Search Results (44)

Tilapia fillets are widely popular worldwide, but endogenous foreign matter (such as scales and bones) remaining during processing poses potential risks to quality control and food safety. Furthermore, these endogenous foreign objects are difficult to detect through manual or traditional visual inspection methods. This study developed a non-destructive rapid detection method for endogenous foreign bodies in tilapia fillets. After acquiring high-quality images of foreign bodies using a UV fluorescence imaging system (360–370 nm), a U-Net deep learning model was first employed to accurately segment the foreign body regions. Subsequently, color features were extracted from various color models (RGB, HSV, L*a*b*, and YCbCr), and texture features were extracted from images enhanced by principal component analysis (PCA). A support vector machine (SVM) classifier optimized using a genetic algorithm was then constructed. Among these, the model integrating color and local binary pattern (LBP) texture features (Color-LBP-GASVM) performed well, achieving an average accuracy of 95.9% and an overall average F1 score of 96.15% on the test set. The results confirm that combining UV-induced fluorescence imaging with an integrated deep learning and machine learning framework holds great potential for the automatic and reliable detection of endogenous foreign bodies in tilapia fillets. Full article

Yellow bells (Tecoma stans) is a popular ornamental flowering plant used in public spaces. Its flowers are considered a medicinal herb rich in bioactive compounds. This study aimed to investigate the effect of using dried yellow bells flower (YB) as a dietary supplement for Nile tilapia (Oreochromis niloticus). Nile tilapia (0.74 ± 0.01 g body weight) were divided into six groups for an eight-week feeding trial, during which their diets were supplemented with 5 different levels by weight of YB: 2, 4, 6, 8, and 10%. The control group received a non-supplemented diet. Parameters related to growth, feed utilization, skin and fillet coloration, gut functionality, fillet quality, blood parameters, and whole-body composition were observed. Survival, feed utilization, and skin and fillet coloration were unaffected by YB supplementation, and growth performance was generally maintained up to 8% dietary inclusion. However, at 4 to 6% YB intestinal cellulase activity and gastrointestinal radical-scavenging activities were significantly increased, while amylase and protease activities, and the amylase/trypsin ratio, were maintained. Fillet quality was improved at 4% YB, with higher myosin and total myofibrillar protein contents but without changes in RNA, total protein, or RNA/protein ratio. At moderate YB inclusion levels, white blood cell counts were lower and packed cell volume and hemoglobin levels were higher, indicating improved physiological status. Whole-body crude protein and ash were increased at higher YB levels, whereas moisture and lipid were unchanged. Overall, dietary inclusion of around 4% YB was associated with favorable improvements in gut functionality, fillet quality, blood parameters, and whole-body composition in Nile tilapia. Full article

Hops (Humulus lupulus L.) are a phytochemical resource rich in bitter acids, prenylated flavonoids, and essential oils with antimicrobial, antifungal, antioxidant, and anti-inflammatory activities relevant to animal production. This review critically synthesizes the phytochemical profile of H. lupulus and the available in vivo evidence on its use as a functional feed additive in poultry, freshwater aquaculture, swine, and ruminants, identifying research gaps and regulatory barriers. In poultry, microencapsulated β-acids at 30 mg/kg feed achieved a feed conversion ratio comparable to zinc bacitracin, while lupulone reduced intestinal Clostridium perfringens counts by >4 log units, from log₁₀ 6.20 to 2.00 CFU/g; doses ≥240 mg/kg induced adverse effects. In freshwater aquaculture, hop extract at 750 mg/kg feed improved hepatic markers and fillet fatty acid composition in common carp, whereas isolated hop acids at 308 mg/kg increased final body weight in Nile tilapia (157.3 vs. 150.3 g) without sensory rejection even at 1230 mg/kg. In swine, granulated cones improved feed conversion (3.5 vs. 4.3 kg/kg), while purified β-acids up to 360 mg/kg improved performance comparably to colistin. In ruminants, hop residues, pellets, and cones were tolerated without consistent production benefits. Overall, hop-derived additives show dose-, compound-, and matrix-dependent effects, requiring standardized formulations, species-specific pharmacokinetics, pathogen-challenge validation, long-term safety assessment, and regulatory dossiers. Full article

