Results
Title

STUDY ON SHELFLIFE OF OREOCHROMIS NILOTICUS (LINNAEUS, 1758) FISH STEAKS TREATED WITH AQUEOUS GINGER EXTRACT DURING CHILLED TEMPERATURE.

Authors

Bhor, S. V.; Koli, J. M.; Pagarkar, A. U.; Satam, S. B.; Sadawarte, R. K.; Pathan, D. I.; Sharangdher, S. T.; Desai, A. S.; Sawant, S. S.; Vishwasrao, V. V.; Sharangdher, M. T.; Padghan, S. A.; Ramteke, S. U.

Abstract

Fish is a vital component of the human diet, yet it is also highly perishable and prone to rapid spoilage. It is essential to find effective alternatives that contribute to maintaining quality and prolonging the shelf life of fishery products. This research aimed to enhance the shelf life of Nile tilapia (Oreochromis niloticus) fish steaks treated with different % of ginger extract viz. 0%, 15%, 20%, 25% and packed in High-density Polyethylene (HDPE) bags during chilled (4 ± 1°C) storage. The organoleptic, biochemical, microbiological and proximate analysis revealed that ginger extract treated samples (Gi1, Gi2 and Gi3) had longer shelf life of 15 days as compared to Gi0, which remain acceptable up to 9th day. However, the Gi2 showed higher organoleptic score (overall acceptability) on 15th day of storage period. The study findings suggest that Nile tilapia fish steaks treated with ginger extract can enhance the shelf life during chilled temperature.

Publication

Journal of Experimental Zoology India, 2025, Vol 28, Issue 1, p265

ISSN

0972-0030

Publication type

Academic Journal

DOI

10.51470/jez.2025.28.1.265