Effects of brine concentration on shelf-life of hot-smoked tilapia (Oreochromis niloticus) stored at 4 degrees C


Yanar Y. , Celik M. , Akamca E.

FOOD CHEMISTRY, cilt.97, ss.244-247, 2006 (SCI İndekslerine Giren Dergi) identifier identifier

Özet

This work evaluated the effect of brine concentration on the shelf-life of hot-smoked tilapia (Oreochromis niloticus) stored at 4 degrees C. The fish were brined in solutions of 5%, 10%, and 15% NaCl and unsalted fish were used as controls. The fish were then smoked, cooled and stored at 4 degrees C. Oxidative rancidity measured by the peroxide value (PV), and thiobarbituric acid number (TBA) showed increases with the storage time and also as a result of the increasing salt content in fish muscle. Hot smoked tilapia can be stored safely under refrigerated conditions for over 35 days, and 5% brine was found to be optimal for storage. (c) 2005 Elsevier Ltd. All rights reserved.