Publication Date:
2021-07-15
Description:
The anti-oxidative and anti-fungal effects of ginger oil on smoked Chrysichthys nigrodigitatus, Clarias gariepinus and Oreochromis niloticus was examined during five week storage at room temperature (25-30)~'C. The ginger oil was extracted from fresh ginger through hydro-distillation. The fish samples were gutted washed thoroughly and each fish species was divided into three groups. Two groups were spiced with 1.0ml and 1.5ml of ginger oil/kg of fish respectively before they were smoke dried for 2 hours. The third group acts as the control which was not spiced with ginger oil. Chemical and microbiological analyses were performed to investigate quality changes, and to determine the shelf stability of the products. The lowest TBA (14.64 mg MDA/kg), and Peroxide (3.91 mEq/kg) values were recorded in 0. niloticus samples treated with 1.5ml ginger oil/kg of fish at week 1, while the highest TBA (30.48 mg MDA/kg), and PV (18.76 mEq/kg) occurred in the C. gariepinus control at week 5. The result also revealed that samples treated with ginger oil had lower mould count than the control, but there was no significant different (P~.0.05), when compared to the control after 5 weeks of storage.
Description:
Includes: 21 references.
Keywords:
Fisheries
;
Nigeria
;
Catfish
;
Ginger
;
Peroxide
;
Quality
;
Smoked
;
Storage
;
Thiobarbituric acid
;
freshwater environment
;
automation
Repository Name:
AquaDocs
Type:
conference_item
,
TRUE
Format:
application/pdf
Format:
application/pdf
Format:
419-422
Permalink
