Reports

Injection and brining of tilapia fillets

Published:

01/12/2009

Authors:

Kristín Anna Þórarinsdóttir, Kolbrún Sveinsdóttir, Þóra Valsdóttir, Irek Klonowski, Aðalheiður Ólafsdóttir, Hannes Magnússon, Arnljótur Bjarki Bergsson, Ragnar Jóhannsson, Emilia Martinsdóttir

Supported by:

Tækniþróunarsjóður Rannís / Technology Development Fund, RANNIS - Icelandic Center for Research

contact

Kolbrún Sveinsdóttir

Project Manager

kolbrun.sveinsdottir@matis.is

Injection and brining of tilapia fillets

The aim of the project was to investigate the effect of spraying and pickling on the utilization, shelf life and properties of tilapia fillets. Three product categories were produced: chilled products, frozen products (with insignificant changes in salt content) and lightly salted, frozen products. During the processing of chilled products, red fillets were injected with a weak brine (1% salt) containing a reduced cod base (2% brine protein). Lightly salted fillets were initially sprayed with 4% brine, then pickled overnight. Part of the fillet was frozen after pickling but a similar amount was injected with the protein solution after pickling. Utilization increased during spraying and pickling, there was a significant difference in weight changes in frozen fillets and lightly salted fillets due to differences in the salt content of these two product categories. The waterproofness of fillets was poorer after freezing than after storage in the refrigerator. The shelf life of products was short and possible reasons for this are discussed in the report. Microbial growth and degradation processes were largely independent of injection and brine.

The objective of the project was to study effect of injection and brining on the yield, storage life and characteristics of tilapia fillets. Three different product groups were produced: chilled. Frozen (with small salt changes) and lightly salted products. During processing of chilled products fillets with skin were injected with brine containing minced cod (2%) protein in brine. Lightly brined fillets were initially injected with 4% brine and then brined overnight. A part of the fillets was frozen after brining but similar part was injected with protein solution after brining. The yield increased with injection and brining, distinct difference was in the weight changes of frozen and lightly salted fillets because of the difference of the salt content of these two product groups. Water holding capacity of the frozen fillets was lower than for chilled fillets and the storage life was very short. Microbial growth was mostly not depending on the injection and brining.

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