Effects of freezing and thawing cycles on the quality of Nile tilapia fillets
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000500300 |
Resumo: | Abstract The aim of this investigation was to evaluate the impact of multiple freezing and thawing cycles on the physicochemical properties of Nile tilapia fillets. For this purpose, 72 fresh Nile tilapia fillets were packed and stored in a freezer at -18 °C. The frozen samples were submitted to five freeze-thaw cycles; in each cycle, the freezer was switched off during 14 hours. The consecutive freeze-thaw cycles resulted in a fillet’s total weight loss of 9.48%, with a quadratic regression (P < 0.0001) for thaw loss, with a greater loss percentage in cycle 3 (2.68%). pH values differed between the cycles (P < 0.0001), being observed an increment in this parameter only from cycle 4. The lipid oxidation remained constant in cycles 1, 2, 4 and 5, however in cycle 3 the lowest value (P < 0.0002) was observed. The luminosity, and intensity of the red and yellow colours increased linearly (P < 0.0001) as the cycles increased. Thereby, the tilapia fillets’ quality were adversely affected by the freezing cycles. The unfavourable alterations included weight loss, lipid oxidation and elevated pH, as well as the increasingly augmentation of brightness and red and yellow colorations of fillets as the progressive cycles occurred. |
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Effects of freezing and thawing cycles on the quality of Nile tilapia filletsaquaculturecolourOreochromis niloticuslipid oxidationpHAbstract The aim of this investigation was to evaluate the impact of multiple freezing and thawing cycles on the physicochemical properties of Nile tilapia fillets. For this purpose, 72 fresh Nile tilapia fillets were packed and stored in a freezer at -18 °C. The frozen samples were submitted to five freeze-thaw cycles; in each cycle, the freezer was switched off during 14 hours. The consecutive freeze-thaw cycles resulted in a fillet’s total weight loss of 9.48%, with a quadratic regression (P < 0.0001) for thaw loss, with a greater loss percentage in cycle 3 (2.68%). pH values differed between the cycles (P < 0.0001), being observed an increment in this parameter only from cycle 4. The lipid oxidation remained constant in cycles 1, 2, 4 and 5, however in cycle 3 the lowest value (P < 0.0002) was observed. The luminosity, and intensity of the red and yellow colours increased linearly (P < 0.0001) as the cycles increased. Thereby, the tilapia fillets’ quality were adversely affected by the freezing cycles. The unfavourable alterations included weight loss, lipid oxidation and elevated pH, as well as the increasingly augmentation of brightness and red and yellow colorations of fillets as the progressive cycles occurred.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2020-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000500300Food Science and Technology v.40 suppl.1 2020reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.11119info:eu-repo/semantics/openAccessZUANAZZI,Jovana Silva GarbeliniGOES,Elenice Souza dos ReisALMEIDA,Fernanda Losi Alves deGOES,Marcio DouglasLARA,Jorge Antônio Ferreira deRIBEIRO,Ricardo Pereiraeng2020-06-24T00:00:00Zoai:scielo:S0101-20612020000500300Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2020-06-24T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Effects of freezing and thawing cycles on the quality of Nile tilapia fillets |
title |
Effects of freezing and thawing cycles on the quality of Nile tilapia fillets |
spellingShingle |
Effects of freezing and thawing cycles on the quality of Nile tilapia fillets ZUANAZZI,Jovana Silva Garbelini aquaculture colour Oreochromis niloticus lipid oxidation pH |
title_short |
Effects of freezing and thawing cycles on the quality of Nile tilapia fillets |
title_full |
Effects of freezing and thawing cycles on the quality of Nile tilapia fillets |
title_fullStr |
Effects of freezing and thawing cycles on the quality of Nile tilapia fillets |
title_full_unstemmed |
Effects of freezing and thawing cycles on the quality of Nile tilapia fillets |
title_sort |
Effects of freezing and thawing cycles on the quality of Nile tilapia fillets |
author |
ZUANAZZI,Jovana Silva Garbelini |
author_facet |
ZUANAZZI,Jovana Silva Garbelini GOES,Elenice Souza dos Reis ALMEIDA,Fernanda Losi Alves de GOES,Marcio Douglas LARA,Jorge Antônio Ferreira de RIBEIRO,Ricardo Pereira |
author_role |
author |
author2 |
GOES,Elenice Souza dos Reis ALMEIDA,Fernanda Losi Alves de GOES,Marcio Douglas LARA,Jorge Antônio Ferreira de RIBEIRO,Ricardo Pereira |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
ZUANAZZI,Jovana Silva Garbelini GOES,Elenice Souza dos Reis ALMEIDA,Fernanda Losi Alves de GOES,Marcio Douglas LARA,Jorge Antônio Ferreira de RIBEIRO,Ricardo Pereira |
dc.subject.por.fl_str_mv |
aquaculture colour Oreochromis niloticus lipid oxidation pH |
topic |
aquaculture colour Oreochromis niloticus lipid oxidation pH |
description |
Abstract The aim of this investigation was to evaluate the impact of multiple freezing and thawing cycles on the physicochemical properties of Nile tilapia fillets. For this purpose, 72 fresh Nile tilapia fillets were packed and stored in a freezer at -18 °C. The frozen samples were submitted to five freeze-thaw cycles; in each cycle, the freezer was switched off during 14 hours. The consecutive freeze-thaw cycles resulted in a fillet’s total weight loss of 9.48%, with a quadratic regression (P < 0.0001) for thaw loss, with a greater loss percentage in cycle 3 (2.68%). pH values differed between the cycles (P < 0.0001), being observed an increment in this parameter only from cycle 4. The lipid oxidation remained constant in cycles 1, 2, 4 and 5, however in cycle 3 the lowest value (P < 0.0002) was observed. The luminosity, and intensity of the red and yellow colours increased linearly (P < 0.0001) as the cycles increased. Thereby, the tilapia fillets’ quality were adversely affected by the freezing cycles. The unfavourable alterations included weight loss, lipid oxidation and elevated pH, as well as the increasingly augmentation of brightness and red and yellow colorations of fillets as the progressive cycles occurred. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-06-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000500300 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000500300 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.11119 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.40 suppl.1 2020 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
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1752126326360244224 |