Journal of Food Technology
ISSN: Online 1993-6036ISSN: Print 1684-8462
Abstract
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.
How to cite this article:
Fathia G. Moh. Shakhtour and Abdul Salam Babji. The Effect of Powdered Cumin Sprinkling on Biochemical and Quality Attributes of Red Tilapia Fillets Stored in Ice.
DOI: https://doi.org/10.36478/jftech.2013.14.21
URL: https://www.makhillpublications.co/view-article/1684-8462/jftech.2013.14.21