TY  - JOUR
T1  - The Effect of Powdered Cumin Sprinkling on Biochemical and Quality Attributes of Red Tilapia Fillets Stored in Ice
AU - Shakhtour, Fathia G. Moh. AU - Babji, Abdul Salam 
JO  - Journal of Food Technology
VL  - 11
IS  - 2
SP  - 14
EP  - 21
PY  - 2013
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2013.14.21
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2013.14.21
KW  - Sensory assessment
KW  -treated fillets
KW  -TVB-N
KW  -TMA-N
KW  -pH
AB  - 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.
ER  -