Evaluations of the Sensory Quality Indices and Freshness Assessment of Nile Tilapia Oreochromis niloticus Fillets Fed Recycled Food Waste Materials

Abstract

This study was designed to evaluate the sensory quality indices, freshness assessment and safety of eating Nile tilapia fed recycled food waste materials (food industry waste (FIW) and soy sauce waste (SSW)) for 32 weeks using K values, IMP content and microbial viable cell count. Five experimental diets were formulated at 0 and 20-22% inclusion level of recycled food wastes. The diets were designated as D1: 0% of recycled food waste, D2: 20% inclusion of FIW, D3: 20% inclusion of FIW and SSW, D4: 20% inclusion of FIW and tryptophan, and D5: 22% inclusion of SSW. The result from the body composition shows that D1 had higher carcass protein, while D3 had the highest lipid content and there was no significant difference in the carcass moisture and ash contents among all treatments. The results of microbial viable cell counts showed that no significant differences were observed among the dietary treatments and all the fish fed experimental diets still remained fresh four days after refrigerated storage at 5ºC. In addition, no significant differences were noted among the K value concentrations of all the fish fed the experimental diets. From the result of this study, we concluded that using 20% inclusion of recycled food waste materials (FIW and SSW) in the diet of tilapia had no negative effect on the flesh of the fish; hence, recycled food waste could be a good alternative ingredient to aquaculture