To reduce pressure on capture fisheries, sustainable aquaculture must decrease its dependency on fish meal and fish oil. Microalgae are a promising substitute due to their complete nutritional profile and low-footprint production process. This study examined the use of the cyanobacterium Limnospira maxima (commercially known as Spirulina) as a partial substitute for fish meal in feed for juvenile Nile tilapia (Oreochromis niloticus). We developed isoproteic (36%) and isoenergetic (3000 kcal kg⁻¹) fish feed formulations containing 0% (control), 10%, 20%, 30%, or 40% L. maxima dry biomass. The experimental diets were then fed to 360 juvenile O. niloticus (1.32 ± 0.35 g) for 85 days using a randomized experimental design. The hepatic, intestinal, and muscle (fillet) tissues of the fish were collected for morphophysiological, fatty acid, and proteomic analyses. The intestinal coefficient, number of intestinal villi, villus height, and hepatosomatic index were essentially the same for all treatments (p > 0.05). Treatments containing 20–30% L. maxima exhibited a higher degree of unsaturation and better dietary fat quality. A greater abundance of the enzymes SOD, GSR, PRX1, and PLD3 in the experimental groups indicated higher antioxidant activity, whereas a greater abundance of acyl-CoA dehydrogenases indicated better use of fatty acids as an energy source. These trends were more evident in the 20–30% inclusion range. Thus, adding L. maxima to fish feed improves farming performance, fish health, and product quality. The results encourage the use of microalgae to promote more sustainable aquaculture. Full article

Global population growth necessitates sustainable food systems, positioning Circular Bioeconomy as a key transition framework. In Oaxaca, Mexico, semi-intensive tilapia aquaculture faces economic viability issues due to a critical reliance on expensive external commercial feeds. This study proposes a “Backyard Integrated System” specifically designed for rural contexts with limited capitalization, connecting traditional entomophagy with aquaculture to reduce operational costs and close nutrient cycles. Using a mixed-method approach, we first conducted a sociocultural diagnosis (n = 140), revealing a 97.14% acceptance of insect consumption. Subsequently, to validate technical viability, a long-term (280-day) feeding trial was conducted using standardized insect meals (Tenebrio molitor and Acheta domesticus) as total substitutes (100%) for commercial feed in Nile tilapia (Oreochromis niloticus) diets. Results showed a Feed Conversion Ratio (FCR) of 1.61–1.62, comparable to the commercial control (p > 0.05), while significantly enhancing fillet protein content. Crucially, microbiological analysis confirmed the absence of pathogens in the final product, empirically validating the safety of the waste-to-feed cycle. Consequently, this strategy ensures food sovereignty, decouples producers from volatile external markets, and offers a scalable solution for community resilience without compromising food safety. Full article

Aquaculture is expanding rapidly worldwide, but its sustainability is threatened by intensive production practices, environmental stressors and recurrent disease outbreaks. Natural feed additives are increasingly studied as alternatives to antibiotics and synthetic compounds. Among them, bee-derived products—pollen, bee bread, propolis, royal jelly, honey and fermented derivatives—represent a promising resource due to their richness in proteins, amino acids, fatty acids, vitamins, flavonoids and phenolic compounds with demonstrated antioxidant, antimicrobial and immunostimulant properties. Evidence from studies on species such as Nile tilapia, rainbow trout, European sea bass, meagre and African catfish indicates that dietary supplementation with bee products can improve growth performance, immune and antioxidant responses, stress tolerance and resistance to bacterial infections while, in some cases, enhancing the nutritional value and shelf-life of fish products. Prominent examples include ~45% higher growth in African catfish with 10–30 g kg⁻¹ bee pollen, up to 93% protection in Nile tilapia fed 25 g kg⁻¹ pollen against Aeromonas hydrophila, and increased trout fillet carotenoids with pollen-derived pigments (with overall growth unchanged and pigmentation lower than synthetic astaxanthin). Conversely, meagre fed 20–40 g kg⁻¹ raw pollen showed reduced growth and digestibility with elevated intestinal stress markers, underscoring species- and dose-specific responses. Nevertheless, the available data remain fragmented and heterogeneous, reflecting differences in product type, origin, dosage and experimental design. This review critically analyses the current knowledge on bee products in aquaculture nutrition, identifies the main gaps and limitations, and outlines future research directions. By linking fish physiology, nutritional strategies and product quality, bee-derived products emerge as innovative tools for promoting fish health and resilience in sustainable aquaculture. Full article

