Enhancing the quality of fresh snakehead fish fillets through improved handling and storage

MINISTRY OF EDUCATION AND TRAINING NHA TRANG UNIVERSITY SONKARLAY KARNUE ENHANCING THE QUALITY OF FRESH SNAKEHEAD FISH FILLETS THROUGH IMPROVED HANDLING AND STORAGE MASTER THESIS KHANH HOA - 2020 MINISTRY OF EDUCATION AND TRAINING NHA TRANG UNIVERSITY SONKARLAY KARNUE ENHANCING THE QUALITY OF FRESH SNAKEHEAD FISH FILLETS THROUGH IMPROVED HANDLING AND STORAGE MASTER THESIS Major Food Technology Topic Allocation Decision Decision on establishing the Committee Defense Date: Supervisor: Assoc Prof Nguyễn Văn Minh Chairman: Assoc Prof Trang Si Trung Faculty of Graduate Studies: KHANH HOA - 2020 UNDERTAKING I hereby declare that the thesis in title “Enhancing the quality of fresh snakehead fish fillets through improved handling and storage” was compiled and written exclusively by me and it has never been submitted, in whole or in part, in any previous application for an academic degree until submission to Nha Trang university for assessment and granting of MSc degree in Food Technology Khanh Hoa, September 7, 2020 Sonkarlay Karnue 60CH299 iii FUNDING This research is funded by the Vietnam Ministry of Education and Training (MOET) under grant number CT2020.01.TSN.02; “Nghiên cứu cơng nghệ sơ chế bảo quản cá lóc tươi (Channa striata) phi lê cá lóc” to Assoc.Prof Nguyen Van Minh iv ACKNOWLEDGEMENT I would not have succeeded in writing this thesis without the guidance and motivation of other professional individuals with expertise in food science I wholeheartedly extend my gratitude to my supervisor, the most dynamic and energetic Assoc.Prof Nguyễn Văn Minh for his patience, enthusiasm and sincerity in guiding me through my research time I cannot express all his good deeds, encouragements and moral lesson he thought, Prof Minh has been of great help throughout my research time I must acknowledge the Nha Trang University for according me the scholarship opportunity and a suitable learning facility in which this thesis research was done Not only, but also the peaceful environment and caring services I have received are valuable contributions to the success of the thesis writing More besides, I must appreciate Dr Mai Thi Tuyet Nga, the director for VLIR in Nha Trang University for allowing me to use her personal equipment for my research Away from this, I am glad to acknowledge the director general and all the officials and staff of the national fishery and aquaculture authority (NaFAA) of Liberia for their support and encouragements without which this thesis could not be written Nobody has been more concerned about me in the pursuit of this project than my family I would like to thank my parents, Mr and Mrs Teewon, and all friends and relatives who love and guide me in whatever I pursue Most importantly, I wish to thank my loving wife and daughter for their patience and support Thanks Khanh Hoa, September 7, 2020 Sonkarlay Karnue 60CH299 v TABLE OF CONTENTS UNDERTAKING iii FUNDING iv ACKNOWLEDGEMENT v TABLE OF CONTENTS vi LIST OF ABBREVIATIONS xi LIST OF TABLES xii LIST OF FIGURES xiii ABSTRACT xv CHAPTER 1: INTRODUCTION 1.1 Preamble 1.2 Background 1.3 Problem statement 1.4 Justification of the study 1.5 Research