食品加工与技术杂志

抽象的

Effect of Hot Smoking Process Parameters on Microbiological and Shelf Stability of Nile Tilapia (Oreochromis niloticus) Fillets

Eskindir Getachew Fentie and Shimelis Admassu Emire

The study was aimed to investigate the effect of hot smoking process parameters on the physico-chemical, microbiological and shelf stability of Nile tilapia fillets. Smoking loss mean value was ranged from 57.87-63.44%. After six weeks storage of smoked fillet at 4°C the log₁₀ microbial counts were 8.78 for aerobic plate count, 7.36 for yeast and mould. The mean log10 microbial counts at room temperature after 20^th day’s storage were 7.05 for aerobic plate count, 8.39 for yeast and mould. The entrobacteriaceae counts for both storage temperatures were not detected. Mean TVB-N of smoked fillets has also increased through storage time from 10.25 to 18.06 mg N/100 g at 4°C storage and increment was obseved from 10.25 to 23.69 mg N/100 g at room temprature storage. This research has revealed that hot smoking process diminishs the microbial load and elongate the shelf stability of Tilapia fillets.