Microbiological, chemical and sensory assessment of (I) whole ungutted, (II) whole gutted and (III) filleted tilapia (<i>Oreochromis niloticus</i>) during refrigerated storage

Cao, Rong; Xue, Changhu; Liu, Qi; Yin, Biaolin

doi:10.1111/j.1365-2621.2009.02065.x

Cited by 32 publications

(20 citation statements)

References 18 publications

(22 reference statements)

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“…The TBA value remained almost constant during the 21 d storage period and did not exceed 0,6 mg/kg. Rong and others () found the TBA level of 10 mg/kg at day 0 of storage that increased above 20 mg/kg by day 12. These results show that the TBA value cannot be used for assessing the freshness of tilapia.…”

Section: Resultsmentioning

confidence: 99%

Quality Properties, Fatty Acids, and Biogenic Amines Profile of Fresh Tilapia Stored in Ice

Kulawik

Özoğul

Glew

2013

Journal of Food Science

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This work determines quality properties and fatty acids content of Nile tilapia (Oreochromis niloticus) stored in ice for 21 d. The quality properties consist of thiobarbituic acid (TBA), total volatile basic nitrogen (TVB-N), trimethylamine (TMA), and microbiological analysis (total viable count (TVC), total coliform, Salmonella and Staphylococcus aureus) and determination of biogenic amines content (histamine, cadaverine, putrescine, spermine, spermidine, 2-phenylethylamine, agmatine, tyramine, and ammonia). Moreover, the fat, moisture, and ash composition as well as fatty acids profile have also been analyzed. The TBA, TVB-N, and biogenic amines analysis showed rather low levels of spoilage even after 21 d of storage. The microbiological analysis, however, showed that tilapia was unsuitable for consumption after just 10 d. The fat, ash, moisture, and fatty acids profile analysis showed that tilapia is not a good source of n-3 fatty acids. The research indicated that the microbiological analysis was the best method to establish spoilage of tilapia stored in ice, of all analytical methods performed in this study.

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Section: Resultsmentioning

confidence: 99%

Quality Properties, Fatty Acids, and Biogenic Amines Profile of Fresh Tilapia Stored in Ice

Kulawik

Özoğul

Glew

2013

Journal of Food Science

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“…2-Thiobarbituric acid (TBA) is widely used as an indicator of degree of lipid oxidation, and the presence of TBA reactive substances is due to the second stage autooxidation (Rezaei and Hosseini, 2008) during which peroxides are oxidized to aldehydes and ketones (Lindsay, 1991). The TBARS values of all silver carp samples increased as storage time increased, the increase of TBARS values in fish meat with increasing storage time is normal (Rong et al, 2009) (Figure 3). Significant differences were found between control samples and counterpart samples (P < 0.05) after day 6 of storage.…”

Section: Thiobarbituric Acid Reactive Substances (Tbars)mentioning

confidence: 97%

Protective effects of garlic (Allium sativum) and ginger (Zingiber officinale) on physicochemical and microbial attributes of liquid smoked silver carp (Hypophthalmichthys molitrix) wrapped in aluminium foil during chilled storage

Frank¹,

Xu²,

Jiang³

et al. 2014

Afr. J. Food Sci.

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The antioxidant and antimicrobial effects of equivalent concentrations of both garlic and ginger separately in fresh and powder form on quality attributes of liquid smoked silver carp (Hypophthalmichthys molitrix) during chilled storage were investigated for a period of 24 days. The control and the treated fish samples were analysed periodically for microbiological (total viable count) and physicochemical (pH, colour, water activity, free fatty acid, total volatile basic nitrogen; TVB-N, 2-thiobarbituric acid-reactive substances; TBARS) characteristics. The results showed that each spice in either fresh or powder form treatment significantly (P < 0.05) reduced growth of microorganisms as reflected in total viable counts (TVC) from day 6 of storage, lipid oxidation decrease as displayed in TBARS, chemical spoilage decrease as reflected in TVB-N after day 6 of storage as compared to the control samples. The results obtained from this study suggests that garlic and ginger in fresh and powder form, through their combined antioxidant and antimicrobial effects, are potentially useful in preserving liquid smoked silver carp at 4 ± 1°C.

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“…This variation will depend on the form of capture, season, species, diet, and stress level, among other factors (Rong et al, 2009;Ocaño-Higuera et al, 2009). After the initial decrease, pH tends to neutralize due to reactions that occur after death.…”

Section: Physical Analyses Phmentioning

confidence: 99%

Effect of chitosan-carvacrol edible coatings on the quality and shelf life of tilapia (Oreochromis niloticus) fillets stored in ice

et al. 2015

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Fish consumption has increased in recent years. However, fish meat is highly perishable, which demonstrates the need for technologies to preserve its quality. Edible coatings (EC) might provide an alternative to extend the shelf life of fish. The goal of this study was to evaluate the effect of EC of chitosan (C) in combination with carvacrol (CAR) on the physical and microbiological changes of tilapia fillets. Fillets were submerged for two minutes in different treatments (T1: control; T2: C 2%; T3: C 2% + 0.125% CAR; T 4: C 2% + 0.25% CAR). At the end of storage, T1 and T2 showed the lowest values of total volatile bases (TVB). The color parameters L*, a* and b* varied from each treatment. The texture decreased and the different treatments reduced the microbial population in relation to the control; T3 and T4 were the most effective. These results show that the use of C with CAR might be an alternative method to preserve the quality and safety of tilapia fillets.Keywords: chitosan; essential oils; edible coating; tilapia fillets. Practical Application:The use edible coatings of chitosan-carvacrol could be an alternative to preserve the quality and increase the shelf-life of tilapia fillets.

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Microbiological, chemical and sensory assessment of (I) whole ungutted, (II) whole gutted and (III) filleted tilapia (Oreochromis niloticus) during refrigerated storage

Cited by 32 publications

References 18 publications

Quality Properties, Fatty Acids, and Biogenic Amines Profile of Fresh Tilapia Stored in Ice

Quality Properties, Fatty Acids, and Biogenic Amines Profile of Fresh Tilapia Stored in Ice

Protective effects of garlic (Allium sativum) and ginger (Zingiber officinale) on physicochemical and microbial attributes of liquid smoked silver carp (Hypophthalmichthys molitrix) wrapped in aluminium foil during chilled storage

Effect of chitosan-carvacrol edible coatings on the quality and shelf life of tilapia (Oreochromis niloticus) fillets stored in ice

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