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Abstract
The sensory, physicochemical {pH, moisture content, thiobarbituric acid-reactive substances (TBA-RS) and total volatile basic nitrogen (TVB-N)} and bacteriological (mesophilic count, psychrophilic count, coliforms, faecal coliforms and E. coli (MPN), Aeromonas and Pseudomonas counts) quality of fresh Tilapia nilotica fillets and frozen imported fish fillets of Pangasius hypophthalmus spp. were evaluated. The obtained data revealed the higher quality of fresh Tilapia fillets as compared with frozen imported Pangasius fillets.
In order to improve of fish fillets quality, seven types of treatment methods were applied for fresh Tilapia fillets by dipping, including ascorbic acid, lactic acid, rosemary extract, thyme extract, marination with coating and marination without coating. Then all groups were chilled stored at 2 ±1 ºC inside a refrigerator and periodically examined. The recommended methods of treatment to prolong the shelf-life of chilled fish fillets were mentioned.
Keywords: fish fillets, bacteriological, quality, improvement, rosemary, thyme, ascorbic acid, lactic acid, marination, coating, TBA, TVB-N, sensory, physicochemical.