Effect of paste additive on the physical properties of tilapia fillet

The demand to eat ready to cook food are increasing because of the employment are increasing but the conventional packaging would alter the texture and freshness of the product. Therefore, tilapia as the second place after carps as a farm food fish are chosen to determine the acceptance of people towards different ratio of paste and fish using sensory evaluation test then to determine the effect of retort process on physio-chemical properties of tilapia fillet with paste and third is to investigate the ability of retort processing in eliminating microbes in tilapia fillet with paste. The parameter used were sensory evaluation, sterility test, and physio chemical test including proximate analysis, textural analysis, pH test and colorimeter test. After the sample preparation, the sensory evaluation was tested and treatment 2 was the most chosen by all the 50 panellist. There were no significant variations in the fish fillet products in terms of colour, flavour, chewiness, succulence, toughness, fibrosity, and overall acceptability. Next is sterility test, throughout the storage time, the chosen samples were examined for total plate count after 24hrs, but no microbial growth was discovered in any of them. It means that the microbes were completely eliminated by the heat procedure used to prepare in retort pouches. In the proximate analysis, Thermal heat frying was shown to have a significant effect on the proximate components of tilapia fish fillets (P <0.05). After retort processing, the sample's protein, fibre, fat, ash, and moisture content rose. The textural profile analysis in comparison to before the retort process, the textural qualities of retort fillet with paste (R-FFP) comprising 50% paste acquire hardness, cohesiveness, springiness, and chewiness. In pH, the treatments had a substantial (p<0.05) impact on the pH readings, using Chroma meter, Colour data from the initial sample before and after processing was analysed, including L* (darkness to lightness), a* (redness to greenness), and b* (blue to yellowness). A small increase in yellowness (b*) was noticed in raw fish mixed with paste when the amount of paste was increased. The acceptance of people towards different ratio of paste and fish are by 50:50 ration. The effect of retort process on physio-chemical properties of tilapia fillet with paste show that the increasing trend in proximate analysis, the colour test, pH. and the texture and lastly, the ability of retort processing in eliminating microbes in tilapia fillet with paste are efficient as it helps to provide longer shelf life to the product.