Effect of storage time on the quality of smoked Oreochromis niloticus

Ayeloja, Ayodeji Ahmed; Jimoh, Wasiu Adeyemi; Adetayo, Mary Boluwatife; Abdullahi, Adam

doi:10.1016/j.heliyon.2020.e03284

Cited by 15 publications

(13 citation statements)

References 8 publications

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“…Therefore protein in hot smoked llets decreased after 20 and 90 days of storages. This last nding is mainly due to the autolytic enzymes activities causing spoilage [13]. This decrease in protein, associated with the storage time, could be also explained by the microbial spoilage [14].…”

Section: Totalmentioning

confidence: 96%

Combination effect of smoking conditions and Dunaliella salina as natural antioxidant on biochemical characters of stored Sander lucioperca fillets

Bouriga

Mili

Troudi

et al. 2022

Preprint

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Sander lucioperca is a fresh water fish characterized with its remarkable nutritional value. Thus, smoking improves sensory and microbiological characteristics. Therefore smoking processes is associated to alterations in some physicochemical fish properties. The object of this study is to evaluate the combined effects of two different processes of smoking (cold and hot) and natural antioxidants obtained from the microalgea Dunaliella salina administrated at two graded concentrations (+0.5pp and +1pp) on the biochemical quality and shelf life of Sander lucioperca fillets were investigated during 1, 20 and 90 days of storage.Smoking Sander lucioperca using Dunaliella salina extract increases polyphenols content in the fillets smoked fish. This natural antioxidant leads to a better preservation for this smoked fish. Dunaliella salina increases of the amounts of lipids and decreases TVBN, PV, TBARS and FFA in cold and hot smoked fillets. Therefore, combined effects of two different processes of smoking (cold and hot) and natural antioxidants could be a promising technique to preserve the Sander lucioperca fillets quality.

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Section: Totalmentioning

confidence: 96%

Combination effect of smoking conditions and Dunaliella salina as natural antioxidant on biochemical characters of stored Sander lucioperca fillets

Bouriga

Mili

Troudi

et al. 2022

Preprint

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show abstract

“…Ayeloja, Jimoh, Adetayo, et al. (2020) reported that dieticians recommend the consumption of fish to prevent cardiovascular diseases and some other malnutrition‐related ailments due to the presence of essential amino acids as well as some nitrogenous compounds, water, lipids, carbohydrates, minerals, and vitamins in fish. Ravichandran et al.…”

Section: Introductionmentioning

confidence: 99%

“…(2011) also reported that fish is a good source of antimicrobial peptides, which defend the body against dreadful human pathogens. However, fish is a highly perishable food due to its high water activity, protein content, and activities of autolytic enzymes, which cause spoilage (Ayeloja, Jimoh, Adetayo, et al., 2020). Eyo (2001) stated that most of the fish produced in the remote coastal centers and hinter land of many tropical countries perish before they reach consumers due to poor handling and preservation techniques adopted by fishermen as well as lack of fish storage facilities.…”

Section: Introductionmentioning

confidence: 99%

Effect of post‐slaughter time interval on the sensory, histology, biochemical, and microbiological qualities ofHeterotis niloticus

Ayeloja¹,

Jimoh

Yusuf

et al. 2022

Food Processing Preservation

Self Cite

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Heterotis niloticus (average weight: 3.5 kg ± 101 g) were collected, acclimated for 14 days, euthanized, and stored at ambient temperature (27 ± 3°C) for 24 hr. Approximately 42 samples were collected at 0, 4, 8, 12, 16, 20, and 24 hr for sensory assessment, histology, biochemical, and microbiological analyses. Data were analyzed using appropriate statistical tool with SPSS 16.0 version. H. niloticus retained most of its original sensory attributes of freshness during the first 12‐hr post‐slaughter time interval (PSI). The histology shows that muscle tissues were intact, the connective tissues were not widely separated, and the biochemical and microbial results were within the acceptable limits. Most of the good physical features used to judge fish freshness were still retained till 12‐hr post‐slaughter time after which the sensory attributes of the fish fell below average. Therefore, H. niloticus should not be delayed beyond 12‐hr PSI. Novelty impact statement This study is a novel study detailing the effect of post‐slaughter time intervals on the sensory, histology, biochemical, and microbial qualities of Heterotis niloticus. The results of this study will guide dieticians, food processors, and quality assurance agencies to look out for the qualities of H. niloticus so as to solve the malnutrition problems in patients.

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“…Ayeloja (2019) stated that many preservative methods are employed in extending fish shelf life including smoking, sun drying, canning, solar drying among others. However, smoking is the most adopted method in many developing countries (Ayeloja et al, 2020a).…”

Section: Introductionmentioning

confidence: 99%

Glimpse of Fish as Perishable Staple

Ayeloja¹

2020

QJAS

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Glimpse of fish as perishable staple was reviewed. Fish is an important animal protein as it supplies good quality protein, vitamins and minerals. It is however highly perishable and spoils quickly, bad fish handling after harvesting, inadequate storage and processing facilities also contributes to fish spoilage in developing countries thus causing a lacuna between fish demand and supply, thus posing a great challenge to food security. Processing of fish facilitates its maximal use as for value-added fish products. Smoking is the preservation method most adopted in many developing countries to extend fish shelf life. Fish post-harvest loss come in different faces including: physical loss, quality loss and market forces loss all of which will lead to reduction in fish shelf life. Antimicrobial properties of plant extracts and proper packaging can extend fish shelf life. There in need to encourage women participation in fisheries subsector as their active role is essential to fighting poverty and ensuring food security within many households.

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Effect of storage time on the quality of smoked Oreochromis niloticus

Cited by 15 publications

References 8 publications

Combination effect of smoking conditions and Dunaliella salina as natural antioxidant on biochemical characters of stored Sander lucioperca fillets

Combination effect of smoking conditions and Dunaliella salina as natural antioxidant on biochemical characters of stored Sander lucioperca fillets

Effect of post‐slaughter time interval on the sensory, histology, biochemical, and microbiological qualities ofHeterotis niloticus

Glimpse of Fish as Perishable Staple

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