(~acn - COnnecting REpositories · 2018. 4. 20. · Ie.n.n T3.T4 TS T6 uT7 aTS-9 t!no..TIl-112 I...
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it' :\1ATERIAI.S ,\1'\» '\IETIlO[)~ Frc.;h C. gU/'/Cpillll.\ (350 -'DOg) \\ crt.' colk..ld ;;'01:: J p:-I\ n:l, '::!Ilisr ~Y'~(·~'~:'[I1;.! r,.;h :~1I1i1 .. \/1"111'1 AgnhlL L:d . Oyo :>lale. .:'-Ilgena. AI' prt"l'n :tli\.'e~ loS I.'..! ,Ir\,' t;)I,d gr:Jd~ :111:1 \'.l'r\.' pur.:h::~:~d fi I'm In~al mUlkl'1 nlt' ... anv1ks \·.a~ s:U:1l:..:dlI:-.lllg I (iOg (If ~alt ,,~~(lk~ ()f II::;I:, "·e."'''·'' ,tilt! randl)Il:I) Llt'ldnl IIltO twelve gl()1lp .... f-xn'pt (or control (112). th..: 0:11<'1 ('kwn grol1p~ \\("'t; SlIb_l\.'C1L'd10 Ihl' 1(\l't\\\'ln~ soakmg treatllll'[ll~ II,:,:-m~' prescn atlve so!UtlOIl'\ (T 1) 25".} ";OJ:'.:I~~ehronde (,\,,( '11 :1 fit' 1(, , :l~,: ."hl," aCId for ~ h: ('1'2) 25":, ~:I('! and I i}.. a::.:or~'lc aCid flu 10Illill": (r~13"(' "(Hilum 1:.ct31~'(" ,{lmins ('1'41 ~'% sodium lactall' and gill!_;l'l l'.\lra\.': fIJr . lmllh. ( 1'51 5"; '101 hi:: ,Icid li\1 .'Omlll:-. IT(l) ,,0 ,I ~orbil: Ht:ic.l lor Ih: (T7) 3';'n !'OOllllll 1:I\'lat;: and atd3n (.'xtr:lc.:t 1'0:' }OIlIl!1"'. cr~) :\" , .;odium "-('late ;llitl Ethiopian p"ppt:r l'xtra<:t for 3nmll1'i: ( I9) g_1'lt"'1 _ X.I: t'l for Yll1l!n::; ('I I (I) J·:'hj".)i 11 PI.'J11kr I:,\t"<lct for 30111111:;. ('I" I) a dati l'xtract Ii)!' -'I) r::mule:> \fi.:'1 '1',ll..ill~ trl':Il;~l":IH". :1:1 catf~sh llt'l(lllglllJ;, to h()th tr..:atn,em Jnd control t_!WUp" WI:n: :L)ad\.!d int(l lhe sn'oJ..tng, J..t111,JIlt! sl\)\\'I)' u1ok!.·d lill "holll Ii\,' hours with charcoal 0,11 1()0"(, {'h,lI11hcr [cmperan:re. ,\fiel cooking, the lir~' "'a" \"\IIII~~llhh\"d 1'\l"l'lighl. Tht' I'ext r.10rllll1t;. the ~:llli,h '.':lTl' slll.,k:d \\ IIh :hc aj.jlllllli 0' ,,1-,al\.'I'.' ;.: " 1t'1I11\,":llll'\' of IXO'C chamber templ?r.llun: t,'r ":I~h! hou', '\ 't::' "nh)klll:! anJ ('\)\'llllr all \·;'t(· ~h 1)1' ,',Id: ~:'lIl1P 1l''TR0 D{I (,TL0 :".. Catfishes - C/wU/,\ g(/l'Iep:'n:is, !l<h'''''~r'illdd'\ !fJllgiji/:-' and l i. hi.J,)l\tlt'i, urc lean and hl!!hl:, nutnnous food cunuuudity \\ ith \\ Ide 1,:(Jn,~UI1H.·1 ,ICLI'pl:lIh'l' In 0:1),!::'na, l.;tlti,i1 :!l'L'tlunt' 1'1)1' .tbd.J: R()'~o of aquaculture pllillill'linll l low cvcr cuu.sh Ilkl' any other Iisb -pccic-, l'llliid result In srgntficant economic loss Jut' 10 11-. !,l'fI";!1ablc: nature. If ;:deqlJ:ltL: prcservat I"\" technique nr~ ':,'1 adopted (ClICiiS and Ward 199(,) \'UII(Jlh li'·'Hll'rl·~(.':-\'JHl)l1 tcchmqui-x have been unlizcd to IlllJnl .., the nucruhral :--af~:;y and extend the shel!' It II' of fish 111 general including liel.'/IIl~ • ..:h":I1lII' ,Il preservation. salting, and smoking (Nickelson et al . 