Quality Improvement and Shelf-Life Extension of Iced Nile Tilapia Fillets Using Natural Garlic Extract

Edgar Iván Jiménez-Ruíz, Víctor Manuel Ocaño-Higuera*, Santiago Valdez-Hurtado*, José Alberto Cruz-Guzmán, Cesar Benjamín Otero-León, Saúl Ruíz-Cruz, Alba Mery Garzón-García, Hebert Jair Barrales-Cureño, Dalila Fernanda Canizales-Rodríguez, Cinthia Jhovanna Pérez-Martínez, María Teresa Sumaya-Martínez

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

1 Scopus citations


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.

Original languageEnglish
Article number325
Issue number6
StatePublished - Jun 2023

Bibliographical note

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© 2023 by the authors.


  • extract
  • freshness
  • garlic
  • quality
  • shelf life
  • tilapia


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