Freshness and Shelf Life of Air Packaged and Modified Atmosphere Packaged Fresh Tilapia Fillets during Freezing-point Storage

Abstract

The freshness and shelf life of filleted tilapia packaged in air packaging (AP) and modified-atmosphere packing (MAP) of CO 2 /N 2 30%/70% conditions, combined with freezing-point storage (-0.7°C-0°C) were investigated by sensory, textural, and physicochemical parameters, as well as microbiological and endogenous enzyme activities. The results showed that the total volatile base nitrogen, myofibril fragmentation index, sensory scores, total viable count, and pH in MAP tilapia fillets were lower than those of AP tilapia fillets, while the salt-soluble protein level and water holding capacity of MAP tilapia fillets were higher than those of AP tilapia fillets. Results showed that MAP combined with freezing-point storage exhibited a significant fresh-keeping effect on tilapia fillets, the shelf lives of AP and MAP tilapia fillets were 11 th and 14 th day, respectively; and total viable count and total volatile base nitrogen were 5.94 log CFU/g and 21.74 mg/100 g in MAP at 14 th day, respectively. It was concluded that an application of MAP combined with freezing-point storage on tilapia fillets preservation was achieved.

Gravading process of Nile tilapia ( Oreochromis niloticus ) and evaluation of its biochemical and sensory changes during refrigerated storage

“…A decrease in salt soluble protein of tilapia fillet during freezing point storage is reported by He et al. (2016). Greater degradation of MHC occurs at elevated temperature (Choi, Lin, Tomlinson, & Park, 2008).…”

Relationship between Micromolecules and Quality Changes of Tilapia Fillets after Partial Freezing Treatment with Polyphenols

“…Refrigeration preservation still has strong microorganisms and enzyme activities, quickly causing fillet spoilage . Compared with the traditional chilling process, partial freezing with the formation of tiny ice crystals maintains a high water-holding capacity and fresh quality . The primary method for preserving tilapia fillets is the combination of low temperatures and preservatives.…”

“…1 Compared with the traditional chilling process, partial freezing with the formation of tiny ice crystals maintains a high water-holding capacity and fresh quality. 2 The primary method for preserving tilapia fillets is the combination of low temperatures and preservatives. With the increase of people's demand for healthy, green, and safe foods, natural preservatives drive an increasing interest.…”