The effect of pre‐filleting time (from 8 to 72 hr) of eviscerated chilled tilapia (Oreochromis niloticus) on the freshness quality and shelf life of tilapia fillets during 19‐day storage at 0°C was determined to know if pre‐filleting time affects shell life of tilapia fillets. Nonsensory methods were employed including physical (color and texture), chemical (pH), biochemical [Total Volatile Basic Nitrogen (TVB‐N) and K value], and microbiological parameters. Adenylate Energy Charge of live fish was calculated at harvest to determine the stress condition of fish. Results indicate greatest shelf life of 15 and 13 days at 8 and 24 hr pre‐filleting times, respectively. Longer pre‐filleting times of 48 and 72 hr resulted in a reduction in shelf life to 11 and 9 days. In conclusion, pre‐filleting time exerts an important effect over shell life of tilapia fillets.

中文翻译：

---

在不同的去鱼片时间处理去内脏养殖罗非鱼（Oreochromis niloticus）的新鲜鱼片的货架期

确定去内脏的冷冻罗非鱼（Oreochromis niloticus）的去鱼片时间（8到72小时）对在0°C下储存19天的罗非鱼片的新鲜度和保质期的影响，以确定是否去鱼片时间影响罗非鱼片的壳寿命。采用非感官方法，包括物理（颜色和质地），化学（pH），生化[总挥发性碱性氮（TVB-N）和钾值]和微生物参数。在收获时计算活鱼的腺苷酸能电荷，以确定鱼的应激条件。结果表明，分别在8和24小时的预去骨时间，最大货架寿命分别为15和13天。较长的预圆角时间为48和72小时，导致保质期减少到11天和9天。总之，去鱼片时间对罗非鱼鱼片的壳寿命有重要影响。