Fish is a highly nutritious food widely consumed around the world. The production of fish for human consumption is from capture fishing and aquaculture activities. Tilapia is considered one of the fish with the highes...Fish is a highly nutritious food widely consumed around the world. The production of fish for human consumption is from capture fishing and aquaculture activities. Tilapia is considered one of the fish with the highest production worldwide, being a source of quality protein at an affordable price. On the other hand, and in addition to its nutritional properties, fish is highly susceptible to deterioration and contamination, mainly due to its intrinsic properties, making it able to consume it for short periods of time, so to extend its availability, it is subjected to common conservation processes like refrigeration. Therefore, the present study is focused on the analysis of the degree of freshness and quality of tilapia fillet through sensory evaluation during refrigerated storage for 12 days. The results indicated that the tilapia fillet during storage had a grade of first quality from day 0 to 4<sup>th</sup> of storage recommended for consumption, second quality on the 6<sup>th</sup> day and out of quality from the 8<sup>th</sup> of storage, the latter being not recommended for human consumption.展开更多
文摘Fish is a highly nutritious food widely consumed around the world. The production of fish for human consumption is from capture fishing and aquaculture activities. Tilapia is considered one of the fish with the highest production worldwide, being a source of quality protein at an affordable price. On the other hand, and in addition to its nutritional properties, fish is highly susceptible to deterioration and contamination, mainly due to its intrinsic properties, making it able to consume it for short periods of time, so to extend its availability, it is subjected to common conservation processes like refrigeration. Therefore, the present study is focused on the analysis of the degree of freshness and quality of tilapia fillet through sensory evaluation during refrigerated storage for 12 days. The results indicated that the tilapia fillet during storage had a grade of first quality from day 0 to 4<sup>th</sup> of storage recommended for consumption, second quality on the 6<sup>th</sup> day and out of quality from the 8<sup>th</sup> of storage, the latter being not recommended for human consumption.
