Production of warm marinade from Oreochromis niloticus (Nile Tilapia) using brown sugar and liquid smoke extract
Nadia Ansari
1
(
Department of Food Science and Technology, Faculty of Biological Science, North Tehran Branch, Islamic Azad University, Tehran, Iran.
)
Nargess Mooraki
2
(
Fisheries Department, Faculty of Marine Science and Technologies, Islamic Azad University, North Tehran Branch, Tehran, Iran
)
Masoud Honarvar
3
(
Associate Professor of the Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran.
)
Keywords: Boiled, brown sugar II, marinade, Smoke, Oreochromis niloticus, salt, steamed.,
Abstract :
The objective of this research was to explore the production of a hot marinade using Oreochromis niloticus, employing two distinct cooking techniques and examining the impact of incorporating brown sugar type II and salt. To achieve this, brown sugar was added at concentrations 0%, 3%, and 5% and salt at 3% and 5%, along with 2% acetic acid and 1% liquid smoke extract. The marinade was prepared using two cooking methods: boiling and steaming. The findings revealed that the application of 5% brown sugar and salt significantly enhanced the protein content, mineral levels, moisture retention, and water-holding capacity in the treated samples. Furthermore, the inclusion of brown sugar and salt in the marinade formulation contributed to a reduction in oxidation during storage. Although the levels of total volatile basic nitrogen, pH, Peroxide value, and thiobarbituric acid increased over time, no significant differences were observed between days 0 and 15 in the marinated samples, and these levels remained lower than those in the control sample (P>0.05). A comparison of the steaming and boiling methods indicated no significant differences in these parameters during storage (P>0.05). The study demonstrated that the addition of brown sugar and salt effectively inhibited the proliferation of total psychrophilic aerobic bacteria across all marinade samples, with no mold or yeast detected throughout the storage period. The highest sensory scores for taste, aroma, appearance, and overall acceptability were recorded for the S3N5 sample prepared via boiling. Over time, the acceptability of the S5N5 sample in terms of appearance, aroma, and overall satisfaction increased among panelists. Based on the results from the various formulations and cooking methods, it is recommended that tilapia marinade be produced using 5% brown sugar and 3% salt through the steaming method, considering the physicochemical properties and fat oxidation outcomes.
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