Effect of pre-cooling conditions on fresh-keeping to ice-temperature tilapia fillets

Authors

JIN Zhi, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, Guangdong 524088, China; Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Zhanjiang, Guangdong 524088, China; Key Laboratory of Advanced Processing
GUAN Zhiqiang, College of Mechanical and Power Engineering, Guangdong Ocean University, Zhanjiang, Guangdong 524088, China
LIN Min, College of Mechanical and Power Engineering, Guangdong Ocean University, Zhanjiang, Guangdong 524088, China

Abstract

Pre-cooling treatment was introduced before the storage of fish fillets at ice temperature, and the effects of different temperature pretreatment conditions on the quality of tilapia fillets during ice storage were investigated. The tilapia fillets were pre-cooled by setting different pretreatment temperatures (-18, -30, -60 ℃), and the center temperature of the fillets was lowered to -1 ℃, and then stored in -2 ℃. The pH, color, texture, volatile base nitrogen (TVB-N), total number of colonies, thiobarbituric acid value (TBA), and calcium ionize activity (Ca²⁺-ATPase) were used as indicators to investigate the time interval. The next series of tracking tests and analysis. Result: The different pre-cooling temperatures had a significant effect on the TVB-N value, total number of colonies, TBA and Ca²⁺-ATPase of the fillets. The TVB-N value and the total number of colonies of the pre-cooled fish fillets decreased. \\ The lower the cold temperature was, and the slower the growth rates of fish fillets and the process of fish spoilage were. At the same time, the degree of fat oxidation and protein denaturation of fish fillets was relatively small, and the pre-cooling treatment at -30, -60 ℃ could better maintain the fish meat quality. During the storage period, the pH value of the fillets of each treatment group showed a trend of decreasing first and then increasing, but the pre-cooling treatment significantly inhibited the pH rise of the fillets. The hardness, chewiness and adhesiveness of the fillets of the pre-cooling treatment group and the control group decreased with the storage time. The shelf life of the fillets under pre-cooling treatment at -30, -60 ℃was 17 d, which was 6 d longer than the control group. In summary, the pre-cooling treatment can further inhibit the microbial growth and spoilage of fish fillets, and improve the quality of tilapia fillets.

Publication Date

9-28-2019

First Page

135

Last Page

140,180

DOI

10.13652/j.issn.1003-5788.2019.09.027

Recommended Citation

Zhi, JIN; Zhiqiang, GUAN; and Min, LIN (2019) "Effect of pre-cooling conditions on fresh-keeping to ice-temperature tilapia fillets," Food and Machinery: Vol. 35: Iss. 9, Article 27.
DOI: 10.13652/j.issn.1003-5788.2019.09.027
Available at: https://www.ifoodmm.cn/journal/vol35/iss9/27

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