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

Abstract

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.

Effects of dietary geniposidic acid on growth performance, flesh quality and collagen gene expression of grass carp, Ctenopharyngodon idella

“…Steaming loss and cooking loss of the flesh were determined according to the method described by Wongthahan and Thawornchinsombut () with some modifications. A block of flesh (about 3 g) was placed in gauze and steamed at 100°C for 5 min (steaming loss) or cooked in boiling water for 5 min (cooking loss).…”

Comparison study of three compounds in Eucommia ulmoides on growth, flesh quality of grass carp ( Ctenopharyngodon idella )

“…Four blocks of dorsal flesh (about 2 g) per fish were sampled to determine thawing loss, steaming loss, cooking loss and centrifugal loss with the methods described by Correa, Méthot, and Faucitano (2007), Wongthahan and Thawornchinsombut (2015) and Xia, Kong, Liu, Diao, and Liu (2012) with some modifications.…”

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“…The water of cooking loss and steaming loss in the muscle were measured following a method described previously (Wongthahan & Thawornchinsombut, 2015) with some modifications. Two flesh blocks were steamed in gauze at 100°C for 5 min to determine steaming loss.…”