Effect of <i>Moringa oleifera</i> marinade on microbial stability of smoke-dried African Catfish (<i>Clarias gariepinus</i>)

Abstract

The study examined the antimicrobial effect of Moringa oleifera marinade on smoke-dried catfish stored at ambient temperature (37±2 0 C) for two months. The experimental treatments are the control, 1%, 2% and 3% (w/v) Moringa oleifera Marinade (MOM) and 5% Brine (w/v) solutions. Seventy-five fishes of average weight of 260±8g were gutted, washed and randomly assigned to the treatments. Thereafter, the fishes were soaked in the treatments for 2 hours and later hot smoked for 12hours. After smoking, the fishes were stored in netted boxes and placed on laboratory shelves for two months. Microbial counts were conducted at 7-day interval while biochemical tests were conducted on the 8 th week. Seven bacterial species namely; Staphylococcus sp, Bacillus sp, Klebsiella sp, Corynebacterium sp, Pseudomonas sp, Escherichia coli and streptococcus sp and six fungal species namely; Penicillium italicum, Cladosporium sp, Neurospora crassa, Candida sp, Aspergillus niger and Saccharomyces cerevisiae were observed in the study. There was a general increase in microbial load as storage progressed. However, the increment was pronounced in the control and brine treated fish samples. In all levels of MOM and 5% Brine, there was decrease in the bacterial and fungal counts as compared with the control samples. 3% MOM exhibited the highest antibacterial potency while 5% Brine exhibited the highest antifungal potency. Moringa oleifera marinade could be use to protect stored smoke-dried catfish from microbial spoilage thus limiting economic loss and possible heath risk to consumers.

Antibacterial and antifungal effect of moringa (Moringa oleifera) seedmeal on marinated smoked African mud catfish (Clarias gariepinus)

“…Initial rise in TVC and TCC was observed which eventually decline in the population by the 15th day of storage for all samples. Similar observation was reported by Adeyemi, El‐Imam, Dosunmu, and Lawal (). M. oleifera leafmeal was used and according to Gbolagunte et al () this could be as a result of unfavorable condition resulting in rapid decline of microorganisms population due to the depletion of nutrients, accumulation of metabolic waste products, and other toxic materials in the fish flesh.…”

Chemical hazards in smoked meat and fish

“… (a) Flow chart of smoked fish production (Adeyemi et al., 2013 ; Adeyeye et al., 2015 ; Assogba et al., 2019 ; Dègnon et al., 2013 ; Goulas & Kontominas, 2005 ; Ubwa et al., 2015 ) and (b) smoked meat production (Poligné et al., 2001 ; Roseiro et al., 2011 ) …”

“…Flow chart of smoked fish production (Adeyemi et al, 2013;Adeyeye et al, 2015;Assogba et al, 2019;Dègnon et al, 2013;Goulas & Kontominas, 2005;Ubwa et al, 2015) and (b) smoked meat production (Poligné et al, 2001;Roseiro et al, 2011) Raw fish was achieved using gas chromatography coupled with mass spectrometry detection (Filho et al, 2003;Herrmann et al, 2014).…”

Antimicrobial Effect of &lt;i&gt;Moringa oleifera&lt;/i&gt; Leaves Extract on Foodborne Pathogens in Ground Beef

“…In this investigation, samples were examined for Salmonella, but no positive results were found. Likewise, [2] found that Salmonella was absent in all treated fish with M. oleifera. This could be as a result of the minced beef sample being maintained at the proper temperature and experiencing minimal sample movement [5].…”