Sensory and nutrient quality of wild captured Oreochromis shiranus (Boulenger 1897) stored at ambient temperature

Mchazime I., . and Kapute F., . Sensory and nutrient quality of wild captured Oreochromis shiranus (Boulenger 1897) stored at ambient temperature. pp. 127-132. ISSN 2231-7546

Sensory and nutrient quality was determined for Oreochromis shiranus “ a tilapia endemic to the Shire River southern Malawi. Fish had highest sensory (when deep fried in edible vegetable cooking oil) and nutrient content (raw) up to 3 hours. Organoleptically processed fish were still liked by consumers up to 12 hours of ambient storage. Deterioration in acceptability of the fish significantly increased between 6 and 9 hours by a difference of 2 while changes between 3 to 6 hours then 9 to 12 hours had a difference of 1. A strong linear correlation between sensory scores and storage time at ambient temperature (R2 0.916) may suggest the importance of time in maintaining freshness quality of fish. Moisture fluctuated with storage time but without significant changes (P0.05). Ash content increased with storage time while crude fat and crude protein decreased (P0.05). Significant increase in ash and moisture content (P0.05) were only reported at sensory rejection of the fish. There were no significant changes (P0.05) in crude fat content between 3 and 6 hours while changes were observed at 0 (initial) and 12 hours (rejection time) of ambient storage (P0.05). Crude protein content did not significantly change during the first 3 hours of ambient storage (P0.05) but significant changes were recorded after 6 hours till sensory rejection of the fish (P0.05). Nutrient levels remained high after 6 hours despite the drop in sensory quality after 3 hours suggesting that an organoleptically rejected product can still be nutritionally wholesome underscoring the need to validate sensory data with other tests.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/25%20(01)%202018/(16).p...

Abstract

Sensory and nutrient quality was determined for Oreochromis shiranus “ a tilapia endemic to the Shire River southern Malawi. Fish had highest sensory (when deep fried in edible vegetable cooking oil) and nutrient content (raw) up to 3 hours. Organoleptically processed fish were still liked by consumers up to 12 hours of ambient storage. Deterioration in acceptability of the fish significantly increased between 6 and 9 hours by a difference of 2 while changes between 3 to 6 hours then 9 to 12 hours had a difference of 1. A strong linear correlation between sensory scores and storage time at ambient temperature (R2 0.916) may suggest the importance of time in maintaining freshness quality of fish. Moisture fluctuated with storage time but without significant changes (P0.05). Ash content increased with storage time while crude fat and crude protein decreased (P0.05). Significant increase in ash and moisture content (P0.05) were only reported at sensory rejection of the fish. There were no significant changes (P0.05) in crude fat content between 3 and 6 hours while changes were observed at 0 (initial) and 12 hours (rejection time) of ambient storage (P0.05). Crude protein content did not significantly change during the first 3 hours of ambient storage (P0.05) but significant changes were recorded after 6 hours till sensory rejection of the fish (P0.05). Nutrient levels remained high after 6 hours despite the drop in sensory quality after 3 hours suggesting that an organoleptically rejected product can still be nutritionally wholesome underscoring the need to validate sensory data with other tests.

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Item Type:	Article
AGROVOC Term:	Oreochromis shiranus
AGROVOC Term:	Tilapia
AGROVOC Term:	Storage
AGROVOC Term:	Ambient conditions
AGROVOC Term:	Temperature
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Proximate analysis
AGROVOC Term:	Freshness of foods
AGROVOC Term:	Nutrient availability
AGROVOC Term:	Meat quality
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:28
URI:	http://webagris.upm.edu.my/id/eprint/23999

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