Value addition of tilapia (Oreochromis niloticus): Preparation of fillet and shelf-life assessment

Abstract

Although tilapia is one of the most cultivated fish species in Bangladesh owing to its high growth rate, comparatively easy culture practices, higher survival rate and short culture period but low market preference marked it as a low-priced fish. Various approaches have been adopted to enhance consumer acceptability and ensure better use of tilapia, including the production of value-added products such as tilapia-prepared fillets, which attract increasing interest. Therefore, the current study was designed and carried out in order to prepare tilapia fillets and to estimate their shelf life at frozen (-18±20C) and refrigerated (4±10C) temperatures. Fillets were produced from tilapia collected from local fish markets of Sylhet city, Bangladesh with according to Good Manufacturing Practices (GMP) established by International Standards Organization (ISO) and packed in polyethylene bags. Proximate composition, total volatile base nitrogen (TVBN), peroxide value (PV), pH, total plate count (TPC) and sensory properties of fillets were analyzed to determine shelf-life. A portion of the fresh fillet sample was immediately analyzed and the remaining portions were preserved for up to 12 and 90 days at refrigerated and frozen storage temperatures, respectively. Results revealed that, at a definite interval of time, changes in the chemical, microbial and sensory attributes of tilapia fillets were found to be more pronounced in refrigerated storage conditions than fillets stored in frozen conditions. The shelf life of refrigerated and frozen tilapia fillet samples was 9 and at least 90 days, respectively, per the results of sensory, microbial and chemical evaluation.
 Res. Agric., Livest. Fish.8(2): 231-240, August 2021

How value addition by utilization of tilapia processing by‐products can improve human nutrition and livelihood

“…Aquatic foods particularly fish are highly perishable food products due to their chemical composition including neutral pH, and weak connective tissues. 31 Therefore, it is necessary for storage or transport to preserve and process aquatic foods to maintain durability and to retain their nutritional value. In addition to increasing the shelf life, fish processing and the sale of by-products also aims to increase its economic value by developing new fishery products to attract public interest.…”

“…In addition to increasing the shelf life, fish processing and the sale of by-products also aims to increase its economic value by developing new fishery products to attract public interest. 17,[31][32][33] The development of new ingredients or new products in various forms by using tilapia processing by-products has been an important option to increase the added-value of products, avoid economic loss, reduce environmental impact, and supply consumers with a nutritious, low-cost, more stable shelf-life and convenient food. 34,35 Fish processing by-products deteriorate very rapidly, especially when containing viscera, therefore it is important to preserve them as soon as possible after being produced.…”

“…Aquatic foods particularly fish are highly perishable food products due to their chemical composition including neutral pH, and weak connective tissues 31 . Therefore, it is necessary for storage or transport to preserve and process aquatic foods to maintain durability and to retain their nutritional value.…”

“…Therefore, it is necessary for storage or transport to preserve and process aquatic foods to maintain durability and to retain their nutritional value. In addition to increasing the shelf life, fish processing and the sale of by‐products also aims to increase its economic value by developing new fishery products to attract public interest 17,31–33 …”

“…Value addition through production of fish fillets has been an effective strategy to increase consumer acceptability and commercial value, and ensure better utilization of tilapia. With the changes in consumer consumption expectations as well as the development of reliable cold‐chains, fresh pre‐processed fishery products such as fillets are more popular with consumers and producers because of their convenience for processing and cooking 31 . However, the filleting process results in a significant amount of by‐products that can be converted to nutritious low‐cost fish products.…”