Questions 1.6 Hypothesis 1.7 Objectives 1.7.1 General objective 1.7.2 Specific objectives 1.8 Scope of the study 1.9 Limitations of the study Chapter 2: LITERATURE REVIEW 2.1 Snakehead Fish 2.2 Nutrient composition of snakehead fish 2.3 Fish freshness vi 2.4 Fish Spoilage 2.4.1 Enzymatic spoilage 10 2.4.2 Glycolysis 10 2.4.3 Lipolysis 11 2.4.4 Proteolysis 11 2.4.5 Nucleotide and nucleoside degradation 12 2.5 Fish Lipid 12 2.5.1 Lipid Oxidation 13 2.5.2 Mechanism of Lipid Oxidation 13 2.5.2.1 Initiation 13 2.5.2.2 Propagation 14 2.5.2.3 Termination 14 2.5.3 Photo-Oxidation 14 2.5.4 Enzymatic Oxidation 15 2.5.5 Hematin Compounds-induced Oxidation 15 2.5.6 Protein Oxidation 16 2.5.7 Effects of Oxidation on the quality of Fish/Fishery Products 17 2.5.8 Monitoring Lipid Oxidation 18 2.6 Fish Handling 19 2.6.1 Methods of Killing Fish 19 2.6.2 Fish Bleeding 20 2.6.3 Fish Gutting 21 2.6.4 Filleting and Skinning Fish 21 2.7 Fish Preservation 22 2.7.1 Preservation by Low Temperature 22 2.7.2 Chilling and Chilling Media 23 vii 2.7.3 Superchilling 24 2.8 Packaging methods 25 2.8.1 Modified atmosphere packaging (MAP) 25 2.8.2 Vacuum Packaging 26 2.8.3 Air packaging 26 2.8.4 Packaging Impacts and Fish Quality Changes 27 Chapter 3: MATERIALS AND METHODS 29 3.1 Materials 29 3.1.1 Snakehead fish 29 3.1.2 Chemicals 29 3.2 Experimental design 29 3.2.1 Preliminary experiment 29 3.2.1.1 Development of QIM and Torry Schemes for Snakehead fish (SHF) fillets 29 3.2.1.2 Determination of freezing point of snakehead fish (SHF) fillets 30 3.2.2 Main experimental design 30 Experiment 1: Cooling media effects on whole snakehead (SHF) quality 31 3.3 General Sample Preparation 33 3.3.1 Experiment 1: 33 3.3.1.1 Cooling media effects on whole snakehead (SHF) quality 33 3.3.1.2 Temperature Sensor Insertion into fish muscle 33 3.3.1.3 Cooling Rate of Cooling Air, Crushed Ice and Slurry Ice 33 3.3.2 Experiment-2: the effect of packaging methods and storage temperature on the quality of Snakehead fish fillets 34 3.4 Quality analysis methods 34 3.4.1 Sensory analysis using QIM Scheme 34 3.4.2 Evaluation of cooked SHF fillets with Torry Scheme 35 viii 3.4.3 Cooking Yield Determination 35 3.4.4 Texture Profile Analysis 36 3.4.5 Proximate Composition Analysis 37 3.4.6 Determination of pH and soluble protein content 38 3.4.7 Lipid hydroperoxide and TBARS analysis 38 3.5 Statistical analysis 39 Chapter 4: RESULTS AND DISCUSSION 40 4.1 Preliminary experiment 40 4.1.1 Development of QIM and Torry Schemes for snakehead fish fillets 40 4.1.2 Determination of snakehead fish muscle freezing point 42 4.2 The effects of cooling media on the quality of whole snakehead fish 43 4.2.1 Cooling Rate 43 4.2.2 Fish appearance 45 4.2.3 Sensory attributes of fish fillets using QIM 46 4.2.4 Sensory attributes of fish fillets using Torry scores 48 4.2.5 Cooking yield 49 4.2.6 Effect of cooling media on the texture profile of Snakehead fish fillets 50 4.3 Packaging method and storage temperature effects on the quality of snakehead fish fillets 52 4.3.1 Proximate Composition Analysis 52 4.3.2 Changes in pH and soluble protein 54 4.3.3 Changes in peroxide value and TBARS contents 55 4.3.4 Sensory analysis of packaged fillets using QIM 57 4.3.5 Changes in Torry