The tilapia sector is advancing due to breakthroughs in aquaculture techniques and genetic enhancements. Comprehending sensory qualities is crucial for producers striving to meet market demands efficiently. As consumer preferences play a significant role in shaping the market, enhancing the sensory attributes of both farmed and wild red tilapia will be key to ensuring their success in the competitive aquaculture industry. One of Malaysia’s most prominent aquaculture projects is the Como River Aquaculture Project located in Kenyir Lake, where tilapia fish farming, trademarked as Red Kenyir™, is conducted. Thus, this study aimed to evaluate the nutrient analysis of raw and five sensory attributes (appearance, texture, smell, taste, overall quality) of filets from Red Kenyir™ and wild red tilapia (Oreochromis sp.). Red Kenyir™ were fed three different commercial diets (A, B, and C) from fingerling to adulthood, while wild tilapia (W) was sourced from the market. Proximate and nutritional analyses were conducted based on the standard food analysis protocol by AOAC/AOCS. To the best of our knowledge, this is the first study to comprehensively document the nutrient analysis of raw and consumer sensory perception of cooked Red Kenyir™ aquaculture tilapia in direct comparison with wild red tilapia. The sensory evaluation was conducted using a consumer preference test. Statistical analysis was performed using SPSS. Nutrient analysis showed that Red Kenyir™ tilapia had lower fat (0.25–1.37 g/100 g vs. 4.30 g/100 g) and lower energy (77.38–113.46 kcal/100 g vs. 132.79 kcal/100 g) levels. Protein levels varied across groups (19–26.54 g/100 g vs. 22.95 g/100 g). The tryptophan content of the Red Kenyir™ tilapia samples ranged between 0.13 and 0.23 g/100 g, while the wild tilapia contained 0.19 mg/100 g. Sensory evaluation with 36 panelists revealed no significant differences in appearance, texture, or smell (p > 0.05). However, wild tilapia scored slightly higher in taste (4.14) than Red Kenyir™ (3.54–3.71) for steamed preparation (p < 0.05). In conclusion, these findings suggest that variations in the nutritional composition of Red Kenyir™ do not affect the sensory experience for consumer acceptance, making it a sustainable alternative for customers. Full article

The rising popularity of ready-to-eat self-heating sauerkraut fish necessitates a meticulous production process to ensure high-quality products. This study investigated the impact of processing stages on the quality of ready-to-eat tilapia fillets. The results showed that lipid oxidation, protein degradation, pH levels, and TBA concentrations increased during processing. GC-IMS analysis revealed 56 volatile compounds in tilapia fillets, with distinct compositions at different processing stages. The flavor profiles of tilapia fillets underwent significant changes during blanching and rehydration. The levels of aldehydes and alcohols notably increased, with the blanching group exhibiting the highest concentration of aldehydes, particularly saturated linear aldehydes such as hexanal, nonanal, octanal, and benzaldehyde, which play key roles in enhancing fish flavor. Conversely, the proportion of ketones decreased following heat treatment, which is a crucial factor in mitigating undesirable fishy odors. Therefore, the optimal method for preparing ready-to-eat tilapia fillets was salting pretreatment (1.5% salt and 3% propylene glycol) at 4 °C for 1 h, blanching at 100 °C for 1 min, pre-freezing at −40 °C for 12 h, and vacuum freeze-drying at −40 °C under 20 Pa for 18 h. Finally, the dried fish fillets were vacuum-sealed for storage. Principal Component Analysis (PCA) revealed that the combined variance explained by the first two principal components post-dimensionality reduction was 95%, serving as a primary indicator of the volatile flavor profile of the fish. The dried fillets were thoroughly verified using sensory evaluation. This specific formulation garnered the highest scores in sensory evaluations, resulting in superior aroma, color, and texture attributes for the self-heating fish product. The findings of this study offer a foundational framework for developing ready-to-eat tilapia fillets and other convenient food products in the future. Full article

Sodium hypochlorite solution has a good bacterial reduction effect. Thus, in order to understand the effect of sodium hypochlorite on tilapia storage, in this study, tilapia fillets were treated with sodium hypochlorite and Proclin 300 rinsing, the activity of histatinase protease was measured, and the muscle quality was assessed by the texture, colour, pH, myofibrillar fibril fragmentation index (MFI) and its structural changes. The results showed that sodium hypochlorite rinsing could significantly reduce the activities of histatinase enzymes B, L and D. Meanwhile, the sodium hypochlorite-treated group showed less degradation of myosin heavy chain, pro-myosin and myosin light chain, less degradation of texture and colour, better integrity in the fish myocytes, and a lower myofibrillar fragmentation index (MFI). In conclusion, sodium hypochlorite improved the storage quality of tilapia in several ways. Firstly, it inhibited protease activity, thereby maintaining the structural integrity of fish muscle fibres. Secondly, it reduced the rate of deterioration during storage. Full article

