Effects of Bicarbonate, Xanthan Gum, and Preparation Methods on Biochemical, Physicochemical, and Gel Properties of Nile Tilapia (<i>Oreochomis niloticus</i>Linn) Mince

Kaewjumpol, Geerada; Thawornchinsombut, Supawan; Ahromrit, Araya; Rojanakorn, T.

doi:10.1080/10498850.2011.642072

Cited by 7 publications

(13 citation statements)

References 47 publications

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“…Both sodium bicarbonate and phosphate have been found to increase pH and shift the isoelectric point, which results in transverse swelling of the myofibrils and promotes myosin extraction (i.e., salt soluble protein extraction) (Kaewjumpol et al . ).…”

Section: Resultsmentioning

confidence: 97%

“…In addition, they found that both STPP and sodium bicarbonate could delay a decrease in TSHs of NAM compared with mince without cryoprotectant (Kaewjumpol et al . ).…”

Section: Resultsmentioning

confidence: 97%

“…Kaewjumpol et al . () demonstrated that at 0 month, phosphate addition (0.3%) contributed to significantly ( P < 0.05) high TSH than sodium bicarbonate (0.3%) when combined with 8% sucrose/sortbitol as cryoprotectant in natural actyomyosin (NAM) from Nile tilapia. However, after 3 months frozen storage, no significant difference ( P > 0.05) was detected between the two treatments.…”

Section: Resultsmentioning

confidence: 99%

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Comparative Study of Sodium Bicarbonate on Gelling Properties of Alaska Pollock Surimi Prepared at Different Freezing Rates

Hunt

Park

2014

Journal of Food Quality

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Sodium bicarbonate (0.05%) and phosphate (0.3%) were combined individually with 5% sorbitol and 4% sugar as cryoprotectant in Alaska pollock surimi. Ten kilograms of prepared surimi were frozen either conventionally (C) (2‐in thick blocks; plate freezer), fast (F) (∼0.25‐in thick sheets; plate freezer), or slow (S) (2‐in thick blocks; blast freezer). The effect of ingredient (sodium bicarbonate [S] or phosphate [P]) and freezing method (C, F or S) were evaluated with regard to gel texture (puncture force and penetration distance), water retention ability, and chemical properties (salt‐soluble proteins [SSPs], total sulfhydryl groups and pH) at 0, 3, 6, 9, and 12 months frozen storage (−30C). Ingredient, freezing method, and frozen storage period were found to significantly (P < 0.05) affect puncture force, penetration distance, SSPs and water retention ability. Sodium bicarbonate combined with conventional and fast freezing tended to result in improved values for these measurements as well. Practical Applications Listing phosphate on the ingredient label of a product is sometimes viewed negatively by consumers. Therefore, finding ingredients to effectively replace phosphate without losing the positive functional abilities of phosphate would be desired. The ability of sodium bicarbonate to meet and exceed performance expectations of phosphate as a cryoprotectant of Alaska pollock fish proteins during 12 months of frozen storage would allow for the effective replacement of phosphate in this application.

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Section: Resultsmentioning

confidence: 97%

“…In addition, they found that both STPP and sodium bicarbonate could delay a decrease in TSHs of NAM compared with mince without cryoprotectant (Kaewjumpol et al . ).…”

Section: Resultsmentioning

confidence: 97%

Section: Resultsmentioning

confidence: 99%

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Comparative Study of Sodium Bicarbonate on Gelling Properties of Alaska Pollock Surimi Prepared at Different Freezing Rates

Hunt

Park

2014

Journal of Food Quality

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“…In this experiment, 0.3% sodium bicarbonate was added in all treatments except for Control P because sodium bicarbonate can efficiently replace phosphate compound in frozen tilapia mince (Kaewjumpol et al . ).…”

Section: Methodsmentioning

confidence: 97%

“…Kaewjumpol et al . () reported that bicarbonate (0.3%) is an efficient phosphate compound replacement in frozen minced tilapia.…”

Section: Introductionmentioning

confidence: 99%

Quality Improvement of Reduced‐Salt, Phosphate‐Free Fish Patties from Processed By‐Products of Nile Tilapia Using Textural Additives and Bioactive Rice Bran Compounds

Wongthahan

Thawornchinsombut

2015

Journal of Texture Studies

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Over 60% of tilapia by‐products from the frozen fillet industry are wasted. In response to the increased health consciousness of consumers, we investigated the effects of lowered salt content, phosphate substitute additives and natural antioxidants on the quality improvement of patties made from processed by‐products of tilapia. We determined the effect of 0.5% k‐carrageenan, Citri‐Fi 100 fine granulated and xanthan gum combined with 0.5% microbial transglutaminase and 0.3% NaHCO3 on the textural qualities of reduced‐salt (1% NaCl) Nile tilapia patties (made from an 80:20 ratio of trimmed meat to belly flap) then compared this with a control with sodium tripolyphosphate (0.3%). After 12 freeze‐thaw cycles, k‐carrageenan was observed to improve the textural quality and lower cooking losses better than other treatments (P ≤ 0.05). Rice bran protein hydrolysate and red jasmine rice bran extract (2%) could be used instead of butylated hydroxyanisole (0.02%) to prevent lipid oxidation in reduced‐salt, k‐carrageenan‐supplemented patties during freezing and thawing. Practical Applications Thailand boasts robust production, consumption and export of Nile tilapia (Oreochromis niloticus Linn); notwithstanding, over 60% of by‐products are discarded including the trimmed and belly flap meat. These are, however, low‐value, high‐fat meats, which limit shelf life and create an undesirable flavor and texture in processed products. Appropriate textural additives (i.e., MTGase, various hydrocolloids) and natural antioxidants (i.e., bioactive rice bran compounds) are promising as additives because they enhance the textural qualities and stability in reduced‐salt, phosphate‐free fish patties made from processed tilapia by‐products. Supportive findings would lead to efficient, industrial‐scale use of these by‐products.

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Effect of sodium bicarbonate on textural properties and acceptability of gel from unwashed Asian sea bass mince

et al. 2022

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Effects of Bicarbonate, Xanthan Gum, and Preparation Methods on Biochemical, Physicochemical, and Gel Properties of Nile Tilapia (Oreochomis niloticusLinn) Mince

Cited by 7 publications

References 47 publications

Comparative Study of Sodium Bicarbonate on Gelling Properties of Alaska Pollock Surimi Prepared at Different Freezing Rates

Comparative Study of Sodium Bicarbonate on Gelling Properties of Alaska Pollock Surimi Prepared at Different Freezing Rates

Quality Improvement of Reduced‐Salt, Phosphate‐Free Fish Patties from Processed By‐Products of Nile Tilapia Using Textural Additives and Bioactive Rice Bran Compounds

Effect of sodium bicarbonate on textural properties and acceptability of gel from unwashed Asian sea bass mince

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