2(01). Up to 71)% of lh· "Iwl fish catch III developing countncs I .... preserved hy smokuig iC1J1t:a~ and Ward. 19l)()1. Swokillg t.sually extends lh~ shelf life of fish due It, lhl' reduced moisture ~(,.ltcllt and effects of imparted phcnol«: compound» (Efiuvwevwerc and ,\)11>0:,(.;, IlJ<j(») In addition. during hill smoking, high heat 11::..,1.111 ... III direct microhial destruction (Nickelson i I al , 2001), Another shelf hfe-pi omo.ing ~tr::t..:;!y 111\'1'1\\",;;, ~alllJ1g WIth sodu.m chloride or cunnz with chemical prcscrvativ es (Ravishankai and Juneja. 21100) Common food preserv .:I\l'''' used for catfish include amibactcrial and antifungal ;)g~"ls ~ll(:i 3~ lactic UI',J (Fernandes ct 111" 1995), sodium benzoate (Ffiuvwcvwere and Ajiboye. 1')!)6). SO(1Jt1111 lactate and sorbic acid (Antonia dOl SIlva et al.. 20081 and antioxidants such as ascorbic acul I,' ~lll\\ dO\\11 lmid oXidation. DI:Splte vanou, Iypl'') \.If ~l11okin)l processes and <!,!t!t.'dpn:~en'at!\·<:<;. :,ur~eq,:el1l 1I11c:-ohla: populalion change ::md storage ~t31)Jlil) \\l':'t' also detem~ll:ed by fi ... h type, the qual~t\' (If fS'1 al smoking and post-sn:okmg storuge cOlldilH,m~ T:1e Impact of smokmg ~'h'miC:ll ;,;rd llJtUI,d preservatl\'e~ and dl1TlTi.:nt s:o:-agc ttn:c,:; at roOIll I:''llpnature 0:1 thr..' prO'\II11JIt: ;1[·(1 ..;':n~ory llU, Ilt\ "f the smoked cattlsh «~i,m"\ g:II'/I!j1i1:il\ 1 h;)~ nl1: .)l';:'; I,'pllr'l'u ABSTR4.Cl Ihe effect of flllld g-ralk ~·IH.'m!«:1and uatu-ul prv-crvauves on the proxunuic and sensory unalvsu- o( smoked cathsh ('Ianl/~ glll'le/'IIII1Y dunng sr» wcck-; ambient storage were determined. l.lcver pre- smok.ng trcaunent-, \\,\'IC applied: 25"0 S(lC.t.Jl. ;.~lll;'lde (~acn and 1% a..;~tlrhit' acid ((II" Ih 25(1~, l\aCI and 10,(. ascorbic ac II I 'or ~(o II:S. 3"(1 :;00111111Ia.:lal;· for 30:mns: 3':" sodm:u laclall' and gin).!":1 (ling/her 011/('/1/(/"':) extract lor \{Jr11l:'.s: 5"" sorbic acul 1(lr 301111115: 5"" sorbic ,KIt! for Ih: ,11) .. sodium lactate and T('(/"(/jl/t.'II1l1 tctraptera extract for JlI111l:1S, ,0,:, sodium lactate and "I11lnpI:1l1 pepper (.'(y/opio aethtoptcu) extract lor ~I)mlll~. Z I1FuIlCtle extract f(1I ~Omins: X aetluop« </ extr acl for 30mms and T ,(,.-,.,11"/' /'(/ extract 101 ~Oll1ll1~ The samples were smoked cooled and pac xed ]01 analysis at 0, 2. 4 and 6 \\ eeks of ambient ~ Image The: values of the proximate anal ysi s ranged between 13,0-1 <) 5(~';',3 '-5.5"/1), 12.3·17 ,G% anti 58"'-6S 7% for moisture. ash. hp:c nnd protein respectively. There were 110 significant change of proxunatc composition and sensory l'\ aluation (p'~O,05) within each treatment grollp'" during the 6 weexs storage wnhour refngeration. f\1.M. SAL.-\t'UEEX (;.R . .\t-.:A"'DE, O.R. (JCF~TAnE. 0.0. AFOL:\BI A.O. OIXSOI.A s: M.O. EZEKIEL .\ji~criall lnvtitute fur Occannl.!raph~· and Marine Research. l,a:.!o\ EFFECT~ OF PRF.SF.RYATJ\'ES O~ '1 HE PROXIMATE A~D SENSORY A~ \LYSIS OF SMOKE-DRIF.O Clarias gariepinus DURI!'\(; AMBIE:-.lT STORAGF.
Transcript of (~acn - COnnecting REpositories · 2018. 4. 20. · Ie.n.n T3.T4 TS T6 uT7 aTS-9 t!no..TIl-112 I...
