Effects of acid and alkaline pretreatment on the discoloration rates of dark muscle and myoglobin extract of skinned tilapia fillet during iced storage

Chau Jen Chow, Jing Iong Yang, Pei Fen Lee, Yoshihiro Ochiai

Research output: Contribution to journalArticlepeer-review

19 Citations (Scopus)

Abstract

Discoloration profiles of dark muscle of skinned tilapia fillets were examined during iced storage after pretreatment with lactic acid (LA) or sodium carbonate (SC). During the subsequent storage, the a* values decreased gradually, and changed more rapidly when the pH was lower than 6.3. The fillet pretreated with 10% (v/v) LA exhibited the highest metmyoglobin formation ratio (MetMb%), followed by the fillet pretreated with 5% (v/v) LA, the control fillet, and the fillet pretreated with 10% (w/v) SC. The sample pretreated with 10% LA showed a marked decrease in the a* value. Discoloration of the control was not observed until the ninth day of iced storage, and no discoloration was observed up to the 11th day for the fillet pretreated with 10% SC. These fillet discoloration profiles were subsequently verified using the myoglobin (Mb) fraction prepared from the dark muscle. MetMb% of the Mb fraction gradually increased during storage, and this increase accelerated at pH values of <6.3. Discoloration of the Mb fraction also showed a similar tendency, and no significant discoloration was observed at pH values of >6.5. These results suggest that pH greatly affects the discoloration rate of the dark muscle of skinned fillet, and the critical pH for the accelerated autooxidation of tilapia Mb is in the range 6.3-6.5.

Original languageEnglish
Pages (from-to)1481-1488
Number of pages8
JournalFisheries Science
Volume75
Issue number6
DOIs
Publication statusPublished - 2009 Oct 1
Externally publishedYes

Keywords

  • Dark muscle
  • Discoloration
  • Iced storage
  • Lactic acid
  • Myoglobin
  • Sodium carbonate
  • Tilapia

ASJC Scopus subject areas

  • Aquatic Science

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