Shelflife of whole fresh Lake Malawi Tilapia (Oreochromis species - Chambo) stored in ice.
TLDR
In this paper, a study was conducted to estimate shelflife of whole fresh Lake Malawi Tilapia stored in ice (0 oC) for 21 days, where sensory, microbiological and pH analyses were conducted to describe changes in quality and freshness of fish with storage time in ice.Abstract:
Lake Malawi Tilapia (chambo) fish species is widely consumed and forms the most important commercial fishery in Lake Malawi. However, as a highly perishable commodity, knowledge regarding how long fresh fish would remain in acceptable and safe condition in storage is indispensable for consumers and processors. Presently, no such information exists for the Lake Malawi Tilapia in Malawi. A study was therefore conducted to estimate shelflife of whole fresh Lake Malawi Tilapia stored in ice (0 oC) for 21 days. Sensory, microbiological and pH analyses were conducted to describe changes in quality and freshness of the fish with storage time in ice. Shelflife of the fish was estimated between 16 and 18 days. A strong linear correlation (R2=0.95) was observed between sensory demerit scores and storage time in ice. Total bacteria viable counts and pH at the time of sensory rejection of the fish were 1.6×107 cfu/g/cm2 and 5.84 respectively. Pseudomonas and Micrococcus bacteria were found in relatively high numbers throughout the storage period. The study demonstrated that like other tropical fish, Lake Malawi Tilapia has a relatively longer shelflife. The long storage life in ice of Lake Malawi Tilapia is advantageous to most small scale fresh fish sellers and processors especially from rural areas in Malawi who solely depend on ice as a sole and affordable way of preserving fresh fish. Key words : Shelflife, Tilapia, ice storageread more
Citations
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Development of Quality Index Method Scheme for Common Carp (Cyprinus carpio) Stored in Ice: Shelf-Life Assessment by Physicochemical, Microbiological, and Sensory Quality Indices
TL;DR: A new QIM scheme was developed and is proposed for use in the future; it will be useful for practical evaluations of carp freshness in all steps of the production chain, and it will contribute to a more effective use of the species as an alternative for human food supply.
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Glimpse of fish as perishable staple
TL;DR: Glimpse of fish as perishable staple was reviewed in this paper, where the preservation method most adopted in many developing countries to extend fish shelf life was adopted to avoid fish spoilage.
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Effect of delayed processing on nutrient composition, pH and organoleptic quality of pond raised tilapia (Oreochromis shiranus) stored at ambient temperature
Z Makawa,F Kapute,Joshua Valeta +2 more
TL;DR: Assessment of the effect of delayed processing on nutrient composition, pH level and organoleptic quality of pond raised tilapia in Malawi found that for optimum consumer satisfaction and nutritional benefit, fresh O. shiranus should be processed at most 7 hours after harvesting.
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Nanoencapsulated Clove Oil Applied as an Anesthetic at Slaughtering Decreases Stress, Extends the Freshness, and Lengthens Shelf Life of Cultured Fish.
Amanda E. López-Cánovas,Isabel Cabas,Elena Chaves-Pozo,María Ros-Chumillas,Laura Navarro-Segura,Antonio López-Gómez,Jorge M.O. Fernandes,Jorge Galindo-Villegas,Alfonsa García-Ayala +8 more
TL;DR: Using CO encapsulated in β-CD for anesthetizing fish can be regarded as an improved fish-stunning technique that reduces the anesthesia-induction time, decreases the stress response, and extends the shelf life of fresh fish.
References
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Quality Index Method (QIM) scheme developed for farmed Atlantic salmon (Salmo salar)
Kolbrún Sveinsdóttir,Grethe Hyldig,Emilía Martinsdóttir,Bo Jørgensen,Kristberg Kristbergsson +4 more
TL;DR: In this article, the authors developed a Quality Index Method (QIM) scheme for raw, farmed Atlantic salmon (Salmo salar ) and evaluated the scheme in a shelf life study, based on the evaluation of key parameters in the deterioration of seafood's Demerit points are assigned to selected parameters according to their importance and a quality index is established by cumulating the resulting scores.