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

2021 ◽  
Vol 8 (2) ◽  
pp. 231-240
Author(s):  
Mukta Sarker ◽  
Md Mehedy Hasan ◽  
Umme Hani ◽  
Md Foysal Ahmad ◽  
Md Abu Sayeed ◽  
...  

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

2020 ◽  
Vol 11 (2) ◽  
pp. 2056-2062
Author(s):  
Kerenhappuch Susan Samuel ◽  
Nazni P.

Recently, the nutraceutical sector of the food trade is unfolding, and designer foods such as nutrition bars have found their place in this competitive industry. The inclusion of underutilized food sources in the development of new value-added products is ingenious. Millets, the indigenous crop, are a good source of nutrients. The Nutri-cereal is still lacking commercial success and deserves recognition in the food-processing sector. In the current study, foxtail and pearl millet are used to develop foxtail millet meal replacement bar (FMRB) and pearl millet protein bar (PPB), respectively. Three variants of each type (25%, 27.5%, and 30% incorporation of millets) were developed to derive the nutritionally preferred variants. Estimation of macronutrients, essential amino acids, and vitamin content was done. The storage stability of the selected variants was evaluated for 42 days under accelerated conditions.  The peroxide value, moisture content, water activity, total plate count, and yeast & mold count was assessed. The result revealed, among the variants, 30% FMRB (V-3) and 25% PPB (V-4) are the nutritionally finest bars. The shelf-life testing pointed out that the protein bar deteriorates rapidly than the meal replacement bar.  The correlation between the nutrient composition and shelf-life assessment factors indicated the shelf-life parameters negatively correlate with carbohydrates present in the bars. However, fat and protein have a positive correlation with shelf-life parameters (r= 1.00, p<0.01).  Favorable storage conditions and appropriate packing material that is conducive to retain the stability of the product can extend the shelf-life. Millet nutrition bars would revolutionize the agriculture and food industry. Thus, increasing the consumption of millets.


Author(s):  
Betty Ronceros ◽  
Dagoberto Díaz ◽  
José Miguel‐Bastías‐Montes ◽  
Ociel Muñoz‐Fariña ◽  
Alejandro R. Lespinard ◽  
...  

2019 ◽  
Vol 18 (1) ◽  
pp. 1
Author(s):  
Maurice O. Obiero ◽  
Cyprian O. Odoli ◽  
Peter O. Odote ◽  
Raymond K. Ruwa ◽  
Maurice O. Omega

2011 ◽  
Vol 393-395 ◽  
pp. 717-723
Author(s):  
Sheng Jun Chen ◽  
Lai Hao Li ◽  
Chang Hu Xue ◽  
Xian Qing Yang ◽  
Yan Yan Wu ◽  
...  

In this study, the pH, total volatile base nitrogen (TVB-N) amounts, total viable counts (TVC) of microbial flora, and the sensory quality of liquid-smoked tilapia fillets were analyzed under different storage conditions. Lengthy storage caused, the smoked flavor to disappear and juice seeped from the samples. Over time, it was found that the pH of the products decreased and then subsequently increased, whilst the amount of TVB-N showed an overall increasing trend. Under all storage conditions tested, the TVC of microbial flora slowly increased, followed by a sharp increase, and then stabilized. These results showed that vacuum-packed products stored at low temperatures were highly stable; hence this storage method can effectively guarantee the quality of liquid-smoked tilapia fillets and the extension of the shelf life.


2019 ◽  
pp. 1-9
Author(s):  
Kinanthi Ayu Sariningsih ◽  
Iis Rostini ◽  
Kiki Haetami

This research aims to analyze the response of methyl red indicator film sensor label color changes on smart packaging in detecting the freshness of tilapia fillets over a shelf life of 10 hours at room temperature (± 25ºC). This research uses a comparative descriptive method. The parameters observed were pH values, total plate count (TPC) and total volatile base nitrogen (TVBN). The results of this research indicate that the response of the film label consists of several concentrations of methyl red namely control (0%); 0.05%; 0.5% and 1%. The best results from film sensor label response is 0.05% Methyl red concentration in detecting the freshness of tilapia fillets and showed the most rapid response to changing the color of the label at the observation of the 7th hours during storage of 10 hours with 8 times the observation time. The freshness of tilapia fillets has decreased quality with changes in pH that tend to fluctuate ie the pH has decreased and then rose again as the color changes are indicated by the film label from yellow to reddish-orange. Total volatile base nitrogen (TVBN) and total plate count (TPC) during the observation showed a trend towards the same graph results, namely, the longer shelf life will increase the decrease in freshness quality of tilapia fillets with marked decay. Therefore, the freshness level of tilapia fillets can be determined by the smart packaging sensor methyl red indicator label at room temperature storage (± 25ºC).


Foods ◽  
2020 ◽  
Vol 9 (6) ◽  
pp. 714 ◽  
Author(s):  
Maria Giannakourou ◽  
Petros Taoukis

Systematic kinetic modeling is required to predict frozen systems behavior in cold dynamic conditions. A one-step procedure, where all data are used simultaneously in a non-linear algorithm, is implemented to estimate the kinetic parameters of both primary and secondary models. Compared to the traditional two-step methodology, more precise estimates are obtained, and the calculated parameter uncertainty can be introduced in realistic shelf life predictions, as a tool for cold chain optimization. Additionally, significant variability of the real distribution/storage conditions is recorded, and must be also incorporated in a kinetic prediction scheme. The applicability of the approach is theoretically demonstrated in an analysis of data on frozen green peas Vitamin C content, for the calculation of joint confidence intervals of kinetic parameters. A stochastic algorithm is implemented, through a double Monte Carlo scheme incorporating the temperature variability during distribution, drawn from cold chain databases. Assuming a distribution scenario of 130 days in the cold chain, 93 ± 110 days remaining shelf life was predicted compared to 180 days assumed based on the use by date. Overall, through the theoretical case study investigated, the uncertainty of models’ parameters and cold chain dynamics were incorporated into shelf life assessment, leading to more realistic predictions.


