FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (20): 444-447.doi: 10.7506/spkx1002-6630-201020094

• Packaging & Storage • Previous Articles     Next Articles

Quality Change of Tilapia Fillets during Chilling Storage

LI Sha1,2，LI Lai-hao1,*，YANG Xian-qing1，HUANG Hui1，CEN Jian-wei1，SHI Hong1，LI Shan1   

  1. 1. South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China；
    2. Shanghai Ocean University, Shanghai 201306, China
  • Received:2010-06-30 Online:2010-10-25 Published:2010-12-29
  • Contact: LI Lai-hao1 E-mail:laihaoli@163.com

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Abstract:

In this study, the quality change of tilapia fillets during chilling storage was investigated, which was focused on sensory evaluation, pH, TVB-N, K value, Ca2+-ATPase activity and TBA value. Results indicated that sensory evaluation value was well correlated with TVB-N, K value and Ca2+-ATPase activity. After the chilling storage for 5 days, the quality of tilapia fillets exhibited a decrease trend. The sensory evaluation value and Ca2+-ATPase activity were decreased to 16 and 27.24%, respectively. However, the K value and TVB-N was increased to 29.5% and 15.775 mg/100 g, respectively. The quality of tilapia fillets began to deteriorate after the storage for 12 days. At that time point, the sensory evaluation value, K value, TVB-N, Ca2+-ATPase activity were 8, 54%, 29.96 mg/100g and 53.36%, respectively. Therefore, these indices can be used to evaluate the quality change of tilapia fillets during chilling storage.

Key words: tilapia fillets, quality change, TVB-N, K value, Ca2+-ATPase activity

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