INFLUENCE OF SOME NATURAL ANTIOXIDANT AND ANTIMICROBIAL ON QUALITY CHARACTERIZATION OF
NILE TILAPIA FISH (Oreochromis niloticus) FILLETS DURING CHILLED STORAGE
Department of fish processing and quality control, Central Laboratory for Aquaculture Research, (CLAR), Agriculture Research Center, Egypt.
|Received 14/ 1/ 2018||
Accepted 25/ 2/ 2018
The effects of the natural antioxidant and antibacterial activities of basil leaf paste and olive leave paste on Nile tilapia fish (Oreochromis niloticus) fillets stored at 2 ± 1°C for 15 days were studied. The present study was performed to evaluate the effect of marinating process by mixtures as follow: Olive leaves paste (OLP), basil leaf paste (BLP) and combination of their pastes (BP + OLP) in a ratio of (1:1-w/w) for 15, 30 and 45 min on the quality properties and shelf life of tilapia (Oreochromis niloticus) fillets during refrigerated storage at 2 ± 1°C. The quality characterization and shelf- life of fish fillets was assessed by chemical, microbiological and sensoral changes at 2 ± 1°C. There was significant decrease (P < 0.05) in pH value and sensory properties with increase storage time, while total volatile basic nitrogen (TVB-N), thiobarbituric acid (TBA), free fatty acids (FFA), and bacterial count were increased with progressive of storage period for all treatments. The obtained results showed that combination of OLP + BLP had strong antioxidant and antimicrobial activity and can maintain the quality parameters and extend the shelf life of refrigerated Nile tilapia fillets longer than control and other treatments. Based on these results, it can be concluded that fish fillets marinated with (OLP + BLP) for 45 min were the best treatment and have longer storage period followed by fillets marinated with (OLP + BLP) for 30 min and fillets marinated with BLP for 45 min compared with control samples.
Keywords: Nile tilapia fish (Oreochromis niloticus) fillets, natural antioxidant and antibacterial, physical, chemical, microbiological, sensory changes and cold storage.