Preventing Soft Texture Fish Fillets through Brine Injection Technology

Table 1

Treatment designations, pH and brine uptake (%), and color of injected Pacific whiting (Merluccius productus) fillet.

Treatment

Brine composition; and concentration

pH in solution

Brine uptake (%)

Color

TBARs; (mg/kg MDA)

C

None

-

-

33.7 ± 8.7

1.37 ± 1.3

3.10 ± 2.1

0.55 ± 0.21

B

3% salt (S) + 3% sodium tripolyphosphate (STPP)

8.50

13.8 ± 0.8

24.9 ± 5.6

0.14 ± 0.8

0.25 ± 1.6

0.31 ± 0.28

3% S + 3% STPP + 3% dried egg white (EW)

8.34

9.9 ± 0.5

22.8 ± 5.0

1.2 ± 1.6

2.8 ± 2.7

0.36 ± 0.22

3% S + 3% STPP + 0.1% xanthan gum (XG) + 3% dried potato extract (PE)

8.16

12.9 ± 0.6

23.7 ± 2.0

2.3 ± 0.3

3.6 ± 0.3

0.23 ± 0.15

Means within a column with different superscripts are significantly different between treatments (p < 0.05, mean ± standard error, n = 8, except for color n = 4). Brine uptake (%) = fillets weight after injection and equilibration for 30 min (W₁) − initial weight of fillet (W₀)/initial weight of fillet (W₀) × 100%.