Physicochemical and Functional Properties of Frozen Stored Minced Meat of Nile Tilapia (Oreochromis niloticus)

The physicochemical and functional properties of frozen stored Tilapia (Oreochromis niloticus) minced meat were analysed. The organoleptic attributes of mincemeat has been analysed as well as the physicochemical parameters were colour, pH, proximate composition, PV, FFA, TMA-N, TVB-N, TBA were measured. The microbiological and functional parameters analysed were TPC, water holding capacity, cook loss and emulsion stability. The storage period was for 45 days and each time analysis had been conducted in a week time interval. The frozen storage has a major effect on the mincemeat and there was significant difference in all the parameters (p<0.05). The organoleptic quality of the mincemeat was also acceptable till the end of frozen storage period.