CHANGES IN CHEMICAL AND ORGANOLEPTIC PROPERTIES OF FRIED NILE TILAPIA FILLETS (OREOCHROMIS NILOTICUS) DURING CHILLING AND FROZEN STORAGE
Ez-Elrigal, A.I.; Ibrahim F. Mohamed;
Ahmed. Z. Hssab-Alla And Mohamed I. Salama
Processing and Quality Control Department, Central Laboratory For Aquaculture Research, Agricultural Research Center, Ministry Of Agriculture, Egypt.
Received 15/ 11/ 2010 Accepted 27/ 12/ 2010
Modifications in proximate composition, fatty acids, chemical quality, as well as changes in organoleptic traits, were studied in raw Nile tilapia fillets (Oreochromis niloticus), pan-fried fillets in sun flower oil for 4 minutes and reheated fried Nile tilapia fillets (in a conventional oven for 15 min. at 80°C) after storage for one week at 5±1°C and for one month at –10±2°C.
Our results reveal that the frying process has considerable effect on the composition (moisture, protein, fat and ash), fatty acids profile, chemical quality characteristics (total volatile basis nitrogen TVBN, trymethylamin nitrogen TMAN, thiobarbeturic acid TBA and peroxide value PV) and sensory properties (colour, taste, flavour, juiciness and overall acceptability) of Nile tilapia fillets, and extending the shelf life of Nile tilapia fillets during chilling storage at 5±1°C or frozen storage at –10±2°C.