Physical, chemical and microbiological quality of fillets and mechanically separated meat, and sensory evaluation of fillets of Nile Tilapia treated with homeopathic product

Abstract

Current assay evaluates the physical, chemical and microbiological quality of fillets and mechanically separated meat (MSM) plus the sensory aspects of fillets of the Nile Tilapia (Oreochromis niloticus) treated with Homeopatila 100 ®. The moisture, fixed mineral residue, lipid, crude protein, pH, color, water activity (Aw), Staphylococcus coagulase, coliforms were reported at 45°C. Escherichia coli, Salmonella sp., counting viable aerobic mesophilic and psychrotrophic amounts of the fillets and MSM were determined. Acceptance, intention test and shear force of fillets also were performed. The fillets examined by softer tissue (6.08 N ± 0.04), lower Aw (0.990 ± 0.001), less total amounts of psychrotropic aerobic bacteria (2.12 ± 0.01 Log 10 UFC/g) and by low component value of colour. L* (luminosity) (65.78 ± 0.37) and a* (red/green) (1.50 ± 0.01) for MSM and of high value of b* (yellow/blue) for MSM (13.54 ± 0.11) and fillets (4.93 ± 0.03) sensory acceptability was 80.11%. The colours of fillet and MSM were related to the results of fish stressed prior to slaughter. The results indicated that the use of Homeopatila 100 ® in the diet of the Nile Tilapia did not change the muscle quality and the sensory acceptability.