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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/43314

Title: The impact of carbon-monoxide treatment on biochemical and sensorial quality of tilapia fillet during low temperature storage
Authors: Tai-Yuan Chen;Tze-Kuei Chiou;Ning-Fa Ding;Bonnie Sun Pan
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: tilapia fillet;carbon monoxide;muscle colour;freshness;sensory evaluation
Date: 2015
Issue Date: 2017-07-04T02:39:54Z
Publisher: Journal of Food and Nutrition Research
Abstract: Abstract:Carbon monoxide (CO) has been applied to fish muscle for colour stability and consumer preference during frozen storage and transportation. This study compared the changes in aerobic plate counts (APC), pH, total volatile basic nitrogen (TVB-N), K-value, colour, and sensory analyses between CO-treated and untreated tilapia fillets stored in ice and refrigerated at 5°C up to 14 days. Except for Hunter a* value, the two test fillet groups resembled each other in the freshness quality profiles during storage although the initial levels of APC, pH, and K-value varied slightly. The CO-treated fillets had significantly higher a* values and higher freshness grading scores than that of the untreated fillets. Good correlationships among K-value, overall, colour and odour qualities were demonstrated. The shelf life was 8-9 days and 4-5 days stored in ice and refrigerated temperatures, respectively on the basis of sensory characteristics and K-values. The consumers surveyed in this study had a preference for tilapia fillets with enhanced red muscle color; however, it did not bias acceptability.
Relation: 3(8), pp.502-512
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/43314
Appears in Collections:[食品科學系] 期刊論文

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