Premium
PRESERVATION OF OREOCHROMIS NILOTICUS FISH USING FROZEN GREEN TEA EXTRACT: IMPACT ON BIOCHEMICAL, MICROBIOLOGICAL AND SENSORY CHARACTERISTICS
Author(s) -
ELHANAFY AMIRA EBRAHIM ALY,
SHAWKY HANY ALSAYED,
RAMADAN MOHAMED FAWZY
Publication year - 2011
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2011.00513.x
Subject(s) - oreochromis , shelf life , food science , green tea extract , nile tilapia , tilapia , thiobarbituric acid , total viable count , biology , fish <actinopterygii> , chemistry , green tea , fishery , antioxidant , bacteria , biochemistry , lipid peroxidation , genetics
The present study aims to increase the shelf life of Nile tilapia ( Oreochromis niloticus ) fish using frozen green tea extract (GTE) with different concentrations (2, 4 and 6%, w/v). Biochemical characteristics (pH, total volatile basic nitrogen, trimethylamine‐nitrogen and thiobarbituric acid), microbiological parameters (total viable bacterial count, psychrophilic bacteria and total mold and/or yeast count) and sensory quality outlines were determined during storage period at 4C. The results indicated that the samples stored on frozen GTE had better biochemical and microbiological characteristics, which resulted in increasing the shelf life of fish samples. The samples stored on frozen GTE with different concentrations (2, 4 and 6%, w/v) were rejected after 10, 14 and 14 days of storage while control sample was rejected after only 6 days. It could be concluded that application of frozen GTE is a promising technique for the preservation of fish as it gives longer shelf life compared to normal ice. According to our results, the best concentration applied for preservation was 4% GTE because it is lower in cost than 6% GTE and had the same impact on the shelf life. PRACTICAL APPLICATIONS The consumption of green tea is popular worldwide, and its association with health‐promoting benefits has resulted in the application of green tea extract (GTE) as botanical ingredients in dietary supplements, nutraceuticals and functional foods. Tilapia is a widely cultured warm water fish and our study has clearly shown that preservation of fish using frozen GTE have more shelf life than normal ice. The extension of shelf life by using frozen GTE of fish could be commercially exploited. Moreover, as fish has good sensory quality, a proper preservation technique suggested in this paper is highly relevant.