Abstract
ABSTRACT Quality changes of Nile tilapia (Oreochromis niloticus) stored in slurry ice and conventional flake ice were comparatively investigated. The results indicated that the rate of protein and lipid degradation, including hydrolysis and oxidation, of slurry ice-stored fish was lower throughout 18 days of storage (p < .05) as indicated by lower myofibrillar protein, total collagen, TCA-soluble peptides, free fatty acid (FFA), lipid oxidation products (peroxide value and thiobarbituric acid reactive substances), and enzymatic activities (both protease (calpain/collagenase) and lipase). This corresponds well with the lower pH, total volatile basic nitrogen and microbial count throughout the storage time of this sample (p < .05). The slower rate of quality changes directly influenced higher consumer acceptability in all aspects (p < .05). To conclude, this study showed that slurry ice can extend the shelf life of tilapia meat for at least 3 days longer than flake ice, suggesting the great potential of slurry ice for tilapia quality preservation and shelf life extension.
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