This study evaluated the impact of transporting Nile tilapia at stocking densities of 250 kg/m³ and 500 kg/m³ for 1 h, with post-transport resting periods of 0, 2, 4, and 6 h, on biochemical parameters and fillet quality. A 2 × 4 factorial design was employed for the experiment, with 15 repetitions per treatment. The density of 500 kg/m³ resulted in a longer time to rigor mortis after 4 h of rest, while shorter rigor times were observed at 0 and 2 h. Fillets taken from fish transported at 250 kg/m³ for 4 h exhibited greater intensities of red and yellow color. The highest weight loss during cooking occurred in fish transported at 500 kg/m³ without rest. High-density stocking increased the pH of the fillets, reduced color intensity, and increased weight loss and drip loss. Resting periods of 4 and 6 h resulted in firmer fillets with improved water retention. Fish rested for 6 h at 250 kg/m³ recovered glycogen and glucose levels, indicating restored homeostasis. In contrast, fish subjected to high-density transport showed impaired metabolic recovery and compromised fillet quality. These results support the use of resting periods to improve fish welfare and product quality in aquaculture systems. Full article

Tilapia fillet is an aquatic product of great economic value. Detection of impurities on tilapia fillet surfaces is typically performed manually or with specialized optical equipment. These residues negatively impact both the processing quality and the economic value of the product. To solve this problem, this study proposes a tilapia fillet residues detection model, the double-headed GC-YOLOv10n; the model is further lightweighted and achieves improved detection performance compared to the double-headed GC-YOLOv10n. The model demonstrates the best overall performance among many mainstream detection algorithms with a small model size (3.3 MB), a high frame rate (77FPS), and an excellent mAP (0.942). It is able to complete the task of tilapia fillet residues detection with low cost, high efficiency, and high accuracy, thus effectively improving the product quality and production efficiency of tilapia fillets. Full article

Given the critical need for strategies to enhance food safety and quality, particularly due to the rapid spoilage of fish, this study investigated the effect of dietary supplementation with green alga (Chlorella pyrenoidosa) on the shelf life of Nile tilapia (Oreochromis niloticus) fillets. In addition, the microbiological, physicochemical, and sensory qualities of the fillets were evaluated. Eighty-four healthy tilapias (100 ± 2 g) were randomly allocated in three groups (n = 28 per group): a control group (without C. pyrenoidosa supplementation) and two treatment groups supplemented with either 5 or 10 g of C. pyrenoidosa per kg of feed. After 30 days of feeding, the fish were slaughtered and their fillets stored at 4 °C for evaluation at 0, 7, 15, and 30 days post-slaughter (dps). Fillets from fish supplemented with C. pyrenoidosa showed significant lower counts of coliforms, Enterobacteriaceae, and mesophilic and psychrotrophic microorganisms compared to the control. Supplementation also reduced thiobarbituric acid reactive substance (TBARS) levels and pH over the 30-day storage period. Sensory and color analyses indicated improved brightness, appearance, and firmness in fillets from treated groups, while control fillets exhibited poorer odor quality. Our findings demonstrate a dose-dependent effect of C. pyrenoidosa supplementation in improving the microbiological, physicochemical, and sensory quality of Nile tilapia fillets during refrigerated storage for up to 30 days. Full article

