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Optimal Storage Conditions for Fresh Farmed Tilapia (Oreochromis Niloticus) Fillets

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Optimal Storage Conditions for Fresh Farmed Tilapia (Oreochromis Niloticus) Fillets Optimal storage conditions for fresh farmed tilapia (Oreochromis niloticus) fillets By: CYPRIAN OGOMBE ODOLI Supervisors: Sigurjón Arason and Emilía Martinsdóttir MS committee: Hannes Magnússon, Hélène L. Lauzon and Kolbrún Sveinsdóttir Thesis submitted in partial fulfilment of the requirements for the Degree of MASTERS IN SCIENCE (60 ECTS units) Department of Food Science and Nutrition University of Iceland May 2009 Optimal storage conditions for fresh farmed tilapia (Oreochromis niloticus) fillets Cyprian Ogombe Odoli Supervisors: Sigurjón Arason and Emilía Martinsdóttir MS committee: Hannes Magnússon, Hélène L. Lauzon and Kolbrún Sveinsdóttir Thesis submitted in partial fulfilment of the requirements for the Degree of MASTERS IN SCIENCE (60 ECTS units) Department of Food Science and Nutrition Faculty of Science University of Iceland May 2009 Declaration I wish to declare that this work has sole been done by me and has never been submitted at any other university before. ___________________ Cyprian Ogombe Odoli Dedication I dedicate this thesis to my daughter Sharon for growing up at early age without seeing her father. More so, my beloved wife Lillian Awuor for accepting a lonesome life while I pursuit academic accomplishment. ii Abstract The main aim was to establish optimal storage conditions for fresh tilapia fillets, by determining its shelf life from the sensory and microbiological evaluation, as well as monitoring its physical-chemical properties. With this intent, Nile tilapia (Oreochromis niloticus) farmed in recirculation aquaculture system was filleted and packaged in 100% air and 50% CO2: 50% N2 MA prior to storage at different temperature; 1˚C and -1˚C. Initial samples from filleting (control d0) were also evaluated for comparison. This report further describes the development of a Quality Index Method (QIM) scheme and a sensory vocabulary for fresh and cooked tilapia fillets accordingly and application in a shelf life study. The application of the QIM scheme for tilapia fillets showed a linear relationship between QIM scores and storage time with significant correlations (r > 0.93) for all sample groups experimented in the main study. The results from sensory analysis of cooked samples as well as microbial growth indicated fillets packaged in 100% air had a shelf life of 13-15 days during storage at 1˚C and 20 days during storage at -1˚C. At the end of shelf life in 100% air packaged groups, TVC and pseudomonads counts reached log 7 CFU/g in flesh. In MA packaged fillets, the lag phase and generation time of bacteria was extended and recorded counts below the limit for consumption (< log 4 CFU/g) up to 27 days of storage at both 1˚C and -1˚C. However, MA packaging affected negatively on fillets colour characteristics soon after packaging (as from d6) yet colour is an important indicator of quality and a major factor in influencing retail purchase decisions. Chemical analyses (TVB-N and TMA) were not good indicators of spoilage of tilapia fillets in the present study Physical parameters (drip and water holding capacity) were observed to be a function of storage temperature and atmosphere, with storage at 1˚C as well MA recoding low quality (undesired) scores. 100% air packaged fillets stored at -1˚C recorded superior quality characteristics during storage as well as extended shelf life. For that reason, it is plausible that 100% air packaging at -1˚C storage temperature is the optimal storage conditions for fresh tilapia fillets. Keywords: Shelf life, QIM scheme, tilapia fillets, air packaging, modified atmosphere iii Table of contents DECLARATION .......................................................................................................................................................... I DEDICATION ........................................................................................................................................................... II ABSTRACT ............................................................................................................................................................. III LIST OF FIGURES...................................................................................................................................................... VI LIST OF TABLES ..................................................................................................................................................... VIII 1. INTRODUCTION........................................................................................................................................ 1 1.1. GENERAL OVERVIEW.................................................................................................................................... 1 1.2. STATE OF THE ART ....................................................................................................................................... 2 1.2.1. Changes during storage of chilled fish .......................................................................................... 2 1.2.2. Fish chilling methods and applications ......................................................................................... 8 1.2.3. Combination of chilling and packaging ....................................................................................... 11 1.2.4. Methods for measuring fish freshness ........................................................................................ 15 1.3. STATEMENT OF THE PROBLEM ..................................................................................................................... 16 1.4. AIM OF THE PROJECT ................................................................................................................................. 17 2. MATERIALS AND METHODS ................................................................................................................... 18 2.1. EXPERIMENTAL DESIGN .............................................................................................................................. 18 2.1.1. Pre-trials design .......................................................................................................................... 18 2.1.2. Main study design ....................................................................................................................... 21 2.2. SENSORY EVALUATION OF RAW TILAPIA FILLETS (QIM) ..................................................................................... 22 2.2.1. Pre-trial 2: Shelf life study trial.................................................................................................... 22 2.2.2. Main study .................................................................................................................................. 23 2.3. SENSORY EVALUATION OF COOKED FILLETS ..................................................................................................... 23 2.4. MICROBIOLOGICAL ANALYSIS ...................................................................................................................... 25 2.4.1. Pre-trial 2 and 3: Shelf life study trial and selection of gas and SSO ........................................... 25 2.4.2. Main study .................................................................................................................................. 26 2.5. PHYSICAL CHANGES AND CHEMICAL ANALYSES ................................................................................................ 27 2.5.1. Headspace gas composition........................................................................................................ 27 2.5.2. Proximate analysis ...................................................................................................................... 27 2.5.3. pH measurement......................................................................................................................... 27 2.5.4. Moisture content and water holding capacity (WHC) ................................................................ 27 2.5.5. Drip loss ....................................................................................................................................... 28 2.5.6. Total volatile basic nitrogen (TVB-N) and Trimethylamine (TMA) .............................................. 28 2.6. DATA ANALYSIS ........................................................................................................................................ 29 3. RESULTS ................................................................................................................................................. 30 3.1. PRE-TRIAL STUDIES .................................................................................................................................... 30 3.1.1. Pre-trial 1 (QIM scheme and QDA vocabulary development) ..................................................... 30 3.1.2. Pre-trial 2 (Shelf life study trial) .................................................................................................. 30 3.1.3. Pre-trial 3: Selection of gas and main spoilage organisms ......................................................... 41 3.2. MAIN STUDY ............................................................................................................................................ 43 3.2.1. Temperature profiles during storage .......................................................................................... 43 3.2.2. Headspace gas composition.......................................................................................................
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