罗非鱼(Oreochromis niloticus)的附加值:鱼片的制备和保质期评估

M. Sarker, M. Hasan, U. Hani, Foysal Ahmad, A. Sayeed, M. Bapary, T. A. Sumon, Ashraf Hussain
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引用次数: 1

摘要

虽然罗非鱼因其高生长率是孟加拉国养殖最多的鱼类之一,但相对容易的养殖方法、较高的存活率和较短的养殖周期使其成为一种低价鱼类,但市场偏好较低。为提高消费者对罗非鱼的接受程度和确保更好地利用罗非鱼,已采取了各种方法,包括生产附加值产品,如罗非鱼制备鱼片,这些产品吸引了越来越多的兴趣。因此,本研究旨在制备罗非鱼鱼片,并估计其在冷冻(-18±20℃)和冷藏(4±10℃)温度下的保质期。鱼片采用从孟加拉国Sylhet市当地鱼市采集的罗非鱼生产,符合国际标准组织(ISO)制定的良好生产规范(GMP),并包装在聚乙烯袋中。分析了鱼片的近似组成、总挥发性碱氮(TVBN)、过氧化值(PV)、pH、总平板计数(TPC)和感官性能,以确定鱼片的保质期。新鲜鱼片样品的一部分立即被分析,其余部分分别在冷藏和冷冻储存温度下保存12天和90天。结果表明,在一定的时间间隔内,罗非鱼鱼片在冷藏条件下的化学、微生物和感官属性的变化比冷冻条件下的罗非鱼鱼片更明显。根据感官、微生物和化学评价结果,冷藏和冷冻罗非鱼鱼片样品的保质期分别为9天和至少90天。阿格利司》。,力所能及的。鱼类。8(2):231-240,2021年8月
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Value addition of tilapia (Oreochromis niloticus): Preparation of fillet and shelf-life assessment
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
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