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Journal of Food Quality
Volume 2017, Article ID 1875872, 7 pages
Research Article

Preventing Soft Texture Fish Fillets through Brine Injection Technology

1Department of Fish Processing Technology, Faculty of Fisheries and Marine Science, Sam Ratulangi University, Kampus UNSRAT, Bahu, Manado, North Sulawesi 95115, Indonesia
2Seafood Research and Education Center, Oregon State University, 2001 Marine Dr., Suite 253, Astoria, OR 97103, USA

Correspondence should be addressed to Silvana Dinaintang Harikedua;

Received 7 September 2017; Revised 18 November 2017; Accepted 29 November 2017; Published 31 December 2017

Academic Editor: Efstathios Giaouris

Copyright © 2017 Silvana Dinaintang Harikedua and Christina A. Mireles DeWitt. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


An exploratory study was conducted to determine if multineedle injection technology could deliver protease inhibitor ingredients into fish fillets at sufficient levels to inhibit protease activity. Pacific whiting is used as a model in this study. Fillet treatments (/treatment) included noninjection (C), injection of base brine containing 3% salt and 3% sodium tripolyphosphate (B), injection of base brine and 3% egg white , and injection of base brine, 0.1% xanthan gum, and 3% dried potato extract . Xanthan gum was used as a suspension aid. Actual brine incorporation was %. Cathepsin L activity was evaluated at pH 5.5 (optimal pH) and ultimate pH. Quality measures evaluated included CIE Lab color, shear force, and lipid oxidation. Fillets injected with BEW and BPE were significantly lower in cathepsin L activity when measured at pH 5.5. BEW and BPE fillets were darker in appearance than B or C fillets. Untreated fillets (C) had higher variability in shear force value than treated fillets. There was no effect of treatment on lipid oxidation. Results suggested that injection technology can be utilized to incorporate protease inhibitor ingredients (3% EW or 3% PE) at levels sufficient to reduce cathepsin L activity in Pacific whiting fillets.