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Vacuum Impregnation Process Optimization for Tilapia with Biopreservatives at Ice Temperature.
1College of Mechanical and Power Engineering, Guangdong Ocean University, Zhanjiang 524088, China.
Foods (Basel, Switzerland)
|August 26, 2022
Summary
Vacuum impregnation (VI) effectively enhances tilapia preservation by enabling biopreservative penetration. This method significantly improves water-holding capacity, texture, and color while reducing microbial load and spoilage indicators.
Area of Science:
- Food Science and Technology
- Biotechnology
- Preservation Techniques
Background:
- Tilapia is a widely consumed fish, susceptible to spoilage.
- Effective preservation methods are crucial for extending shelf life and maintaining quality.
- Biopreservatives offer a promising approach to inhibit microbial growth and enzymatic degradation.
Purpose of the Study:
- To optimize vacuum impregnation (VI) parameters for biopreservative pretreatment of tilapia fillets.
- To evaluate the efficacy of VI in enhancing the penetration of biopreservatives.
- To assess the impact of VI pretreatment on the quality attributes and shelf life of tilapia during cold storage.
Main Methods:
- Vacuum impregnation (VI) process applied to tilapia fillets at -2 °C.
- Response surface methodology (RSM) used to optimize vacuum pressure, vacuum maintenance time, and atmospheric pressure recovery time.
- Analysis of aerobic plate count (APC), total volatile basic nitrogen (TVB-N), water-holding capacity (WHC), hardness, and whiteness.
- Comparison of VI pretreatment with atmosphere impregnation (AI) pretreatment.
Main Results:
- Optimized VI parameters: 67.73 kPa vacuum pressure, 23.66 min vacuum maintenance, and 8.87 min recovery time.
- Predicted APC and TVB-N values were closely matched by experimental results.
- After 30 days of storage, VI-pretreated tilapia showed significantly improved WHC (+14.8%), hardness (+18.6%), and whiteness (+6.3%) compared to AI.
- VI pretreatment led to a substantial reduction in APC (-11.3%) and TVB-N (-29.6%) compared to AI.
Conclusions:
- Vacuum impregnation is an effective technology for enhancing biopreservative penetration into tilapia fillets.
- VI pretreatment significantly improves the quality attributes and extends the shelf life of tilapia under ice-temperature conditions.
- This study demonstrates the potential of VI as a superior pretreatment method for fish preservation compared to traditional atmosphere impregnation.
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