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EVALUATION OF THE ANTIMICROBIAL AND SENSORY EFFECTS OF DRIED VINEGAR AND GUTTING ON SHELF LIFE EXTENSION OF FRESH MALAWIAN TILAPIA (Oreochromis species) UNDER ICE STORAGE IN COOLERS By MATRINA MPEKETULA A THESIS SUBMITTED TO THE GRADUATE SCHOOL OF THE UNIVERSITY OF FLORIDA IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTER OF SCIENCE UNIVERSITY OF FLORIDA 2013 1 © 2013 Matrina Mpeketula 2 To my God and family 3 ACKNOWLEDGMENTS I would like to convey my gratitude to Dr. Sally K. Williams, my major professor, for the extraordinary guidance, encouragement and patience during the period of my studies and particularly in this research. I would also like to thank my committee members Dr. Adegbola T. Adesogan and Dr. Geoffrey E. Dahl for their support, patience and advice during this project and all members of staff of the Department of Animal Sciences. I would also wish to convey my gratitude to Dr. Joe Yates, and WTI Inc. for their support in providing the dried white buffered vinegar used in the research. I would like to express thanks to my fellow graduate students for their support. In a special way, I thank Cheryl Rock for being like my sister and a friend. I would like to express my love and appreciation to my husband Moffat Soko, and daughter Rumbie for the motivation, love and patience they offered me during my studies. Special acknowledgement should go to the USAID Initiative for Long-Term Training and Capacity Building (UILTCB) program for the financial support. Above all, I thank God. 4 TABLE OF CONTENTS ACKNOWLEDGMENTS .................................................................................................. 4 LIST OF TABLES ............................................................................................................ 8 LIST OF ABBREVIATIONS ............................................................................................. 9 ABSTRACT ................................................................................................................... 10 CHAPTER 1 INTRODUCTION .................................................................................................... 12 2 LITERATURE REVIEW .......................................................................................... 15 Geographical Location and Fishing Water Bodies in Malawi .................................. 15 The Fishing Industry in Malawi ............................................................................... 15 Types of Fisheries in Malawi ............................................................................ 17 Small-scale commercial sector .................................................................. 17 Large-scale commercial sector .................................................................. 17 Fish Marketing in Malawi ........................................................................................ 18 Fish Trading ..................................................................................................... 18 Imported Fish and Fish Products ...................................................................... 19 Fish Processing in Malawi ...................................................................................... 19 Fresh Fish ........................................................................................................ 19 Further Processed Fish .................................................................................... 20 Sundried Fish ................................................................................................... 21 Smoked Fish .................................................................................................... 21 Parboiled Fish .................................................................................................. 22 Pan Roasting .................................................................................................... 22 Microbiology of Fresh Fish ...................................................................................... 22 Need for Shelf Stable Processed and Packaged Fish and Fish Products............... 25 Fishery Products (non -processed fish) ............................................................ 25 Current Preservation Processes in Malawi ............................................................. 26 Application of Antimicrobial Interventions for Control of Spoilage Bacteria in Tilapia .................................................................................................................. 27 3 MATERIALS AND METHODS ................................................................................ 30 Phase 1. Survey on Current Methods Employed by Fish Traders in Lilongwe, Limbe and Blantyre City Markets for Fresh Fish Quality Preservation in Coolers and the Effectiveness in Reducing Fresh Fish Spoilage ........................ 31 Phase 2. Evaluation of Dried Buffered Vinegar for Antimicrobial and Sensory Characteristics on Whole Un-gutted and Gutted Malawian Tilapia Fish .............. 32 Fresh Fish Harvesting, Treatment and Evaluation ........................................... 32 5 Microbiological Analyses .................................................................................. 33 Sensory Analysis .............................................................................................. 34 Statistical Analysis ............................................................................................ 34 4 RESULTS AND DISCUSSION ............................................................................... 35 Phase 1. Results of Survey on Current Methods Employed by Fish Traders in Lilongwe, Limbe and Blantyre City Markets for Fresh Fish Quality Preservation in Coolers and the Effectiveness in Reducing Fresh Fish Spoilage ............................................................................................................... 35 Survey Outcomes ............................................................................................. 35 Phase 2. Evaluation of Dried Buffered Vinegar for Antimicrobial Properties and Sensory Characteristics on Whole Un-gutted and Gutted Malawian Tilapia Fish ...................................................................................................................... 38 Microbiological Analyses .................................................................................. 38 Aerobic plate count .................................................................................... 38 Total coliform counts .................................................................................. 39 Generic E.coli counts ................................................................................. 39 Sensory Evaluation of Fresh Whole, gutted Oreochromis species ......................... 41 Sensory Panels for Cooked Fish ...................................................................... 41 Sensory Evaluation of Quality Attributes for Uncooked Oreochromis species.. 41 Skin ............................................................................................................ 41 Odor ........................................................................................................... 42 Gills ............................................................................................................ 42 Flesh color ................................................................................................. 42 Eyes ........................................................................................................... 43 pH .............................................................................................................. 43 5 SUMMARY ............................................................................................................. 50 Conclusion .............................................................................................................. 52 APPENDIX A SURVEY QUESTIONNAIRE .................................................................................. 54 B SURVEY RESULTS SUMMARY ............................................................................ 59 C SCALE FOR EVALUATING QUALITY ATTRIBUTES OF FRESH MALAWIAN TILAPIA (Oreochromis species) STORED ON ICE IN COOLER BOXES FOR 5 DAYS ...................................................................................................................... 64 D FRESH FISH QUALITY ATTRIBUTES SCORING SCALE FOR FRESH MALAWIAN TILAPIA (Oreochromis species) STORED ON ICE IN COOLER BOXES FOR 5 DAYS ............................................................................................. 65 6 E EXPERIMENTAL LAYOUT FOR DRIED BUFFERED VINEGAR ON APC OF FRESH MALAWIAN TILAPIA (Oreochromis species) STORED ON ICE IN COOLER BOXES FOR 5 DAYS ............................................................................. 66 LIST OF REFERENCES ............................................................................................... 67 BIOGRAPHICAL SKETCH ............................................................................................ 72 7 LIST OF TABLES Table Page 4-1 Effects of dried buffered vinegar and gutting on aerobic plate counts of fresh Malawian Tilapia (Oreochromis species) stored on ice in cooler boxes for 5 days …………………………………………………………………………….44 4-2 Effect of gutting on APC of fresh Malawian Tilapia (Oreochromis species) treated with dried buffered vinegar and stored on ice in cooler boxes for 5 days …………………………………………………………………………….45 4-3 Effect of DV
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