Assessment of Hurdle Technology to Preserve Nile Tilapia Fillets
During Refrigeration with the Application of Marjoram Oil/Polyphosphates Dipping

Moawad, Robiel Kamel; Mohamed, Gamal Fouad; Hanna,; El‐Banna, A. A.; Bareh, Gamil F.; Mahmoud, Khaled F.

doi:10.3923/ajsr.2017.116.127

Cited by 9 publications

(16 citation statements)

References 30 publications

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“…Approving to, the maximum permissible limit of APC is 6 log10 CFU/g which was recommended by (Egyptian organization for standardization, 2005) in chilled fish, it was noticed that the control groups of samples exceeds this limit at 9 th day of storage in refrigeration, and 2% STPP treated samples exceeds this limit at 12 th day of storage. The same results reported by Moawad et al (2017). While 5% STPP and 10% STPP treated samples exceeds this limit at 15 th day of storage.…”

Section: Discussionsupporting

confidence: 85%

“…While 5% STPP and 10% STPP treated samples exceeds this limit at 15 th day of storage. The antimicrobial effects of STPP also determined by Moawad, et al (2013), Ammar et al (2014), Ghalati et al (2017) and Moawad, et al (2017). In this study, the highest reduction % of APC was 26.62% at the 3rd day of 10% STPP treated samples.…”

Section: Discussionsupporting

confidence: 80%

“…The highest and the lowest reduction % of APC was 48.57 in STP treated Sea bass fillets and 29.03 in SMP treated saithe fillets, respectively, was reported by (Kilinc et al, 2007). According to Moawad, et al (2017), the highest and the lowest reduction % of APC was 23.29 at the 15 th day and 9.81 at the zero day of 2% STPP treated Nile tilapia fillets samples, respectively. The reason of spoilage of aerobically stored chilled fish was the psychrotrophic organisms (Sallam, 2007).…”

Section: Discussionmentioning

confidence: 90%

“…Furthermore, the samples was wrapped in sterile bags from polyethylene and transferred directly to the laboratory in icebox in sterile condition within 2 h from samples purchasing. (Moawad, et al, 2017): The food grade sodium tripolyphosphate was used for preparation of 0, 2, 5 and 10% solutions in previously chilled distilled water at 4°C. Furthermore, the samples was divided into four subgroups; 1 st group was dipped into distilled water (control), 2 nd group was dipped into 2% (w/v) solution /10 min, while 3 rd was dipped into 5% (w/v) solution /10 min and 4 th was dipped into 10% (w/v) solution /10 min in a refrigerator.…”

Section: Fish Fillets Preparation (Khalafalla Et Al 2015)mentioning

confidence: 99%

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Effect of sodium tripolyphosphate on the bacteriological quality of refrigerated Nile tilapia fillets

Moustapha

Hassan

Amin

et al. 2020

Benha Veterinary Medical Journal

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The effect of different concentrations of Sodium Tri Poly Phosphate (STPP) on the bacteriological quality of refrigerated Nile tilapia fillets was determined. There were significant differences (P<0.05) among control with different concentrations of STPP treated samples on Total Aerobic plate count (APC) and the psychrotrophic bacteria counts. The control and 2%STPP treated samples exceeds the maximum permissible limit 6 log of APC after 6 th and 9 th day, respectively. While both 5%STPP and 10%STPP treated samples exceeds this limit after 12 th day. Non-significant differences (P>0.05) were detected among all examined samples at 0, 3 rd , 6 th or at 15 th day on total coliform count. The highest reduction % of APC, total psychrotrophic count and total coliform count was (26.62% at the 3 rd day, 32.99% at the 9 th day and 20% at the 6 th day) of 10% STPP treated samples, respectively. This study shows that, STPP have anti-microbial effect on APC and psychrophilic count but it has no effect on coliform bacteria. And it helps in extension of Nile tilapia fillets shelf life during refrigeration storage.

