Impact of using some essential oils on sensory acceptability and Aeromonas hydrophila contamination of Nile tilapia fish fillet during refrigeration storage

Moustafa, Nader Y.; Kirrella, Ghada; Kishk, Dina; Abdallah, Reda

doi:10.21608/kvmj.2021.89982.1022

Cited by 1 publication

(1 citation statement)

References 13 publications

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“…Similar studies have shown the antimicrobial effect of garlic on tilapia fillets. For example, Tawfik et al [57] and Kirrella et al [58] used essential oils from this vegetable. Studies report that the capacity of garlic or the extracts obtained from it is mainly due to allicin, ajoene, and various aliphatic sulfides [45].…”

Section: Effect On the Microbiological Qualitymentioning

confidence: 99%

Quality Improvement and Shelf-Life Extension of Iced Nile Tilapia Fillets Using Natural Garlic Extract

Jiménez-Ruíz,

Ocaño-Higuera,

Valdez-Hurtado

et al. 2023

Fishes

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Fish represent one of the most perishable food groups. Therefore, it is important to find viable alternatives that contribute to the preservation of quality and increase the shelf life of fishery products, and one alternative is to use natural extracts with antimicrobial activity. The objective of this study was to determine the effect of a natural extract prepared with garlic (NGE) on the quality and shelf life of tilapia fillets stored on ice for 18 days. For this purpose, NGE was prepared by homogenizing peeled garlic cloves with distilled water, which were then centrifuged to obtain the extract (NGE); then, the fish fillets were immersed in the extract and were coated in NGE. The fillets with NGE were packed in high-density polyethylene bags and stored in crushed ice for 18 days. The adenosine 5′-triphosphate (ATP) and degradation products, K-value, color, texture, water holding capacity, pH, total mesophilic count, and total volatile bases (TVB-N) were monitored during storage. The ATP content, K-value, pH, total microbial count, and TVB-N changed with respect to ice storage time, and the results between fillets with NGE and control fillets differed. In conclusion, the application of NGE increased the shelf life of fillets stored on ice by 6 days, obtaining a shelf life of 18 days on ice, which shows its potential to improve the utilization of the species.

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Section: Effect On the Microbiological Qualitymentioning

confidence: 99%