TY - JOUR
T1 - Quality Improvement and Shelf-Life Extension of Iced Nile Tilapia Fillets Using Natural Garlic Extract
AU - Jiménez-Ruíz, Edgar Iván
AU - Ocaño-Higuera, Víctor Manuel
AU - Valdez-Hurtado, Santiago
AU - Cruz-Guzmán, José Alberto
AU - Otero-León, Cesar Benjamín
AU - Ruíz-Cruz, Saúl
AU - Garzón-García, Alba Mery
AU - Barrales-Cureño, Hebert Jair
AU - Canizales-Rodríguez, Dalila Fernanda
AU - Pérez-Martínez, Cinthia Jhovanna
AU - Sumaya-Martínez, María Teresa
N1 - Publisher Copyright:
© 2023 by the authors.
PY - 2023/6
Y1 - 2023/6
N2 - Fish represent one of the most perishable food groups. Therefore, it is important to find viable alternatives that contribute to the preservation of quality and increase the shelf life of fishery products, and one alternative is to use natural extracts with antimicrobial activity. The objective of this study was to determine the effect of a natural extract prepared with garlic (NGE) on the quality and shelf life of tilapia fillets stored on ice for 18 days. For this purpose, NGE was prepared by homogenizing peeled garlic cloves with distilled water, which were then centrifuged to obtain the extract (NGE); then, the fish fillets were immersed in the extract and were coated in NGE. The fillets with NGE were packed in high-density polyethylene bags and stored in crushed ice for 18 days. The adenosine 5′-triphosphate (ATP) and degradation products, K-value, color, texture, water holding capacity, pH, total mesophilic count, and total volatile bases (TVB-N) were monitored during storage. The ATP content, K-value, pH, total microbial count, and TVB-N changed with respect to ice storage time, and the results between fillets with NGE and control fillets differed. In conclusion, the application of NGE increased the shelf life of fillets stored on ice by 6 days, obtaining a shelf life of 18 days on ice, which shows its potential to improve the utilization of the species.
AB - Fish represent one of the most perishable food groups. Therefore, it is important to find viable alternatives that contribute to the preservation of quality and increase the shelf life of fishery products, and one alternative is to use natural extracts with antimicrobial activity. The objective of this study was to determine the effect of a natural extract prepared with garlic (NGE) on the quality and shelf life of tilapia fillets stored on ice for 18 days. For this purpose, NGE was prepared by homogenizing peeled garlic cloves with distilled water, which were then centrifuged to obtain the extract (NGE); then, the fish fillets were immersed in the extract and were coated in NGE. The fillets with NGE were packed in high-density polyethylene bags and stored in crushed ice for 18 days. The adenosine 5′-triphosphate (ATP) and degradation products, K-value, color, texture, water holding capacity, pH, total mesophilic count, and total volatile bases (TVB-N) were monitored during storage. The ATP content, K-value, pH, total microbial count, and TVB-N changed with respect to ice storage time, and the results between fillets with NGE and control fillets differed. In conclusion, the application of NGE increased the shelf life of fillets stored on ice by 6 days, obtaining a shelf life of 18 days on ice, which shows its potential to improve the utilization of the species.
KW - extract
KW - freshness
KW - garlic
KW - quality
KW - shelf life
KW - tilapia
UR - http://www.scopus.com/inward/record.url?scp=85163722858&partnerID=8YFLogxK
U2 - 10.3390/fishes8060325
DO - 10.3390/fishes8060325
M3 - Artículo
AN - SCOPUS:85163722858
SN - 2410-3888
VL - 8
JO - Fishes
JF - Fishes
IS - 6
M1 - 325
ER -