Quality improvement and shelf-life extension of refrigerated Nile tilapia (Oreochromis niloticus) fillets using natural herbs

Khalafalla, F. A.; Ali, Fatma; Hassan, Abdelrahim H. A.

doi:10.1016/j.bjbas.2015.02.005

Cited by 81 publications

(91 citation statements)

References 32 publications

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“…A value of 40 mg /100g is considered the start of spoilage. [19] At day 0, TVB-N values of all groups were 8.012, 10.02, 11.01, and 11.99 mg N/100g, respectively, similar to the results of Khalafalla et al [13] The difference in the TVB-N value of the samples at day 0 may be due to the individual differences of hairtail meat and is not significant. On day 6, TVB-N value of the control group increased, whereas it was steady from day 0 to day 6 in experimental groups.…”

Section: Assay Of Tvb-n Valuesupporting

confidence: 87%

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Protein denaturation and oxidation in chilled hairtail (Trichiutus haumela) as affected by electrolyzed oxidizing water and chitosan treatment

Luan

Wang

et al. 2017

International Journal of Food Properties

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The effect of chitosan (CH) coating combined with electrolyzed oxidizing water (EOW) on microbiological and physicochemical of hairtail (Trichiutus haumela) was evaluated during 15 days of storage at −3°C. Hairtail samples treated by EOW combined with 1.5% (w/v) CH were compared with samples soaked in single material. For storage of 15 days, the thiobarbituric acid value of hairtails increased steadily to 1.79, 1.52, 1.48 mg/100g (p < 0.05) in the EOW, CH, and EOW+CH group, respectively. All of these were significantly lower than that of the control group (2.01 ± 0.04 mg malonaldehyde/ 100g; p < 0.05). Microbiological results, total volatile basic nitrogen, pH, and peroxide value also revealed that EOW and CH significantly retarded hairtail spoilage. The sodium dodecyl sulfate-polyacrylamide gel electrophoresis pattern of sarcoplasmic proteins revealed CH+EOW could slow down the protein deterioration of fillet. In this study, CH coating combined with EOW effectively extended the shelf life of hairtail to 6-7 days. ARTICLE HISTORY

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Section: Assay Of Tvb-n Valuesupporting

confidence: 87%

“…Assay of TVB-N: The determination of TVB-N was performed following the method of Khalafalla et al [13] The analysis included a perchloric acid extraction followed by alkalinization and steam distillation. Five grams of fish fillet was mixed with 45 mL of perchloric acid and homogenized for 2 min at 15,000 rpm.…”

Section: Quality Assessmentmentioning

confidence: 99%

Protein denaturation and oxidation in chilled hairtail (Trichiutus haumela) as affected by electrolyzed oxidizing water and chitosan treatment

Luan

Wang

et al. 2017

International Journal of Food Properties

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“…In the present study, the initial pH is 6.85, which is higher than those detected by Liu et al [8], and Subbaiah et al [9], Khalafalla et al [12] for tilapia. According to the findings of Khalafalla et al [12], differences in initial pH values may be due to the species, diet, season, and level of stress during the catch, as well as the type of muscle. However, further studies are required to explain the nature of the high initial pH levels.…”

Section: Physiochemical Effectscontrasting

confidence: 71%

“…The initial TVC is 4.24 log CFU/g, and it reaches 6.21 log CFU/g and 5.94 log CFU/g in AP and MAP fillets at 11 th and 14 th day, respectively. TVC of 6 log CFU/g is considered the maximum acceptable level for chilled fish Khalafalla et al [12]. Bacteria grow more quickly in AP than MAP fillets throughout the storage time.…”

Section: Microbiological Analysismentioning

confidence: 99%

Freshness and Shelf Life of Air Packaged and Modified Atmosphere Packaged Fresh Tilapia Fillets during Freezing-point Storage

He¹,

Huang²,

Li³

et al. 2016

J Nutr Food Sci

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The freshness and shelf life of filleted tilapia packaged in air packaging (AP) and modified-atmosphere packing (MAP) of CO 2 /N 2 30%/70% conditions, combined with freezing-point storage (-0.7°C-0°C) were investigated by sensory, textural, and physicochemical parameters, as well as microbiological and endogenous enzyme activities. The results showed that the total volatile base nitrogen, myofibril fragmentation index, sensory scores, total viable count, and pH in MAP tilapia fillets were lower than those of AP tilapia fillets, while the salt-soluble protein level and water holding capacity of MAP tilapia fillets were higher than those of AP tilapia fillets. Results showed that MAP combined with freezing-point storage exhibited a significant fresh-keeping effect on tilapia fillets, the shelf lives of AP and MAP tilapia fillets were 11 th and 14 th day, respectively; and total viable count and total volatile base nitrogen were 5.94 log CFU/g and 21.74 mg/100 g in MAP at 14 th day, respectively. It was concluded that an application of MAP combined with freezing-point storage on tilapia fillets preservation was achieved.