Scores of chilled and superchilled packaged fillets 62 4.3.6 Cooking yield of chilled and superchilled packaged fillets 63 4.3.7 Texture profile analysis of chilled and superchilled fillets 65 ix Chapter 5: CONCLUSION AND RECOMMENDATION 70 5.1 Conclusion 70 5.2 Recommendation 71 REFERENCES 72 APPENDICES I Appendix A: I Appendix B V Appendix C VII x Marimuthu, K., Thilaga, M., Kathiresan, S., Xavier, R., & Mas, R H M H (2012) Effect of different cooking methods on proximate and mineral composition of striped snakehead fish (Channa striatus, Bloch) Journal of 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contains raw data used to determine soluble protein, total lipid, phospholipid, peroxide value, and TBARS value in chilled air packed fillets, chilled vacuum packed fillets, superchilled air packed fillet, and superchilled vacuum packed fillets of snakehead fish Except for total lipid, the other parameters listed were determined using the slope and intercept of a given standard curve I Table A1: Data used to calculate %soluble protein in CAP, CVP, SAP, and SVP Sam ple CAP SAP CVP SVP Fresh Fish Wat er cont ent (%) 75.6 73.7 74.7 73.3 74.1 Mass of sampl e (g) sample (0.1m) Wat er (1ml ) 5.025 5.054 5.017 5.016 0.1 0.1 0.1 0.1 5.074 Volu me of water in sampl e (mL) 3.7989 3.68942 3.7477 3.66168 3.75476 A2 soluble protein conc (mg/m L) sol protein conc (mg/m L) 0.066 0.065 0.06 0.102 0.064 0.076 0.081 0.056 12.026 11.808 10.716 19.883 11.589 14.208 15.3 9.8433 Volum e of distille d water (mL) 20 20 20 20 11 0.083 0.095 15.736 18.355 20 Prot ein cont ent (%) mass of total prote in in sam ple (mg) Solu bilit y1 (%) Solubilit y (%) Average STD total Dilu tion fact or A1 1 1 1.1 1.1 1.1 1.1 11 11 11 11 0.1 1.1 Total volume supernat ant (mL) mass of solub le prote in (mg) mass of solu ble prote in (mg) 23.7989 23.6894 23.7477 23.6617 23.7548 286.2 279.7 254.5 470.5 373.8 275.81 336.59 363.33 232.91 436.02 20.3 21 20.1 21 21.2 1020 1061 1008 1053 1076 28.057 26.355 25.236 44.663 34.751 27.038 31.713 36.03 22.111 40.534 27.5 29.0 30.6 33.4 37.6 0.7 3.8 7.6 15.9 4.1 0.6 y = 0.0504x + 0.0109 R² = 0.9987 Absorbance (nm) 0.5 0.4 0.3 0.2 0.1 0 BSA Concentration (mg/ml) 10 12 Figure A1: Standard curve for soluble protein content Note: Standard curve was constructed from predetermined concentration of BSA and used to calculate soluble protein content in CAP, CVP, SAP, and SVP fillet groups from both chilled and superchilled storages II Table A2: Raw data used to calculate peroxide value Total Sample Sample Abs-1 Abs-2 CPO-1 CPO-2 wt (g) AVE CPO PV Collected Chloroform Chloroform (ml) (µmol CPO/g Fresh 5.03 0.168 0.182 0.024 0.026 0.0255 10 0.05 SVP 5.07 0.251 0.212 0.036 0.031 0.0334 10 0.07 SAP 5.027 0.331 0.388 0.047 0.055 0.0513 10 0.10 CVP 0.436 0.486 0.062 0.069 0.0655 10 0.13 CAP 5.006 0.577 0.545 0.082 0.077 0.0795 10 0.16 Absorbance (500nm) 0.35 y = 7.145x - 0.007 R² = 0.9935 0.3 0.25 0.2 0.15 0.1 0.05 0 0.01 0.02 0.03 CPO Conc (mmol) 0.04 Figure A2: Standard curve used to determine peroxide value III 0.05 Table A3: Raw data used to determine TBARS Sampl e Sampl e mass Ext:Sol Super n TCA natant (ml) (ml) Ave TBA samp (ml) le vol Abs TBARS TBARS TBAR ST Value (µm/g) S D (µm/g) (ml) Fresh 5.05 10 1.5 