Physico-chemical and microbiological changes in commercial tilapia (Oreochromis niloticus) during cold storage

Background: The microbiological and chemical processes are the main responsible for deterioration of fresh fish. Therefore, it is essential to avoid these processes by applying good manufacturing practices during fish handling, distribution and storage. Objective: The aim of this paper was to evalu...

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Autores principales:	Nelson GUTIÉRREZ GÚZMAN, Isabel FERNÁNDEZ SEGOVIA, Ana FUENTES LÓPEZ, Maria RUIZ RICO, José Manuel BARAT BAVIERA
Formato:	article
Lenguaje:	EN
Publicado:	Universidad de Antioquia 2015
Materias:	Tilapia quality shelf-life cold storage Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
Acceso en línea:	https://doaj.org/article/b1cf6605a66a45608d2cd18d061c0245
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spelling	oai:doaj.org-article:b1cf6605a66a45608d2cd18d061c02452021-11-19T04:10:21ZPhysico-chemical and microbiological changes in commercial tilapia (Oreochromis niloticus) during cold storage0121-40042145-2660https://doaj.org/article/b1cf6605a66a45608d2cd18d061c02452015-09-01T00:00:00Zhttps://revistas.udea.edu.co/index.php/vitae/article/view/19738https://doaj.org/toc/0121-4004https://doaj.org/toc/2145-2660 Background: The microbiological and chemical processes are the main responsible for deterioration of fresh fish. Therefore, it is essential to avoid these processes by applying good manufacturing practices during fish handling, distribution and storage. Objective: The aim of this paper was to evaluate the physico-chemical and microbial changes in commercial tilapia (Oreochromis niloticus) during cold storage in order to establish the shelf life since its arrival at the supermarket. Methods: 27 aquacultured tilapia specimens were analyzed at 0, 2, 4, and 7 days of storage at 4ºC. Measurements of texture, color, water holding capacity, total volatile basic nitrogen (TVB-N), thiobarbituric acid index, ATP-related compounds, as well as microbial analyses were carried out. Results: The TVB-N content was high at the beginning of the study, remaining stable during the storage. Lipid oxidation of samples was minimum, so this process did not contribute to the fish spoilage. It was observed the breakdown of inosine-5’- monophosphate (IMP) into Ino (inosine), and Ino into Hx (hypoxantine). The texture parameters and colour underwent changes as a consequence of the fish spoilage. Low microbial counts were observed at day 0, but Enterobacteriaceae and mesophilic counts gradually increased throughout storage. Conclusions: The K1-value showed the progressive spoilage of the fish during the cold storage. The decrease of hardness and firmness confirmed the loss of quality throughout the time of study. The low microbial counts at the beginning of the study demonstrated the good quality of the tilapia; however, the increase of the mesophilic counts at the end of the studied period showed that tilapia was not fit for human consumption at day 7. Nelson GUTIÉRREZ GÚZMANIsabel FERNÁNDEZ SEGOVIAAna FUENTES LÓPEZMaria RUIZ RICOJosé Manuel BARAT BAVIERAUniversidad de AntioquiaarticleTilapiaqualityshelf-lifecold storageFood processing and manufactureTP368-456Pharmaceutical industryHD9665-9675ENVitae, Vol 22, Iss 2 (2015)
institution	DOAJ
collection	DOAJ
language	EN
topic	Tilapia quality shelf-life cold storage Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675
spellingShingle	Tilapia quality shelf-life cold storage Food processing and manufacture TP368-456 Pharmaceutical industry HD9665-9675 Nelson GUTIÉRREZ GÚZMAN Isabel FERNÁNDEZ SEGOVIA Ana FUENTES LÓPEZ Maria RUIZ RICO José Manuel BARAT BAVIERA Physico-chemical and microbiological changes in commercial tilapia (Oreochromis niloticus) during cold storage
description	Background: The microbiological and chemical processes are the main responsible for deterioration of fresh fish. Therefore, it is essential to avoid these processes by applying good manufacturing practices during fish handling, distribution and storage. Objective: The aim of this paper was to evaluate the physico-chemical and microbial changes in commercial tilapia (Oreochromis niloticus) during cold storage in order to establish the shelf life since its arrival at the supermarket. Methods: 27 aquacultured tilapia specimens were analyzed at 0, 2, 4, and 7 days of storage at 4ºC. Measurements of texture, color, water holding capacity, total volatile basic nitrogen (TVB-N), thiobarbituric acid index, ATP-related compounds, as well as microbial analyses were carried out. Results: The TVB-N content was high at the beginning of the study, remaining stable during the storage. Lipid oxidation of samples was minimum, so this process did not contribute to the fish spoilage. It was observed the breakdown of inosine-5’- monophosphate (IMP) into Ino (inosine), and Ino into Hx (hypoxantine). The texture parameters and colour underwent changes as a consequence of the fish spoilage. Low microbial counts were observed at day 0, but Enterobacteriaceae and mesophilic counts gradually increased throughout storage. Conclusions: The K1-value showed the progressive spoilage of the fish during the cold storage. The decrease of hardness and firmness confirmed the loss of quality throughout the time of study. The low microbial counts at the beginning of the study demonstrated the good quality of the tilapia; however, the increase of the mesophilic counts at the end of the studied period showed that tilapia was not fit for human consumption at day 7.
format	article
author	Nelson GUTIÉRREZ GÚZMAN Isabel FERNÁNDEZ SEGOVIA Ana FUENTES LÓPEZ Maria RUIZ RICO José Manuel BARAT BAVIERA
author_facet	Nelson GUTIÉRREZ GÚZMAN Isabel FERNÁNDEZ SEGOVIA Ana FUENTES LÓPEZ Maria RUIZ RICO José Manuel BARAT BAVIERA
author_sort	Nelson GUTIÉRREZ GÚZMAN
title	Physico-chemical and microbiological changes in commercial tilapia (Oreochromis niloticus) during cold storage
title_short	Physico-chemical and microbiological changes in commercial tilapia (Oreochromis niloticus) during cold storage
title_full	Physico-chemical and microbiological changes in commercial tilapia (Oreochromis niloticus) during cold storage
title_fullStr	Physico-chemical and microbiological changes in commercial tilapia (Oreochromis niloticus) during cold storage
title_full_unstemmed	Physico-chemical and microbiological changes in commercial tilapia (Oreochromis niloticus) during cold storage
title_sort	physico-chemical and microbiological changes in commercial tilapia (oreochromis niloticus) during cold storage
publisher	Universidad de Antioquia
publishDate	2015
url	https://doaj.org/article/b1cf6605a66a45608d2cd18d061c0245
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Physico-chemical and microbiological changes in commercial tilapia (Oreochromis niloticus) during cold storage

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