1970 ◽  
Vol 24 (2) ◽  
pp. 81-84
Author(s):  
Salhuddin Ahmed ◽  
M Nural Anwar

In the present investigation a total 630 black tiger and brown ready-to-cook/eat shrimp samples collected from a fish processing industry was analyzed. Total aerobic plate count (APC) was found to exceed the International Commission on Microbiological Specification for Foods (ICMSF) standard in case of 2.26% black tiger shrimp and 1.86% brown shrimp samples. Escherichia coli counts of all the samples were within the acceptable limit of ICMSF standard. However, considering the Council of the European Communities (EEC) standard, coliform (E. coli) counts of 0.96% black tiger and 0.62% brown shrimp samples exceeded the acceptable limit. Coagulase-positive Staphylococcus aureus, Salmonella and Listeria monocytogenes were not detected from any specimens. The fish processing seems to follow the hazard analysis and critical control point (HACCP) principles that should be more strictly maintained in order to keep the quality of shrimp of international standard. Keywords: Ready-to-cook/eat shrimps, Bacteriological count, Hazard analysis and critical control point (HACCP)DOI: http://dx.doi.org/10.3329/bjm.v24i2.1247 Bangladesh J Microbiol, Volume 24, Number 2, December 2007, pp 81-84


Author(s):  
Faria Afrin ◽  
Md. Golam Rasul ◽  
Murshida Khan ◽  
Taslima Akter ◽  
Chunhong Yuan ◽  
...  

A natural product such as chitosan promotes health benefits and extends the shelf life of the processed products. Chitosan has been used as a food additive due to its antioxidant and antimicrobial activities. This study was conducted to optimize the chitosan concentration as a coating agent on the quality and shelf life of Labeo rohita fillets during frozen storage. Chitosan (CH) solutions were prepared with 0.5 %, 1 %, and 2 % (w/v) CH in 1 % (v/v) glacial acetic acid for coating application. The control (0% CH) and CH treated fish fillets were stored at -18 °C for 14 weeks and assessed for chemical (pH, thiobarbituric acid reactive substances (TBARS), total volatile basic nitrogen (TVB-N), and K-value), microbiological (aerobic plate count (APC)), and sensory properties. The pH, TBARS, and K-value of 1 % and 2 % CH treated fish fillets were acceptable up to 14th week of storage, while TVB-N value was permissible up to 12th week of  storage.  After 14th  week of  storage, the APC of control, 0.5 %, 1 %, and 2 % CH treated fillets were 7.18 log CFU/g, 5.02  log CFU/g, 4.13 log CFU/g, and 3.21 log CFU/g, respectively. The  fish  fillets treated with 1 % and 2 % CH had acceptable sensory attributes up to 12th week, while control fillets were unacceptable after the 6th week of storage. This study demonstrated that 1% CH could be used as a natural additive for keeping the quality and extending the shelf life of L. rohita fillets during frozen storage.


2021 ◽  
Vol 13 (8) ◽  
pp. 51
Author(s):  
Suleiman M. Abbadi ◽  
Mohammed Al-Olabi ◽  
Haytham Owida ◽  
Abdelfattah Abu Shuku

This study aims at finding the impact of fiscal policy with its various instruments such as, current expenditures, capital expenditures, Tax revenues, non-Tax revenues, foreign assistance and value added tax revenues on economic growth in Palestine represented by the rate of growth of real GDP during the period 1996-2018. A Multiple Regression Analysis was used to build the model and test the hypothesis. The estimated results showed four of the six independent variables have a significant effect on economic growth, with current and development expenditure having a positive effect while tax and non-tax revenue having a negative effect. On the other hand, foreign aid and clearing tax by Israeli authorizations have no significant effect on economic growth, (though, the last one is significant at 10%). The study has also found that government expenditures need to be redistributed between current and development expenditures so as to increase the share of development expenditures in order to maintain a high growth rate. The paper recommends that the tax rate should be reduced on productive projects which are designed to decrease the unemployment rate and increase the rate of growth. The study has also pointed out to the significance of re-negotiating the Paris accord with the Israeli authorities so as to improve the terms of this accord, especially in the case of collecting the VAT revenues.


2019 ◽  
Vol 118 (8) ◽  
pp. 236-240
Author(s):  
Dr.R. Murugesan ◽  
M. Leelavathi ◽  
Dr. K. Ravindran

towards jumping from the category of developing economy to developed economy there is one big factor that stops and poses a hindrance in its path of advancement and that obstacle is termed as Poverty. The Indian economic policy focuses on a high growth rate along with a equal participation of the poor so that they avail the opportunities available in the market economy. And in order to ensure the participation of the poor it has become important for the country to create a platform where the poor can easily access the various financial products. Microfinance is one such strategy for inclusive growth. Microfinance can change the life of the poor though not completely but a reasonable change can be ensured. In different phases of life women play a crucial role despite the discrimination that is faced by them. But equality can be endowed to women by enhancing the entrepreneurial skills in them. This is possible through Self Help Groups (SHGs). In India women produce around 30% of the total food consumed but she gets only 10% of the property or wealth of the country. Development of women is inevitable for the development and growth of any economy. SHGs happen to be a positive step in this direction. Along with these mediums there should be a cheap and easy source of credit for them and Microfinance fulfills the requirement. This study aims to find the role of this strong medium of Microfinance in the advancement of SHGs in India


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