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Microbiological, chemical and sensory assessment of (I) whole ungutted, (II) whole gutted and (III) filleted tilapia (Oreochromis niloticus) during refrigerated storage

文献类型: 外文期刊

作者: Cao Rong 1 ; Xue Chang-hu 2 ; Liu Qi 1 ; Yin Bang-zhong 1 ;

作者机构: 1.Chinese Acad Fishery Sci Qingdao, Yellow Sea Fisheries Res Inst, Qingdao 266071, Shandong, Peoples R China

2.Ocean Univ China, Coll Food Sci & Engn, Qingdao 266003, Shandong, Peoples R China

关键词: Filleting;gutting;quality assessment;shelf-life;tilapia

期刊名称:INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY ( 影响因子:3.713; 五年影响因子:3.408 )

ISSN: 0950-5423

年卷期: 2009 年 44 卷 11 期

页码:

收录情况: SCI

摘要: P>The effects of gutting and filleting on microbiological, chemical, and sensory properties of tilapia (Oreochromis niloticus) stored under refrigeration were studied. All the tilapia samples were analysed periodically for microbiological (APC), chemical (pH, total volatile basic nitrogen, 2-thiobarbituricacid, K-value), and sensory characteristics. Results indicated that sensory data were in good agreement with microbiological data (APC rejection limit of 107 CFU g-1) and K-value (rejection limit of 60%). Storage life of (I) whole ungutted, (II) whole gutted and (III) filleted tilapia stored under refrigeration (5 +/- 1 degrees C) can be expected to be 12, 10, and 6 days, respectively.

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