Quality properties, fatty acids, and biogenic amines profile of fresh tilapia stored in ice
Piotr Kulawik , Fatih Özoğul , Robert H. Glew
AbstractThis work determines quality properties and fatty acids content of Nile tilapia (Oreochromis niloticus) stored in ice for 21 d. The quality properties consist of thiobarbituic acid (TBA), total volatile basic nitrogen (TVB-N), trimethylamine (TMA), and microbiological analysis (total viable count (TVC), total coliform, Salmonella and Staphylococcus aureus) and determination of biogenic amines content (histamine, cadaverine, putrescine, spermine, spermidine, 2-phenylethylamine, agmatine, tyramine, and ammonia). Moreover, the fat, moisture, and ash composition as well as fatty acids profile have also been analyzed. The TBA, TVB-N, and biogenic amines analysis showed rather low levels of spoilage even after 21 d of storage. The microbiological analysis, however, showed that tilapia was unsuitable for consumption after just 10 d. The fat, ash, moisture, and fatty acids profile analysis showed that tilapia is not a good source of n−3 fatty acids. The research indicated that the microbiological analysis was the best method to establish spoilage of tilapia stored in ice, of all analytical methods performed in this study.
|Journal series||Journal of Food Science, ISSN 0022-1147, (A 30 pkt)|
|Publication size in sheets||0.5|
|Keywords in English||fish, fatty acids profile, food safety, seafood, shelf life|
|Score|| = 30.0, 26-07-2017, ArticleFromJournal|
= 30.0, 26-07-2017, ArticleFromJournal
|Publication indicators||= 11|
|Citation count*||4 (2015-11-16)|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.