Influence of Protein Isolates from Pangas Processing Waste on the Quality of Tilapia (GIFT) Patties During Storage at 4°C

Abstract

GIFT (Genetically Improved Farmed Tilapia) mince and protein isolates obtained from pangas processing waste (fillet frames) were used to prepare fish patties and the quality was evaluated during storage at 4˚C. Patties were prepared in three lots i.e. 100% GIFT mince (T1), mince with 5% protein isolate (T2), and mince with 10% protein isolate (T3). An increase in pangas protein isolate content increased the crude protein content of patties, while it decreased the fat and moisture content (P<0.05). No significant difference was found in the color values of patties with and without protein isolates throughout the storage period. An increase in protein isolate content to 10% caused a slight decrease in cooking yield and textural quality. All the lots showed a decreasing trend in cooking yield, textural quality, and sensory scores with an increase in storage period. Patties from all the lots had no significant differences in sensory scores and were acceptable for up to 12 days during storage at 4˚C. GIFT mince can be used to prepare patties with good quality, and shelf life and pangas protein isolates can be incorporated up to 10% of the mince, without affecting the quality, acceptability and shelf life.