The oxidative stability of mahi mahi red muscle dipped in tilapia protein hydrolysates was evaluated. Alkali solubilized tilapia protein isolate was hydrolyzed using Flavourzyme to 13% degree of hydrolysis. Whole tilapia protein hydrolyzate and ultrafiltered fraction <10 kDa were used as dip solutions. Mahi mahi red muscle was dip treated either for 2 or 4 min and stored at 4 ° C. Lipid hydroperoxides (PV), thiobarbituric acid reactive substances (TBARS) and a∗ value were measured at regular intervals. Results showed that dip treatments significantly decreased (p <0.05) the formation of PV and TBARS over 90 h storage time. There was no significant (p > 0.05) difference between WH and <10 kDa fractions, and between 2 and 4 min treatments. Red color of treated samples measured as a∗ value decreased with storage time, but was not significantly different from the control. It could be concluded that dip treatment for 2 min in whole tilapia protein hydrolyzate may be used as a potential antioxidant treatment for improving oxidative stability of fish fillets.
07/06/2021 / Branches
Oxidative stability of mahi mahi red muscle dipped in tilapia protein hydrolysates
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