Postmortem biochemical changes and evaluation of the freshness in the muscle of tilapia (Oreochromis niloticus) during the storage in ice

Francisco Javier Castillo-Yánez, Edgar Iván Jiménez-Ruíz, Dalila Fernanda Canizales-Rodríguez, Enrique Márquez-Ríos, Nathaly Montoya-Camacho, Saúl Ruíz-Cruz, Victor Manuel Ocaño-Higuera

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7 Scopus citations

Abstract

© 2014 Academic Journals Inc. Tilapia fish were harvested, filleted and stored in ice. Fillets were analyzed over 18 days to determine chemical, biochemical and physical changes and their relation to the eating quality of the muscle. Adenosine-Triphosphate (ATP) content and breakdown products, K-value, pH, total volatile bases, total bacterial count, texture, water-holding capacity and color changes were examined. At the beginning of the study, the muscle contained low concentration of ATP and a high concentration of Inosina-Monophosphate (IMP). Of the measurements of freshness and spoilage, K-value increased exponentially, from an initial value of 11.61% to a final value of 86.46%. Total volatile bases and pH significantly increased during storage in ice. Bacteria counts exceeded 7 log CFU g−1after 15 days. Texture and water-holding capacity were not affected. Results indicated that the edible quality of tilapia fish muscle was satisfactory for at least 15 days when stored in ice and no spoilage-related odors were detected.
Original languageAmerican English
Pages (from-to)435-445
Number of pages11
JournalJournal of Fisheries and Aquatic Science
DOIs
StatePublished - 1 Jan 2014

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