Quality Of Tilapia Fillets Research Articles

Magnetic field improves the quality of frozen tilapia fillets by decreasing the ice crystals during freezing process

SummaryIn this study, the alternating magnetic field (AMF) with frequency of 50, 100, 150, 200 and 250 Hz at magnetic field intensity of 5 mT was used to assist the freezing of tilapia fillets, with no magnetic field (NMF) as a control group. The evaluation of thawed tilapia fillets encompassed an assessment of freezing curve, texture, microstructure, moisture state and protein structure, followed by a subsequent analysis of their correlation. The findings showed that the application of a magnetic field during the freezing process yielded favourable outcomes in enhancing the overall quality of tilapia fillets. Among them, 200 Hz had the best effect. Under the condition, the frozen tilapia fillets assisted by magnetic field showed the shortest freezing time, the least decrease in hardness and elasticity and the best chewiness after thawing. The size of the ice crystals generated during freezing was small and uniform, and the fractal dimension of the frozen sections was the highest. Muscle tissue was the least damaged, which led to the improvement of its water‐holding capacity. Magnetic field‐assisted freezing was found to maintain the α‐helix and β‐sheet in the secondary structure of proteins. The correlation analysis showed that cohesion, elasticity, fractal dimension, FD, A2, A22 and β‐turn were closely related to the quality changes of tilapia fillets after magnetic field treatment.

Effects of Sous-Vide on Quality, Structure and Flavor Characteristics of Tilapia Fillets.

To investigate the effects of traditional high-temperature cooking and sous-vide cooking on the quality of tilapia fillets, muscle microstructure, texture, lipid oxidation, protein structure, and volatile compounds were analyzed. In comparison with samples subjected to traditional high-temperature cooking, sous-vide-treated samples exhibited less protein denaturation, a secondary structure dominated by α-helices, a stable and compact structure, a significantly higher moisture content, and fewer gaps in muscle fibers. The hardness of the sous-vide-treated samples was higher than that of control samples, and the extent of lipid oxidation was significantly reduced. The sous-vide cooking technique resulted in notable changes in the composition and relative content of volatile compounds, notably leading to an increase in the presence of 1-octen-3-ol, α-pinene, and dimethyl sulfide, and a decrease in the levels of hexanal, D-limonene, and methanethiol. Sous-vide treatment significantly enhanced the structural stability, hardness, and springiness of muscle fibers in tilapia fillets and reduced nutrient loss, enriched flavor, and mitigated effects on taste and fishy odor.

Effective Role of Pomegranate Peel Extract on Quality of Tilapia Fillets During Storage

Effective Role of Pomegranate Peel Extract on Quality of Tilapia Fillets During Storage

Effective role of pommegranate peel extract on quality of tilapia fillets during storage

Effective role of pommegranate peel extract on quality of tilapia fillets during storage

Combined Effect of Modified Atmosphere Packaging and UV-C Radiation on Pathogens Reduction, Biogenic Amines, and Shelf Life of Refrigerated Tilapia (Oreochromis niloticus) Fillets.

This study investigated the isolated effect of modified atmosphere packaging (MAP; 50% CO2 and 50% N2) and ultraviolet radiation (UV; 0.30 J/cm2) as well as their combined (MAP/UV) effect on reduction of Salmonella typhimurium and Escherichia coli O157:H7, biogenic amines (BA), and on shelf life of tilapia fillets stored at 4 ± 1 °C for 10 days. UV samples had the highest reduction of S. typhimurium (1.13 log colony forming units/g; CFU/g) and E. coli O157:H7 (0.70 log CFU/g). MAP and MAP/UV reduced the growth of S. typhimurium in 0.50 log CFU/g and did not affect the growth of E. coli O157:H7. UV, MAP, and MAP/UV increased lag phase and/or generation time of all evaluated bacterial groups, decreased pH values, ammonia formation, texture changes, and, in general, the BA formation throughout storage period, and, therefore, UV, MAP, and MAP/UV extended the shelf life for two, three, and at least five days, respectively. MAP/UV, MAP, and UV decreased redness, MAP/UV and MAP increased yellowness and lipid oxidation, while UV did not affect it. MAP/UV demonstrated promising results for shelf life extension; however, different gas ratios in combination with other ultraviolet radiation type C (UV-C) doses should be investigated to reach the highest microbiological safety and maintenance of the overall quality of tilapia fillets.

