89A-36 |
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A. AMBARDEKAR, Fishery Industrial Technology Center, University of Alaska Fairbanks, 118 Trident Way, FITC/UAF, Kodiak, AK 99615, S. Sathivel, Fishery Industrial Technology Center, Univ. of Alaska, Fairbanks, School of Fisheries & Ocean Sciences, 118 Trident Way, Kodiak, AK 99615-7401, and W. Prinyawiwatkul, Dept. of Food Science, Louisiana State Univ. Agricultural Center, 111 Food Science Bldg., Baton Rouge, LA 70803-4200. Coating pink salmon fillets with polysaccharides or proteins (moisture and gas barriers) may suppress moisture loss and biochemical changes during storage and shipping, thus maintaining fillet quality. This study evaluated effects of various coating materials [chitosan, egg albumin (EA), soy protein (SP), pink salmon protein (PSP), and arrowtooth flounder protein (AFP)] on quality of skinless pink salmon fillets during frozen storage. Chitosan solutions were prepared from low molecular weight chitosan at 1%w/v (CH1) or 2%w/v (CH2) in lactic acid. Protein solutions were prepared from EA, SP, PSP, and/or AFP by dissolving 4.7% protein powder in 93.5% water and 1.8% glycerin. Fresh fillets were dipped in coating solution at 4C, drained for 2 min, individually packed in freezer bags, and stored at -20oC for 3 mo. Uncoated fillets served as the control. After 3-mo. frozen storage, fillets (batch-I) were analyzed for yield after thawing, drip loss, relative moisture loss (RML), lipid oxidation (TBARS), and color. Frozen fillets (batch-II) were shipped overnight to Louisiana for RML and color analysis. Triplicate experiments were conducted. Data was statistically analyzed (a=0.05). CH1 (1.5%), SP (1.8%), EA (1.9%), and CH2 (2.1%) treatments were more effectively in reducing RML than the control (4.2%) during 3-month frozen storage. Yield after thawing for CH2 (100.8%) was higher than the control (88.2%) and AFP (97.8) fillets. PSP (2.4%) and AFP (2.7%) fillets had higher drip loss than the control (0.4%), CH2 (1%), and CH1 (1.2%) fillets. The TBARS value (mg malondialdehyde/kg sample) showed that CH2 (1), CH1 (1.1), SP (1.4), and AFP (1.4) were more effective in controlling lipid oxidation than the control (3.3). Slight differences in RML and color between coated and control fillets for batch-II were observed. This study showed that chitosan, soy protein, and arrowtooth protein coatings delayed lipid oxidation of pink salmon fillets.
Session 89A, Aquatic Food Products: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |