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

Mukta Sarker,Md Ashraf Hussain,Md Foysal Ahmad,Umme Hani,Mohammad Abu Jafor Bapary,Md Mehedy Hasan,Tofael Ahmed Sumon,Md Abu Sayeed

doi:10.3329/ralf.v8i2.55493

Mukta Sarker, Md Ashraf Hussain + Show 6 more

Open Access

https://doi.org/10.3329/ralf.v8i2.55493

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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

Highlights

Bangladesh is one of the most suitable countries for freshwater aquaculture in the world because of its favorable resources and environmental conditions, become one of the world's leading fish producing countries (Debnath et al, 2020; FAO, 2020)
The skinned fishes were filleted according to Good Manufacturing Practices (GMP) established by ISO – International Standards Organization (ISO, 2005) and packed in polyethylene bags
PH The pH value of muscle indicates the freshness of a fish and one of the most important factors for preventing food spoilage and microbial growth (Anvari et al, 2013; Ucar et al, 2020)

Summary

Introduction

Bangladesh is one of the most suitable countries for freshwater aquaculture in the world because of its favorable resources and environmental conditions, become one of the world's leading fish producing countries (Debnath et al, 2020; FAO, 2020). Value addition through production of fish fillet can be an effective strategy to increase consumer acceptability and commercial value, and ensure better utilization of tilapia. With the rapid modernization of the society, demand for ready to eat and/or ready to cook products are gradually growing owing to their convenience (Arason et al, 2010; Yerlikaya et al, 2005). In this viewpoint, value adding and variation of fish products will help to fulfil the ever shifting and diverse demands of the consumers. With the changes in consumer consumption expectations as well as the development of reliable cold-chains, fresh preprocessed fishery products such as fillets are more popular with consumers and producers because of their convenience for processing and cooking (Yu et al, 2020)

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