dc.contributorUniversidade Estadual Paulista (UNESP)
dc.creatorViegas, Elisabete Maria MacEdo
dc.creatorBarbieri de Carvalho, Maria Regina
dc.creatorCampagnoli de Oliveira Filho, Paulo Roberto
dc.creatorKirschnik, Peter Gaberz
dc.creatorAiura, Felipe Shindy
dc.creatorVargas, Sheyla Cristina
dc.date2014-05-27T11:29:33Z
dc.date2016-10-25T18:48:41Z
dc.date2014-05-27T11:29:33Z
dc.date2016-10-25T18:48:41Z
dc.date2013-05-30
dc.date.accessioned2017-04-06T02:24:37Z
dc.date.available2017-04-06T02:24:37Z
dc.identifierJournal of Aquatic Food Product Technology, v. 22, n. 2, p. 192-200, 2013.
dc.identifier1049-8850
dc.identifier1547-0636
dc.identifierhttp://hdl.handle.net/11449/75460
dc.identifierhttp://acervodigital.unesp.br/handle/11449/75460
dc.identifier10.1080/10498850.2011.638152
dc.identifierWOS:000315158300010
dc.identifier2-s2.0-84878167708
dc.identifierhttp://dx.doi.org/10.1080/10498850.2011.638152
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/896204
dc.descriptionThis 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.languageeng
dc.relationJournal of Aquatic Food Product Technology
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectDrip loss
dc.subjectOreochromis niloticus
dc.subjectQuality
dc.subjectRigor mortis
dc.subjectShelf life
dc.subjectChilled storage
dc.subjectPhysico-chemical changes
dc.subjectStorage periods
dc.subjectTilapia fillets
dc.subjectCold storage
dc.subjectImage quality
dc.subjectPolystyrenes
dc.subjectProteins
dc.subjectFish
dc.titleChanges during chilled storage of whole tilapia and short-term frozen storage of tilapia fillets
dc.typeOtro


Este ítem pertenece a la siguiente institución