Influence of treatments in the quality of Nile tilapia (Oreochromis niloticus) fillets
Version of Record online: 26 APR 2013
© 2013 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc.
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Food Science & Nutrition
Volume 1, Issue 3, pages 246–253, May 2013
How to Cite
Food Science & Nutrition 2013; 1(3): 246–253
- Issue online: 13 MAY 2013
- Version of Record online: 26 APR 2013
- Manuscript Accepted: 20 MAR 2013
- Manuscript Revised: 7 MAR 2013
- Manuscript Received: 16 JAN 2013
- Scientific and Technological Research National Council of Brazil
- fish fillet;
- Nile tilapia;
- shelf life
In this study, the influence of different treatments was evaluated: nonwashing, washing in chlorinated water and washing/soaking in chlorinated water and sodium chloride on the quality of Nile tilapia (Oreochromis niloticus) fillets during storage at 1.0 ± 0.5°C through daily analysis of pH, moisture, and lipids content. Microbiological analysis and growth modeling for mesophilic and psychrotrophic bacteria and Staphylococcus sp. were also carried out. Finally, we confirmed the microbiological safety through sensory analyses. The main results suggest that fillets washed or soaked in chlorinated water and sodium chloride present clear and narrower blood line coloration; that is, they are less oxidized than those that received other treatments and are microbiologically safe for use within 12 days of storage. It was concluded that the treatments in chlorinated and salinized water favored the quality maintenance of fillets.