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Effect of frozen storage on the chemical and sensory properties of red tilapia (Oreochromis niloticus)
1Faculty of Agro-Based Industry, Universiti Malaysia Kelantan, Jeli, Kelantan, Malaysia
2Faculty of Hospitality, Tourism and Wellness, Universiti Malaysia Kelantan, Pengkalan Chepa Campus, Pengkalan Chepa, Kelantan, Malaysia
*Email Address : [email protected]
Abstract : Tilapia is one of the fastest growing aquaculture productions in the world andunderstanding of its storage to ensure the quality of the fish before the product reachesconsumer is important. Freezing changes a food physical state by changing water intoice when energy is removed in the form of cooling below freezing temperature and itseffect on the quality of fish is widely studied. This present study evaluated the effectof frozen storage of tilapia fillet at -18°C over 120 days. The study revealed that all thechemical quality indices studied like pH (6.60±0.02 to 6.98±0.05), TVB-N(11.81±0.03 N/100g to 22.98±0.18 N/100g), TBA (0.03±0.02 mgmalondialdehyde/Kg to 0.18±0.06 mg malondialdehyde/Kg) and PV (0.02±0.00mEq/kg to 0.80±0.07 mEq/kg) increased in value over the 120 days of storage period.Meanwhile the sensory attribute of the fillet decreased for all parameters evaluated, butwere still considered acceptable at the end of the storage period.
Keywords : tilapia, oxidation, sensory evaluation, frozen storage