Deterioration Indices and Histological Changes in the Nile Tilapia (Oreochromis niloticus) by Different Freezing Methods

Subject Areas : food microbiology

B. Karami ¹ , Y. Moradi ² , Sh. Safi ³

1 - Assistant Professor of the Department of Food Science and Technology, Faculty of Biological Sciences, Tehran North Branch, Islamic Azad University, Tehran, Iran.
2 - Associate Professor of Iranian Fisheries Science Research Institute, Agricultural Research Education and Extension Organization (AREEO), Tehran, Iran.
3 - Associate Professor of the Department of Clinical Sciences, Faculty of Specialized Veterinary Sciences, Science and Research Branch, Islamic Azad University, Tehran, Iran.

Received: 2022-01-26 Accepted : 2022-01-26 Published : 2022-04-01

Keywords: Chemical Quality, Freezing, Histological Change, SEM, Tilapia,

Abstract :

The present study aimed to investigate the effects of freezing speed and time on the deterioration indices such as Total Volatile Basic Nitrogen (TVB-N), Peroxide Value (PV), Thiobarbituric acid value (TBA), and pH, as well as the histological changes. Eighty Nile tilapias (Oreochromis niloticus) with approximate weight of 700 ± 50 g were caught from the saline water fish in research centre of Yazd, Iran in 2012. Then, the fillets were harvested and exposed to slow and quick freezing at 0.2 cm/h speed in the freezer at -18 °C during 18 hours, and 0.8 cm/h speed at -30 °C for 25 minutes, respectively. Finally, the fillets were transferred to -18 °C freezer where they were kept for 180 days. Based on the results, the changes in TVB-N, PV, TBA, pH and histological changes were less dramatic in the samples treated by quick freezing, compared to the slow freezing samples (p≤0.5).

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