0.5 0.093 0.00123 1.2 Fresh 5.08 10 1.5 0.5 0.08 0.001057 1.0 SVP1 5.01 10 1.5 0.5 0.146 0.001936 1.9 SVP2 5.05 10 1.5 0.5 0.236 0.003136 3.1 CAP1 10 1.5 0.5 0.327 0.004349 4.3 CAP2 5.03 10 1.5 0.5 0.316 0.004202 4.2 SAP1 5.06 10 1.5 0.5 0.28 0.003722 3.7 SAP2 5.03 10 1.5 0.5 0.332 0.004415 4.4 CVP1 5.01 10 1.5 0.5 0.828 0.011025 11.0 CVP2 5.05 10 1.5 0.5 0.461 0.006134 6.1 Absorbance (530nm) 0.8 1.1 0.1 2.5 0.8 4.3 0.1 4.0 0.5 8.5 3.5 y = 75.036x + 0.0007 R² = 0.9997 0.7 0.6 0.5 0.4 0.3 0.2 0.1 0 0.002 0.004 0.006 0.008 MDA concentration ((mM)) 0.01 0.012 Figure A3: Standard curve used for the calculation of TBARS Note: the standard curve was constructed from predetermined concentration of TEP and used for the calculation of TBARS in CAP, CVP, SAP, and SVP fillets from chilled and superchilled storages IV Appendix B Tables depicting correlations between parameters of different tests are presented below Correlations are shown between parameters evaluated in sensory analysis and parameters of instrumental texture profile analysis as well as correlation between these parameters and cooking yields or Torry scores of each fillet groups from both chilled and superchilled storages Table B1: Correlation table for TPA and sensory parameters for CAP Hard Hard Spri Coh Gum Che SSC FSC Txt Odo Torry CY Spri 0.670 1.000 Coh 0.709 0.978 1.000 Gum 0.709 0.978 1.000 1.000 Che 0.753 0.954 0.994 0.994 1.000 SSC 0.790 0.569 0.714 0.715 0.784 1.000 FSC 0.721 0.409 0.577 0.578 0.659 0.983 1.000 Txt 0.852 0.569 0.704 0.705 0.774 0.991 0.972 1.000 Odo 0.764 0.484 0.641 0.642 0.719 0.995 0.996 0.985 1.000 Torry -0.812 -0.433 -0.580 -0.580 -0.655 -0.959 -0.965 -0.979 -0.964 1.000 CY -0.820 -0.181 -0.285 -0.286 -0.375 -0.754 -0.789 -0.803 -0.788 0.819 1.000 Table B2: Correlation table for TPA and sensory parameters for CVP Hard Hard Spring Cohe Gum Che SSC FSV TXT Odo Torry CY Spring 0.246 1.000 Cohe 0.373 0.684 1.000 Gum 0.374 0.681 1.000 1.000 Che 0.218 0.998 0.641 0.638 1.000 SSC -0.604 0.022 -0.281 -0.284 0.060 1.000 FSV -0.559 0.102 -0.199 -0.201 0.138 0.991 1.000 TXT -0.642 -0.102 -0.432 -0.434 -0.062 0.963 0.956 1.000 Odo -0.697 0.025 -0.316 -0.318 0.063 0.953 0.961 0.980 1.000 Torry 0.734 0.209 0.231 0.232 0.187 -0.906 -0.886 -0.894 -0.883 1.000 CY 0.043 0.332 0.579 0.579 0.304 -0.284 -0.319 -0.452 -0.408 0.155 V 1.000 Table B3: Correlation table for TPA and sensory parameters for SAP Hard Hard Spri Cohe Gum Che SSC FSC Text Odor QI CY Torry Spri 0.511 1.000 Cohe 0.382 0.437 1.000 Gum 0.381 0.434 1.000 1.000 Che 0.434 0.652 0.965 0.965 1.000 SSC 0.318 -0.096 -0.601 -0.602 -0.571 1.000 FSC 0.160 -0.250 -0.649 -0.649 -0.651 0.976 1.000 Text 0.400 -0.071 -0.512 -0.513 -0.493 0.991 0.951 1.000 Odor 0.550 0.031 -0.429 -0.430 -0.395 0.965 0.898 0.983 1.000 QI 0.411 -0.064 -0.544 -0.544 -0.516 0.994 0.956 0.995 0.986 1.000 CY 0.506 0.365 0.369 0.369 0.430 -0.286 -0.335 -0.294 -0.138 -0.217 1.000 Torry -0.297 -0.014 0.451 0.452 0.415 -0.960 -0.948 -0.958 -0.918 -0.948 0.350 1.000 Table B4: Correlation table for TPA and sensory parameters for SVP Hard Spri Cohe Gum Che CY SSC FSC TXT Odo Torry Hard Spri -0.031 1.000 Cohe -0.555 0.516 1.000 Gum -0.553 0.514 1.000 1.000 Che -0.596 0.740 0.889 0.887 1.000 CY -0.362 -0.326 