Changes during chilled storage of whole tilapia and short-term frozen storage of tilapia fillets
Contribuinte(s) |
Universidade Estadual Paulista (UNESP) |
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Data(s) |
27/05/2014
27/05/2014
30/05/2013
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Resumo |
This study evaluated the physicochemical changes in Nile tilapia (n = 82, 373.71 ± 61.91 g) refrigerated for up to 92 h and in the frozen fillets. The tilapias were captured with nets, slaughtered by ice and water shock (1:1) in a temperature of approximately 2°C for 30 min, and stored refrigerated at 4°C in polystyrene boxes containing ice. The fish were filleted, and filets were weighed and frozen. The drip loss and protein were determined after 23 days of frozen storage. After 4 h of storage, all fish were in full rigor mortis. The pH of the muscles decreased for up to 45 h of the storage period. The fillets obtained from tilapia stored for more than 72 h lost more weight and protein. Thus, the filleting or processing of tilapia should be done before 72 h of cold storage, since deterioration of the fish starts to occur after this period. Copyright © Taylor & Francis Group, LLC. |
Formato |
192-200 |
Identificador |
http://dx.doi.org/10.1080/10498850.2011.638152 Journal of Aquatic Food Product Technology, v. 22, n. 2, p. 192-200, 2013. 1049-8850 1547-0636 http://hdl.handle.net/11449/75460 10.1080/10498850.2011.638152 WOS:000315158300010 2-s2.0-84878167708 |
Idioma(s) |
eng |
Relação |
Journal of Aquatic Food Product Technology |
Direitos |
closedAccess |
Palavras-Chave | #Drip loss #Oreochromis niloticus #Quality #Rigor mortis #Shelf life #Chilled storage #Physico-chemical changes #Storage periods #Tilapia fillets #Cold storage #Image quality #Polystyrenes #Proteins #Fish |
Tipo |
info:eu-repo/semantics/article |