Quality deterioration in tilapia during storage in refrigerated brine


Autoria(s): Obanu, Z.A.; Ajayi, F.O.
Data(s)

1985

Resumo

During storage of Tilapia nilotica in refrigerated brine at 4°C, the whole (ungutted) fish had higher levels of free fatty acid and spoiled faster than the gutted fish. The shelf life of whole fish was 16 days and that of gutted 28 days; these values are, at least, as good as those reported for ice storage. Flavour of the cooked fish appeared to be the quahty-hm1tmg factor reducing the shelf-life of gutted tilapia to 28 days even though the raw gutted fish was judged acceptable, after 31 days retaining 65-70% freshness.

Formato

application/pdf

Identificador

http://aquaticcommons.org/18470/1/FT22.1_024.pdf

Obanu, Z.A. and Ajayi, F.O. (1985) Quality deterioration in tilapia during storage in refrigerated brine. Fishery Technology, 22(1), pp. 24-27.

Idioma(s)

en

Relação

http://aquaticcommons.org/18470/

Palavras-Chave #Fisheries
Tipo

Article

NonPeerReviewed