0.464 0.466 0.221 1.000 SSC -0.134 -0.586 -0.576 -0.578 -0.530 -0.108 1.000 FSC 0.026 -0.660 -0.637 -0.638 -0.633 -0.073 0.977 1.000 TXT 0.039 -0.604 -0.671 -0.672 -0.647 -0.179 0.984 0.987 1.000 Odo -0.056 -0.537 -0.562 -0.564 -0.529 -0.145 0.989 0.982 0.988 1.000 Torry 0.221 0.235 0.608 0.611 0.341 0.455 -0.784 -0.674 -0.745 -0.729 1.000 QI -0.022 -0.566 -0.609 -0.610 -0.583 -0.179 0.989 0.983 0.996 0.997 -0.744 VI QI 1.000 Appendix C Appendix contains tables of equipment and chemicals/reagents used during different analyses Table C1: List of chemicals used during analysis Chemical Application Analysis Manufacturer 2-thiobarbituric acid (TBA) TBARS Sigma-Aldrich Trichloroacetic acid (TCA) TBARS Sigma-Aldrich Ethylenediaminetetraacetic acid TBARS Xilong scientific Co., LtD N-Propyl gallate TBARS Xilong scientific Co., LtD 1,1,3,3- tetraethoxypropane (TEP) TBARS Xilong scientific Co., LtD Distilled water (DH2O ALL NTU Chloroform PV/TL VN-Chemosol CO., LtD Methanol PV/TL Xilong scientific Co., LtD Sodium chloride PV Xilong scientific Co., LtD Dibutylhydroxytoluene (BHT) PV Sigma-Aldrich Ferrous chloride PV Sigma-Aldrich Cumene peroxide PV Sigma-Aldrich Ammonium thiocyanate PL Xilong scientific Co., LtD Phosphatidylcholine PL Xilong scientific Co., LtD Bovine serum albumin (BSA) SP Sigma-Aldrich Potassium di-hydrogen phosphate TP Xilong scientific Co., LtD di -sodium hydrogen phosphate TP Xilong scientific Co., LtD potassium chloride TP/TL Xilong scientific Co., LtD Sulfuric acid TP Xilong scientific Co., LtD VII Boric acid TP Xilong scientific Co., LtD Sodium hydroxide TP Xilong scientific Co., LtD Methyl red TP Xilong scientific Co., LtD Phenolphthalein TP Xilong scientific Co., LtD Potassium sulfate TP Xilong scientific Co., LtD Copper (II) sulfate TP Xilong scientific Co., LtD Cumene peroxide PV Sigma-Aldrich Table C2: List of equipment used during experiment Equipment Application Analysis Manufacturer Analytical scale (AY200) TBARS/PV/SP/PL/TL Shimadz Nhat, Vietnam Muffle Furnace Ash content DE-5FKC Homogenizer (Utra-Turax T 18 Basic) TBARS/PV/SP/PL/TL Utra Turax Centrifuge (Hermle Z 323) TBARS/SP/TL Hermle Germany Distillation Apparatus (KDN-103F TP Manufacturer: QianJian China Spectrophotometer UV-VIS (LIBRA S50) TBARS/PV/SP/PL BIOCHROM - UK Cooker Sunhouse SHD 6017 Cooking yield and Torry score Sunhouse, China Votex-mixer TBARS/PV/PL MS2 Minishaker IKA 6-seat Kjaldahl’s Digestor (DK6) TP Velp Scientifica Vacuum machine Packaging SUGGEST CO., LTD Sun Rheo meter Texture Profile Analysis Sun Scientific Co., LTD Sanakay VH-225w2 Chilling/superchilling Sanakay Thermocouple: Type-K TBARS/PV/SP/PL/TL Taiwan VIII ... storage condition Therefore, the purpose of this study was to determine a suitable handling and storage method to enhance the quality and extend the shelf life of the snakehead fish fillets The. .. technique to enhance the fresh quality of the fish 1.4 Justification of the study The quality of fish relies immensely on the safety, nutritional value, freshness, and availability of the fish It is a...MINISTRY OF EDUCATION AND TRAINING NHA TRANG UNIVERSITY SONKARLAY KARNUE ENHANCING THE QUALITY OF FRESH SNAKEHEAD FISH FILLETS THROUGH IMPROVED HANDLING AND STORAGE MASTER THESIS Major Food