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2013 (Vol. 5, Issue: 10)
Article Information:

Microbiological and Chemical Changes of Nile Tilapia (Oreochromis niloticus L.) Fillet during Ice Storage: Effect of Age and Sex

Alemu Lema Abelti
Corresponding Author:  Alemu Lema Abelti 

Key words:  Chemical, microbiological, Nile Tilapia, pH, TPC, TVB-N,
Vol. 5 , (10): 1260-1265
Submitted Accepted Published
February 27, 2013 March 27, 2013 October 05, 2013

Fish is one of the most highly perishable food products. The aim of this study was to investigate microbiological and chemical changes of Nile tilapia fillet during ice storage. Nile tilapia samples were collected from Lake Zeway, Ethiopia. The fillet was stored at 0C for 30 days on ice. Total plate count, total and fecal coliform, total volatile base nitrogen and pH was measured at the interval of four days. Regardless of age and sex, Total plate count varied between 4 to 11.74 log cfu/g. Total coliform counts fluctuated between <3 to >1100 MPN/g. However fecal coliform changed between 23 to <3 MPN/g. Total volatile base- Nitrogen has increased from 7.5 to 42.0 mg N/100 g. Similarly, pH has increased from 6.1 to 7.6 during the ice storage period. The eventual increase observed in mean total plate count could be due to multiplication of organisms favored at the storage condition. The increased total coliforms may be attributed to fillet quality and temperature fluctuations. The increment in TVB-N during ice storage is associated with activity of micro-organisms during later stages of deterioration. The increase in pH values is due to the formation of basic decomposition products. Finally, Post mortem change of Nile tilapia fillet was noticed and bacterial metabolites like Total volatile base-nitrogen, Total plate count and pH were invariably increased throughout the storage time indicating that they are good parameters to predict shelf life.
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  Cite this Reference:
Alemu Lema Abelti, 2013. Microbiological and Chemical Changes of Nile Tilapia (Oreochromis niloticus L.) Fillet during Ice Storage: Effect of Age and Sex.  Advance Journal of Food Science and Technology, 5(10): 1260-1265.
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ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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