Quality Properties, Fatty Acids, and Biogenic Amines Profile of Fresh Tilapia Stored in Ice


Direct inquiries to author Kulawik (E-mail: kulawik.piotr@gmail.com).


This work determines quality properties and fatty acids content of Nile tilapia (Oreochromis niloticus) stored in ice for 21 d. The quality properties consist of thiobarbituic acid (TBA), total volatile basic nitrogen (TVB-N), trimethylamine (TMA), and microbiological analysis (total viable count (TVC), total coliform, Salmonella and Staphylococcus aureus) and determination of biogenic amines content (histamine, cadaverine, putrescine, spermine, spermidine, 2-phenylethylamine, agmatine, tyramine, and ammonia). Moreover, the fat, moisture, and ash composition as well as fatty acids profile have also been analyzed. The TBA, TVB-N, and biogenic amines analysis showed rather low levels of spoilage even after 21 d of storage. The microbiological analysis, however, showed that tilapia was unsuitable for consumption after just 10 d. The fat, ash, moisture, and fatty acids profile analysis showed that tilapia is not a good source of n−3 fatty acids. The research indicated that the microbiological analysis was the best method to establish spoilage of tilapia stored in ice, of all analytical methods performed in this study.

Practical Application

This research gives information on which method could be the most suitable for determination of tilapia spoilage. It also describes its shelf life and proves that if the microbiological spoilage is inhibited. Tilapia can be stored for a prolonged time at 0 °C (without freezing) which may prove useful in solving marketing problems.