@article{MAKHILLJFT20131128312,
    title = {The Effect of Powdered Cumin Sprinkling on Biochemical and Quality Attributes of Red Tilapia Fillets Stored in Ice},
    journal = {Journal of Food Technology},
    volume = {11},
    number = {2},
    pages = {14-21},
    year = {2013},
    issn = {1684-8462},
    doi = {jftech.2013.14.21},
    url = {https://makhillpublications.co/view-article.php?issn=1684-8462&doi=jftech.2013.14.21},
    author = {Fathia G. Moh. and},
    keywords = {Sensory assessment,treated fillets,TVB-N,TMA-N,pH},
    abstract = {The effect of powdered cumin sprinkling on the biochemical 
  and sensory properties of fresh and ice-stored tilapia fillets during 21 days 
  was examined. The biochemical parameters were determined by measuringtotal Volatile 
  Bases Nitrogen (TVB-N), Trimethylamine Nitrogen (TMA-N) and pH throughout storage 
  in ice for 21 days. The sensory quality of cooked tilapia fillets was assessed 
  by ten semi-trained panels at zero time and after 3, 6 and 9 days of ice storage. 
  Initially, significant differences in pH, TMA-N, odour, flavour, appearance 
  and overall acceptability were found between cumin-treated and untreated tilapia 
  fillets at (p<0.05). However, no significant differences were detected in 
  TVB-N between cumin-treated and untreated tilapia fillets. Cumin powder addition 
  (2% w/w) exhibited a preservative effect in treated fillets since significant 
  lower levels of TMA-N were observed during ice storage. A continuous increase 
  in TVB-N and TMA-N was observed throughout storage in ice for 21 days (p<0.05). 
  Both of TVB-N and TMA-N values were lower than acceptability limits during the 
  storage period. The storage time had no effect (p<0.05) on the sensory attributes 
  of all cooked tilapia fillets. The present findings showed that cumin-treated 
  tilapia fillets maintained their quality better than untreated fillets during 
  the ice storage, since they achieved higher scores than untreated fillets.}
    }