Fisheries Science

, 75:1481 | Cite as

Effects of acid and alkaline pretreatment on the discoloration rates of dark muscle and myoglobin extract of skinned tilapia fillet during iced storage

  • Chau-Jen Chow
  • Jing-Iong Yang
  • Pei-Fen Lee
  • Yoshihiro Ochiai
Original Article Food Science and Technology


Discoloration profiles of dark muscle of skinned tilapia fillets were examined during iced storage after pretreatment with lactic acid (LA) or sodium carbonate (SC). During the subsequent storage, the a* values decreased gradually, and changed more rapidly when the pH was lower than 6.3. The fillet pretreated with 10% (v/v) LA exhibited the highest metmyoglobin formation ratio (MetMb%), followed by the fillet pretreated with 5% (v/v) LA, the control fillet, and the fillet pretreated with 10% (w/v) SC. The sample pretreated with 10% LA showed a marked decrease in the a* value. Discoloration of the control was not observed until the ninth day of iced storage, and no discoloration was observed up to the 11th day for the fillet pretreated with 10% SC. These fillet discoloration profiles were subsequently verified using the myoglobin (Mb) fraction prepared from the dark muscle. MetMb% of the Mb fraction gradually increased during storage, and this increase accelerated at pH values of <6.3. Discoloration of the Mb fraction also showed a similar tendency, and no significant discoloration was observed at pH values of >6.5. These results suggest that pH greatly affects the discoloration rate of the dark muscle of skinned fillet, and the critical pH for the accelerated autooxidation of tilapia Mb is in the range 6.3–6.5.


Dark muscle Discoloration Iced storage Lactic acid Myoglobin Sodium carbonate Tilapia 



The authors would like to express their heartfelt thanks to Mr. Hon-Jen Chiou for making live tilapia specimens available. The authors also wish to thank Professor Yuh-Jwo Chu for her valuable comments and support.


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Copyright information

© The Japanese Society of Fisheries Science 2009

Authors and Affiliations

  • Chau-Jen Chow
    • 1
  • Jing-Iong Yang
    • 1
  • Pei-Fen Lee
    • 1
  • Yoshihiro Ochiai
    • 2
  1. 1.Department of Seafood ScienceNational Kaohsiung Marine UniversityKaohsiungTaiwan, ROC
  2. 2.Laboratory of Aquatic Molecular Biology and Biotechnology, Graduate School of Agricultural and Life SciencesThe University of TokyoBunkyoJapan

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