Physical, chemical, and microbiological properties of fish tofu containing shrimp hydrolysate

Fish tofu was formulated by adding shrimp hydrolysate at levels of 0.05, 1.00, and 2.00 % (w/w) of ingredient formulation. The physicochemical, microbiological, and sensorial characteristics were evaluated for 14 days of storage at 4 °C. Greater incorporation of hydrolysate resulted in a tofu which was more resistant to lipid oxidation, with lower thiobarbituric acid-reactive substances (TBARS) values during storage, according to the rancidity score. However, the overall acceptability score was lower than in fish tofu without the hydrolysate. The counts of microbiological indicators, including total viable counts, yeast and molds were significantly (P < 0.05) affected by the addition of 2.00 % hydrolysate to the fish tofu. The surface of fish tofu with hydrolysate was lighter (L) and yellower (b), whilst the inside was darker (L), and there were higher whiteness values from storage day 0 to 14. The fish tofu with hydrolysate had a softer texture when compared with the control sample, which was evidenced by the instrumental analysis. Therefore, shrimp hydrolysate could be used as a natural substance in meat products to delay lipid oxidation as well as decrease microbial spoilage, therefore improving nutritional quality as a low energetic value food, and increasing the shelf-life of food products.

Bibliographic Details

Main Authors:	Ketnawa, Sunantha, Benjakul, Soottawat, Martínez Álvarez, Óscar, Rawdkuen, Saroat
Format:	artículo biblioteca
Published:	Springer 2016
Subjects:	Antimicrobial, Lipid oxidation, Fish tofu, Natural antioxidants, Shrimp hydrolysate,
Online Access:	http://hdl.handle.net/10261/140682
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