##plugins.themes.huaf_theme.article.main##
Abstract
The study aimed to investigate the quality of tilapia after filleting and IQF steps, the results showed that tilapia fillets contained 0.68% lipid and content amount of free fatty acids 4.87g of free fatty acids/100 g lipid. The thiobarbituric acid (TBARS) value in the fillets were low (0.06 ± 0.004 and 0.11± 0.012 mg MDA/kg after filleting and freezing, respectively) and the peroxide contents were undetectable at these stages. The of total volatile basic nitogen (TVB-N) values of tilapia fillets were 11.13 ± 0.74 and 12.82 ± 1.22 mg N/100 g after being filleted and frozen, accordingly, lower than that in the permitted threshold of 25 mg N/100 g. The load of Pseudomonas spp., total viable count (TVC), Clostridium perfringens, Coliforms and E.coli were within the acceptable limits. In addition, no such pathogens as Salmonella, Staphylococcus, Vibrio, or Listeria were observed in all samples. The identification results of microorganisms isolated from tilapia fillets revealed that there was the presence of such specific spoilage organisms as Pseudomonas lundensis and Pseudomonas fragi.
Key words: Frozen, tilapia, fillets, Pseudomonas spp., peroxide value, proximate compositions