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Effect of sodium acetate, chilli and turmeric on the shelf life of refrigerated tilapia fillet

The aim of this study was to determine the effects of turmeric powder, chilli powder and sodium acetate on the shelf life of refrigerated tilapia fillets at 5ºC. Six treatments were applied to the tilapia fillets which were salt (S), salt and turmeric (ST), salt and chilli (SC), salt, turmeric and...

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Main Authors: Tuan Zainazor Tuan Chilek,, Amiza Mat Amin,, Norhidayah Jusoh,, Suhana Muhamad Hanidun,, Nasrenim Suhaimin,, Zarina Mohd Shariff,, Saadiah Ibrahim,
Format: Article
Language:English
Published: Penerbit Universiti Kebangsaan Malaysia 2017
Online Access:http://journalarticle.ukm.my/12359/1/46_03_07.pdf
http://journalarticle.ukm.my/12359/
http://mabjournal.com/index.php?option=com_content&view=article&id=674&catid=59:current-view&Itemid=56
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spelling my-ukm.journal.123592018-11-30T10:55:15Z http://journalarticle.ukm.my/12359/ Effect of sodium acetate, chilli and turmeric on the shelf life of refrigerated tilapia fillet Tuan Zainazor Tuan Chilek, Amiza Mat Amin, Norhidayah Jusoh, Suhana Muhamad Hanidun, Nasrenim Suhaimin, Zarina Mohd Shariff, Saadiah Ibrahim, The aim of this study was to determine the effects of turmeric powder, chilli powder and sodium acetate on the shelf life of refrigerated tilapia fillets at 5ºC. Six treatments were applied to the tilapia fillets which were salt (S), salt and turmeric (ST), salt and chilli (SC), salt, turmeric and sodium acetate (STNaA) and salt, chilli and sodium acetate (SCNaA) and control. The samples were analyzed in 15 days period for microbiological, chemical and physical analyses. It was found that there were significant differences (p<0.05) in all microbiological analysis of fish treated with STNaA and SCNaA compared to other treatments. Microbiologically, the shelf life of fillets treated with STNaA and SCNaA was 12 days, fillets treated with ST, SC and S were 6 days, and only 3 days for control fillet. In terms of TVB-N and TMA values, ST fillets were still acceptable up to 12 to 15 days of refrigerated storage. As for TBA values, they were in acceptable range for all treatments throughout 15 days storage. The texture quality in decreasing order was given by fillets with SCNaA, SC, STNaA, ST, S and control treatment. In conclusion, the best treatment to extend the shelf life of refrigerated Tilapia fillet was given by STNaA, followed by SCNaA and ST. Penerbit Universiti Kebangsaan Malaysia 2017-10 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/12359/1/46_03_07.pdf Tuan Zainazor Tuan Chilek, and Amiza Mat Amin, and Norhidayah Jusoh, and Suhana Muhamad Hanidun, and Nasrenim Suhaimin, and Zarina Mohd Shariff, and Saadiah Ibrahim, (2017) Effect of sodium acetate, chilli and turmeric on the shelf life of refrigerated tilapia fillet. Malaysian Applied Biology, 46 (3). pp. 51-58. ISSN 0126-8643 http://mabjournal.com/index.php?option=com_content&view=article&id=674&catid=59:current-view&Itemid=56
institution Universiti Kebangsaan Malaysia
building Perpustakaan Tun Sri Lanang Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Kebangsaan Malaysia
content_source UKM Journal Article Repository
url_provider http://journalarticle.ukm.my/
language English
description The aim of this study was to determine the effects of turmeric powder, chilli powder and sodium acetate on the shelf life of refrigerated tilapia fillets at 5ºC. Six treatments were applied to the tilapia fillets which were salt (S), salt and turmeric (ST), salt and chilli (SC), salt, turmeric and sodium acetate (STNaA) and salt, chilli and sodium acetate (SCNaA) and control. The samples were analyzed in 15 days period for microbiological, chemical and physical analyses. It was found that there were significant differences (p<0.05) in all microbiological analysis of fish treated with STNaA and SCNaA compared to other treatments. Microbiologically, the shelf life of fillets treated with STNaA and SCNaA was 12 days, fillets treated with ST, SC and S were 6 days, and only 3 days for control fillet. In terms of TVB-N and TMA values, ST fillets were still acceptable up to 12 to 15 days of refrigerated storage. As for TBA values, they were in acceptable range for all treatments throughout 15 days storage. The texture quality in decreasing order was given by fillets with SCNaA, SC, STNaA, ST, S and control treatment. In conclusion, the best treatment to extend the shelf life of refrigerated Tilapia fillet was given by STNaA, followed by SCNaA and ST.
format Article
author Tuan Zainazor Tuan Chilek,
Amiza Mat Amin,
Norhidayah Jusoh,
Suhana Muhamad Hanidun,
Nasrenim Suhaimin,
Zarina Mohd Shariff,
Saadiah Ibrahim,
spellingShingle Tuan Zainazor Tuan Chilek,
Amiza Mat Amin,
Norhidayah Jusoh,
Suhana Muhamad Hanidun,
Nasrenim Suhaimin,
Zarina Mohd Shariff,
Saadiah Ibrahim,
Effect of sodium acetate, chilli and turmeric on the shelf life of refrigerated tilapia fillet
author_facet Tuan Zainazor Tuan Chilek,
Amiza Mat Amin,
Norhidayah Jusoh,
Suhana Muhamad Hanidun,
Nasrenim Suhaimin,
Zarina Mohd Shariff,
Saadiah Ibrahim,
author_sort Tuan Zainazor Tuan Chilek,
title Effect of sodium acetate, chilli and turmeric on the shelf life of refrigerated tilapia fillet
title_short Effect of sodium acetate, chilli and turmeric on the shelf life of refrigerated tilapia fillet
title_full Effect of sodium acetate, chilli and turmeric on the shelf life of refrigerated tilapia fillet
title_fullStr Effect of sodium acetate, chilli and turmeric on the shelf life of refrigerated tilapia fillet
title_full_unstemmed Effect of sodium acetate, chilli and turmeric on the shelf life of refrigerated tilapia fillet
title_sort effect of sodium acetate, chilli and turmeric on the shelf life of refrigerated tilapia fillet
publisher Penerbit Universiti Kebangsaan Malaysia
publishDate 2017
url http://journalarticle.ukm.my/12359/1/46_03_07.pdf
http://journalarticle.ukm.my/12359/
http://mabjournal.com/index.php?option=com_content&view=article&id=674&catid=59:current-view&Itemid=56
_version_ 1643738765769834496
score 13.211869

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