Prolonging freshness of tilapia Oreochromis niloticus by evaporative cooling system (ECS)

Adelowo, E.O.; Eyo, A.A.; Olokor, J.O.

Prolonging freshness of tilapia Oreochromis niloticus by evaporative cooling system (ECS)

2009

Adelowo, E.O. | Eyo, A.A. | Olokor, J.O.

The principle of Evaporative Cooling System (ECS) was adopted to construct a Wooden Evaporative Coolant Structure (WECS) to prolong the freshness of Tilapia, Oreochromis niloticus. The keeping quality of the two structures was compared with fish kept at ambient using temperature, relative humidity, weight loss and organoleptic indices. Results showed that the Basket ESC and Wooden ECS recorded lower temperatures and higher relative humidity values as compared with the ambient. Tilapia stored at ambient condition recorded significantly higher weight loss (P>0.05) than those kept in BECS and WECS. Results of sensory evaluation showed that there was a gradual reduction in the organoleptic quality of the fish stored in BECS and WECS. Quality of whole fish by panelist after 8 hours of storage showed that the two ECS models recorded significantly higher (P<0.05) freshness scores than fish stored at ambient temperature. Fishmongers should adopt this technology (BECS and WECS) as a means of prolonging the freshness of Tilapia Oreochromis niloticus before they are sold to consumers.

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Includes:-6 tables.;2 figs.;9 refs.

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