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
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
