Abstract:

This study aimed to examine the effects of 13 kinds of food additives on protein autolysis of tilapia through the content determination of amino nitrogen, soluble protein and soluble solids in hydrolyzed tilapia muscle. Results indicated that the promotion of protein autolysis in tilapia was observed when food additives were added within a certain range, such as glucose less than 2.00% (m/m), sodium benzoate less than 0.02% (m/m), sodium sulfite less than 0.03% (m/m), chlorine sodium less than 10% (m/m) and citric acid less than 0.10% (m/m). Calcium chloride and ascorbic acid obviously propelled tilapia protein autolysis, whereas lactic acid, tartaric acid and EDTA-2Na had some inhibitory effects against tilapia protein autolysis at the concentration of larger than 1.00% (m/m), 0.10% (m/m) and 0.02% (m/m), respectively, and potassium chloride, magnesium sulfate and magnesium chloride had no obvious effect on tilapia protein autolysis. Moreover, sodium benzoate, citric acid, lactic acid and tartaric acid could reduce the odor and attenuate the spoilage of tilapia.

Key words: food additive, tilapia, protein, autolysis