Tilapia is a popular fish due to its high nutritional value,acceptable flavor with white flesh suitable for valueadded Ready to Cook(RTC)/Ready to Eat(RTE)fish products.However,its rapid spoilage requires effective pr...Tilapia is a popular fish due to its high nutritional value,acceptable flavor with white flesh suitable for valueadded Ready to Cook(RTC)/Ready to Eat(RTE)fish products.However,its rapid spoilage requires effective preservation methods.The increasing demand for RTC and RTE products highlights the limitations of traditional freezing,which can negatively impact product quality.This study investigated the extension of shelf life for Tilapia fish balls stored under chilled conditions(4℃)using a combination of cooking,irradiation(4 kGy),and packaging.The final product made by Tilapia fish,the fish balls were high in protein content(12%-14%)and low in fat content(3.5%).The product shelf life was evaluated using biochemical,sensory,and microbiological analyses and had a shelf life of 60 days compared to the control sample,which spoiled within 7 days.Both control and treated fish products were evaluated for microbial population using 16S rRNA gene sequencing.Interestingly,dominant population in the control samples were Corynebacterium xerosis and Salinicoccus spp.which are reported to spoil the food.In treated sample,major population was from Bacillus species.However,the microbial load in the treated sample was 56%lower than the control samples.These findings demonstrate the efficacy of hurdle technology,including gamma irradiation,in prolonging the shelf life of ready-to-cook tilapia fish balls under chilled storage conditions.展开更多
文摘Tilapia is a popular fish due to its high nutritional value,acceptable flavor with white flesh suitable for valueadded Ready to Cook(RTC)/Ready to Eat(RTE)fish products.However,its rapid spoilage requires effective preservation methods.The increasing demand for RTC and RTE products highlights the limitations of traditional freezing,which can negatively impact product quality.This study investigated the extension of shelf life for Tilapia fish balls stored under chilled conditions(4℃)using a combination of cooking,irradiation(4 kGy),and packaging.The final product made by Tilapia fish,the fish balls were high in protein content(12%-14%)and low in fat content(3.5%).The product shelf life was evaluated using biochemical,sensory,and microbiological analyses and had a shelf life of 60 days compared to the control sample,which spoiled within 7 days.Both control and treated fish products were evaluated for microbial population using 16S rRNA gene sequencing.Interestingly,dominant population in the control samples were Corynebacterium xerosis and Salinicoccus spp.which are reported to spoil the food.In treated sample,major population was from Bacillus species.However,the microbial load in the treated sample was 56%lower than the control samples.These findings demonstrate the efficacy of hurdle technology,including gamma irradiation,in prolonging the shelf life of ready-to-cook tilapia fish balls under chilled storage conditions.
