Abstract
The present study was conducted to evaluate the effect of gelatin coating incorporated with gallic or tannic acid on the quality of frozen Tra catfish (Pangasianodon hypophthalmus) fillet. The results showed that the texture and sensory quality of sample coated in gelatin solution at the concentration of 1.5% incorporated with 2% gallic acid of or 2% tannic acid of was not affected to the product. However, peroxide values (1.25 and 1.2 meq/kg) and TBARS index (3.01 and 2.91 mgMDA/kg) of samples coated in gelatin-gallic acid or tannic acid were significant different and lower than samples coated in sodium tripolyphotphate-STPP (1.61 meq/kg and 4.37mgMDA/kg) and the blank (2.64 meq/kg and 5.44 mgMDA/kg). The results indicated that using gelatin coating combined with gallic or tannic acid could effectively by prevent the lipid oxidation of Tra catfish fillet during the frozen storage.
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