Effect of Extracts from Chinese Ginger, Garlic and Coriander on Removing Fishy Taste of Tilapia Fillets and Optimization of Deodorization Formula

HUANG Hui; HAO Shuxian; LI Laihao; WU Yanyan; ZHAO Yongqiang; CEN Jianwei; WEI Ya; XIANG Huan

doi:10.13386/j.issn1002-0306.2022100081

Volume 44 Issue 16

Aug. 2023

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Science and Technology of Food Industry > 2023 > 44(16): 204-209. > DOI: 10.13386/j.issn1002-0306.2022100081

HUANG Hui, HAO Shuxian, LI Laihao, et al. Effect of Extracts from Chinese Ginger, Garlic and Coriander on Removing Fishy Taste of Tilapia Fillets and Optimization of Deodorization Formula[J]. Science and Technology of Food Industry, 2023, 44(16): 204−209. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022100081.

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Effect of Extracts from Chinese Ginger, Garlic and Coriander on Removing Fishy Taste of Tilapia Fillets and Optimization of Deodorization Formula

1.
South China Fisheries Research Institute, Chinese Academy of Fishery Sciences, Key Lab of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National Research and Development Center for Aquatic Product Processing, Guangzhou 510300, China
2.
Key Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province, Sanya Tropical Fisheries Research Institute, Sanya 572018, China

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Received Date: October 10, 2022
Available Online: June 22, 2023

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Abstract

Abstract

With the growing demand for a natural deodorizer, ginger, garlic and coriander extracts were proposed to remove the fishy smell of tilapia fillets. The effects of different concentrations of ginger, garlic and coriander extracts on the fishy smell value, fat oxidation and total bacterial count of tilapia fillet were studied by single factor experiments. Then the proportion of the three extracts was optimized by response surface test. The results showed that ginger, garlic and coriander extracts at concentrations of 6~8 g/L could effectively reduce the fishy smell value of fresh tilapia fillets and inhibit the production of fishy smell during cold storage. All of the three extracts could significantly inhibit the increase of thiobarbital acid value at concentrations of 8 g/L and the garlic extract had better inhibition effect. Ginger, garlic and coriander extracts could effectively reduce the total bacterial count of tilapia fillets during cold storage at concentrations of 8, 8, 10 g/L respectively. The antibacterial effect of garlic extract was better than the other extracts. The optimum compound concentrations of the three extracts to remove the fishy smell were as follow: 8.9 g/L of ginger extract, 7.5 g/L of garlic extract and 5.8 g/L of coriander extract. The fishy smell value of fresh tilapia fillet was 0.42 in this optimum formula. The compound combination of ginger, garlic and coriander extracts had a better effect on removing fishy smell of tilapia fillet.
- tilapia fillet,
- deodorization,
- response surface optimization,
- fishy smell value,
- fat oxidation,
- total bacterial count

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References

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