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

Abstract

Semi-dried gourami fish (Trichogaster pectoralis) 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% (w/w) 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 (p < 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 (p < 0.05). The addition of 5% (w/v) citric acid in frozen fish fillets can significantly retard the thiobarbituric acid reactive substance (TBARS) (p < 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.

Calcined Oyster Shell Powder as a Natural Preservative for Maintaining Quality of White Shrimp (Litopenaeus vannamei)

“…The mean PV in the present study indicated that COSP treatments may retard the production of initial lipid oxidation products in shrimp. These results were had the same trends with those of chitosan–gelatin coatings film, effective in retarding lipid oxidation in trout fillets [ 18 , 19 ]. COSP might be a good barrier to oxygen permeation and act as a resistant layer between the shrimp surface and its surrounding environment, thus decreasing the diffusion of oxygen to shrimp muscle.…”

Improvement of Microbial Quality, Physicochemical Properties, Fatty Acids Profile, and Shelf Life of Basa (Pangasius bocourti) Fillets during Chilling Storage Using Pepsin, Rosemary Oil, and Citric Acid

“…The addition of pepsin, rosemary oil, and citric acid, in the present study, significantly increases the protein and moisture content of the treated fish fillet owing to the proteolytic effect of pepsin (Table 2) and their low pH values (Table 5), subsequently increasing protein dissolution and decreasing water-binding ability. Our findings regarding the effect of citric acid on the chemical composition of basa fish fillets are in harmony with those demonstrated by Klinmalai et al [10], who observed a significant increase in protein content of frozen fish fillets treated with 2% and 5% citric acid. Similarly, Emir Çoban and Özpolat [49] found that rosemary extract had no substantial effect on the moisture content of fish fillets.…”

“…Regarding the decrease in the pH value in citric acid-treated samples, similar results were reported by Klinmalai et al [10], who noticed that treatment of frozen fish fillets with citric acid resulted in a significant decrease in pH (4.51-5.56) values. Moreover, the pH value of the tilapia surimi was significantly decreased with increasing pepsin concentration, which may be due to the low pH (2.5) value of pepsin [33].…”

“…The incorporation of organic acids, such as citric acid, is employed in different fields, such as food, beverages, cleaning/detergent, cosmetics, and pharmaceutical industries [9]. Citric acid is widely used in the food industry as an acidulant, emulsifying, flavoring, and cryoprotectant agent due to its non-toxic and inexpensive additive [9,10]. Moreover, it is incorporated into the seafood marinating process to improve microbial quality, oxidative stability, and sensory characteristics of fish products during storage.…”

Streptococcus agalactiae Serotype VII, an Emerging Pathogen Affecting Snakeskin Gourami (Trichogaster pectoralis) in Intensive Farming

“…Snakeskin gourami (Trichogaster pectoralis) is one of the most important freshwater fsh commonly cultured in Southeast Asia, including Laos, Vietnam, Cambodia, Malaysia, Indonesia, and Tailand [1][2][3][4]. Snakeskin gourami can tolerate a wide range of farming conditions as they have a special breathing organ, the labyrinth, which allows them to exchange oxygen in low oxygen cultivation conditions [5].…”