Microbial, biochemical and sensorial quality assessment of Algerian farmed tilapia (Oreochromis niloticus) stored at 4 and 30C

Dergal, Nadir Boudjlal; Abi-Ayad, Sidi-Mohammed El-Amine; Degand, Guy; Douny, Caroline; Brose, François; Daube, Georges; Rodrigues, Ana Cláudia; Scippo, Marie‐Louise

doi:10.5897/ajfs2013.1063

Cited by 10 publications

(3 citation statements)

References 28 publications

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“…According to Dergal et al. (2013), lipid oxidation in tilapia with values below 0.85 mg of MDA/kg of fish muscle is acceptable for consumption.…”

Section: Resultsmentioning

confidence: 99%

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Optimizing UVC‐LED application to improve the shelf life of vacuum‐packed refrigerated stored Nile tilapia (Oreochromis niloticus) fillets

Monteiro,

Torres Neto,

Mutz

et al. 2023

Journal of Food Science

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Although ultraviolet‐C light‐emitting diode (UVC‐LED) has proven antimicrobial effectiveness doses needed to reach it cause adverse effects on the physicochemical quality of fish, and thus, optimization studies are crucial to boost its industrial application. This study aimed to identify optimal UVC‐LED conditions for maximum shelf life extension with the least possible quality changes of refrigerated stored tilapia fillets from a central composite rotatable design (CCRD). UVC‐LED powers (1, 1.38, and 1.58 mW/cm2) and times (500, 1800, and 2700 s) were set on the CCRD, which generated 11 treatments, including three replicate experiments. Treatments were analyzed for total aerobic psychrotrophic count, lipid oxidation, instrumental color, and texture parameters on days 0, 2, 4, 7, 11, and 14. The UVC‐LED affected shelf life and physicochemical parameters in a nonlinear fashion. UVC‐LED‐treated fish had increased shelf life by 2.80–4.76 days and increase or decrease in lipid oxidation (0.025–0.276 mg of malondialdehyde [MDA]/kg), total color change (∆E = 3.47–9.06), and hardness (1.31–8.51 N) over the refrigerated storage depending on specific UVC‐LED conditions applied. The optimal UVC‐LED condition was 0.97 mW/cm2 with 2503.6 s (2428.50 mJ/cm2), which increased the fillet's shelf life by 2.5‐fold (2 days) while maintaining quality closer to the original throughout refrigerated storage, resulting in ∆E < 5, an increase of only 0.05 mg of MDA/kg, and preservation of the decrease in hardness by 3.38 N compared to its control counterparts. Therefore, it represents an eco‐friendly technology that can easily scaled industrially to enhance the sustainable fish production chain.Practical ApplicationThe high fish perishability is a global concern due to food safety risks and waste generation impacting the environment adversely, especially nowadays, where fish production and consumption have increased, and there are more evident efforts to sustainable production. UVC‐LED is an eco‐friendly technology with proven antimicrobial effectiveness but doses needed to reach this effect enhance oxidative degradation. Despite that, optimization studies concerning the maximum shelf life extension while retaining the physicochemical quality of refrigerated stored fish are a gap in the literature and a barrier to its industrial application. Our findings are helpful in sustainably enhancing the fish production chain.

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“…According to Dergal et al. (2013), lipid oxidation in tilapia with values below 0.85 mg of MDA/kg of fish muscle is acceptable for consumption.…”

Section: Resultsmentioning

confidence: 99%

“…Moreover, it is worth highlighting that these treatments showed MDA values below the threshold established for tilapia throughout storage time. According to Dergal et al (2013), lipid oxidation in tilapia with values below 0.85 mg of MDA/kg of fish muscle is acceptable for consumption.…”

Section: Optimization and Validationmentioning

confidence: 99%

Optimizing UVC‐LED application to improve the shelf life of vacuum‐packed refrigerated stored Nile tilapia (Oreochromis niloticus) fillets

Monteiro,

Torres Neto,

Mutz

et al. 2023

Journal of Food Science

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“…Similar observation was recorded recently that unacceptable major changes in freshness and taste of tilapia occurred when it was stored in 4ºC for three weeks (Obemeata and Christopher, 2012). One of the studies on Oreochromis niloticus recommended reducing the storage period less than five days under refrigerated temperature to avoid food intoxication (Dergal et al, 2013). However, many studies done in relation to the storage of tilapia to determine the freshness were in 0°C & 30°C (Adoga et al, 2010, Kapute et al, 2013.…”

Section: Discussionmentioning

confidence: 99%

Organoleptic Assessment of Tilapia (Oreochromis niloticus) Stored in Different Temperatures

Fouzi,

Thaiuba,

Nikzaad

2023

EAJMR

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The current study was conducted to assess the freshness and pattern of spoiling of Nile tilapia (Oreochromis niloticus) stored at various temperatures. Nile tilapia purchased from NAQDA - Dambulla with same harvest and size; transported to the laboratory in ice boxes. Fish were randomly divided into four equal groups and stored in 4°C (n=6), -4°C (n=6), -10°C (n=6) & -20°C (n=6) temperatures. Basically, samples were evaluated for 41 days; daily for first five days & then once in two days for six days, once in three days for nine days & finally once in a week for 3 weeks. Organoleptic and demerit points were calculated. From the results, there were significant differences (p<0.05) in freshness of tilapia stored in four different temperatures. However, freshness deterioration in -10°C and -20°C were relatively slow but in 4°C it was rapid. In Sensory evaluation rejection was held at after 3 days (4°C), 14 days (-4°C), 27 days (-10°C) and 34 days (-20°C). Significantly positive correlation was observed between freshness deterioration and storage period r=0.99 (4°C), r=0.98 (-4°C), r=0.90 (-10°C) and r=0.92 (-20°C).

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Monitoring of oxolinic acid residues in tilapia flesh (Oreochromis niloticus) using a microbiological screening technique and an LC-UV confirmatory method

Dergal

Kim²,

Douny³

et al. 2022

Food Measure

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A relevant analytical strategy was developed by combining a microbiological screening and an LC-UV chromatographic method for the identification and the quantification of oxolinic acid (OXO) in tilapia (Oreochromis niloticus) flesh. The sensitivity, accuracy and specificity of the test were 100% for OXO. The detection capacity (CCß) of the screening test was 0.75 times the maximum residue limits for OXO (100 µg kg −1 ). The performance parameters of the LC-UV method were satisfactory in terms of linearity within the range of 2.5 to 1000 µg kg −1 (R 2 = 0.99), precision (< 23%), accuracy (− 20% to + 10%), selectivity and specificity. The limit of quantification (LOQ) and detection (LOD) was 5 and 2.5 µg kg −1 respectively. The withdrawal of OXO in tilapia is estimated for 8 days after treatment of six successive days with a dose of 12 mg kg −1 body weight per day. The strategy used in this study is simple, inexpensive and practical for the control of oxolinic acid residues in fishery products and foodstuffs.

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Microbial, biochemical and sensorial quality assessment of Algerian farmed tilapia (Oreochromis niloticus) stored at 4 and 30C

Cited by 10 publications

References 28 publications

Optimizing UVC‐LED application to improve the shelf life of vacuum‐packed refrigerated stored Nile tilapia (Oreochromis niloticus) fillets

Optimizing UVC‐LED application to improve the shelf life of vacuum‐packed refrigerated stored Nile tilapia (Oreochromis niloticus) fillets

Organoleptic Assessment of Tilapia (Oreochromis niloticus) Stored in Different Temperatures

Monitoring of oxolinic acid residues in tilapia flesh (Oreochromis niloticus) using a microbiological screening technique and an LC-UV confirmatory method

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