillets during storage. This research aims to investigate the effects of sorbitol and cit...

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Autores principales:	Phatthranit Klinmalai, Suwalee Fong-in, Suphat Phongthai, Warinporn Klunklin
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	gourami fish sorbitol citric acid frozen fish fillets texture Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/1bf2e6101b2b45e3b0ef5a3a4e582475
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spelling	oai:doaj.org-article:1bf2e6101b2b45e3b0ef5a3a4e5824752021-11-25T17:35:22ZImproving the Quality of Frozen Fillets of Semi-Dried Gourami Fish (<i>Trichogaster pectoralis</i>) by Using Sorbitol and Citric Acid10.3390/foods101127632304-8158https://doaj.org/article/1bf2e6101b2b45e3b0ef5a3a4e5824752021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2763https://doaj.org/toc/2304-8158Semi-dried gourami fish (<i>Trichogaster pectoralis</i>) is popularly consumed domestically and exported as a frozen product. This study was conducted to prevent deterioration quality in frozen fish fillets during storage. This research aims to investigate the effects of sorbitol and citric acid at concentrations of 2.5% and 5% (<i>w</i>/<i>w</i>) of frozen gourami fish fillets compared to the fillets soaked in distilled water on physicochemical properties, such as cooking loss, cooking yield, drip loss, pH, TBARS, color, and texture profile analyses (TPA) during storage at −18 ± 2 °C for a period of 0, 20, and 40 days. The fish soaked in sorbitol and citric acid solutions had significantly (<i>p</i> < 0.05) higher protein and fat contents than the control sample. Sorbitol was able to retain moisture in the product; therefore, the drip loss and cooking loss were the lowest, and cooking yield was the highest among other samples (<i>p</i> < 0.05). The addition of 5% (<i>w</i>/<i>v</i>) citric acid in frozen fish fillets can significantly retard the thiobarbituric acid reactive substance (TBARS) (<i>p</i> < 0.05) during storage when compared to fish soaked in sorbitol solution kept for the same period. However, the addition of citric acid resulted in low quality in texture and color of frozen fish fillets. The use of sorbitol was the best alternative in frozen fish fillet product due to reducing the negative effects of freezing quality of the products and generating a cryoprotective effect compared to the fillets soaked in distilled water.Phatthranit KlinmalaiSuwalee Fong-inSuphat PhongthaiWarinporn KlunklinMDPI AGarticlegourami fishsorbitolcitric acidfrozen fish filletstextureChemical technologyTP1-1185ENFoods, Vol 10, Iss 2763, p 2763 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	gourami fish sorbitol citric acid frozen fish fillets texture Chemical technology TP1-1185
spellingShingle	gourami fish sorbitol citric acid frozen fish fillets texture Chemical technology TP1-1185 Phatthranit Klinmalai Suwalee Fong-in Suphat Phongthai Warinporn Klunklin Improving the Quality of Frozen Fillets of Semi-Dried Gourami Fish (<i>Trichogaster pectoralis</i>) by Using Sorbitol and Citric Acid
description	Semi-dried gourami fish (<i>Trichogaster pectoralis</i>) is popularly consumed domestically and exported as a frozen product. This study was conducted to prevent deterioration quality in frozen fish fillets during storage. This research aims to investigate the effects of sorbitol and citric acid at concentrations of 2.5% and 5% (<i>w</i>/<i>w</i>) of frozen gourami fish fillets compared to the fillets soaked in distilled water on physicochemical properties, such as cooking loss, cooking yield, drip loss, pH, TBARS, color, and texture profile analyses (TPA) during storage at −18 ± 2 °C for a period of 0, 20, and 40 days. The fish soaked in sorbitol and citric acid solutions had significantly (<i>p</i> < 0.05) higher protein and fat contents than the control sample. Sorbitol was able to retain moisture in the product; therefore, the drip loss and cooking loss were the lowest, and cooking yield was the highest among other samples (<i>p</i> < 0.05). The addition of 5% (<i>w</i>/<i>v</i>) citric acid in frozen fish fillets can significantly retard the thiobarbituric acid reactive substance (TBARS) (<i>p</i> < 0.05) during storage when compared to fish soaked in sorbitol solution kept for the same period. However, the addition of citric acid resulted in low quality in texture and color of frozen fish fillets. The use of sorbitol was the best alternative in frozen fish fillet product due to reducing the negative effects of freezing quality of the products and generating a cryoprotective effect compared to the fillets soaked in distilled water.
format	article
author	Phatthranit Klinmalai Suwalee Fong-in Suphat Phongthai Warinporn Klunklin
author_facet	Phatthranit Klinmalai Suwalee Fong-in Suphat Phongthai Warinporn Klunklin
author_sort	Phatthranit Klinmalai
title	Improving the Quality of Frozen Fillets of Semi-Dried Gourami Fish (<i>Trichogaster pectoralis</i>) by Using Sorbitol and Citric Acid
title_short	Improving the Quality of Frozen Fillets of Semi-Dried Gourami Fish (<i>Trichogaster pectoralis</i>) by Using Sorbitol and Citric Acid
title_full	Improving the Quality of Frozen Fillets of Semi-Dried Gourami Fish (<i>Trichogaster pectoralis</i>) by Using Sorbitol and Citric Acid
title_fullStr	Improving the Quality of Frozen Fillets of Semi-Dried Gourami Fish (<i>Trichogaster pectoralis</i>) by Using Sorbitol and Citric Acid
title_full_unstemmed	Improving the Quality of Frozen Fillets of Semi-Dried Gourami Fish (<i>Trichogaster pectoralis</i>) by Using Sorbitol and Citric Acid
title_sort	improving the quality of frozen fillets of semi-dried gourami fish (<i>trichogaster pectoralis</i>) by using sorbitol and citric acid
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/1bf2e6101b2b45e3b0ef5a3a4e582475
work_keys_str_mv	AT phatthranitklinmalai improvingthequalityoffrozenfilletsofsemidriedgouramifishitrichogasterpectoralisibyusingsorbitolandcitricacid AT suwaleefongin improvingthequalityoffrozenfilletsofsemidriedgouramifishitrichogasterpectoralisibyusingsorbitolandcitricacid AT suphatphongthai improvingthequalityoffrozenfilletsofsemidriedgouramifishitrichogasterpectoralisibyusingsorbitolandcitricacid AT warinpornklunklin improvingthequalityoffrozenfilletsofsemidriedgouramifishitrichogasterpectoralisibyusingsorbitolandcitricacid
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Improving the Quality of Frozen Fillets of Semi-Dried Gourami Fish (<i>Trichogaster pectoralis</i>) by Using Sorbitol and Citric Acid

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