Changes during chilled storage of whole tilapia and short-term frozen storage of tilapia fillets

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


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