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  • 1
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    Investigation on proximate composition, fatty acid profile and sensory evaluation of Nile (Oreochromis niloticus) and Hybrid Red Tilapia fillet farmed in brackish ground water of Bafgh, Yzad (2021)
    In:  http://aquaticcommons.org/id/eprint/21899 | 18721 | 2018-01-15 14:18:52 | 21899 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-04
    Description: The aim of this study was to determine proximate compositions and sensory evaluation of tilapia meat. For this purpose, farmed Nile tilapia and Red tilapia were collected from the Inland Saline Waters Aquaculture Research Center located in Bafgh, Yazd. Fish were transported to Aquatic Fish Processing Research Center. Fatty acid composition, protein, fat, moisture, ash and sensory evaluation in fish meat were analyzed. Results showed that the tilapia meat had 1.30–1.68% fat, 18.70-19.26 protein, 78-79% moisture and 1.34-1.8% ash. Twenty seven fatty acids were identified in the tilapia meat. Saturated fatty acids were found between 24.84–27.12%, mono-unsaturated fatty acids 36.14-39% and poly unsaturated fatty acids 32.38-38.12%. Amount of Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) was calculated between 0.50-0.63% and between 6.12-6.19%, respectively. Results of sensory evaluation showed highest score for sensory evaluation parameters (color, odor, texture, test and flavors).
    Keywords: Aquaculture ; Biology ; Fisheries ; Cyprinid fish ; Nutrition ; Fish processing ; Tilapia ; Oreochromis niloticus ; fillet ; Bafgh ; Yzad ; Iran
    Repository Name: AquaDocs
    Type: article , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 125-132
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  • 2
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    Effects of different packaging methods on microbial, [chemical] and sensory properties of Nile tilapia (Oreochromis niloticus Linnaeus, 1758) fillets during refrigerator storage (2021)
    In:  http://aquaticcommons.org/id/eprint/21940 | 18721 | 2018-02-08 02:23:45 | 21940 | Iranian Fisheries Science Research Institute
    Details
    Publication Date: 2021-07-05
    Description: The effect of three different packaging methods including Modified Atmosphere Packaging (MAP), Vacuum Packaging and normal Packaging was investigated on the quality of Nile tilapia fresh fillets stored in the refrigerator's temperature. The packaged samples were examined for 10 days with regard to the changes in chemical (TVN, PV, pH), microbial (total viable count) and sensory evaluations. The results indicated that the samples packed in MAP condition had higher quality than that of other methods at the end of the storage period. In addition, the slower destructive impacts and microbial growth was observed in MAP. The results of present study suggest that packaging tilapia under MAP conditions results in the increase in the durability, storing, and distribution period for fillets.
    Keywords: Biology ; Fisheries ; Marine food industry ; Fish quality ; Processing ; packaging ; methods ; microbial ; chimerical ; properties ; Nile ; Oreochromis niluticus ; Tilapia ; fillets ; Iran
    Repository Name: AquaDocs
    Type: article , TRUE
    Format: application/pdf
    Format: application/pdf
    Format: 85-100
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