The Effect of Powdered Cumin Sprinkling on Biochemical and Quality Attributes of Red Tilapia Fillets Stored in Ice

摘要

The effect of powdered cumin sprinkling on the biochemical and sensory properties of fresh and ice-stored tilapia fillets during 21 days was examined. The biochemical parameters were determined by measuringtotal Volatile Bases Nitrogen (TVB-N), Trimethylamine Nitrogen (TMA-N) and pH throughout storage in ice for 21 days. The sensory quality of cooked tilapia fillets was assessed by ten semi-trained panels at zero time and after 3, 6 and 9 days of ice storage. Initially, significant differences in pH, TMA-N, odour, flavour, appearance and overall acceptability were found between cumin-treated and untreated tilapia fillets at (p<0.05). However, no significant differences were detected in TVB-N between cumin-treated and untreated tilapia fillets. Cumin powder addition (2% w/w) exhibited a preservative effect in treated fillets since significant lower levels of TMA-N were observed during ice storage. A continuous increase in TVB-N and TMA-N was observed throughout storage in ice for 21 days (p<0.05). Both of TVB-N and TMA-N values were lower than acceptability limits during the storage period. The storage time had no effect (p<0.05) on the sensory attributes of all cooked tilapia fillets. The present findings showed that cumin-treated tilapia fillets maintained their quality better than untreated fillets during the ice storage, since they achieved higher scores than untreated fillets.