Optimization of soaking treatment on the quality of Pangasius fillet

T.T.A Ngoc,R Sarnes,L.N Binh

doi:10.26656/fr.2017.4(s6).002

Abstract

In Pangasius fillet industries, soaking fillet with food additives such as sorbitol, sodium tripolyphosphate (STPP) and sodium chloride (NaCl) is a common practice to increase the quality of fillets. In this study, the fillets were soaked with different concentrations of sorbitol (1.32-4.68%), STPP (0.32-3.68%) and NaCl (1.32-4.68%) by using response surface methodology (RSM) with Central Composite Design with six replicates experimental design. The soaking solutions had a significant impact on weight gain, pH and water activity (p<0.05). The soaking solution of NaCl 1.32%, STPP 1.88% and sorbitol 4.68% were optimal using multi-response optimizer. In addition, the optimum soaking time was studied from 15 to 60 mins. The results showed that soaking time should be appropriated for 30 mins. The optimum concentration and time of soaking can be considered as a practical pre-treatment to improve the quality of Pangasius fillets either for fresh, chilled, or frozen storage.

Highlights

Pangasius hypophthalmus, belongs to the family Pangasiidae commonly known as river or silver striped catfish in Mekong rivers (Rao et al, 2013)
This study aimed to determine the optimum combination of sodium tripolyphosphate (STPP), NaCl and sorbitol which applied in the soaking solution of Pangasius fillet in order to improve the quality of Pangasius fillets
The weight gain was not influenced by the concentration of sorbitol used (p>0.05)

Summary

Introduction

Belongs to the family Pangasiidae commonly known as river or silver striped catfish in Mekong rivers (Rao et al, 2013). According to FAO (2019), Vietnam’s farmed Pangasius industries become the largest in the world. Vietnamese Pangasius fish products are marketed in several ways such as portions, steaks, fillets and its added-value products, frozen fillets and thawed fillets are the most popular form sold in supermarket and at fresh markets in Western countries (Orban et al, 2008). Pangasius products are largely accepted as an affordable substitute for cod and other more expensive white fishes (Orban et al, 2008; Phan et al, 2009; Karl et al, 2010). A good quality but highly perishable Pangasisus fillet has 12.9-15.7 % protein, 1.3-3.2% fat, 0.8-1.3% ash and 82.1-84.7% water (Karl et al, 2010; Phan et al, 2009)

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Conclusion