Effect of Ozone Treatments on Nile Tilapia Mince (Oreochromis niloticus) Off-Odor
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Abstract
Nile tilapia is a freshwater fish that often has off-odors, which causes many consumers to reject products made from this species. Therefore different types of chemicals are used to reduce the odor. However, some treatments may leave chemical residues that are not safe for consumers. Ozone has been used to reduce odor because it has strong oxidizing properties and leaves no residue, and therefore is safe for consumers. This study aimed to reduce off-odors in Nile tilapia with different ozone treatments. Fish flesh were treated with water (control) and seven ozone treatments. Then, volatile compounds were measured by GC / MS analysis, which identified a total of 18 volatile compounds in the fish flesh. Volatile compounds found in high proportions in all experiments were methoxy phenyl oxime (giving fishy off-odor), hexanal (fatty odor) and 1-Octen-3-ol (mushroom odor). The level of these compounds decreased with different ozone treatments compared to treatment with water (control). Ozone treatments had a slight effect on fat and protein content in tilapia flesh. Ozone flotation treatment for 30 min provided the best reduction of off-odor from fish. Therefore, ozone treatment is suitable for the preparation of tilapia flesh to be used in products that will be accepted by consumers.
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