Effect of CO treatment on quality of tilapia fillets during storage

The effect of CO color retention on quality of tilapia during storage was studied. The result showed that original pH of fillets treated with CO could be decreased to 6.62. In cold storage condition, TVB-N of tilapia fillets treated with euthanizing method could be retained stable for 5d, which were about 2d more than that of tilapia treated with packaging method. And hardness, adhesiveness and chewiness of fillets treated with CO decreased after 5d cold storage, while for samples untreated with CO showed decreased significantly after the 1d storage period. Euthanizing method induced fillets lower amount of original microbial and inhabited the growth of microbial. Effect of three methods on quality of fillets was not significant during frozen storage.