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“…El consumo de pescado en buen estado está asociado directamente con su grado de frescura, que indica el buen estado nutricional y sensorial del producto, el pescado fresco se puede deteriorar rápidamente debido a la proliferación de microorganismos, que aunque hacen parte de la microbiota natural, poseen actividad degradativa (Khalafalla et al, 2015). Por tal razón, el desarrollo de biopelículas comestibles surge del creciente interés de los consumidores y productores por alimentos de mejor calidad nutricional, sensorial e higiénica de los productos alimenticios (Souza et al, 2010), además, el uso de biopelículas es el resultado de una mayor concienciación por el impacto ambiental ocasionado al elaborar y eliminar envases plásticos (Cutter, 2006;Rodríguez, 2011).…”

Section: Introductionunclassified

Biopelículas Terciarias: Fuerza de Ruptura y Efecto sobre la Vida Útil de Cortes de Tilapia Negra (Oreochromis niloticus)

2016

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* Autor a quien debe ser dirigida la correspondenciaRecibido Mar. 18, 2015; Aceptado May. 29, 2015; Versión final Jul. 19, 2015, Publicado Feb. 2016 Resumen El objetivo del presente trabajo fue determinar la fuerza de ruptura de una biopelícula terciaria y establecer el efecto de su aplicación sobre la vida útil microbiológica de cortes de tilapia negra (Oreochromis niloticus). La vida útil de la tilapia fue estimada mediante la ecuación de Monod Hinshelwood, previo modelado de los datos cinéticos con la ayuda del programa de computo Dmfit. Las biopelículas fueron sometidas a pruebas de tracción usando un texturómetro. Los resultados obtenidos muestran que las biopelículas terciarias presentan débiles fuerzas de ruptura (0.202 N), lo cual puede ser ocasionado por la frágil interacción entre los componentes utilizados en la formación de la biopelícula. Las biopelículas lograron incrementar la vida útil microbiológica de los cortes de tilapia en un 29.3 % por lo cual podrían ser una alternativa para la conservación de productos pesqueros. Palabras clave: aerobios mesófilos; biopelículas; fuerza de ruptura; tilapia; vida útil microbiológica Tertiary Biofilm: Rupture Force and Effect on the Shelf Life of Black Tilapia Cuts (Oreochromis niloticus) AbstractThe aim of this study was to determine the breaking force of a tertiary biofilm and to establish the effect of its applications on the microbiological shelf life of black tilapia cuts (Oreochromis niloticus). The shelf life of tilapia was estimated by the Monod Hinshelwood equation, prior modeling of the kinetic data with the help of computer program Dmfit. Tertiary biofilms were subjected to tensile tests using a texturometer. The results showed that tertiary biofilm have weak rupture forces (0.202 N) which can be caused by the weak interaction between the components used. Biofilms were able to increase the microbiological shelf life of the tilapia cuts by 29.3 % representing a good alternative for the conservation of fishery products.

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Quality improvement and shelf-life extension of refrigerated Nile tilapia (Oreochromis niloticus) fillets using natural herbs

Cited by 81 publications

References 32 publications

Protein denaturation and oxidation in chilled hairtail (Trichiutus haumela) as affected by electrolyzed oxidizing water and chitosan treatment

Protein denaturation and oxidation in chilled hairtail (Trichiutus haumela) as affected by electrolyzed oxidizing water and chitosan treatment

Freshness and Shelf Life of Air Packaged and Modified Atmosphere Packaged Fresh Tilapia Fillets during Freezing-point Storage

Biopelículas Terciarias: Fuerza de Ruptura y Efecto sobre la Vida Útil de Cortes de Tilapia Negra (Oreochromis niloticus)

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