Storage stability of hot smoked spiced african catfish (Clarias gariepinus)
Hot Smoked Spiced Catfish (HSSC) samples prepared under optimal conditions (garlic, 7.29 g/100 ml; ginger, 7.50 g/100 ml; turmeric, 2.5 g/100 ml; soaking temperature, 38.68 °C and soaking time, 7.51 min) were stored at ambient temperature (30±2 °C) for a period of 20 days to evaluate storage stabili...
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| Format: | Article |
| Language: | English |
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ISEKI_Food Association (IFA)
2022-04-01
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| Series: | International Journal of Food Studies |
| Subjects: | |
| Online Access: | https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/959 |
| _version_ | 1811332385747238912 |
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| author | Sogo J. Olatunde Anthonia F. Akinbisoye Beatrice I. O. Ade-Omowaye |
| author_facet | Sogo J. Olatunde Anthonia F. Akinbisoye Beatrice I. O. Ade-Omowaye |
| author_sort | Sogo J. Olatunde |
| collection | DOAJ |
| description | Hot Smoked Spiced Catfish (HSSC) samples prepared under optimal conditions (garlic, 7.29 g/100 ml; ginger, 7.50 g/100 ml; turmeric, 2.5 g/100 ml; soaking temperature, 38.68 °C and soaking time, 7.51 min) were stored at ambient temperature (30±2 °C) for a period of 20 days to evaluate storage stability; un-spiced hot smoked catfish served as control. Moisture Content (MC), Thiobarbutric Acid (TBA), Peroxide Value (PV), Free Fatty Acid (FFA), Total Viable Counts (TVC) and Mould Counts (MoC) were monitored at two-day intervals as a measure of the storage stability indices. Sensory attributes of the Optimized Hot Smoked Spiced Catfish (OHSSC), control (unspiced) and commercial hot-smoked catfish were determined using a preference test. The storage stability indices values for HSSC were in the range of 6.64 - 7.01% (MC), 4.50 - 13.77 mg MDA/kg (TBA), 0.20 - 2.84 mEq/kg (PV), 0.72 - 9.64% (FFA), 9.50 - 57.00 cfu/g (TVC), 8.00 - 34.50 cfu/g (MoC). The control sample values were in the range of 6.97 - 7.30% (MC), 5.51 - 14.92 mg MDA/kg (TBA), 0.23 to 2.86 mEq/kg (PV), 2.24 - 11.88% (FFA), 13.50 - 113.00 cfu/g (TVC), and 10.00 - 49.00 cfu/g(MoC). The sensory evaluation indicated that OHSSC was most preferred in all the evaluated sensory parameters. This study established the synergistic effects of garlic and turmeric on the keeping quality and sensory attributes of hot-smoked catfish with the prospect of reducing post harvest losses. |
| first_indexed | 2024-04-13T16:35:58Z |
| format | Article |
| id | doaj.art-49757bea8cad4b7e9f0a85292759e955 |
| institution | Directory Open Access Journal |
| issn | 2182-1054 |
| language | English |
| last_indexed | 2024-04-13T16:35:58Z |
| publishDate | 2022-04-01 |
| publisher | ISEKI_Food Association (IFA) |
| record_format | Article |
| series | International Journal of Food Studies |
| spelling | doaj.art-49757bea8cad4b7e9f0a85292759e9552022-12-22T02:39:25ZengISEKI_Food Association (IFA)International Journal of Food Studies2182-10542022-04-0111110.7455/10.7455/ijfs/11.1.2022.a6266Storage stability of hot smoked spiced african catfish (Clarias gariepinus)Sogo J. Olatunde0Anthonia F. Akinbisoye1Beatrice I. O. Ade-Omowaye2Ladoke Akintola University of TechnologyLadoke Akintola University of TechnologyLadoke Akintola University of TechnologyHot Smoked Spiced Catfish (HSSC) samples prepared under optimal conditions (garlic, 7.29 g/100 ml; ginger, 7.50 g/100 ml; turmeric, 2.5 g/100 ml; soaking temperature, 38.68 °C and soaking time, 7.51 min) were stored at ambient temperature (30±2 °C) for a period of 20 days to evaluate storage stability; un-spiced hot smoked catfish served as control. Moisture Content (MC), Thiobarbutric Acid (TBA), Peroxide Value (PV), Free Fatty Acid (FFA), Total Viable Counts (TVC) and Mould Counts (MoC) were monitored at two-day intervals as a measure of the storage stability indices. Sensory attributes of the Optimized Hot Smoked Spiced Catfish (OHSSC), control (unspiced) and commercial hot-smoked catfish were determined using a preference test. The storage stability indices values for HSSC were in the range of 6.64 - 7.01% (MC), 4.50 - 13.77 mg MDA/kg (TBA), 0.20 - 2.84 mEq/kg (PV), 0.72 - 9.64% (FFA), 9.50 - 57.00 cfu/g (TVC), 8.00 - 34.50 cfu/g (MoC). The control sample values were in the range of 6.97 - 7.30% (MC), 5.51 - 14.92 mg MDA/kg (TBA), 0.23 to 2.86 mEq/kg (PV), 2.24 - 11.88% (FFA), 13.50 - 113.00 cfu/g (TVC), and 10.00 - 49.00 cfu/g(MoC). The sensory evaluation indicated that OHSSC was most preferred in all the evaluated sensory parameters. This study established the synergistic effects of garlic and turmeric on the keeping quality and sensory attributes of hot-smoked catfish with the prospect of reducing post harvest losses.https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/959ambient temperatureshelf-lifespiceschemical parametersmicrobial loadsensory attributes |
| spellingShingle | Sogo J. Olatunde Anthonia F. Akinbisoye Beatrice I. O. Ade-Omowaye Storage stability of hot smoked spiced african catfish (Clarias gariepinus) International Journal of Food Studies ambient temperature shelf-life spices chemical parameters microbial load sensory attributes |
| title | Storage stability of hot smoked spiced african catfish (Clarias gariepinus) |
| title_full | Storage stability of hot smoked spiced african catfish (Clarias gariepinus) |
| title_fullStr | Storage stability of hot smoked spiced african catfish (Clarias gariepinus) |
| title_full_unstemmed | Storage stability of hot smoked spiced african catfish (Clarias gariepinus) |
| title_short | Storage stability of hot smoked spiced african catfish (Clarias gariepinus) |
| title_sort | storage stability of hot smoked spiced african catfish clarias gariepinus |
| topic | ambient temperature shelf-life spices chemical parameters microbial load sensory attributes |
| url | https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/959 |
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