Research Article Open Access

Microbiological Analysis of Tilapia Fillet Stored Under Refrigerated Conditions

Itzel Yashita Prado-Toledo1, Katia Nayely Ramos-Santoyo1, Martha Lorena Guzmán-Robles1 and Alejandro De Jesús Cortés-Sánchez2
  • 1 Universidad Tecnológica de Nayarit (UT Nayarit). Carretera Federal 200 Km 9. C.P. 63780. Xalisco, Nayarit., Mexico
  • 2 Consejo Nacional de Ciencia y Tecnología (CONACYT). Unidad Nayarit del Centro de Investigaciones Biológicas del Noroeste (UNCIBNOR+). Calle Dos No. 23. Cd. del Conocimiento. Av. Emilio M. González. Cd. Industrial. C.P. 63173. Tepic, Nayarit., Mexico

Abstract

Fish is a food susceptible to deterioration and contamination by microorganisms through the food chain, affecting its quality and safety. Fish is subjected to various processing and preservation methods in order to maintain availability, quality and safety for a longer time. The objective of the study was the microbiological analysis of tilapia fillets in refrigeration for 12 days. The tilapia processing was carried out to obtain fillets. The fillets were packed in polyethylene bags and later in an isothermal polystyrene container and kept in refrigeration for 12 days and the microbiological analysis was carried out through quality and safety indicators. The results of the microbiological analysis indicated a regular growth dynamic during storage, reaching maximums for Aerobic Mesophylls (AM) and Aerobic Psychrophiles (AP) of 12.5 and 8.6 Log CFU/g respectively, Fungi and Yeast (FY) 9 Log CFU/g, Lactic Acid Bacteria (LAB) 9 Log CFU/g, Total Coliforms (TC) 8.3 Log CFU/g and Pseudomonas (P) 7 Log CFU/g. According to different microbiological criterion related to deterioration and acceptability in food, the counts obtained in fillet reached maximum values on day 4 of storage for AM, day 6 for AP, day 8 for P, day 2 for TC and after day 2 for LAB. The analysis of microbial growth in fillet under refrigeration through quality and safety indicators, allow estimating conditions and periods of availability of healthy and nutritious food.

OnLine Journal of Biological Sciences
Volume 22 No. 1, 2022, 126-138

DOI: https://doi.org/10.3844/ojbsci.2022.126.138

Submitted On: 4 November 2021 Published On: 10 March 2022

How to Cite: Prado-Toledo, I. Y., Ramos-Santoyo, K. N., Guzmán-Robles, M. L. & Cortés-Sánchez, A. D. J. (2022). Microbiological Analysis of Tilapia Fillet Stored Under Refrigerated Conditions. OnLine Journal of Biological Sciences, 22(1), 126-138. https://doi.org/10.3844/ojbsci.2022.126.138

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Keywords

  • Aquaculture
  • Food Safety
  • Microbiological Indicator
  • Quality
  • Spoilage