Influence of a Traditional Herb (Bergenia ciliata) from Darjeeling Himalayas on Lipid Oxidation and Sensorial Quality of Sous-Vide Cooked Tilapia (Oreochromis niloticus).

The effectiveness of B. ciliata in sous-vide processed tilapia fillets during storage under refrigerated conditions (2°C) for a study period of seven weeks was studied. Significant changes between treatment and control were seen from the 21st day (p <.05), with the treated sample being of superior quality. The final PV, TBARS, and SPC on the 49th day of storage was 8.22 ± 0.18 mEq O2/kg, 0.87 mg MDA/kg, and 4.72 ± 0.22 log cfu/g, respectively, for control. Samples sous-vide treated with herb maintained higher values for the sensory attributes and instrumental hardness throughout the storage period. [ABSTRACT FROM AUTHOR]