Effects of frozen storage on texture, chemical quality indices and sensory properties of crisp Nile tilapia fillets

Changes in the physicochemical characteristics and microbial community compositions of the abdomen and cheliped muscles in swimming crab (Portunus trituberculatus) during frozen storage

“…The Aw has an important influence on the proliferation of microorganisms and the tissue structure of aquatic products ( Xie et al, 2023 ). Sustaining a heightened water activity has been recognized as a pivotal factor in ensuring optimal quality for aquatic products ( Farouk, Wieliczko, & Merts, 2004 ).…”

Quality and Safety Concerns of Farmed Tilapia Fish during Freezing and Frozen Storage: Review

“…Fish farmers should store the fish in batches according to size grade, using either ice boxes or freezing and frozen storage facilities before transporting them to collection and distribution centres to meet the demand of clients at all levels. According to [96], Cold storage is critical to controlling the temperature and preventing the fish from entering the rigour stage quickly, regardless of the quantity of fish produced. Many factories have cold chain facilities and transfer iced fish into frozen vehicles from collecting centres before entering the main freezing and frozen chamber in the factory for the case of India [53] Quality assurance and HACCP measures are essential for transporting fish products [8] to and from frozen vehicles.…”

“…Fast freezing is therefore recommended [38]. The suggested temperature for lowering the temperature of the fish is -30°C, with the inside of the fish being -20°C [ 52,57,96].…”

“…The authors further reported that evaluating the quality of fish products helps to maintain the freshness and flavour of the fish for longer periods. It also determines the market value [96]. Fish quality evaluation helps to determine the market value of fish products based on their quality, which is important for both the producers and consumers.…”

“…The authors attributed the decrease in pH to lactic acid formation and ATP decomposition, followed by an increase due to alkaline compound build-up. Their research on Nile tilapia fillet [96] found that gutting the fish before frozen storage increased the initial microbial load due to increased fish flesh surface contact with the surroundings and the gutting process and tools used. The authors also observed that Pseudomonadaceae were the most dominant bacteria in both gutted and nongutted fish samples, with lower levels in gutted fish increasing rapidly throughout the investigation.…”