Quality evaluation of vacuum packed tilapia (Oreochromis mossambicus) fillet during refrigerated storage

Quality of Vacuum packed tilapia (Oreochromis mossambicus) fillet was assessed by biochemical, microbiological and sensory parameters during storage at refrigerated temperature (3 ± 1o c). The tilapia fillet was air packed and vacuum packed in nylon laminated polyethylene pouches was treated with sodium acetate at level of 1.5% concentration.