Quality Improvement and Shelf-Life Extension of Iced Nile Tilapia Fillets Using Natural Garlic Extract
Edgar Iván Jiménez-Ruíz,
Víctor Manuel Ocaño-Higuera,
Santiago Valdez-Hurtado,
José Alberto Cruz-Guzmán,
Cesar Benjamín Otero-León,
Saúl Ruíz-Cruz,
Alba Mery Garzón-García,
Hebert Jair Barrales-Cureño,
Dalila Fernanda Canizales-Rodríguez,
Cinthia Jhovanna Pérez-Martínez,
María Teresa Sumaya-Martínez
Affiliations
Edgar Iván Jiménez-Ruíz
Unidad de Tecnología de Alimentos, Secretaría de Investigación y Posgrado, Universidad Autónoma de Nayarit, Ciudad de la Cultura s/n, Tepic 63000, Mexico
Víctor Manuel Ocaño-Higuera
Departamento de Ciencias Químico Biológicas, Universidad de Sonora, Blvd. Luis Encinas y Rosales s/n, Hermosillo 83000, Mexico
Santiago Valdez-Hurtado
Universidad Estatal de Sonora. Unidad Académica Navojoa, Blvd. Manlio Fabio Beltrones 810, Col. Bugambilias, Navojoa 85875, Mexico
José Alberto Cruz-Guzmán
Departamento de Ciencias Químico Biológicas, Universidad de Sonora, Blvd. Luis Encinas y Rosales s/n, Hermosillo 83000, Mexico
Cesar Benjamín Otero-León
Departamento de Ciencias Químico Biológicas, Universidad de Sonora, Blvd. Luis Encinas y Rosales s/n, Hermosillo 83000, Mexico
Saúl Ruíz-Cruz
Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Blvd. Luis Encinas y Rosales s/n, Hermosillo 83000, Mexico
Alba Mery Garzón-García
Facultad de Ingeniería y Administración, Universidad Nacional de Colombia, Sede Palmira, Palmira 763533, Colombia
Hebert Jair Barrales-Cureño
Carrera en Ingeniería en Innovación Sustentable, Instituto Tecnológico de Estudios Superiores de Zamora, Km. 7, Carretera Zamora-La Piedad, Zamora 59600, Mexico
Dalila Fernanda Canizales-Rodríguez
Departamento de Ciencias Químico Biológicas, Universidad de Sonora, Blvd. Luis Encinas y Rosales s/n, Hermosillo 83000, Mexico
Cinthia Jhovanna Pérez-Martínez
Departamento de Ciencias Químico Biológicas, Universidad de Sonora, Blvd. Luis Encinas y Rosales s/n, Hermosillo 83000, Mexico
María Teresa Sumaya-Martínez
Unidad de Tecnología de Alimentos, Secretaría de Investigación y Posgrado, Universidad Autónoma de Nayarit, Ciudad de la Cultura s/n, Tepic 63000, Mexico
Fish represent one of the most perishable food groups. Therefore, it is important to find viable alternatives that contribute to the preservation of quality and increase the shelf life of fishery products, and one alternative is to use natural extracts with antimicrobial activity. The objective of this study was to determine the effect of a natural extract prepared with garlic (NGE) on the quality and shelf life of tilapia fillets stored on ice for 18 days. For this purpose, NGE was prepared by homogenizing peeled garlic cloves with distilled water, which were then centrifuged to obtain the extract (NGE); then, the fish fillets were immersed in the extract and were coated in NGE. The fillets with NGE were packed in high-density polyethylene bags and stored in crushed ice for 18 days. The adenosine 5′-triphosphate (ATP) and degradation products, K-value, color, texture, water holding capacity, pH, total mesophilic count, and total volatile bases (TVB-N) were monitored during storage. The ATP content, K-value, pH, total microbial count, and TVB-N changed with respect to ice storage time, and the results between fillets with NGE and control fillets differed. In conclusion, the application of NGE increased the shelf life of fillets stored on ice by 6 days, obtaining a shelf life of 18 days on ice, which shows its potential to improve the utilization of the species.