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Section: Discussionsupporting

confidence: 85%

Section: Discussionsupporting

confidence: 80%

Section: Discussionmentioning

confidence: 90%

Section: Fish Fillets Preparation (Khalafalla Et Al 2015)mentioning

confidence: 99%

See 2 more Smart Citations

Effect of sodium tripolyphosphate on the bacteriological quality of refrigerated Nile tilapia fillets

Moustapha

Hassan

Amin

et al. 2020

Benha Veterinary Medical Journal

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show abstract

“…Besides to its captured fisheries importance, Tilapia is one of the most important species for 21 st century aquaculture and is produced in more than 100 countries. Tilapias are now the second most popular farmed fishes after carps in the world (El-Sayed, 2006, Eknath et al, 2007, Yitayew, 2012and moawad et al, 2017. The global production of farmed tilapia exceeded 2,002,087 metric ton (Yitayew, 2012).…”

Section: Introductionmentioning

confidence: 99%

Changes in Sensory and Microbiological Quality Indices of Nile Tilapia (Oreochromis niloticus) and Grey Mullet (Mugil cephalus) During Ice Storage

2017

Alexandria Science Exchange Journal: An International Quarterly

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This study was carried out to determine quality changes of Nile tilapia (Oreochromis niloticus) and grey mullet (Mugil cephalus) stored in ice. Changes in sensory and microbiological attributes were evaluated during 16 and 14 day of storage for Nile tilapia and grey mullet, respectively. The overall sensory scores of both raw and steamed Nile tilapia and grey mullet gradually decreased with the ice storage. Highly significant correlation was found between the overall sensory scores of both raw and steam cooked Nile tilapia and grey mullet and storage time. The shelf life of Nile tilapia and grey mullet were 8 days in ice. The mesophilic aerobic bacterial count of Nile tilapia and flathead grey mullet flesh increased gradually during storage in ice from 2.38x10 3 and 7.67 x10 2 CFU/g flesh to 4.10x10 4 and 2.13 x10 4 CFU/g flesh after eight day of ice storage. The psychrophilic aerobic bacterial count increased gradually during storage in ice from 5.97x10 2 and 4.76 x10 3 CFU/g flesh to 6.30x10 4 and 1.66 x10 5 CFU/g flesh after eight day of ice storage. Psychrophiles had faster rate of increment during storage in ice, compared to mesophiles. Based on results of sensory evaluation the iced raw and steamed Nile tilapia and grey mullet samples could be classified into three categories of quality grade as follows :(1) high quality grade (stored in ice for not more than 4 days) (2) acceptable grade (stored in ice for more than 4 days, but less than 8 days), (3) unacceptable grade (stored in ice for more than 8 days).

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Impact of atmospheric cold plasma (ACP) on maintaining bolti fish (Tilapia nilotica) freshness and quality criteria during cold storing

Elsebaie

Essa

Mohamed

2021

J Food Process Preserv

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Atmospheric cold plasma (ACP) is a novel non-thermal technique that provides the ability to denaturate enzymes without damaging main components. The first purpose of this research is to evaluate the impact of ACP produced via dielectric barrier discharge (DBD) on endogenous enzymatic activity and tilapia quality characteristics.How to cite this article: Mohamed EE, Younis ER, Mohamed EA. Impact of atmospheric cold plasma (ACP) on maintaining bolti fish (Tilapia nilotica) freshness and quality criteria during cold storing.

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Assessment of Hurdle Technology to Preserve Nile Tilapia Fillets During Refrigeration with the Application of Marjoram Oil/Polyphosphates Dipping

Cited by 9 publications

References 30 publications

Effect of sodium tripolyphosphate on the bacteriological quality of refrigerated Nile tilapia fillets

Effect of sodium tripolyphosphate on the bacteriological quality of refrigerated Nile tilapia fillets

Changes in Sensory and Microbiological Quality Indices of Nile Tilapia (Oreochromis niloticus) and Grey Mullet (Mugil cephalus) During Ice Storage

Impact of atmospheric cold plasma (ACP) on maintaining bolti fish (Tilapia nilotica) freshness and quality criteria during cold storing

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