Enhancement of quality and storability of vacuum-packed refrigerated Tilapia pickle using Moringa leaf powder

•Combined effects of moringa leaf powder (MLP) and vacuum packaging on shelf life of refrigerated tilapia pickle were investigated.•MLP effectively prevented the increment of pH, TVBN, FFA value than control pickle.•MLP inhibited bacterial deterioration of pickle.•Sensory quality was prolonged in MLP treated pickles compared to controls.•1 % MLP extends the shelf life of pickle for 30 and 15 days longer than control 1 and control 2, respectively. The impacts of Moringa (Moringa oleifera) leaf powder (MLP) on the biochemical, bacteriological, as well as sensory quality of Tilapia (Oreochromis niloticus) pickles kept at refrigerated storage (4 ± 1 °C) were studied. For this purposes, MLP untreated pickles were stored in air pack (control 1) and vacuum pack (control 2) whereas pickles treated with 1 % MLP and 2 % MLP were stored in vacuum pack conditions and were analyzed at 15 days interval until unacceptable for human consumption. During storage period, significantly (P < 0.05), the lowest pH, Free Fatty Acid (FFA) and Total Volatile Basic -Nitrogen (TVB-N) values were found in MLP treated fish pickles than those of untreated pickles. Fish pickles treated with MLP also lead to a reduction in the aerobic plate count and psychrophilic bacterial count. As per the sensory analysis, control 1 and control 2 pickles were found to have a shelf life of 45 and 60 days whereas 1 % MLP and 2 % MLP treated pickles were found acceptable for 75 days, respectively. In conclusion, 1 % MLP treated fish pickle showed better sensory quality than those of 2 % MLP treated samples suggesting that 1 % MLP provides the better quality and storability of vacuum-packed tilapia pickles during refrigerated storage.