EFFECT OF FREEZING ON THE FUNCTIONAL PROPERTIES OF FLESH NILE TILAPIA OREOCHROMIS NILOTICLISPROTEN | ||||
| Egyptian Journal of Agricultural Research | ||||
| Article 28, Volume 85, Issue 3, September 2007, Page 1117-1126 PDF (2.54 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejar.2007.227283 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| MOHAMED I. SALAMA | ||||
| Central laboratory for Aquaculture Research, Abbassa, Agricultural Research Center, Giza, Egypt | ||||
| Abstract | ||||
| Nile tilapia Oreodwomis a/Vitus fillets and minced flesh samples were periodically withdrawn and analyzed for water holding capacity (WHC), foaming capacity (FC), emulsification capacity (EC), total soluble protein (TSP), soluble protein nitrogen (SPN) and soluble non protein nitrogen (SNPN) as quality criteria of Nile tilapia Oreccbromis Modals Fillets and machine minced flesh blocks packaged in ice-glaze film or polyethylene bags were evaluated over a 6-months storage period at —20°C. Results showed that WHC, FC and EC gradually decreased in all treatments. Also TSN, SPN and SNPN were slowly decreased in all samples during the storage period. Fillets blocks were much more stable than minced blocks, especially those packaged in ice-glaze film compared with those packaged in polyethylene bags. | ||||
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