Impact of Modified Atmosphere Packaging on Shelf Life of Ready-to-Cook Tilapia (Oreochromis niloticus) Fish Balls

Fundam Appl Agric. 2026; 11(1): 01-08

doi: 10.5455/faa.322027

Taposhi Mariam Begum, Md Amanullah, Md Yeamin Hossain, Md Tariqul Islam.

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The effects of modified atmosphere packaging (MAP) on the shelf life of tilapia (Oreochromis niloticus) fish balls during refrigerated storage (4°C) were investigated for 20 days. The moisture, protein, lipid, and carbohydrate contents of the fish balls were 61.60%, 13.61%, 6.62%, and 14.13%, respectively. The pH, total volatile base nitrogen (TVB-N), and thiobarbituric acid reactive substances (TBARS) of the tilapia fish ball samples during storage under control and MAP packaging were within acceptable limits. On the other hand, the aerobic plate count (APC) of tilapia fish balls gradually increased from the initial value of 4.37±0.04 on day 0 to 7.91±0.45 log CFU/g on 20th day for the not sealed pack (control). Significantly lower APC values (p Key words: Tilapia, Fish ball, MAP, Ready-To-Cook, shelf-life