Differences in physicochemical quality, texture, and fractal dimensions of tilapia fillets in different specifications and partitions
2021
Chen, Zheng | Feng, Aiguo
This study investigated the differences in physicochemical quality, texture, and fractal dimensions of tilapia fillets in different specifications and partitions. Clear white texture, bright color, good completeness, and luster were used as the criteria for selecting fresh tilapia fillets. The pH value, color parameters, electrical conductivity (EC), total volatile basic‐nitrogen (TVB‐N) value, and texture parameters of tilapia fillets in different specifications and partitions were analyzed. Finally, the profile fractal dimension of the tilapia fillets was measured. The results showed that tilapia fillets could be divided into three partitions: back, abdomen, and tail, and fresh tilapia fillets with different specifications and partitions had more differences in color and EC, but there are slight differences in pH, TVB‐N, and texture. The fractal dimension values of the fillet tissue in the transverse and longitudinal sections were also determined. PRACTICAL APPLICATIONS: Tilapia fillets for export lack deep processing and are gradually at a disadvantage in the face of increasingly fierce market competition. This work divided the tilapia fillets according to the quality differences on the surface of the fillets, and then determined the quality differences of the fillets in different parts. At the same time, the fractal dimension was also introduced to evaluate the quality of fillets. The quality differences of different partitions and the determination of the profile fractal dimension provided the possibility for the deep processing of export tilapia fillets and quality monitoring.
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