Rehydration and ultrasonic-assisted decolouration of dry tilapia ( Oreochromis niloticus ) skin

Abstract

Skin is an important by-product during the processing of tilapia, which is a productive warm-water fish. The skin produced during the process is not well utilized at present due to the pigment, even though the production is large. In the current study, the rehydration conditions of dry tilapia skin were investigated. Through response surface methodology, lactic acid concentration, time, and temperature were shown to have significant effects on the rehydration ratio of dry tilapia skin. The optimal rehydration ratio was obtained by incubating the dry tilapia skin in 63.2 per cent (w/v) lactic acid at 29.8 °C for 7.0 h. The P and R² values indicated that the response surface model had a good fit to the practical behaviour. H₂O₂ oxidation was an effective decolouration technique for tilapia skin. Furthermore, ultrasonic treatment could apparently accelerate the tilapia skin decolouration by H₂O₂. A combination of 6 per cent (w/v) H₂O₂ and 10 h (or 15 per cent H₂O₂ and 8 h) resulted in the formation of white skin. This research will favour application of tilapia skin in the food industry.

Keywords

tilapia skin rehydration decolouration response surface methodology

References

Feng

J. B.

Jia

X. P.

L. D.

, Tissue distribution and elimination of florfenicol in tilapia (Oreochromis niloticus × O. caureus) after a single oral administration in freshwater and seawater at 28°C Aquaculture, 2008, 276, 29–35.

Romana-Eguia

M. R. R.

Ikeda

Basiao

Z. U.

Taniguchi

, Genetic diversity in farmed Asian Nile and red hybrid tilapia stocks evaluated from microsatellite and mitochondrial DNA analysis Aquaculture, 2004 236, 131–150.

Abdul-Hamid

Bakar

Bee

G. H.

, Nutritional quality of spray dried protein hydrolysate from black tilapia (Oreochromis mossambicus) Food Chem. 2002 78, 69–74.

Gonzales

J. M.

Jr Brown

P. B.

Tilapia

Nile

Oreochromis niloticus as a food source in advanced life support systems: Initial considerations

Adv. Space Res., 2006 38 1132–1137.

Bae

H. J.

Darby

D. O.

Kimmel

R. M.

Park

H. J.

Whiteside

W. S.

, Effects of transglutaminase-induced cross-linking on properties of fish gelatin—nanaclay composite film Food Chem., 2009 114, 180–189.

Choi

S. S.

Regenstein

J. M.

, Physicochemical and sensory characteristics of fish gelatin J. Food Sci., 2000 65, 194–199.

Gudmunsson

Hafsteinsson

, Gelatin from cod skin as affected by chemical treatments J. Food Sci., 1997 62, 37–39.

Box

G. E. P.

Behnken

D. W.

, Some new three level design for the study of quantitative variables Technometrics, 1960 2, 455–475.

Falade

K. O.

Abbo

E. S.

, Air-drying and rehydration characteristics of date palm (Phoenix dactylifera L.) fruits J. Food Engng, 2007 79, 724–730.

10.

Lewicki

P. P.

, Some remarks on rehydration of dried foods J. Food Engng, 1998 36, 81–87.

11.

Bjørkevoll

Olsen

J. V.

Olsen

R. L.

, Rehydration of salt-cured cod using injection and tumbling technologies Food Res. Int., 2004 37, 925–931.

12.

van Doorn

W. G.

Abadie

Belde

P. J. M.

, Alkylethoxylate surfactants for rehydration of roses and bouvardia flowers Postharvest Biol. Technol., 2002 24, 327–333.

13.

Wang

L. Z.

Yang

X. Q.

, Optimisation of supercritical fluid extraction of flavonoids from Pueraria lobata Food Chem., 2008 108(2008): 737–741.

14.

Nath

Chattopadhyay

P. K.

, Optimization of oven toasting for improving crispness and other quality attributes of ready to eat potato—soy snack using response surface methodology J. Food Engng, 2007 80, 1282–1292.

15.

Sin

H. N.

Yusof

Hamid

N. S. A.

Rahman

R. A.

, Optimization of enzymatic clarification of sapodilla juice using response surface methodology J. Food Engng, 2006 73, 313–319.

16.

Rawdkuen

Sai-Ut

Khamsorn

Chaijan

Benjakul

, Biochemical and gelling properties of tilapia surimi and protein recovered using an acid—alkaline process Food Chem., 2009 112, 112–119.

17.

Perez-Alvarez

J. A.

Fernandez-Lopez

Chemistry and biochemistry of colour in muscle foods. In Food biochemistry and food processing (Eds Hui

Y. H.

Nip

W. K.

Nollet

L. M.

Paliyath

Simpson

B. K.

), 2006, pp. 337–350 (Blackwell Publishing, Iowa).

18.

Thanonkaew

Benjakul

Visessanguan

Decker

E. A.

, The effect of antioxidants on the quality changes of cuttlefish (Sepia pharaonis) muscle during frozen storage LWT-Food Sci. Technol., 2008 41, 161–169.

19.

Aewsiri

Benjakul

Visessanguan

Functional properties of gelatin from cuttlefish (Sepia pharaonis) skin as affected by bleaching using hydrogen peroxide

Food Chem., 2009 115, 243–249.

20.

Mistik

S. Í.

Yükseloğlu

S. M.

Hydrogen peroxide bleaching of cotton in ultrasonic energy

Ultrasonics, 2005 43, 811–814.

21.

Yang

Zhao

M. M.

Shi

Yang

Jiang

Y. M.

, Effect of ultrasonic treatment on the recovery and DPPH radical scavenging activity of polysaccharides from longan fruit pericarp Food Chem., 2008 106, 685–690.

22.

Madras

Chattopadhyay

, Effect of solvent on the ultrasonic degradation of poly(vinyl acetate) Polym. Degrad. Stab., 2001 71, 273–278.

23.

Yang

Jiang

Y. M.

Zhao

M. M.

Shi

Wang

L. Z.

, Effect of ultrasonic extraction on the physical and chemical properties of polysaccharides from longan fruit pericarp Polym. Degrad. Stabil., 2008 93 268–272.