TITLE:
Analysis of the Degree of Quality of Fish Fillet in Refrigeration
AUTHORS:
Itzel Yashita Prado-Toledo, Katia Nayeli Ramos-Santoyo, Martha Lorena Guzmán-Robles, Alejandro De Jesús Cortés-Sánchez
KEYWORDS:
Tilapia, Conservation, Deterioration, Freshness, Quality
JOURNAL NAME:
Open Journal of Applied Sciences,
Vol.12 No.5,
May
20,
2022
ABSTRACT: Fish is a highly nutritious food widely consumed around the world. The
production of fish for human consumption is from capture fishing and
aquaculture activities. Tilapia is considered one of the fish with the highest
production worldwide, being a source of quality protein at an affordable price.
On the other hand, and in addition to its nutritional properties, fish is
highly susceptible to deterioration and contamination, mainly due to its
intrinsic properties, making it able to consume it for short periods of time, so to extend its availability, it is subjected
to common conservation processes like refrigeration. Therefore, the present study is focused on the analysis of the degree of
freshness and quality of tilapia fillet through sensory evaluation during
refrigerated storage for 12 days. The results indicated that the tilapia fillet
during storage had a grade of first quality from day 0 to 4th of
storage recommended for consumption, second quality on the 6th day
and out of quality from the 8th of storage, the latter being not
recommended for human consumption.