文章基本信息

标题：Analysis of the Degree of Quality of Fish Fillet in Refrigeration
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作者：Itzel Yashita Prado-Toledo ; Katia Nayeli Ramos-Santoyo ; Martha Lorena Guzmán-Robles 等
期刊名称：Open Journal of Applied Sciences
印刷版ISSN：2165-3917
电子版ISSN：2165-3925
出版年度：2022
卷号：12
期号：5
页码：744-756
DOI：10.4236/ojapps.2022.125050
语种：English
出版社：Scientific Research Publishing
摘要：Fish is a highly nutritious food widely consumed around the world. The production of fish for human consumption is from capture fishing and aquaculture activities. Tilapia is considered one of the fish with the highest production worldwide, being a source of quality protein at an affordable price. On the other hand, and in addition to its nutritional properties, fish is highly susceptible to deterioration and contamination, mainly due to its intrinsic properties, making it able to consume it for short periods of time, so to extend its availability, it is subjected to common conservation processes like refrigeration. Therefore, the present study is focused on the analysis of the degree of freshness and quality of tilapia fillet through sensory evaluation during refrigerated storage for 12 days. The results indicated that the tilapia fillet during storage had a grade of first quality from day 0 to 4th of storage recommended for consumption, second quality on the 6th day and out of quality from the 8th of storage, the latter being not recommended for human consumption.
关键词：TilapiaConservationDeteriorationFreshnessQuality