Effective inhibition and simplified detection of lipid oxidation in tilapia (Oreochromis niloticus) fillets during ice storage
Introduction
Tilapia (Oreochromis niloticus) is one of the mostly raised fishes in the world (about 2 million tons each year), with half its production coming from China (Wang et al., 2019a; Liu et al., 2010). The majority (about 67%) of tilapia production in China is sold alive in domestic market (Li and Cai, 2008). The production of tilapia fillets is limited mainly because of its high perishability (Liu et al., 2010). Lipid oxidation is one of the major inducers of the perishability, because lipids in fish muscle contain high content of unsaturated fatty acids which are prone to oxidation (Yarnpakdee et al., 2012). Lipid oxidation could cause severe quality deterioration such as discoloration, off-flavor developments, texture defects, nutrients loss, and toxic compounds production (Kılıç et al., 2018; Yarnpakdee et al., 2012; Maqsood and Benjakul, 2011). Hence, it is important to inhibit lipid oxidation in fish meat, because the quality deterioration induced by lipid oxidation will inevitably lead to the loss of market and consumer acceptance of meat product (Kılıç et al., 2018).
Currently, various food ingredients have been applied to inhibit lipid oxidation and minimize quality deterioration in meat industry (Richards et al., 2011). Phosphates are commonly used ingredients, because they could chelate metal ions and prevent them from participating in the oxidation reactions (Kılıç et al., 2018; Cheng et al., 2007). In addition, they could contribute to the extension of muscle color and shelf-life, improvement of water-holding capacity and texture, and reduction of microbial growth (Sickler et al., 2013). Among them, polyphosphates such as sodium pyrophosphate (SPP) and sodium tripolyphosphate (STP) have been successfully used to inhibit lipid oxidation and quality deterioration in meats such as beef and chicken during storage (Kılıç et al., 2018; Kılıç et al., 2016; Etemadian et al., 2012). However, limited information is available on investigation of SPP and/or STP in tilapia fillets. Such studies are critical and urgent because the deterioration had made tilapia fillets to have a short shelf-life (10 days when stored at 0 °C) (Liu et al., 2010).
Lipid oxidation could be determined by the classical analytical techniques (e.g titration), instrumental techniques (e.g gas chromatography) or sensory evaluation (Majchrzaka et al., 2018; Mariutti and Bragagnolo, 2017). However, these methods are time- and labour-consuming, lack of stability and reproducibility, especially the correlation between the physicochemical properties and lipid oxidation has not yet been fully understood (Majchrzaka et al., 2018). Considering that the fish has a very short shelf-life, it has become increasingly to develop a rapid, robust, and simple alternative technique for determining lipid oxidation, applicable at any point of the production and supply chains.
Electronic-nose (e-nose) mimics the human olfactory system and could be used to obtain sensory data with the advantages of low cost, less time consuming, minimal sample preparation, and simple sampling procedure (Semeano et al., 2018; Majchrzaka et al., 2018). Hence, by monitoring the off-flavor, it has been widely used as a fast, reliable and simple tool in predicting the quality deterioration of foods such as fruit juices and fish fillets (Wang et al., 2019b; Kachele et al., 2017; Wang et al., 2016). Algorithms techniques such as principal component analysis (PCA) and linear discriminant analysis (LDA) were applied in those researches to mine useful information from the responses of e-nose. Therefore, the objectives of the present study were 1) to investigate the effects of SPP and STP and their combination on inhibiting the lipid oxidation and quality deterioration in tilapia fillets during ice storage; 2) to develop a fast and simple method to evaluate the lipid oxidation of tilapia fillets using e-nose assay combined with appropriate statistical analyses.
Section snippets
Chemical materials
Food-grade SPP and STP and other chemicals were purchased from Tianli Chemical Reagent Co., Ltd., Tianjin, China.
Fish and fish preparation
The treatments of tilapia in this study were carried out in accordance with The Code of Ethics of the World Medical Association (Declaration of Helsinki) for animal experiments, and ethical permit was approved by the Ethics Committee of Guangxi University.
A total of 150 live tilapia (500–600 g each) were purchased from a local fish market, Nanning, China. The fish were transported
Effect of polyphosphate on lipid oxidation
The lipid oxidation of the fish samples was measured by determining PV and TBARS values and the results are summarized in Fig. 1A and B. The initial PV and TBARS were about 1.22 g/100 g and 0.08 mg/kg, respectively, suggesting lipid oxidation has occurred during postmortem handling. A similar phenomenon was observed in protein hydrolysate of tilapia muscle (Yarnpakdee et al., 2012). Continuous increases in PV and TBARS of the samples were observed throughout the ice storage of 20 days (P
Conclusions
The treatments of polyphosphates (SPP, STP and their combination) were applied to inhibit lipid oxidation and quality deterioration during ice storage. Compared with control, polyphosphates especially SPP can effectively inhibit the lipid oxidation and quality deterioration of the samples during the ice storage, as evidenced by lower PV and TBARS values, extended bright red color, higher WHC and less off-flavor compounds. The results provided the scientific basis of using polyphosphates in
Acknowledgments
This research was funded by the National Natural Science Foundation of China (31660448 & 31760433). Z.-C. WANG thanks the China Association for Science and Technology (CAST) and The University of Melbourne for scholarship support.
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These two authors contributed equally to this work