Effects of Different Lethal Methods and Partial Freezing Treatment on Fresh-keeping Properties of Tilapia

doi:10.7506/spkx1002-6630-200916063

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (16): 278-281.doi: 10.7506/spkx1002-6630-200916063

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Effects of Different Lethal Methods and Partial Freezing Treatment on Fresh-keeping Properties of Tilapia

YANG Guang1，GUO Juan2，LIN Xiang-dong2,*

1. College of Marine Science, Hainan University, Haikou 570228, China ；
2. College of Food Science, Hainan University, Haikou 570228, China)

Received:2008-10-06 Revised:2009-05-31 Online:2009-08-15 Published:2010-12-29
Contact: LIN Xiang-dong2,* E-mail:lxdzqlh@sina.com

Abstract

Abstract:

This study investigated the effects of different lethal methods on the freshness of tilapia, and discussed the freshness changes and part of physical properties of tilapia in a state of partial freezing. The results showed that the initial freezing point of tilapia was －1.5 ℃. The lethal time of tilapia kept in 0 ℃ ice water was 30 min, and this method could prolong the time required to enter rigidity period, which was beneficial to the fresh-keeping of tilapia. This study demonstrates that conductivity method is an accurate, rapid and convenient method for measuring freezing point.

Key words: tilapia, partial freezing, physical properties, conductivity

CLC Number:

TS254.4

YANG Guang1，GUO Juan2，LIN Xiang-dong2,*. Effects of Different Lethal Methods and Partial Freezing Treatment on Fresh-keeping Properties of Tilapia[J]. FOOD SCIENCE, 2009, 30(16): 278-281 https://doi.org/10.7506/spkx1002-6630-200916063

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Effects of Different Lethal Methods and Partial Freezing Treatment on Fresh-keeping Properties of Tilapia

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