To systematically evaluate FB’s effects on tilapia muscle quality, two distinct experimental phases are designed, the crispy texture development phase (0–16 weeks) and the crispy texture retention phase (17–24 weeks), which can determine the minimum faba bean (FB) feeding duration required to achieve optimal textural modification and can assess the persistence of improved textural properties following FB withdrawal, respectively. The results demonstrated that a 60% FB inclusion diet administered for 16 weeks did not adversely affect tilapia growth performance. Significant improvements in textural parameters, including hardness, springiness, chewiness, and shear force, were observed in FB-fed tilapia as early as 8 weeks, with these enhancements being maintained throughout the 16-week feeding period. These superior textural characteristics persisted during the subsequent retention phase following FB withdrawal. Microstructural analysis revealed that the 60% FB diet significantly enhanced muscle-fiber density while reducing fiber diameter in tilapia during the 8–16 week feeding period. These microstructural modifications persisted throughout the texture retention phase, maintaining significant differences compared to the control group. Serological analysis demonstrated the FB group elevated Superoxide dismutase (SOD) activity and reduced malondialdehyde (MDA) levels at 4 weeks, though these differences normalized thereafter. qRT-PCR showed the 60% FB clearly increased the expression of mstn at 8 weeks, while col1a-2 and myog expressions also obviously improved at 12 weeks. In summary, dietary 60% FB improved tilapia muscle crispiness by altering texture and microstructure via gene-expression regulation. The minimum duration was 8 weeks to achieve crispiness in tilapia by the 60% FB diet without adverse effects on growth, immunity, and hepatopancreas function. Furthermore, the crispy texture of tilapia fillets was maintained for at least 2 months following withdrawal of the 60% FB diet after 16 weeks of continuous feeding. Full article

This study looked at how vacuum microwave drying (VMD) affects the quality of tilapia fillets (Oreochromis spp.). It focused on the impact of fillet thickness, microwave power, and vacuum pressure on key quality parameters, such as water activity (Aw), texture, rehydration rate, and whiteness. A series of experiments were conducted with varying fillet thickness (3–7 mm), microwave power (132–396 W), and vacuum pressure (0.03–0.07 MPa) using a Box-Behnken design to optimize drying conditions. The findings revealed that fillets with a thickness of 3 mm had the lowest Aw and the highest hardness, while 7 mm thick fillets had the best rehydration rate, elasticity, and whiteness. Additionally, increasing microwave power caused a gradual decrease in Aw and whiteness, while elasticity, hardness, and the rehydration rate initially increased and then decreased. As vacuum pressure increased, Aw decreased, and both whiteness and elasticity improved. The optimal drying conditions for tilapia fillets were identified as 7 mm thickness, 330 W microwave power, and 0.06 MPa vacuum pressure. Under these conditions, the dried fillets achieved a comprehensive quality score of 93.94. The regression model developed for optimization showed strong predictive performance, with a minimal deviation of only 1.45% from the experimental results, indicating its reliability for predicting drying effects. Full article

This study aimed to evaluate the effect of dietary orange peel fragments (OPFs) enriched with vitamins C (C) and E (E), as well as zinc (Zn) on the growth performance, hematological profile, immunological parameters, antioxidant capacity, and fillet lipid peroxidation of Nile tilapia subjected to heat/dissolved oxygen-induced stress (HDOIS), transport-induced stress (TIS), and Aeromonas hydrophila infection (BC). A group of 500 male Nile tilapia (2.7 ± 0.03 g) was randomly distributed in twenty-five 250 L aquaria (20 fish/aquarium) and fed diets containing OPFs (6 g kg⁻¹), OPFs/C (6 g kg⁻¹/1.8 g kg⁻¹), OPFs/E (6 g kg⁻¹/0.4 g kg⁻¹), OPFs/Zn (6 g kg⁻¹/0.21 g kg⁻¹), or OPFs/C/E/Zn (6 g kg⁻¹/1.8 g kg⁻¹/0.4 g kg⁻¹/0.21 g kg⁻¹) for 100 days. The diets were formulated to contain 30% crude protein and 17 MJ kg⁻¹ gross energy. After the feeding period, three groups of fish were independently subjected to a different type of stress: HDOIS (34 °C) for two days; TIS for four hours, or BC for 15 days. The hematological profile, antioxidant capacity, and fillet lipid peroxidation were determined before and after all the stress treatments, along with immunological parameters, which were investigated only for the fish subjected to bacterial infection. In summary, the results showed that growth was not affected by the OPFs, nor by the OPFs enriched with C, E, and Zn; bacterial infection determined anemia for the fish fed any of the experimental diets; the OPFs did not prevent lipid peroxidation under TIS and BC; on the other hand, when enriched with C/E/Zn, lipid peroxidation decreased under HDOIS and TIS. In conclusion, the OPFs enriched with C/E/Zn showed a synergistic effect that promoted an increase in antioxidant enzyme activity, a decrease in lipid peroxidation, and the maintenance of the hematological profile under HDOIS and TIS, but they were not able to maintain the health status under BC. Full article