Summary The effects of gutting and filleting on microbiological, chemical, and sensory properties of tilapia (Oreochromis niloticus) stored under refrigeration were studied. All the tilapia samples were analysed periodically for microbiological (APC), chemical (pH, total volatile basic nitrogen, 2‐thiobarbituricacid, K‐value), and sensory characteristics. Results indicated that sensory data were in good agreement with microbiological data (APC rejection limit of 107 CFU g−1) and K‐value (rejection limit of 60%). Storage life of (I) whole ungutted, (II) whole gutted and (III) filleted tilapia stored under refrigeration (5 ± 1 °C) can be expected to be 12, 10, and 6 days, respectively.
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Qi et al. (2009) studied this question.
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