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Journal code(s)
- E-ISSN Number: 2277-7695
- P-ISSN Number: 2349-8242
- CODEN Code: PIHNBQ
- ZDB-Number: 2663038-2
- IC Journal ID: 7725
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Vol. 11, Issue 12 (2022)
Studies on freezing and storage performance of tilapia (Oreochromis niloticus) fillets
Author(s):
Bhujbal PK, Patange SB, Mulani SJ, Chande NS and Pawar SD
Bhujbal PK, Patange SB, Mulani SJ, Chande NS and Pawar SD
Abstract:
Tilapia is the second most farmed fish in the world. It is mostly preferred to be consumed in form of fillets. The experiment entitled “Studies on freezing and storage performance of tilapia fillets”, was conducted in Factorial Completely Randomized Design (FCRD) for different parameters with 4 main treatments viz. T0 (control) in which untreated fillets were done IQF at freezing temp:(- 40 °C) & storage at (-18 °C) for 120 days, T1 - Pre-treatment of NaCl (2%)+ STPP (3%) for 2 hrs + glazing - 10% + IQF freezing (Temp: - 40 °C) & frozen storage at (- 18 °C) for 120 days, T2 - Pre- treatment of NaCl (2%)+ STPP (3%) + blanching at temp:75 °C, Time: 2 Min + glazing - 10% + IQF freezing (temp: - 40 °C) & frozen storage at (-18 °C) for 120 days, T3 - Pre-treatment of NaCl (2%)+ STPP (3%) for 2 hrs, blast freezing & frozen storage at (-18 °C) for 120 days were analysed for changes in physical, biochemical, microbiological parameters and sensory qualities.
Tilapia is the second most farmed fish in the world. It is mostly preferred to be consumed in form of fillets. The experiment entitled “Studies on freezing and storage performance of tilapia fillets”, was conducted in Factorial Completely Randomized Design (FCRD) for different parameters with 4 main treatments viz. T0 (control) in which untreated fillets were done IQF at freezing temp:(- 40 °C) & storage at (-18 °C) for 120 days, T1 - Pre-treatment of NaCl (2%)+ STPP (3%) for 2 hrs + glazing - 10% + IQF freezing (Temp: - 40 °C) & frozen storage at (- 18 °C) for 120 days, T2 - Pre- treatment of NaCl (2%)+ STPP (3%) + blanching at temp:75 °C, Time: 2 Min + glazing - 10% + IQF freezing (temp: - 40 °C) & frozen storage at (-18 °C) for 120 days, T3 - Pre-treatment of NaCl (2%)+ STPP (3%) for 2 hrs, blast freezing & frozen storage at (-18 °C) for 120 days were analysed for changes in physical, biochemical, microbiological parameters and sensory qualities.
It was observed that fillets with pretreatment of NaCl (2%)+ STPP (3%) for 2 hrs+ blanching at temp: 75 °C, Time: 2 Min + glazing - 10% + IQF freezing (Temp: - 40 °C) exhibited higher rate of L*, a* and b* colour values at the end of storage period of 120 days as compared to other fillets. The biochemical parameter such as TVBN & microbiological parameter like TPC exhibited a decreasing trend with respect to other treatments while drip loss content of the fillets didn’t exhibit any significant changes; In case of proximate analysis during frozen storage moisture, ash, protein decreased likewise there is an increase in fat and NPN content at the end of storage period of 120 days. As regards to the organoleptic evaluation, the fillets T2 obtained the highest sensory score in colour, flavour, texture, odour & overall acceptability as compared to control (T0) and treatments T1,T3 and were fit for consumption at end of frozen storage period of 120 days.
Pages: 6298-6303 | 359 Views 197 Downloads
How to cite this article:
Bhujbal PK, Patange SB, Mulani SJ, Chande NS, Pawar SD. Studies on freezing and storage performance of tilapia (Oreochromis niloticus) fillets. Pharma Innovation 2022;11(12):6298-6303.
Journal code(s)
- E-ISSN Number: 2277-7695
- P-ISSN Number: 2349-8242
- CODEN Code: PIHNBQ
- ZDB-Number: 2663038-2
- IC Journal ID: 7725
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Special Issue
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The Pharma Innovation Journal
