Vol. 1, Issue 6 (2014)
Effect of water temperature and time during tilapia processing to its fillet quality
Author(s): Nguyen Phuoc Minh
Abstract: In the last few years tilapia has captured the attention of consumers for its nutritional qualities. Tilapia are one of the most widely introduced fish globally that has clearly emerged as a promising group in aquaculture. Oreochromis niloticus was the first tilapia species to be taken up for large scale aquaculture. It is consumed widely due to its deliciousness and rich source of protein. During its processing, temperature and time are very important factors influencing to fish fillet characteristics. We have surveyed these criteria during tilapia processing. Our results show that in order to get the best fillet quality (texture, microorganism) we should pay attention to: the step before bleeding, washing fillets at 18-20oC in 10 minutes; after bleeding, washing fillets at 23-25oC in 20 minutes; after filleting, washing fillets at 18-20oC in 8 minutes; trimming fillets within 10 minutes.