Jadhav Rakesh, Anal Anil Kumar
Food Engineering and Bioprocess Technology, Department of Food, Agriculture and Bioresources, Asian Institute of Technology, PO Box 4, Khlong Luang, Pathum Thani 12120 Thailand.
J Food Sci Technol. 2018 Sep;55(9):3647-3656. doi: 10.1007/s13197-018-3293-9. Epub 2018 Jun 22.
Six storage trials were conducted for preservation of Nile tilapia () 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.
进行了六项储存试验，以研究辣木叶粉对尼罗罗非鱼（）在5℃冰藏条件下的保鲜效果。本研究旨在利用不同浓度的辣木叶粉延长罗非鱼的储存期。研究了辣木叶粉（MLP）对5℃冰藏新鲜尼罗罗非鱼生化、微生物和感官特性的影响。经MLP处理的罗非鱼中总挥发性盐基氮、pH值和硫代巴比妥酸反应物值分别为18.18mg/100g、6.57和5.63mg丙二醛/kg，与未处理的鱼相比显著降低。随着MLP浓度的增加，细菌计数（总活菌数）显著延迟。经处理的样品在5℃冰藏条件下可保存11天，而未处理的罗非鱼样品保质期不超过7天。相应的微生物评估也支持了保质期延长的感官评估结果。结果表明，MLP是一种天然防腐剂，可延长尼罗罗非鱼在运输和冰藏过程中的保质期。
