Klinmalai Phatthranit, Fong-In Suwalee, Phongthai Suphat, Klunklin Warinporn
Division of Food Innovation and Bioindustry, College of Maritime Studies and Management, Chiang Mai University, Samut Sakhon 74000, Thailand.
Division of Food Science and Technology, School of Agriculture and Natural Resources, University of Phayao, 19 Phaholyothin Rd, Muang Phayao, Mae Ka 56000, Thailand.
Foods. 2021 Nov 10;10(11):2763. doi: 10.3390/foods10112763.
Semi-dried gourami fish () 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% (/) 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 ( < 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 ( < 0.05). The addition of 5% (/) citric acid in frozen fish fillets can significantly retard the thiobarbituric acid reactive substance (TBARS) ( < 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.
半干丝足鲈（）在国内很受欢迎，并且作为冷冻产品出口。本研究旨在防止冷冻鱼片在储存期间品质下降。本研究旨在调查2.5%和5%（/）浓度的山梨醇和柠檬酸对冷冻丝足鲈鱼片理化性质的影响，并与浸泡在蒸馏水中的鱼片进行比较，这些理化性质包括在-18±2°C下储存0、20和40天时的蒸煮损失、蒸煮产量、滴水损失、pH值、硫代巴比妥酸反应物（TBARS）、颜色和质地剖面分析（TPA）。浸泡在山梨醇和柠檬酸溶液中的鱼的蛋白质和脂肪含量显著（<0.05）高于对照样品。山梨醇能够保持产品中的水分；因此，滴水损失和蒸煮损失最低，蒸煮产量在其他样品中最高（<0.05）。与同期浸泡在山梨醇溶液中的鱼相比，在冷冻鱼片添加5%（/）柠檬酸可在储存期间显著延缓硫代巴比妥酸反应物（TBARS）（<0.05）的生成。然而，添加柠檬酸会导致冷冻鱼片的质地和颜色质量下降。与浸泡在蒸馏水中的鱼片相比，使用山梨醇是冷冻鱼片产品的最佳选择，因为它可以减少产品冷冻质量的负面影响并产生冷冻保护作用。
