Experimental investigation on biochemical microbial and sensory properties of Nile tilapia (Oreochromis niloticus) treated with moringa (Moringa oleifera) leaves powder

摘要

Six storage trials were conducted for preservation of Nile tilapia (Oreochromis niloticus) in ice storage at 5 °C using moringa leaves powder. The study aims to prolong the storage life of tilapia fish using moringa leaves powder of different concentrations. The effect of the moringa leaves powder (MLP) on biochemical, microbiological and sensory properties of fresh Nile tilapia stored in ice at 5 °C was investigated. Total volatile basic nitrogen, pH and thiobarbituric acid reactive substances values in MLP treated tilapia fish were 18.18 mg/100 g, 6.57, 5.63 mg MDA/kg respectively, which were significantly lower compared to untreated fish. Bacterial count (total viable count) was delayed significantly by increasing MLP concentration. The treated sample remains acceptable during storage in ice at 5 °C up to 11 days, whereas shelf life of untreated sample of tilapia was not extended beyond 7 days. The corresponding microbiological assessment also supports the results of sensory assessment that increased in shelf-life. The results revealed that the MLP is natural preservatives for extending the shelf life of Nile tilapia during transportation and ice storage.