Determination of Textural and Color Parameters of Fish Fillets Stored at Refrigerated Conditions

Abstract

In this study, physicochemical deterioration detected by textural and color measurements was revealed in fish fillets during cold storage period. In this respect, L*, a* and b* values of the fish fillets stored at 4ºC rapidly changed with time. Especially, L* values of fish fillets increased from 48.87 to 55.35 while a* and b* increased from -1.59, 6.60 to 3.44, 10.72, respectively. Also, in this study, textural parameters defined by hardness, cohesiveness, chewiness, springiness properties of fish fillets were revealed. Although decrease in hardness, cohesiveness, chewiness values of fish fillets was found to be above of 50%, springiness value increased from 0.75 above of 0.90. Moreover, while all parameters related to color analysis increased, hardness, cohesiveness, chewiness values of fish fillets decreased. The study reported that textural and color properties of fish fillets could deteriorate depending on the increase of storage period. Therefore, besides cold storage of fish fillets, different food preservation methods should be applied in order to prevent the rapid changes related to quality of fish fillets.

Keywords: Rainbow trout fillets, TPA, color measurement, physical parameters.