Effect of sodium tripolyphosphate on the bacteriological quality of refrigerated Nile tilapia fillets

The effect of different concentrations of sodium tripolyphosphate on the bacteriological quality of refrigerated Nile tilapia fillets was determined. There were significant differences (P 0.05) were detected among all examined samples at 0 day, 3rd, 6th or at 15th day on total coliform count. The highest reduction % of APC, total psychrotrophic count and total coliform count was (26.62% at the 3rd day, 32.99% at the 9th day and 20% at the 6th day) of 10% STPP treated samples, respectively. This study shows that, STPP have anti-microbial effect on APC and psychrophilic count but it has no effect on coliform bacteria. And it helps in extension of Nile tilapia fillets shelf life during refrigeration storage.