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| Determination of Quality Characteristics of Tilapia Fillets and Surimi Gel during Frozen Storage |
| CONG Hao，WANG Hai-bin |
| College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China |
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Abstract In order to examine the effect of frozen storage on the food quality and processing characteristics of tilapia meat, quality characteristics of tilapia fillets freeze-stored for 10 or 24 months and surimi products processed from them were measured. The results showed that frozen tilapia fillets exhibited a decrease in water and salt-soluble protein contents and an increase in thawing loss rate and cooking loss rate compared with fresh ones. Surimi products processed from frozen tilapia fillets scored high in sensory evaluations and was tender. Moreover, texture analysis indicated a significant difference （P 〈 0.01） in hardness and no significant difference in springiness, cohesiveness or chewiness compared with the control group. In light of these results, we conclude that frozen tilapia fillets are suitable for consumption and processing within the shelf-life.
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2011, Vol. 25 
