Shelf life of fresh fillets from eviscerated farmed tilapia (Oreochromis niloticus) handled at different pre‐filleting times

• Published in: Journal of food processing and preservation Vol. 44; no. 7
• Main Authors: Jimenez‐Ruiz, Edgar Iván, Maeda‐Martínez, Alfonso Nivardo, Ocaño‐Higuera, Víctor Manuel, Sumaya‐Martinez, Maria Teresa, Sanchez‐Herrera, Leticia Monica, Fregoso‐Aguirre, Oscar Alexandro, Rincones‐López, Jesús Ernesto, Palomino‐Hermosillo, Yolotzin Apatzingan
• Format: Journal Article
• Language: English
• Published: 01.07.2020
• ISSN: 0145-8892; 1745-4549
• DOI: 10.1111/jfpp.14529

The effect of pre‐filleting time (from 8 to 72 hr) of eviscerated chilled tilapia (Oreochromis niloticus) on the freshness quality and shelf life of tilapia fillets during 19‐day storage at 0°C was determined to know if pre‐filleting time affects shell life of tilapia fillets. Nonsensory methods were employed including physical (color and texture), chemical (pH), biochemical [Total Volatile Basic Nitrogen (TVB‐N) and K value], and microbiological parameters. Adenylate Energy Charge of live fish was calculated at harvest to determine the stress condition of fish. Results indicate greatest shelf life of 15 and 13 days at 8 and 24 hr pre‐filleting times, respectively. Longer pre‐filleting times of 48 and 72 hr resulted in a reduction in shelf life to 11 and 9 days. In conclusion, pre‐filleting time exerts an important effect over shell life of tilapia fillets. Practical applications This work highlights the importance of processing fish in the shortest time possible after harvest, since ice storage for hours or days will reduce shelf life of final product (fillets). Our data allow predicting the impact on shelf life when pre‐filleting storage time cannot be avoided.