Premium
Microbiological, chemical and sensory assessment of (I) whole ungutted, (II) whole gutted and (III) filleted tilapia ( Oreochromis niloticus ) during refrigerated storage
Author(s) -
Rong Cao,
Changhu Xue,
Qi Liu,
Bangzhong Yin
Publication year - 2009
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2009.02065.x
Subject(s) - tilapia , oreochromis , food science , chemistry , sensory analysis , aquaculture of tilapia , fish <actinopterygii> , biology , fishery
Summary The effects of gutting and filleting on microbiological, chemical, and sensory properties of tilapia ( Oreochromis niloticus ) stored under refrigeration were studied. All the tilapia samples were analysed periodically for microbiological (APC), chemical (pH, total volatile basic nitrogen, 2‐thiobarbituricacid, K ‐value), and sensory characteristics. Results indicated that sensory data were in good agreement with microbiological data (APC rejection limit of 10 7 CFU g −1 ) and K ‐value (rejection limit of 60%). Storage life of (I) whole ungutted, (II) whole gutted and (III) filleted tilapia stored under refrigeration (5 ± 1 °C) can be expected to be 12, 10, and 6 days, respectively.