Colour stability of tilapia (Oreochromis niloticus) fillets in - 18 °C for a 120 days storage period

Abstract

Tilapia is the second most farmed fish in the world. It is mostly preferred to be consumed in the form of fillets. The experiment entitled was conducted in Factorial Completely Randomised Design (FCRD) for different parameters with 4 main treatments viz. T0 (control) in which untreated fillets were done IQF at freezing temp:(- 40 °C) & storage at (-18 °C) for 120 days, T1 - Pre-treatment of NaCl (2%)+ STPP (3%) for 2 hrs + glazing - 10% + IQF freezing (Temp: - 40 °C) & frozen storage at (- 18 °C) for 120 days, T2 - Pre- treatment of NaCl (2%)+ STPP (3%) + blanching at temp:75 °C, Time: 2 Min + glazing - 10% + IQF freezing (temp: - 40 °C) & frozen storage at (-18 °C) for 120 days, T3 - Pre-treatment of NaCl (2%)+ STPP (3%) for 2 hrs, blast freezing & frozen storage at (-18 °C) for 120 days were analysed for changes in physical, biochemical, microbiological parameters and sensory qualities. It was observed that fillets with pretreatment of NaCl (2%)+ STPP (3%) for 2 hrs+ blanching at temp:75 °C, Time: 2 Min + glazing - 10% + IQF freezing (Temp: - 40 °C) exhibited higher rate of L*, a* and b* colour values at the end of storage period of 120 days as compared to other fillets.