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/ http://journalarticle.ukm.my/12359/ http://journalarticle.ukm.my/12359/1/46_03_07.pdf

id	ukm-12359
recordtype	eprints
spelling	ukm-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
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Kebangasaan Malaysia
building	UKM Institutional Repository
collection	Online Access
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/ http://journalarticle.ukm.my/12359/ http://journalarticle.ukm.my/12359/1/46_03_07.pdf
first_indexed	2023-09-18T20:02:26Z
last_indexed	2023-09-18T20:02:26Z
_version_	1777406937521979392

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

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