The objective of this study was to evaluate the microbiological freshness of Nile tilapia (Oreochromis niloticus) skinless fillets, during storage in ice. The average weight of 120g fillets were packed in cool boxes with scale ice, 1:1 ratio (fillet: ice). These boxes were stored in a cold room with internal and external temperature of about 4°C and 0°C, respectively. Microbiological analyzes were performed every 72 hours from time zero in triplicate. The microbiological quality of the tilapia samples was acceptable during storage.
tilapia; freshness; microbiological analisys.
