Title of article
Deterioration Indices and Histological Changes in the Nile Tilapia (Oreochromis niloticus) by Different Freezing Methods
Author/Authors
Karami ، B. Department of Food Science and Technology - Faculty of Biological Sciences - Islamic Azad University, Tehran North Branch , Moradi ، Y. Iranian Fisheries Science Research Institute - Agricultural Research Education and Extension Organization (AREEO) , Safi ، Sh. Department of Clinical Sciences - Faculty of Specialized Veterinary Sciences - Islamic Azad University, Science and Research Branch
From page
39
To page
48
Abstract
The present study aimed to investigate the effects of freezing speed and time on the deterioration indices such as Total Volatile Basic Nitrogen (TVB-N), Peroxide Value (PV), Thiobarbituric acid value (TBA), and pH, as well as the histological changes. Eighty Nile tilapias (Oreochromis niloticus) with approximate weight of 700 ± 50 g were caught from the saline water fish in research centre of Yazd, Iran in 2012. Then, the fillets were harvested and exposed to slow and quick freezing at 0.2 cm/h speed in the freezer at -18 °C during 18 hours, and 0.8 cm/h speed at -30 °C for 25 minutes, respectively. Finally, the fillets were transferred to -18 °C freezer where they were kept for 180 days. Based on the results, the changes in TVB-N, PV, TBA, pH and histological changes were less dramatic in the samples treated by quick freezing, compared to the slow freezing samples (p≤0.5).
Keywords
Chemical Quality , Freezing , Histological Change , SEM , Tilapia
Journal title
Journal of Food Biosciences and Technology
Journal title
Journal of Food Biosciences and Technology
Record number
2707115
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