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Direct Research Journals
Vol.3 (2), pp. 30-37, February 2015
ISSN: 2354-4147

Quality attributes and reduction in total microbial population of fresh Malawian Tilapia (Oreochromis species) treated with dried buffered vinegar and stored on ice
Article Number: DRJA17085581

Original Research Article

M. Mpeketula-Soko1, S.K. Williams2*, A.T. Adesogan2, and G.E. Dahl2

1Non-Governmental Organisations (NGO),Circle for Integrated Community Development CICOD, P. O. Box 20355, Lilongwe, Malawi.
2Department of Animal Sciences, P.O. Box 110910, University of Florida, Gainesville, FL 32611-0910.

date Received: November 19, 2014     date Accepted: December 12, 2014     date Published: February 28, 2015


Fish provide major nutritional and economic benefits to the people of Malawi. Unfortunately, fresh fish spoils rapidly because of limited availability of refrigeration and ice, and extensive distances traveled to market. This study was conducted to determine antimicrobial properties of dried buffered white vinegar (DV) on whole ungutted and gutted Malawian Tilapia, and ascertain the effects of DV treatments on quality attributes and pH. Whole fish were either gutted (GF) or left ungutted (UGF), treated with 0, 5, 8 or 10% (w/v) DV solutions, stored on ice and analyzed for pH, aerobic plate count (APC), total coliform (TCC), generic Escherichia coli (ECC), and quality attributes for 5 days. The pH values were similar (P > 0.05) for all treatments. At least 5% DV was necessary to achieve 2 log reductions (P <0.05) in APC and generic E. coli on day 5 when compared to controls. Gutting had no effect on APC, pH, and quality attributes, but resulted in reduced DV antimicrobial activity for ECC. The data suggested that at least 8% DV solutions should be used to treat fresh Tilapia to insure safety and maintain quality attributes for 5 days storage on ice.

Key Words: Antimicrobials, dried Vinegar, Microbiology, quality, Tilapia.