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dc.contributor.authorRathnayake, M.M.
dc.contributor.authorPrasadi, V.P.N.
dc.contributor.authorJayasinghe, C.V.L.
dc.date.accessioned2021-06-24T17:39:21Z
dc.date.available2021-06-24T17:39:21Z
dc.date.issued2012
dc.identifier.issn1391-6246
dc.identifier.urihttp://hdl.handle.net/1834/34506
dc.description.abstractTilapia (Oreochromis spp.) consumption is limited due to its strong muddy odour and the difficulty of processing. In addition, consumption of tilapia is minimal in urban areas because of the low availability. There are no processed market products of tilapia available in Sri Lanka. Therefore, this study was designed to develop a new marinade for tilapia and to evaluate the shelf life of the product. Twelve different treatments of varying amounts of vinegar, salt, chili powder, white pepper and garlic powder were applied to filleted tilapia, and three best treatment combinations were selected using a sensory evaluation test. Processed tilapia was stored in the freezer at -4°C. Treated samples were subjected to evaluation of sensory profile: taste, odour, colour, texture and overall acceptability. Analysis of the shelf life was carried out by using the total plate count, faecal coliform test, acidity and pH at weekly intervals. Results revealed that the third treatment (vinegar 75 ml, salt 5 g, chili powder 5 g, white pepper 5 g and garlic powder 5 g) was best in terms of colour, texture, odour, taste and the overall acceptability according to the estimated medians (6, 6, 6 and 6.33 respectively). There was no significant difference between the first and the third treatment in terms of odour and overall acceptability. There was no significant difference between the three vacuum packed treatments for acidity and pH. Acidity and pH of the three treatments were at an acceptable level, which was below pH 5.3 and above 1.95% acidity. Average bacterial count was 10 colonies and 1.33x10 super(6) colonies respectively in vacuum packed treatments and bottled samples after one week. The acceptable level of bacterial colonies is 1.00x10 super(5). Vacuum packed treatments showed a one month shelf life. In conclusion, marinades can be developed from tilapia with a pleasant taste and acceptable texture.
dc.formatapplication/pdf
dc.format.mimetypeapplication/pdf
dc.language.isoen
dc.subject.otherFisheries
dc.subject.othertilapia marinade
dc.subject.otherOrechromis
dc.subject.othervacuum packaging
dc.subject.othersensory evaluation
dc.subject.othershelf life
dc.titleDevelopment and shelf life evaluation of Tilapia (Orechromis spp.) marinades
dc.typearticle
dc.bibliographicCitation.titleJournal of the National Aquatic Resources Research and Development Agency of Sri Lanka
dc.bibliographicCitation.volume41
dc.format.pagerange11-19
refterms.dateFOA2021-06-24T17:39:21Z
dc.source.legacyrecordurlhttp://aquaticcommons.org/id/eprint/19280
dc.source.legacydepositorid12051
dc.source.legacylastmod2015-12-18 13:41:24
dc.source.legacyid19280
dc.source.legacyagencyNational Aquatic Resources Research and Development Agency, Sri Lanka


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