Effects of Bicarbonate, Xanthan Gum, and Preparation Methods on Biochemical, Physicochemical, and Gel Properties of Nile Tilapia (Oreochomis niloticus Linn) Mince

Abstract

This study was aimed to determine the effects of phosphate compound substitutions (sodium bicarbonate and xanthan gum) and preparation methods—headed, gutted whole fish, and mince; fresh and after frozen storage (−20°C for 3 months)—on Nile tilapia mince qualities. Results showed that bicarbonate (0.3% with 8% sucrose/sorbitol) is an efficient phosphate compound replacement as evidenced by the comparative values of salt extractable protein, Ca²⁺-ATPase activity, total sulfhydryl content, and textural properties to those of the phosphate-added—0.3% sodium tripolyphosphate (STPP) with 8% sucrose-sorbitol—sample after 3-month frozen storage (p > 0.05). Both cryoprotected samples containing STPP or bicarbonate exhibited higher denaturation temperatures of myosin than others. Xanthan gum (0.5%) could neither stabilize the biochemical and physicochemical properties of mince during 3-month frozen storage nor improve textural properties of gel from frozen whole fish.

Keywords:

• Nile tilapia
• frozen storage
• sodium bicarbonate
• xanthan gum

Acknowledgments

The researchers would like to extend thanks to the Office of Research Funding, Research Competency Promotion Project for supporting this research. This work was also partly supported by the Higher Education Research Promotion and National Research University Project of Thailand, Office of the Higher Education Commission, through the Food and Functional Food Research Cluster of Khon Kaen University. We are also grateful to the Office of Thailand Research Fund and Khon Kaen University as well as the Center for Post-Harvest Innovation Technology at Khon Kaen University for granting the scholarship under the Graduate Research Funding (TRF) in the field of science and technology.

Notes

The opinions in this research report are made by the researchers; the Office of Thailand Research Fund and Khon Kaen University do not necessarily have to agree.