Evaluation the tilapia meat freshness during storage in ice and refrigerator by Quality Index Method (QIM)

In this study, measurement of freshness fish tilapia species) Nile Tilapia (Oreochromis niloticus) by Quality Index method in whole fish in the 4 treatments and fillets in 6 treatments intended purpose of this research is to measure the qualitative factors (sensory , chemical and microbiological evaluation) and the ratio of 3 to 1 (Ice- fish) ice cover was (mean temperature in fish during the study period between 0.1±0.05 to 0.2±0.1 °C) were kept at cool temperatures for 10 days for the measure fillet Recently, 100 fish (50 pieces, 50 pieces of black and red) and washed her head and tail, the skin and the fillet 30 for each treatment in each treatment 3 Normal packing, vacuum and modified atmosphere (Tilapia fillets treated for red and black tilapia fillets 3 treatment) with an average weight of 114.5±22.50 grams packed and refrigerated at 3°C was maintained. The results showed maximum retention time for fish stomachs empty and whole fish respectively was 9 and 7 days. Also for tilapia fillet freshness in 3 different packaging and stored at -3°C, showed fillet packaged in MAP, has the most lasting, and results by the analysis Statistical was significant