Effects of storage conditions on the shelf life of liquid-smoked tilapia (Oreochromis niloticus) fillets
文献类型： 外文期刊
作者： Chen, Shengjun 1 ; Li, Laihao 2 ; Xue, Changhu 1 ; Yang, Xianqing 2 ; Wu, Yanyan 2 ; Hao, Shuxian 2 ; Cen, Jianwei 2 ; Qi 1 ;
作者机构： 1.Ocean Univ China, Coll Food Sci & Engn, Qingdao 266003, Peoples R China
2.Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Guangzhou 510300, Peoples R China
关键词： Tilapia (Oreochromis niloticus) fillets;Liquid-smoked;Shelf life
期刊名称：BIOTECHNOLOGY, CHEMICAL AND MATERIALS ENGINEERING, PTS 1-3
ISSN： 1022-6680
年卷期： 2012 年 393-395 卷
页码：
收录情况： SCI
摘要： In this study, the pH, total volatile base nitrogen (TVB-N) amounts, total viable counts (TVC) of microbial flora, and the sensory quality of liquid-smoked tilapia fillets were analyzed under different storage conditions. Lengthy storage caused, the smoked flavor to disappear and juice seeped from the samples. Over time, it was found that the pH of the products decreased and then subsequently increased, whilst the amount of TVB-N showed an overall increasing trend. Under all storage conditions tested, the TVC of microbial flora slowly increased, followed by a sharp increase, and then stabilized. These results showed that vacuum-packed products stored at low temperatures were highly stable; hence this storage method can effectively guarantee the quality of liquid-smoked tilapia fillets and the extension of the shelf life.
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