Work

Enhancement of quality and storability of vacuum-packed refrigerated Tilapia pickle using Moringa leaf powder

Year: 2025

Type: article

Abstract: • Combined effects of moringa leaf powder (MLP) and vacuum packaging on shelf life of refrigerated tilapia pickle were investigated. • MLP effectively prevented the increment of pH, TVBN, FFA value than control pickle. • MLP inhibited bacterial deterioration of pickle. • Sensory quality was prolonged in MLP treated pickles compared to controls. • 1 % MLP extends the shelf life of pickle for 30 and 15 days longer than control 1 and control 2, respectively. The impacts of Moringa ( Moringa oleifera ) leaf powder (MLP) on the biochemical, bacteriological, as well as sensory quality of Tilapia ( Oreochromis niloticus ) pickles kept at refrigerated storage (4 ± 1 °C) were studied. For this purposes, MLP untreated pickles were stored in air pack (control 1) and vacuum pack (control 2) whereas pickles treated with 1 % MLP and 2 % MLP were stored in vacuum pack conditions and were analyzed at 15 days interval until unacceptable for human consumption. During storage period, significantly ( P < 0.05), the lowest pH, Free Fatty Acid (FFA) and Total Volatile Basic -Nitrogen (TVB-N) values were found in MLP treated fish pickles than those of untreated pickles. Fish pickles treated with MLP also lead to a reduction in the aerobic plate count and psychrophilic bacterial count. As per the sensory analysis, control 1 and control 2 pickles were found to have a shelf life of 45 and 60 days whereas 1 % MLP and 2 % MLP treated pickles were found acceptable for 75 days, respectively. In conclusion, 1 % MLP treated fish pickle showed better sensory quality than those of 2 % MLP treated samples suggesting that 1 % MLP provides the better quality and storability of vacuum-packed tilapia pickles during refrigerated storage.

Source: Food Chemistry Advances

DOI: 10.1016/j.focha.2024.100882