Potential of green tea extracts combined with ice to extend the shelf life of Nile tilapia fish [electronic resource].

Includes references.

The feasibility of using different concentrations of green tea extract (0; 2; 4 and 6%) in combination with ice to extend the shelf life of Nile tilapia (O.niloticus) fish was examined. Controi and treated fish samples were analyzed periodically (every two days) for the biochemical {pH, total volatile basic nitrogen (1VBN); Trimethylamine nitrogen (TMA-N) and thiobarbituric add (TBA)}; microbiological {total viable bacterial count (TVBC); psychrophilic bacteria; total mold and yeast count} and sensory characteristics during cold storage period at 4 ±1 °C. The results indicated that the treated samples with green tea extract increased in shelf-life at cold storage which rejected at 10; 14 and 14 day of storage for samples treated with 2, 4 and 6% green tea extract in comparison with 6 days for the controL Thus, green tea extract in combination with ice can be used as a natural preservative and to prolong the shelf-life of Nile tilapia fish at coid storage at 4 ±1 °C and the best concentration was 4% green tea extract because it was less expensive than the use of 6% green tea extract giving the same effect on the shelf life.

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