Effect of delayed processing on nutrient composition, pH and organoleptic quality of pond raised tilapia (Oreochromis shiranus) stored at ambient temperature

Abstract

Fish are a nutrient rich food but highly perishable due to its high water activity, protein content, neutral pH and presence of autolytic enzymes. This explains why fresh fish quality deteriorates rapidly if not properly stored after catch such as use of low temperature. The implication is that delayed processing of fresh fish negatively influences consumer taste of fish. Further, fresh fish that are not processed on time lose nutrients due to spoilage. In Malawi, most fresh fish are sold in the open due to lack of storage facilities such as refrigerators ? a condition that accelerates spoilage of fish. This study was carried out to assess the effect of delayed processing on nutrient composition, pH level and organoleptic quality of pond raised tilapia - Oreochromis shiranus which is the commonest grown tilapia in Malawi. Thirty freshly pond harvested O. shiranus fish (average weight 100g) were cleaned then deep fried in edible cooking vegetable oil at time intervals of 0, 6 and 12...