Microbial, biochemical and sensorial quality assessment of Algerian farmed tilapia (Oreochromis niloticus) stored at 4 and 30°C
Dergal N. B.1,2*, Abi-Ayad S. M. E. A.2, Degand G.1, Douny C.1, Brose F.1, Daube G.3, Rodrigues A.3 and Scippo M. L.1
1Laboratory of Food Analysis, Department of Food Sciences, Faculty of Veterinary Medicine, University of Liège, bât. B43bis, Bld de Colonster 20, Sart-Tilman, B-4000 Liège, Belgium.
2Laboratory of Aquaculture and Bioremediation (AquaBior), Department of Biotechnology, Faculty of Natural and Life Sciences, University of Oran, B.P. 1524, El M’Naouer, Oran 31000, Algeria.
3Laboratory of Food Microbiology, Department of Food Sciences, Faculty of Veterinary Medicine, University of Liège, bât. B43 bis, Bld de Colonster 20, Sart-Tilman, B-4000 Liège, Belgium.
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