Effects of Storage Conditions on the Shelf Life of Liquid-Smoked Tilapia (Oreochromis niloticus) Fillets

Abstract:

In this study, the pH, total volatile base nitrogen (TVB-N) amounts, total viable counts (TVC) of microbial flora, and the sensory quality of liquid-smoked tilapia fillets were analyzed under different storage conditions. Lengthy storage caused, the smoked flavor to disappear and juice seeped from the samples. Over time, it was found that the pH of the products decreased and then subsequently increased, whilst the amount of TVB-N showed an overall increasing trend. Under all storage conditions tested, the TVC of microbial flora slowly increased, followed by a sharp increase, and then stabilized. These results showed that vacuum-packed products stored at low temperatures were highly stable; hence this storage method can effectively guarantee the quality of liquid-smoked tilapia fillets and the extension of the shelf life.

• Periodical: Advanced Materials Research (Volumes 393-395)
• Pages: 717-723
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.393-395.717
• Online since: November 2011
• Authors: Sheng Jun Chen, Lai Hao Li, Chang Hu Xue, Xian Qing Yang, Yan Yan Wu, Shu Xian Hao, Jian Wei Cen, Bo Qi
• Keywords: Liquid-Smoked, Shelf Life, Tilapia (Oreochromis niloticus) Fillets

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