1. Evaluation of biochemical, chemical, physical and microbiological quality of tilapia (Oreochromis niloticus) muscle during storage at 0 and 5 °C
- Author
-
Aldo A. Arvizu-Flores, Leticia Mónica Sánchez-Herrera, Víctor Manuel Ocaño-Higuera, Hebert Jair Barrales-Cureño, Saúl Ruiz-Cruz, Francisco Javier Castillo-Yáñez, Enrique Márquez-Ríos, Edgar Iván Jiménez-Ruíz, and Nathaly Montoya Camacho
- Subjects
Community and Home Care ,food.ingredient ,biology ,Tilapia ,Microbiological quality ,Shelf life ,biology.organism_classification ,Oreochromis ,food ,Total volatile ,Water holding capacity ,Environmental science ,Total count ,Food science - Abstract
Fishing products are characterized for being highly perishable; therefore, preservation methods are used to retain freshness and quality and extend shelf life. One of the factors that most impact the loss of freshness, quality, and shelf life is storage temperature. This study evaluated the effect of storage temperature (0 ºC and 5 °C) on the quality and shelf life of tilapia (Oreochromis niloticus) muscle during 20 days of storage. Adenosine 5’-triphosphate (ATP) and related compounds, K-value, pH, color, texture, water holding capacity (WHC), total volatile bases (TVB-N), and total count of mesophilic microorganisms were monitored. Both time and storage temperature had a significant effect (P < 0.05) on the K-value, TVB-N, and total count of mesophilic microorganisms. The overall results of this study indicated that the edible quality of tilapia muscle was affected by storage temperature, observing a shelf life of 16 days at 0°C and 8 days at 5 ºC.
- Published
- 2021