Publication Date:
2021-05-19
Description:
Fish freshness by using QIM and according to scoring to all of parts variable (positive and
negative) was by sensory method and finally become the parameters of quantitative and
qualitative with statistical analysis is based, tables used in volatility score of 0 to 23, with a
score of 0 to 3 respectively, for their excellent quality, 3 to 7good, from 7 to 10 and from 10
to above average evaluation is unacceptable.
In this study to measure the freshness of fish species Nile Tilapia (Oreochromis niloticus),
black and red in 4 treatments, whole fish and empty stomach is considered and the objective
of this study was to calculate the survival rate of fish in ice cover practically immediately
after harvest to measure qualitative factors (sensory evaluation, chemical and
microbiological).For this study 50 pieces of red and 50 pieces black Tilapia after weighed,
washed and then selection 25 pieces for each treatment in unlit, ratio of 3 to 1 (ice - fish) was
covered .The mean (± SD) change in temperature the fish flesh during study were between 0.2
±0.07 a
to 0.3 ±0.1a degrees Celsius, that need to raise the quality temperature is maintained at
0 degrees Celsius in unlit center.
Fish covered with ice keep at ambient temperature, and after measuring the change free
nitrogen, pH and microbial tests, the results showed maximum shelf life of whole fish in ice
cover 9 and for empty stomach fish was7 days .And also statistical analysis (Duncan test) of
data between treatments (Whole and empty fish covered in ice ) was significant (P〈0.05) .
Description:
Published
Keywords:
Tilapia
;
Oreochromis niloticus
;
Freshness
;
Sensory evaluation
;
Fish
;
Methodology
;
Chemical
;
Quality
Repository Name:
AquaDocs
Type:
Journal Contribution
,
Refereed
Format:
pp.69-80
Permalink
