Quality Changes in Fresh Tilapia and Milkfish during Refrigerated (4℃) and Frozen (-15℃) Storage

SHU-JEN WANG, JIAU-HUA CHEN AND JIN-JIA FAN

Chia-Nan Junior College of Pharmacy, Tainan, Taiwan 710, ROC.

ABSTRACT

   Fresh tilapia and milk fish sampled from traditional market were randomly divided into 10 groups and well wrapped with PS/PVC film. All samples were stored at 4℃ or -15℃ for 0 (fresh), 4, 8, or 12 days. Bimicrobial detection methods, no Salmonella nor Vibrio was detected in any sample during storage. The total aerobic plate counts (APC), amino acid nitrogen (AAN), volatile base nitrogen (VB-N) and acid value (AV) changed slightly durig storage at -15℃ and during four days storage at 4℃. The APC, AAN, VB-N and AV increased, while the pH decreased during prolonged storage at 4℃.

Key Words: Tilapia,Milk fish, Rancidity, Microbial.