Quality evaluation of fish protein soluble (FPS) injected seabass (Lates calcarifer) fillets through texture profile analysis during chilled storage

Abstract

Fish fillets are very popular products that have been dominating the world fish market. Seafood industry is always looking for innovative processing technologies to improve the quality of raw fish fillets. Texture profile analysis is a modern technique to indicate the quality of fish muscle by measuring various parameters like hardness, cohesiveness, springiness, chewiness, resilience and adhesiveness. Texture of the fish muscle is dependent on its composition which can be treated in various ways to maintain and/or improve the quality throughout cold chain. Soluble protein injection is an alternative method to improve the fillet texture and quality. In this study, fish protein soluble (FPS) was recovered from seabass filleting waste and injected to fish fillets prepared from same fish species i.e. seabass (Lates calcarifer). FPS was injected in 4 different incorporation levels at 0, 5, 10 and 15% (v/w) and denoted as C, TI1, TI2, TI3 respectively. Texture profile of the samples was analysed during chilled storage and highest hardness values were obtained in TI2 samples (13451.67±27.45 g) and lowest in control (C). TI1 samples showed better adhesiveness (-1338.20±12.32 g/s) compared to other samples. Cohesiveness, gumminess, springiness, chewiness and resilience showed that the protein injection had significant effect (p<0.05) on the textural attributes of fish fillets. The texture profile analysis clearly indicated fillet injected with 10% FPS to have better results compared to control under chilled storage.

Keywords: Fish fillets, Fish protein soluble, Protein injection, Texture profile analysis