Estimation of Impact of Natural Oils on Sensory and Chemical Activity of Tilapia Fish

Abstract

Background: The chemical and sensory acceptability of Tilapia  (Oreochromis Niloticus) fish fillets coating containing oregano, ginger and  cinnamon essential oils (EOs) were evaluated after vacuum packing.  Methods: The antimicrobial activity of fish was also investigated. The  proximate composition (moisture content, crude protein, crude fat and total  ash) of collected fish fillets was determined following the procedure of  AOAC (2012). Results: Concerning protein and fat content, essential oil  helps in maintaining the protein and fat value as compared to the controlled  group in which the protein and fat decreased. The essential oil shows the  strongest antimicrobial properties; ginger, oregano, and cinnamon oil reduce  microbial growth as compared to the control group. Loss in color and weight  were significantly lower with coating. Fish with coating-maintained  firmness whereas fish without coating became softer. Fish with an edible  coating of ginger, oregano, and cinnamon essential oils showed higher  sensory acceptability regarding to odor, evaluated by consumers. The  concentration of ginger, oregano, and cinnamon oil is recommended best as  compared to the control samples. The sensory attributes of all formulas  treated with natural extracts were acceptable as compared to the controlled  sample. Conclusion: Therefore, the natural additives could be safely used  by fish processors to improve the quality and sensory acceptability and also  extend the shelf life of fish products.