dc.contributor | Universidade Estadual Paulista (UNESP) | |
dc.creator | Viegas, Elisabete Maria MacEdo | |
dc.creator | Barbieri de Carvalho, Maria Regina | |
dc.creator | Campagnoli de Oliveira Filho, Paulo Roberto | |
dc.creator | Kirschnik, Peter Gaberz | |
dc.creator | Aiura, Felipe Shindy | |
dc.creator | Vargas, Sheyla Cristina | |
dc.date | 2014-05-27T11:29:33Z | |
dc.date | 2016-10-25T18:48:41Z | |
dc.date | 2014-05-27T11:29:33Z | |
dc.date | 2016-10-25T18:48:41Z | |
dc.date | 2013-05-30 | |
dc.date.accessioned | 2017-04-06T02:24:37Z | |
dc.date.available | 2017-04-06T02:24:37Z | |
dc.identifier | Journal of Aquatic Food Product Technology, v. 22, n. 2, p. 192-200, 2013. | |
dc.identifier | 1049-8850 | |
dc.identifier | 1547-0636 | |
dc.identifier | http://hdl.handle.net/11449/75460 | |
dc.identifier | http://acervodigital.unesp.br/handle/11449/75460 | |
dc.identifier | 10.1080/10498850.2011.638152 | |
dc.identifier | WOS:000315158300010 | |
dc.identifier | 2-s2.0-84878167708 | |
dc.identifier | http://dx.doi.org/10.1080/10498850.2011.638152 | |
dc.identifier.uri | http://repositorioslatinoamericanos.uchile.cl/handle/2250/896204 | |
dc.description | 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. | |
dc.language | eng | |
dc.relation | Journal of Aquatic Food Product Technology | |
dc.rights | info:eu-repo/semantics/closedAccess | |
dc.subject | Drip loss | |
dc.subject | Oreochromis niloticus | |
dc.subject | Quality | |
dc.subject | Rigor mortis | |
dc.subject | Shelf life | |
dc.subject | Chilled storage | |
dc.subject | Physico-chemical changes | |
dc.subject | Storage periods | |
dc.subject | Tilapia fillets | |
dc.subject | Cold storage | |
dc.subject | Image quality | |
dc.subject | Polystyrenes | |
dc.subject | Proteins | |
dc.subject | Fish | |
dc.title | Changes during chilled storage of whole tilapia and short-term frozen storage of tilapia fillets | |
dc.type | Otro | |