Abstract
Current assay evaluates the physical, chemical and microbiological quality of fillets and mechanically separated meat (MSM) plus the sensory aspects of fillets of the Nile Tilapia (Oreochromis niloticus) treated with Homeopatila 100®. The moisture, fixed mineral residue, lipid, crude protein, pH, color, water activity (Aw), Staphylococcus coagulase, coliforms were reported at 45°C. Escherichia coli, Salmonella sp., counting viable aerobic mesophilic and psychrotrophic amounts of the fillets and MSM were determined. Acceptance, intention test and shear force of fillets also were performed. The fillets examined by softer tissue (6.08 N ± 0.04), lower Aw (0.990 ± 0.001), less total amounts of psychrotropic aerobic bacteria (2.12 ± 0.01 Log10 UFC/g) and by low component value of colour. L* (luminosity) (65.78 ± 0.37) and a* (red/green) (1.50 ± 0.01) for MSM and of high value of b* (yellow/blue) for MSM (13.54 ± 0.11) and fillets (4.93 ± 0.03) sensory acceptability was 80.11%. The colours of fillet and MSM were related to the results of fish stressed prior to slaughter. The results indicated that the use of Homeopatila 100® in the diet of the Nile Tilapia did not change the muscle quality and the sensory acceptability. Key words: Aquaculture, tilapia, homeopathy, muscle.
Highlights
Homeopathy is a complementary and alternative medicine system and has user-friendly applications and extensive clinical literature (Bell and Koithan, 2012)
The results indicated that the use of Homeopatila 100® in the diet of the Nile Tilapia did not change the muscle quality and the sensory acceptability
Nile Tilapia cultivated in high density that received the homeopathic product Homeopatila 100® incorporated into their feed presented better quality muscle tissues compared with the group control (Andretto et al, 2015)
Summary
Homeopathy is a complementary and alternative medicine system and has user-friendly applications and extensive clinical literature (Bell and Koithan, 2012). Nile Tilapia cultivated in high density that received the homeopathic product Homeopatila 100® incorporated into their feed presented better quality muscle tissues compared with the group control (Andretto et al, 2015). Fish products provide important components of the human diet (Watterson et al, 2012), but are highly perishable products, as their quality and freshness deteriorate quickly after death (Medina et al, 2009). The results of physical, chemical, and microbiological analysis in addition to sensory evaluations provide the necessary information to measure the quality and freshness of fish muscle (Wills et al, 2004). The current investigation evaluated physical, chemical, and microbiological quality of fillets and mechanically separated meat (MSM) and rated sensory evaluation of fillets of Tilapia that consumed Homeopatila 100®
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