Effect of natural and synthetic antioxidants on oxidation and storage stability of mechanically separated tilapia meat

The effects of sodium tripolyphosphate, ascorbic acid, sodium erythorbate, and natural antioxidants - green tea extract and propolis extract - on the physicochemical stability of mechanically separated meat (MSM) of tilapia stored for 180 days at -18 degrees C were investigated. The proximate composition, lipid oxidation (thiobarbituric acid reactive substances, TBARS), pH, water activity and color (L*, a*, b*, c* and degrees h) were analyzed. Frozen storage affected the proximate composition of the MSM by reducing the protein content and increasing the lipid and moisture contents. All color parameters showed significant differences (p <= 0.05) throughout the 180 days of storage. The addition of antioxidants to MSM resulted in a reduction in a* value, which indicated that oxidation of myoglobin occurred during storage. At the end of 180 days of storage, the TBARS values for the treatments with sodium erythorbate and ascorbic acid were 33.55 and 20.81% lower than that of the control, respectively. These findings can be used by tilapia processors to maintain MSM quality for longer storage period. The green tea and propolis extracts did not have a significant effect on delaying lipid oxidation.

Automated summary

The study investigated the effects of antioxidants on the physicochemical stability of tilapia mechanically separated meat during frozen storage. It was found that antioxidants could reduce oxidation reactions, while green tea and propolis extracts did not significantly delay lipid oxidation.