Effect of different initial cold-induced temperature on freshness and flavor of Tilapia fillets

The experiment set up five different initial cold-induced temperature which were 25, 20, 15, 10, 5℃, respectively. Using continuous temperature-controlled cooling, the change of freshness index K value, Inosinic acid (IMP) and the main flavor free amino acid under different conditions were studied. The results showed that the lower initial temperature, the slower K value increased and the better freshness, whereas the faster K value increased and the faster freshness declined. IMP had a peak value in 40h and ATP had a rapid degradation. All of the free amino acids increased to varying degrees, and total free amino acid get significant increase on the condition of the initial cold-induced temperature was set as 15℃.