|
Innovative Postharvest Treatment Strategy for Extending the Shelf Life of Fresh Tilapia in Africa
|
H.B. Stander *   , S.J. Schneeberger , M.R. Laubscher |
| Aquaculture, Department of Animal Science, Faculty of Agrisciences, University of Stellenbosch, Private Bag X1, Matieland, 7602, South Africa |
|
|
Abstract: (5 Views) |
This study aims to evaluate the effectiveness of Savour Solutions™ interventions in extending the shelf life and maintaining the microbiological quality and safety of fresh Nile tilapia (Oreochromis niloticus). The interventions contain lactic acid and inorganic salts, with or without ethyl lauroyl arginate (E 243). Fresh tilapia weighing 100–250 g will be humanely euthanized, eviscerated, and filleted before being randomly allocated to a control group and two treatment groups (Treated 1 and Treated 2). Fish and fillets will be treated with the respective solutions at the designated processing stages prior to packaging. Packaged fillets will be stored at 4 ± 2 °C for 14 days, with independent sealed samples from each group analyzed daily throughout the storage period. Microbiological quality will be assessed by determining total viable aerobic counts (TVC), lactic acid bacteria (LAB) counts, and total coliform counts as indicators of microbial growth and spoilage. The study will assess whether the tested interventions can effectively delay microbial deterioration and extend the microbiological shelf life of fresh tilapia under refrigerated storage. The findings are expected to provide evidence on the potential application of these interventions as a postharvest strategy for reducing fish losses and improving the safety and quality of fresh tilapia in African aquaculture and fish supply chains.
|
|
| Keywords: Nile tilapia, Oreochromis niloticus, postharvest treatment, shelf life, microbial quality, refrigerated storage, lactic acid, ethyl lauroyl arginate. |
|
|
Full-Text [PDF 479 kb]
(3 Downloads)
|
Type of Study: Research |
Subject:
General
Received: 2026/08/22 | Accepted: 2027/04/30
|
|
|
|
|
|
|
| Add your comments about this article |
|
|
|
