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Journal of Fisheries and Aquatic Science
  Year: 2018 | Volume: 13 | Issue: 2 | Page No.: 82-88
DOI: 10.3923/jfas.2018.82.88
 
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Effect of Different Freezing Processes on the Quality and Histological Changes of Red Tilapia (Oreochromis niloticus × Tilapia mosambicus)
Babak Karami , Yazdan Moradi, Abbas Ali Motalebi and Amir Eghbal Khajehrahimi

Abstract:
Background and Objective: Tilapia fish has been a favorable food and has a long history of farming. The present study was designed to investigate the effects of freezing speed and time on the chemical quality indices as well as histological changes. Materials and Methods: The fillets were frozen and packaged using too slow and quick-freezing methods and stored at -18°C for 6 months. Then fillet changes including drip, total volatile basic nitrogen (TVB-N), peroxide value (PV), thiobarbituric acid value (TBA) were evaluated on a monthly basis. Finally, histological changes were studied every two months by a scanning electron microscope (SEM). Results: All studied qualities changed in the course of different months in both quick and slow-freezing methods, though changes were more noticeable in slow-freezing. Drip percentage (4.8-11.4), PV (0.02-0.93 mEq kg1), TBA (0.03-1.2 mEq kg1) and TVB-N (12.63-21.93 mg/100 g) levels all showed greater variations with slow freezing. On the other hand, it detected less degradation in fillets by the freezing method. Conclusion: The changes in Drip, TVB-N, PV and TBA as well as histological were less dramatic in the samples treated by quick freezing, compared to those of slow-freezing samples.
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How to cite this article:

Babak Karami, Yazdan Moradi, Abbas Ali Motalebi and Amir Eghbal Khajehrahimi, 2018. Effect of Different Freezing Processes on the Quality and Histological Changes of Red Tilapia (Oreochromis niloticus × Tilapia mosambicus). Journal of Fisheries and Aquatic Science, 13: 82-88.

DOI: 10.3923/jfas.2018.82.88

URL: https://scialert.net/abstract/?doi=jfas.2018.82.88

 
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