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SHELF‐LIFE EXTENSION OF TILAPIA IN CRUSHED ICE WITH ADDITIVES AT −3C
Author(s) -
WALISZEWSKI KRZYSZTOF N.,
AVALOS MAYANIN
Publication year - 2001
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2001.tb00462.x
Subject(s) - potassium sorbate , trimethylamine , ascorbic acid , citric acid , chemistry , hypoxanthine , psychrotrophic bacteria , food science , shelf life , preservative , tilapia , biochemistry , fish <actinopterygii> , biology , fishery , sugar , enzyme
Thirty‐six experiments were carried out with potassium sorbate, citric acid and ascorbic acid at 0, 0.1, 0.15 and 0.2% in separate and mixed forms added to water to produce ice for storing tilapia at −3C for 15 days. Every three days chemical indicators trimethylamine and hypoxanthine as well as psychrotrophic bacteria counts were determined. Fish stored in crushed ice with additives have markedly lower changes in trimethylamine and hypoxanthine with storage compared to iced controls. By linear regression analysis of 36 treatments, the following six treatments were best: 0.2% ascorbic acid, 0.15 or 0.2% citric acid, and 0.1, 0.15 and 0.2% potassium sorbate. These six treatments were not statistically different due to trimethylamine, hypoxanthine content nor due to psychrotrophic bacteria growth during storage. Probably, the treatment with the lowest concentration of citric acid (0.15%) and potassium sorbate (0.1%) should be considered as the best.