COLD AND HOT SMOKED NILE TILAPIA FILLETS: QUALITY AND YIELD OF PIGMENTED AND UNPIGMENTED FILLETS

Aiming evaluate the effects of smoking techniques on the quality of tilapia fillets, a 2x2 factorial scheme experiment was conducted comprising two smoking techniques (hot and cold) and two pigmentation (with and without). Cold smoked fillets and fillets with pigmentation demonstrated a greater yield. Hot smoked fillets were tenderer and presented lower moisture and greater ash and protein contents. The pigmentation did not influence the smoked fillet composition, but ash content was greater in fillets without pigmentation. The sensory acceptance of hot smoked fillets was better. The pigmentation influenced the color and appearance; however, fillets without pigmentation gave better flavor.

The quality evaluation method of tilapia fillets stored at 3 and −2°C based on fractal dimension changes

AbstractIn this work, a correlation model of tilapia fillets quality evaluation was established by principal component analysis (PCA) based on fractal dimension change. The tilapia fillets were stored at 3 and −2°C, respectively, and the pH, color, electrical conductivity (EC), total volatile base nitrogen (TVB‐N), texture, and fractal dimension were periodically measured. A major component was extracted and it explained 82.726% of the total variance. Then the comprehensive quality score was calculated during the storage of the fillets. Three function correlation models including linear function, logarithmic function, and quadratic function were obtained by establishing the relationship between the comprehensive quality score of fillets and the fractal dimension. The determination coefficient R2 of quadratic function correlation model reached 0.841 and 0.962 under 3 and −2°C, respectively. This result indicated that the quality evaluation was accurate under low‐temperature storage conditions by quadratic function correlation model based on the change of fractal dimension.Practical applicationsThe conventional quality evaluation methods of tilapia fillets are time‐consuming and cumbersome. This work used PCA to integrate many tilapia fillets quality indicators into a comprehensive quality indicator. Then a correlation function model was established between comprehensive quality indicator and fractal dimension. The quality of tilapia fillets would be evaluated by the change of fractal dimension in profile. The result showed that this method was simple and fast, and laid a foundation for the application of fractal dimension in tilapia processing and transportation.

Effect of Two Kinds of Osmotic Media on Quality of Tilapia Fillets

In order to search effect of osmotic medium on quality of tilapia fillets treated by different kinds of osmotic solution, the changes in pH value, lightness (L*) degree and electrical conductivity (EC) were quantitatively determined during osmotic treatments for fresh tilapia fillets with the osmotic medium (sodium chloride, sucrose),medium concentration (10-30%) and osmotic time (1-5hour) as the independent treatment factors. Results were as follows: (1) L* and pH of the fish fillets were decreased gradually, color darkened slightly, and EC was increased with increase in osmotic time when fresh tilapia fillets were soaked in sodium chloride (NaCl) solution and sucrose solution, respectively. (2)Effects of two kinds of osmotic media on quality of fish fillets were different during osmotic treatment period. First, the changes in pH, L* and EC of fish fillets were bigger in the NaCl solution, and smaller changes in the sucrose solution. Second, pH of fish fillets in the NaCl solution was always lower than that of sucrose solution, but EC of fish fillets in the NaCl solution was significantly higher than that of sucrose solution.(3)Highly significant correlation of EC and osmotic time were observed, and the regression equations were established according to the results of influence on EC of fish fillets in the process of osmotic dehydration.

Drying and quality characteristics of tilapia fish fillets dried with hot air-microwave heating

The aim of this work was to study the effect of hot air-microwave heating on the drying and quality characteristics of fresh tilapia fish fillets. Experimental drying curves were obtained at three microwave powers (200, 400 and 600 W) after hot air drying at two air temperatures (40 and 50 °C) and a constant air velocity of 1.5 m/s. Some quality indicators such as shrinkage, rehydration and recovery properties were investigated. Results showed that an increase in microwave power resulted in a decrease in final moisture content when drying for the same period of time. The higher the hot air temperature, the higher the dehydration rate was. The shrinkage ratio and rehydration ratio increased as the microwave power and air temperature increased. However, the recovery ratio decreased as the microwave power and air temperature increased. Lower hot air temperature and microwave power are beneficial to keep the quality of tilapia fillets.