Journal of Nutrition & Food Sciences
Open Access

Department of Fisheries and Aquatic Science, Mzuzu University, Mzuzu, Malawi

Publications

• Research Article   
  Microbial, Sensory and Biochemical Properties of Fresh Farmed Tilapia Fish Preserved in Lactic Acid Bacteria Culture
  Author(s): Tijoy Lowore*, Tinna Ngongola Manani and Fanuel Kapute
  
  Consumers and food processors alike face a global problem in ensuring that food is safe for consumption and will not hurt when prepared according to its intended purpose. In Malawi, the only cost-effective fish preservation methods are chilling, icing, and refrigeration which are unfortunately hampered by the intermittent power supply. This study explored the preservation of fresh tilapia fish in Lactobacillus paracasei spp. paracasei 3 and Lactococcus lactis spp. lactis 1 culture under temperature conditions used during distribution towards the improvement of freshness quality. Data collection and analysis was conducted between October and December 2020 and the results revealed that Lactococcus lactis spp. lactis 1 strain effectively inhibited the growth of fish pathogens in both storage temperatures compared to Lactobacillus para.. View More»
  DOI: DOI: 10.35248/2155-9600.22.12.871

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