摘要：This is a study of the physical, chemical and microbiological changes promoted by the marinating process in tilapia fillets. The marinating process was performed in 5% acetic acid and 4% sodium chloride for 15 min. The fish:solution ratio was (1:2). The marination was carried out at 4 ± 2 0C until the end point, which was assessed by physical and chemical analysis. After marination the total bacterial viable count was reduced. During the marinating process acetic acid and sodium chloride diffuse into the fish tissue until a balanced concentration is reached. Most changes in the components of the filleted fish occurred in the first 7 min. being called "variable grade period" in contrast with "constant grade period" that occurred at the end of the marinating process.
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