Extension of shelf life of Nile tilapia (Oreochromis niloticus) fillets using seaweed extracts during refrigerated storage

Abstract

The effects of seaweed (Padina tetrastromatica, Sargassum natans, and Sargassum fluitans) ethanolic extracts on the quality and shelf life extension of Nile tilapia (Oreochromis niloticus) fillets were investigated during refrigerated storage for 20 days. Each of the seaweed ethanolic extracts solution (2%, w/v) was used for dipping the fish fillets for 10 min at 4°C. The control and seaweed extract‐treated fillets were stored at 4 ± 1°C in air‐tight polyethylene bags, and chemical, bacteriological, and sensory evaluation were performed at every 4 days' intervals. During the storage period, P. tetrastromatica extract significantly (p < .05) reduced the increment of pH, peroxide value, thiobarbituric acid reactive substances, and total volatile basic nitrogen values in Nile tilapia fillets compared to other seaweed extracts‐treated and untreated fillets. The maximal total viable count of control, P. tetrastromatica, S. natans, and S. fluitans extracts‐treated fillets was 6.53, 7.11, 6.75, and 7.10 log CFU/g at the 8th, 20th, 12th, and 16th days of storage, respectively. The total psychrotrophic count of control and seaweed extracts‐treated fillets was also significantly increased (p < .05) throughout the storage period. The P. tetrastromatica extracts‐treated fillets showed better sensory characteristics than other seaweed extracts‐treated and control fillets. Results of this study suggest that ethanolic extracts (2%, w/v) of P. tetrastromatica extend the shelf life for 12 days longer than the control fillets in refrigerated conditions.