QUALITY DETERORATION IN TILAPIA DURING STORAGE IN REFRIGGERATED BRINE

Abstract

During storage of Tilapia nilotica in refrigerated brine at 4 °C, the whole (ungutted) fish had higher levels of free fatty acid and spoiled faster than the gutted fish. The shelflife of whole :fish was 16 days and that of gutted 28 days; these values are, at least, as good as those  reported for ice-storage. Flavour of the cooked fish appeared to be thequahty-hm1tmg factor reducing the shelf-life of gutted tilapia to 28 days even though
the raw gutted fish was Judged acceptable, after 31 days retaining 65-70% freshness