Enhancement of quality and storability of vacuum-packed refrigerated Tilapia pickle using Moringa leaf powder

Abstract

The impacts of Moringa (Moringa oleifera) leaf powder (MLP) on the biochemical, bacteriological, as well as sensory quality of Tilapia (Oreochromis niloticus) pickles kept at refrigerated storage (4 ± 1 °C) were studied. For this purposes, MLP untreated pickles were stored in air pack (control 1) and vacuum pack (control 2) whereas pickles treated with 1 % MLP and 2 % MLP were stored in vacuum pack conditions and were analyzed at 15 days interval until unacceptable for human consumption. During storage period, significantly (P < 0.05), the lowest pH, Free Fatty Acid (FFA) and Total Volatile Basic -Nitrogen (TVB-N) values were found in MLP treated fish pickles than those of untreated pickles. Fish pickles treated with MLP also lead to a reduction in the aerobic plate count and psychrophilic bacterial count. As per the sensory analysis, control 1 and control 2 pickles were found to have a shelf life of 45 and 60 days whereas 1 % MLP and 2 % MLP treated pickles were found acceptable for 75 days, respectively. In conclusion, 1 % MLP treated fish pickle showed better sensory quality than those of 2 % MLP treated samples suggesting that 1 % MLP provides the better quality and storability of vacuum-packed tilapia pickles during refrigerated storage.