Publication Date:
2021-07-12
Description:
An experiment was conducted to determine the efficacy of pepper and garlic spice mixture at 0%, 2%, 3%, 4% and 5% levels (per gram of fish) in retarding lipid oxidation and on the organoleptic quality of hot-smoked catfish (Clarias gariepinus) in Kainji Area. The fish samples were frozen, cut, eviscerated, cleaned and dipped in 14.5% brine for 10 minutes. They were treated with the spices, smoked at 80-86~'C for 6 hours, cooled, stored at room temperature (25~'C-31~'C) for 21 days and used for physical, chemical, microbial and sensory evaluation studies. Untreated samples served as control. From the results of analysis, samples treated with the mixture of pepper and garlic paste (1:1 ratio) were microbially more stable than the control samples as these had longer shelf-life and were not visibly covered by moulds during a 21-day storage period. The preservative activity of brine and the anti-oxidant activity of pepper and garlic mixture were evident from lower Thiobarbituric acid (TBA) and peroxide values of treated samples relative to untreated samples. Results of sensory evaluation showed a general preference for spice-treated samples.
Description:
Includes:- 7 taables.;15 refs.
Keywords:
Fisheries
;
Nigeria
;
freshwater environment
;
Fishery products
;
Processing fishery products
;
Cured products
Repository Name:
AquaDocs
Type:
conference_item
,
TRUE
Format:
application/pdf
Format:
application/pdf
Format:
363 - 369
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