Effect of chitosan and hydroxypropyl starch complex polysaccharide on the physico-chemical properties of Tilapia fish (Oreochromis mossambicus) gel


Citation

Xiaohuang, C. and Azam, M.S. and Islam, M.N. and UNSPECIFIED (2022) Effect of chitosan and hydroxypropyl starch complex polysaccharide on the physico-chemical properties of Tilapia fish (Oreochromis mossambicus) gel. Food Research (Malaysia), 6. pp. 340-348. ISSN 2550-2166

Abstract

The compound polysaccharide composed of chitosan and hydroxypropyl starch was aimed in this study to be used as a novel treatment to improve the quality of Tilapia fish surimi. Surimi gel properties, retention of oil, rate of water loss, colour changes, changes in protein content and gas composition were analysed. Compared with the control group, with the increase of hydroxypropyl starch content, the rate of water loss in all the groups (chitosan and hydroxypropyl starch) was improved, and 1.5% chitosan-treated samples showed significantly lower water losses. The protein content tended to increase at the beginning and then decrease. The whiteness index of surimi in both groups was significantly improved. The addition of 1.0% hydroxypropyl starch showed the highest oil retention in all treated groups (1.0% chitosan treated sample showed oil retention of 0.77 mL/g, while 1.5% chitosan treated samples showed maximum oil retention of 0.7 mL/g). Gas chromatography-mass spectroscopy (GC-MS) analysis detected two identical volatile organic compounds (VOCs) in both the control and compound polysaccharide groups. These results indicate that using complex polysaccharides can significantly improve the quality of fish surimi and, therefore, can be used as a practical basis for industries to improve freshwater fish surimi’s gel properties.


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Abstract

The compound polysaccharide composed of chitosan and hydroxypropyl starch was aimed in this study to be used as a novel treatment to improve the quality of Tilapia fish surimi. Surimi gel properties, retention of oil, rate of water loss, colour changes, changes in protein content and gas composition were analysed. Compared with the control group, with the increase of hydroxypropyl starch content, the rate of water loss in all the groups (chitosan and hydroxypropyl starch) was improved, and 1.5% chitosan-treated samples showed significantly lower water losses. The protein content tended to increase at the beginning and then decrease. The whiteness index of surimi in both groups was significantly improved. The addition of 1.0% hydroxypropyl starch showed the highest oil retention in all treated groups (1.0% chitosan treated sample showed oil retention of 0.77 mL/g, while 1.5% chitosan treated samples showed maximum oil retention of 0.7 mL/g). Gas chromatography-mass spectroscopy (GC-MS) analysis detected two identical volatile organic compounds (VOCs) in both the control and compound polysaccharide groups. These results indicate that using complex polysaccharides can significantly improve the quality of fish surimi and, therefore, can be used as a practical basis for industries to improve freshwater fish surimi’s gel properties.

Additional Metadata

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Item Type: Article
AGROVOC Term: tilapia
AGROVOC Term: gelation
AGROVOC Term: quality control
AGROVOC Term: chitosan
AGROVOC Term: starch
AGROVOC Term: water loss
AGROVOC Term: protein content
AGROVOC Term: volatile organic compounds
Geographical Term: China
Depositing User: Mr. Khoirul Asrimi Md Nor
Date Deposited: 09 Feb 2026 07:15
Last Modified: 09 Feb 2026 07:15
URI: http://webagris.upm.edu.my/id/eprint/3370

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