Effect of some antimicrobials on quality and shelf life of freshwater tilapia ( Oreochromis niloticus )

Abstract

In the present study, the efficiency of sodium acetate (2.5% wt/vol), lactic acid (2% vol/vol), citric acid (2% vol/vol), calcium chloride (3% wt/vol), Nisin (0.04 g/L), Lactic acid (2% vol/vol), and nisin (0.04 g/L), combination solutions as additional hurdle to refrigeration (4°C) of tilapia was evaluated. The solutions were applied as surface coating by dipping method. The effects of treatment on bacterial population (APC, Psychrotrophic species, Enterobacteriaceae, and sulfite reducing anaerobes), pH, Total volatile basic nitrogen, Thiobarbituric acid number, and sensory attributes were evaluated during 10 days of refrigerated storage. Based on the quality indexes, nisin and lactic acid combination is the choice of additional hurdle to extend the shelf life of tilapia for two additional days to control without deviation in the sensory quality. Lactic acid appeared an alternative hurdle. Correlation studies indicated APC is a good freshness indicator while pH is a good index of spoilage for tilapia under refrigerated storage. Practical applications Provide fish processors with applicable materials to extend the shelf life of fish under cold storage. In summary, by using nisin–lactic acid combination or lactic acid alone fish can be stored and distributed under safe hygienic conditions. That will be reflected in advances in the food industry and consumer protection.