Abstract
Abstract: This study evaluated the effects of powdered cumin sprinkling on the lipid quality deterioration of fresh and ice-stored tilapia fillets and was correlated with sensory attributes during ice storage. Initially, Adding cumin powder (2% w/w) exhibited a preservative effect, with cumin-treated fillets during storage in ice showing significantly lower levels of thiobarbituric acid (TBA), and free fatty acid (FFA). There were significant differences (p<0.05) in the TBA, FFA, and peroxide value (PV)of tilapia fillets during ice storage. Generally, obtained TBA values of tilapia fillets during ice-storage were low and within high-quality limits. Lipid oxidation parameter values were significantly increased (p<0.05) by the end of storage. Significant differences between treated and untreated fillets in odour, flavour, appearance, and overall acceptability were found. No significant difference (p<0.05) in textural attributes was detected. There was a strongly inverse correlation at (p<0.05) of FFA and TBA valuesversus off-odour and off-flavour scores (r = -0.98, p-value = 0.02), (r = -0.90, p-value = 0.10) and (r = -0.81, p-value = 0.19) (r = -0.83, p-value = 0.17) respectively, in untreated fillets .These findings suggest that TBA and FFA are more suitable indices for spoilage of tilapia fillets. Cumin-treated tilapia fillets maintained their quality better than untreated fillets during storage, as the former achieved higher scores than the latter. Key words: Cumin· Sensoryattributes· Lipid oxidation· correlation. Ice storage·Tilapia, TBA, PV, FFA.