Effects of Phosphate Dip Treatment on Quality of Rutilus frisii kutum Fillets During Ice Storage

The use of polyphosphates as a partial replacement of salt in different meat products to improve water holding capacity yield and retard oxidative rancidity has been noticed for many years. Therefore, in this study, effects of polyphosphates dip treatment in 5% solution with three different compounds of phosphate—including tetrasodium pyrophosphate (TSPP), sodium tripolyphosphate (STPP), and a mixture of them on kutum (Rutilus frisii kutum) fillets stored in ice was investigated for 18 days. Phosphate pretreatments showed desirable modal effects on fillets. In particular, the use of TSPP and the mixture of TSPP and STPP solutions were found to delay the fish fillet color changes and improved textural characteristics. An increase in water holding capacity accompanied with a decrease in hardness was observed in samples pretreated with polyphosphates. In total, the results indicated that dipping kutum fillets in polyphosphates solution was the most effective method to improve the quality properties of fillets during ice storage when compared with other phosphate-treated groups.