Food and Fermentation Industries >

2022 , Vol. 48 >Issue 23: 225 - 234

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029942

Optimized stabilizer formulation of frozen boiled tilapia fillets by response surface methodology

  • XIONG Yawen ,
  • HUANG Hui ,
  • LI Laihao ,
  • YANG Xianqing ,
  • CHEN Shengjun ,
  • HAO Shuxian ,
  • WU Yanyan ,
  • WEI Ya
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  • 1(South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences/National R&D Center forAquatic Product Processing/Key Laboratory of Aquatic Processing, Ministry of Agriculture and Rural Affairs,Guangzhou 510300, China)
    2(College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China)

Received date: 2021-11-03

  Revised date: 2021-12-14

  Online published: 2023-01-05

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Abstract

To improve the textural stability of prefabricated frozen tilapia fillets during boiling, the study selected NaHCO3, konjac glucomannan, soybean protein isolate and tapioca starch as textural stabilizers. Single-factor experiments were conducted to study the effects of NaHCO3, konjac glucomannan, soybean protein isolate, and tapioca starch on the thawing loss, cooking loss and textural properties of frozen tilapia fillets. The stabilizer for improving the thermal stability of fillet texture was optimized by response surface methodology. The results showed that NaHCO3, konjac glucomannan, soybean protein isolate and tapioca starch had significant effects on the water holding capacity and textural properties of frozen tilapia fillets. The optimal condition of the textural stabilizer was as follows: NaHCO3 23 g/L, konjac glucomannan 4.5 g/L, soybean protein isolate 41 g/L, tapioca starch 28 g/L. Under this condition, the cooking loss was 1.78%, the hardness was 112.5 g and the springiness was 4.06 mm. Compared with the control, the water holding capacity improved by 93.15%, hardness improved by 37.14% and springiness improved by 23.58%. Scanning electron microscopy results showed that the optimal textural stabilizer could maintain the tissue compactness and integrity of frozen tilapia fillets, and reduce the destruction of myofibril structure during boiling. It had a good effect on improving the textural stability of boiled frozen tilapia fillets.

Key words： frozen tilapia fillet; boiled; stabilizer; textural; water holding capacity; response surface methodology

Cite this article

XIONG Yawen , HUANG Hui , LI Laihao , YANG Xianqing , CHEN Shengjun , HAO Shuxian , WU Yanyan , WEI Ya . Optimized stabilizer formulation of frozen boiled tilapia fillets by response surface methodology[J]. Food and Fermentation Industries, 2022 , 48(23) : 225 -234 . DOI: 10.13995/j.cnki.11-1802/ts.029942

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