Protein Degradation and Instrumental Textural Changes in Fresh Nile Tilapia (Oreochromis niloticus) during Frozen Storage

Textural changes as well as protein degradation during frozen storage of Nile tilapia (Oreochromis niloticus) at −18C for 150 days were studied. Salt‐soluble protein and protein solubility decreased significantly during the frozen storage period. Sodium dodecyl sulfate polyacrylamide gel electrophoresis was performed, and no visible changes in myosin heavy chain were observed up to 90th day of frozen storage period; however, the thickness of band was found to decrease thereafter. A new lighter band with molecular weight of 29 kDa was found on 120th and 150th day of sampling period. Actin was found more resistant to proteolysis. Texture profile analysis revealed that hardness 1, hardness 2, gumminess and chewiness gradually decreased up to 120th day, but showed an increase thereafter. Although sensory attributes decreased with the progress of frozen storage period, the fish was in acceptable condition on 150th day. Gradual toughening of muscle was recorded by the sensory panelists. Practical Application The popularity of tilapia is gaining importance for the development of different value‐added fish products as well as for canning purposes. Therefore, it is important from the part of fish processor to know the changes of protein and texture profile during frozen storage. Although there was protein degradation and changes in texture profile during the study period of 150 days, the fish was in acceptable condition.