Physical and sensory quality of tilapia (Oreochromis niloticus) reared in freshwater and saltwater environments

The objective of this study was to evaluate the physical and sensory characteristics of tilapia (Oreochromis niloticus) reared in freshwater and saltwater environments. The microbiological quality of the samples was evaluated by determination of the most probable number of coliform bacteria at 35°C and 45°C and by the detection of Staphylococcus spp. and Salmonella sp. For physical evaluation, the pH, color, texture, cooking loss, and water-retention capacity (WRC) were determined. Sensory analysis was performed by 30 trained tasters of both sexes and the following attributes were evaluated: color, flavor, odor, texture, and juiciness. There was a significant difference in pH between the two treatments (P>0.05), as well as in WRC and texture. The findings were uniform in terms of color (L*, a* and b*). The results of microbiological analysis were lower than those established by the current legislation, with the samples being adequate for consumption. No significant differences were observed in the sensory parameters, except for color. Rearing tilapia in a saltwater environment resulted in greater pH and WRC, better texture, and less cooking losses than freshwater-reared tilapia. The sensory characteristics flavor, odor, texture and juiciness are similar, but tasters prefer saltwater-reared tilapia (paired comparison).