Changes during chilled storage of whole tilapia and short-term frozen storage of tilapia fillets
Journal of Aquatic Food Product Technology, v. 22, n. 2, p. 192-200, 2013.
Viegas, Elisabete Maria MacEdo
Barbieri de Carvalho, Maria Regina
Campagnoli de Oliveira Filho, Paulo Roberto
Kirschnik, Peter Gaberz
Aiura, Felipe Shindy
Vargas, Sheyla Cristina
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.
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