Moisture content and pH measurements of smoked tilapia (Oreochromis niloticus)

Abstract

With commercial aquaculture venturing into smoked tilapia for increased marketability and revenue generation, storage plays a key role in ensuring that spoilage does not set throughout the chain of distribution. In view of this, the study aimed at assessing the susceptibility of smoked Tilapia to spoilage basing on pH and moisture content as key indicators. Two kinds of Tilapia, Oreochromis niloticus were used including fresh Tilapia (preserved on ice) and Aged Tilapia (aged implies fish kept for six days without ice). Both samples were subjected to the same processing procedure though aged Tilapia was washed in brine solution. Moisture content of aged smoked Tilapia was significantly lower than that for smoked fresh Tilapia due to the action of the salt. However, both samples of Tilapia recorded moisture content greater than 13%, making it vulnerable to spoilage, especially in the absence of appropriate storage conditions. Furthermore, pH value of smoked fresh Tilapia was significantly lower than recorded for aged smoked Tilapia, indicating that quality of smoked fresh Tilapia was better than aged smoked Tilapia due to rapid decay. Nonetheless, pH values were within the range for quality fish, indicating the both aged and fresh smoked Tilapia were fresh product. From the study, it is recommended that brining should be done during smoking. This will reduce the moisture content of smoked fish and subsequently increase its storage duration, regardless of the chain of distribution