Publication Date:
2021-05-19
Description:
The aim of this study was to investigate the effects of slow and quick freezing on the changes
in sensory properties, drip loss, microstructure and proximate compositions of Nile Tilapia
(Oreochromis niloticus) fillets. For this reason, skined off and deboned tilapia fillets were
frozen by slow and quick freezing methods. The samples were packed and stored at -18 °
C for
six months. Proximate composition, drip loss, and sensory evaluation of the samples were
determined on a montly basis. Microstructure of the samples was studied using Scanning
Electron Microscopy (SEM) every second month. Results indicated that fresh tilapia fillets
had 1/30, 18/70, 1/85, 79/12 percentage of fat, protein, ash and moisture contents,
respectively. The amounts of proximate compositions were changed during the storageperiod.
Quick frozen samples had significantly lower changes than slow frozen samples. The
percentage of the drip in the slow frozen samples was significantly higher than quick frozen
samples. SEM micrographs were also showed that the changes in the microstructure of the
samples were different in the slow and frozen samples. Slow freezing method resulted in the
higher damage in the microstructure of the samples than quick freezing method. Sensory
evaluation of the samples indicated a better acceptability for the quick frozen samples than
that for slow frozen sample.
Description:
Published
Keywords:
Nilticus Oreochromis
;
Proximate analysis
;
Drip loss
;
Tilapia
;
Methodology
;
Microstructure
;
Compositions
;
Fillets
;
Freezing
Repository Name:
AquaDocs
Type:
Journal Contribution
,
Refereed
Format:
pp.132-146
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