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标题：Effects of freezing and thawing cycles on the quality of Nile tilapia fillets
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作者：ZUANAZZI, Jovana Silva Garbelini ; GOES, Elenice Souza dos Reis ; ALMEIDA, Fernanda Losi Alves de 等
期刊名称：Food Science and Technology (Campinas)
印刷版ISSN：0101-2061
电子版ISSN：1678-457X
出版年度：2020
卷号：40
页码：300-304
DOI：10.1590/fst.11119
出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：The aim of this investigation was to evaluate the impact of multiple freezing and thawing cycles on the physicochemical properties of Nile tilapia fillets. For this purpose, 72 fresh Nile tilapia fillets were packed and stored in a freezer at -18 °C. The frozen samples were submitted to five freeze-thaw cycles; in each cycle, the freezer was switched off during 14 hours. The consecutive freeze-thaw cycles resulted in a fillet’s total weight loss of 9.48%, with a quadratic regression (P < 0.0001) for thaw loss, with a greater loss percentage in cycle 3 (2.68%). pH values differed between the cycles (P < 0.0001), being observed an increment in this parameter only from cycle 4. The lipid oxidation remained constant in cycles 1, 2, 4 and 5, however in cycle 3 the lowest value (P < 0.0002) was observed. The luminosity, and intensity of the red and yellow colours increased linearly (P < 0.0001) as the cycles increased. Thereby, the tilapia fillets’ quality were adversely affected by the freezing cycles. The unfavourable alterations included weight loss, lipid oxidation and elevated pH, as well as the increasingly augmentation of brightness and red and yellow colorations of fillets as the progressive cycles occurred.
关键词：aquaculture; colour; Oreochromis niloticus; lipid oxidation; pH.
其他关键词：aquaculture;colour;Oreochromis niloticus;lipid oxidation;pH