The sensory quality of different freeze-thaw cycles of frozen tilapia fillets was evaluated by sensory. Meanwhile, the texture characteristics, color, pH value, thawing loss, cooking loss and water holding capacity of tilapia fillets as indicators were measured during freeze-thaw cycles for the study the effect of freeze-thaw cycles on the quality of frozen tilapia fillets. The results showed that the physicochemical indicators exhibited the same deterioration trend as the sensory quality with the increase of the number of freeze-thaw cycles, but there was no significant difference in the quality of the samples by 1st or 2nd times freeze-thaw and the fresh one. Compared with fresh samples, 3rd and 4th times freeze-thaw samples showed significant deterioration of water holding capacity and color which leading to significant quality deterioration even though the sensory was acceptable. Besides, compared with fresh samples, lower sensory evaluation was showed at 5-7th times freeze-thaw cycle samples, and all physicochemical index deteriorated seriously. The quality of tilapia fillets decreased as the number of freeze-thaw cycles increases. So three deterioration degree can be classified, which were no significant changes (1 and 2 freeze-thaw cycles), significant deterioration (3 and 4 freeze-thaw cycles) and serious deterioration (≥5 freeze-thaw cycles). This conclusion could provide a reference for formulating quality control of frozen tilapia fillets during storage, transportation and sale.
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