Effect of Moringa Oleifera Marinade on Proximate Composition and Sensory Characteristics of Smoke-Dried African Catfish (Clarias Gariepinus)

Adeyemi, Kazeem Dauda; El-Imam, Aminat Mustapha Ahmed; Olorunsanya, Ayotunde Oluwatunbo; Sola-Ojo, F. E.; Okukpe, K. M.; Dosunmu, Olusegun Oyeshina; Shittu, Rafiat Morolayo; Idris, John Tolulope

doi:10.14798/71.1.626

Cited by 9 publications

(15 citation statements)

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“…The pattern of increase in TBARS values does not differ for 1%, 2%, 3% MOM and BHA. This clearly attests the preservative capability of M. oleifera marinade (MOM) which lends credence to our earlier studies (Adeyemi et al, 2013a;Adeyemi et al, 2013b) in which MOM maintained the chemical and microbiological quality of smoke-dried catfish. The antioxidant effect of M. oleifera marinade could be attributed to the presence of phenolic compounds, which donate hydrogen atoms from their hydroxyl groups thus reducing the formation of hydroperoxides, the first product of lipid peroxidation (Velasco and Williams, 2011).…”

Section: Resultssupporting

confidence: 83%

LIPID PEROXIDATION IN SMOKE-DRIED AFRICAN CATFISH TREATED WITH Moringa oleifera MARINADE, SALT OR BUTYLATED HYDROXYL ANISOLE

Adeyemi¹,

El-Imam²,

Olorunsanya³

et al. 2014

CJF

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Smoke-dried fish is vulnerable to lipid peroxidation, which can reduce product quality and pose health risks to consumers. The study examined the antioxidant potency of Moringa oleifera marinade on oxidative stability of smoke-dried catfish in comparison with salt and Butylated hydroxyl anisole (BHA), a synthetic antioxidant. Seventy-two catfish (208±6 g) were processed, randomly assigned to six antioxidant treatment groups and hot smoked. The treatments are the control (0%), 1%, 2% and 3% (w/v) Moringa oleifera marinade (MOM), 5% Brine (w/v) and 0.2% BHA (w/v). The smoke-dried fish were stored at room temperature (35±1 0 C) for 8 weeks. Lipid peroxidation was monitored weekly using Thiobarbituric acid (TBA) assay. The results showed that Moringa oleifera marinade and BHA decreased lipid peroxidation more than (p<0.05) the control (0.94 mg/MDA/ kg) and salt (0.92 mg/MDA/kg) treated samples. This was shown by the lower Thiobarbituric acid reactive substance (TBARS) values of 1% MOM (0.84 mg/MDA/kg), 2% MOM (0.88 mg/MDA/kg), 3% MOM (0.85 mg/ MDA/kg) and BHA (0.80 mg/MDA/kg) treated samples. A general increase in oxidative spoilage was observed for all treatments as storage time progressed. However, the increment was more (p<0.05) intense in control and salt treated samples. No significant (p>0.05) difference was observed among all Moringa treated samples and BHA. Moringa oleifera marinade could be used as an alternative to BHA in suppressing lipid peroxidation in smoke-dried African catfish stored for 8 weeks.

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Section: Resultssupporting

confidence: 83%

LIPID PEROXIDATION IN SMOKE-DRIED AFRICAN CATFISH TREATED WITH Moringa oleifera MARINADE, SALT OR BUTYLATED HYDROXYL ANISOLE

Adeyemi¹,

El-Imam²,

Olorunsanya³

et al. 2014

CJF

Self Cite

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“…However the presence of microorganisms in the treated fish samples may be due to the handling procedure during smoking and the smoke-drying process in accordance with the findings of [14] who reported that lack of proper smoking and unhygienic handling of smoked fish products would result in a very high microbial load. This report is also similar to that of [11].…”

Section: Discussionsupporting

confidence: 90%

“…Marinade was used in applying the treatments to the fish samples. This is in accordance with the method of [11]. The three (3)different treatments (marinade) were prepared in three (3) separate plastic bowls.…”

Section: Preparation Of Fish Samplesmentioning

confidence: 99%

Effect of Natural Preservatives (Lemon Grass and Bay Leaf Marinade) on the Microbial Load and Shelf Life of Smoke-dried Clarias gariepinus

Benjamin

Omoruyi

Nneli

2019

AFSJ

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This study was carried out to determine the effect of lemon grass marinade (sample A), bay leaf marinade (sample B) and a combination of both spices (sample C) on the microbial load of stored smoked-dried Clarias gariepinus. Comparative analysis of the microbial load of each treated fish samples during ambient storage was done biweekly for six (6) weeks and then samples of each treatment were taken to the laboratory periodically. The fish samples were analysed using Potato Dextrose Agar and Nutrient Agar for fungi and bacteria respectively. The initial microbial load before storage showed that the highest number of bacteria counts occurred in smoke-dried Clarias gariepinus treated with bay leaf marinade (4.710 3 ) while the lowest was in smoke-dried C. gariepinus treated with lemon grass marinade (1.310 3 ). The highest fungi count was observed in smoke-dried C. gariepinus treated with the combination of both spices (9.510 2 ) while the least fungi count was in fresh fish sample (1.410 3 ), although the fresh fish sample had the highest Omoruyi et al.; AFSJ, 10(3): 1-10, 2019; Article no.AFSJ.50186 5 cfu/g recommended by the International Commission of Microbial Specification for Food and Food Products (ICMS, 2002). Original Research Article

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“…Fish is highly perishable. It is readily susceptible to chemical and microbial deterioration leading to economic loss, quality of the fishes and wastage [1]. Fish is available in most market as fresh, smoked, dried, canned, chilled or frozen.…”

Section: Introductionmentioning

confidence: 99%

Study of bacteria available in smoked fish prepared from processed condition by indigenous method

Das¹,

Saikia²

2017

Int j curr adv res

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Effect of Moringa Oleifera Marinade on Proximate Composition and Sensory Characteristics of Smoke-Dried African Catfish (Clarias Gariepinus)

Cited by 9 publications

References 0 publications

LIPID PEROXIDATION IN SMOKE-DRIED AFRICAN CATFISH TREATED WITH Moringa oleifera MARINADE, SALT OR BUTYLATED HYDROXYL ANISOLE

LIPID PEROXIDATION IN SMOKE-DRIED AFRICAN CATFISH TREATED WITH Moringa oleifera MARINADE, SALT OR BUTYLATED HYDROXYL ANISOLE

Effect of Natural Preservatives (Lemon Grass and Bay Leaf Marinade) on the Microbial Load and Shelf Life of Smoke-dried Clarias gariepinus

Study of bacteria available in smoked fish prepared from processed condition by indigenous method

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