04297nas a2200469 a 4500 20260818095240.0 180911s2016 th uu m rtt 0| a1eng d .b12206416 AIT Thesis no.FB-16-02 Pisuth Suvannasankha Effects of freezing rates and handling methods on the quality of nile tilapia (Oreochromis niloticus) fillets with traceability in the status of tilapia supply chain in Thailand Pathum Thani, Thailand : Asian Institute of Technology, 2016 71 leaves : ill. + 1 online resource Thesis ; no.FB-16-02 A thesis submitted in partial fulfillment o f the requirements for the degree of Master of Science in Food Engineering and Bioprocess Technology, School of Environment, Resources and Development Thesis (M. Sc.) - Asian Institute of Technology, 2016 Nile tilapia is one of the important specie for consuming and exporting in Thailand. The study of Nile tilapia supply cha in in Thailand was determined with the handling techniques that can affect quality of Nile tilapia. There were two handling methods; oxygen supply and ice covering. The effects of both techniques to quality of Nile tilapia fillets were examined within insp ected time for 1, 2 and 4 hours . They were no correlation between handling techniques on physical, chemical, microbial growth, but the trends in texture profile analysis, lightness and sensory score affected. In addition, fluctuation temperature cycle on storage had effects on quality of tilapia meat. Drip loss was fluctuated, and imped ance decreased exactly at 100 kHz . Tilapia meat seemed to be softer with time as seen in texture profile analysis, firmness and cutting strength. Chemical parameters as TVB - N and pH rose in abu- sive group significantly, and quality index method and 9 point Hedonic scale can be used to determine freshness of tilapia when temperature fluctuation occurred. Moreover, freezing rates from 26.37, 28.91, and 33.97 ° C /h had some charac teristic with Nile tilapia quality. Freezing loss, drip loss and cooking loss was lower when the rates were high. Physical and chemical parameters were not changed with the freezing rates, but number of total viable bacteria reduced in each condition signi ficantly. Sensory score determined quality of the frozen fillets, and it was the highest in the fastest freezing rate. Lastly, implementation of temperature traceability within storage or processing can be achieve d by using wireless sen- sor networking for m onitoring temperature and humidity in storage condition. Tilapia Thailand Frozen fish Thailand Athapol Noomhorm, Chairperson Anal, Anil Kumar, Examination Committee Nguyen, Loc Thai, Examination committee Royal Thai Government Fellowship, Scholarship donor Asian Institute of Technology. Thesis ; no. no.FB-16-02 Full-Text http://203.159.5.9/ait-thesis/detail.php?q=B02851 .b12206416 mnait m 240410 0 180911 m a m 0 000:001:PDF:b1220641:003847:0:0:0:0:0:0 Click to view Abstract n mnait mnait mnarc mnarc 20 40 61 Barcode : 30050120505044 CREATED : 2018-11-09 RECORD # : i13140188 LPATRON : 0 LCHKIN : - # RENEWALS : 0 # OVERDUE : 0 IUSE3 : 0 TOT CHKOUT : 0 TOT RENEW : 0 Barcode : 30050120505051 CREATED : 2018-11-09 RECORD # : i1314019x LPATRON : 0 LCHKIN : - # RENEWALS : 0 # OVERDUE : 0 IUSE3 : 0 TOT CHKOUT : 0 TOT RENEW : 0 Barcode : 30050120397616 CREATED : 2018-11-26 RECORD # : i13145113 LPATRON : 0 LCHKIN : - # RENEWALS : 0 # OVERDUE : 0 IUSE3 : 0 TOT CHKOUT : 0 TOT RENEW : 0 Barcode : - CREATED : 2019-05-23 RECORD # : i13188252 LPATRON : 0 LCHKIN : - # RENEWALS : 0 # OVERDUE : 0 IUSE3 : 0 TOT CHKOUT : 0 TOT RENEW : 0 35136 35136 0 0 0 0 MAIN MAIN mnait 2026-08-18 50.00 0 AIT Thesis no.FB-16-02 30050120505044 2026-08-18 09:52:40 1 2026-08-18 20 0 0 0 0 MAIN MAIN mnait 2026-08-18 50.00 0 AIT Thesis no.FB-16-02 30050120505051 2026-08-18 09:52:40 2 2026-08-18 20 0 0 0 0 MAIN MAIN mnarc 2026-08-18 0 AIT Thesis no.FB-16-02 30050120397616 2026-08-18 09:52:40 1 2026-08-18 40 0 0 0 0 MAIN MAIN mnarc 2026-08-18 0 AIT Thesis no.FB-16-02 2026-08-18 09:52:40 2026-08-18 61