Authors : Moonsun Farzana Momee; Md. Abdul Alim; Mohammad Gulzarul Aziz; Mohammad Saidur Rahman

Volume/Issue : Volume 9 - 2024, Issue 11 - November

Google Scholar : https://tinyurl.com/yv7sukju

Scribd : https://tinyurl.com/y4pxje5u

DOI : https://doi.org/10.5281/zenodo.14469067

Abstract : People are searching for wholesome and nourishing cuisine these days. Polyunsaturated fatty acids and nutrients are abundant in tilapia. The current study was carried out for evaluating the market tilapia's safety and quality aspects. In order to evaluate and assess the quality and safety criteria (proximate analysis, microbiological assessment, heavy metal determination, storage research), market tilapia was bought from the local market (Kewatkhali Bazar) for this study. The tilapia's relative moisture, ash, fat and protein contents were 65.083%, 0.64%, 17% and 14.52% respectively. The carcass traits (head, fillet, skin, carcass) of tilapia were 23.90±0.056%, 44.13±0.118%, 4.37±0.153% and 45.72±0.031% in that order. The tilapia's respective rigor mortis indices were 33.33%, 66.67%, 70% and 83.34% respectively up to 12 hours. The muscle pH decreased from 7.75 to 6.18 with a standard deviation of 0.02; this indicated increased acidity and the weight loss of tilapia was increased from 17.5 to 25.82 with standard deviation of 0.01. The peroxide value of the tilapia rose from 7 to 9 both before and after cooking. Four hours after thawing, the drip loss or protein loss of tilapia was 105.12 mg/3 ml respectively. Both raw and cooked fish received satisfactory ratings for color, flavor, texture and overall acceptability. Both Salmonella sp. and Escherichia coli isolates were medium-shaped, gram-negative rods. In the flesh with skin, gills and intestine of the tilapia, the total bacterial viable counts were 13.34×106 CFU/ml, 18.74×108 CFU/ml, 20.10×1012 CFU/ml respectively and total mold viable counts of the flesh with skin, gills and intestine of tilapia were 5.20×1016 CFU/ml, 7.72×1016 CFU/ml, 8.56×1016 CFU/ml respectively. Both ranges exceeded the intended value by a small amount. The heavy metal accumulation in muscles of tilapia was Cu (49.2656)>Mn (23.67)>Ni (15.165)>Cr (8.939)>Pb (6.488)>Se (5.67)>As (1.182)>Cd (0.374)>Co (0.3268) as ppm. The identification results of formalin came back negative. The study concluded that tilapia fish was better for nutrition and consumption despite the little variations.

Keywords : Tilapia, Physicochemical Properties, Storage Stability, Microbiological Analysis, Sensory Attributes.

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