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:\1ATERIAI.S ,\1'\» '\IETIlO[)~Frc.;h C. gU/'/Cpillll.\ (350 -'DOg) \\ crt.' colk..ld ;;'01:: J p:-I\ n:l, '::!Ilisr ~Y'~(·~'~:'[I1;.!r,.;h :~1I1i1 ..\/1"111'1AgnhlL L:d . Oyo :>lale. .:'-Ilgena. AI' prt"l'n :tli\.'e~ loSI.'..! ,Ir\,' t;)I,d gr:Jd~ :111:1\'.l'r\.' pur.:h::~:~d fi I'm In~almUlkl'1 nlt' ...anv1ks \·.a~s:U:1l:..:dlI:-.lllg I (iOg (If ~alt ,,~~(lk~ ()f II::;I:, "·e."'''·'' ,tilt! randl)Il:I) Llt'ldnlIIltO twelve gl()1lp .... f-xn'pt (or control (112). th..: 0:11
f\1.M. SAL.-\t'UEEX (;.R . .\t-.:A"'DE, O.R. (JCF~TAnE. 0.0. AFOL:\BIA.O. OIXSOI.A s: M.O. EZEKIEL
.\ji~criall l nvtitute fur Occannl.!raph~· and Marine Research. l,a:.!o\
EFFECT~ OF PRF.SF.RYATJ\'ES O~ '1 HE PROXIMATE A~D SENSORY A~ \LYSISOF SMOKE-DRIF.O Clarias gariepinus DURI!'\(; AMBIE:-.lT STORAGF.
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Figure 3: Change in lipid of smoked catfish during storage as affected by preservative treatments
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figure 2: Change in ash of smoked catfish during storage as affected by preservative treatments
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Figure I: Change m moisture or smoked catfish during storage as affected hy preservative treatments
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REsrL TS A.''lDDTSCUSSIO~MOisture level ranged between 13.0-19.)%. MOisture COIIII.:nl Ill' all treatments rl!m311lCCsimilarthroughout (> weeks of storage as presented in figure l.The ash vaned from 3.5-5.5()" and there is nosignificant difference 111 ash wulun treatment groups as in figure 2.1 he lipid level ranged between 12.3-17.6% as shown III figure 3 and there is no difference at 5% witlun treatments. Smoked cat lish is lean,which makes it a very good diet. Smoked catfish contain a good percentage of protem. the proteinvaried from 58.4- 68.7% and no significant difference in protein level for all samples as presented Infigure 4. No sample uf smoked catfish was scored below satisfactory. The sensory evaluation aspresented in figs. 5-9 showed that preservatives a-id storage for SlX weeks have no effect on the quality(consumer acceptability) of the catfish samples,
were packed in polythene bags, sealed and kept in paper boxes at ambient (30-33°C) temperature.Samples were subjected to proximate and sensory analyses on O. 2, 4 and 6 weeks of storage.Proximate analysis was determined as described by t\OAC (1995). Twenty people were trained tomake subjective judgments on the samples on 0, 2, 4, and 6 weeks storage. The samples were scored10.0 (excellent), 8.0 (good), 6.0 (satisfactory), 4.0 (fair) and 2.0 (poor).
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Figure 7: Change in odour of smoked catfish during storage as affected by preservativetreatments
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Figure 6: Change in texture of smoked catfish during storage as affected by preservativetreatments
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Figure 5: Change in appearance of smoked catfish during storage as affected by preservativetreatments
Week 2 Wcck4Storage stages
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Figure 4: Change in protein of smoked catfish during storage as affected by prcscrvati vc treatments
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REFERENCESAOAC International, 1995. Official Methods of Analysis, io" Ed.Antonia da Silva, L.V.; W. Prinyawiwatkul; I.M. King; H.K. No; J.D.Bankston Jr.; B. Gc (2008).
Effect of preservatives on microbial safely and quality of smoked blue catfish (Ictalurus furcatus)steaks during room-temperature storage. Food microbiology 25 (2008) 958-963.
Clucas, l.J and Ward. A.R: 1996. Post-Harvest Fishel ics Development: A guide to Handling,Preservation, Processing and Quality. Chatham Manume, Kent MF.44TR. lJl1ltl't1Kmgdorn
l-fiuvwevwcrc. B.J: Ajiboyc. M.O; 1996. Control of rmcrobiological quality and shel! luc of catfish(Cia/las gariepinus) by chemical preservatives and smoking. J. Appl. Bactenol. 80,
Fernandes, c.r.; Flick. O.J., Cohen, J.; Thomas, T.B.; 1998. Role of orgaruc acids during processmgto improve quality of channel catfish fillets. J. Food Prot. 61,495-498.
Nickelson, R. I., McCarthy, S., Finne, G., 2001. Fish, crustaceans and precooked seafoods. In:Downes, E.P., Ito, K. (Eds.), compendium of methods for the Microbiologicul Examination ofFoods, fourth cd. American Public Health Association, Washington, DC, pp. 497-505.
Ravishankar, S.; Juncja. V.K.; 2000. Sorbic acid. In: Naidu, A.S. (Ed.), Natural Food AntimicrobialSystems. CRC Press, Boca Raton, FL.
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Figure 9: Change in flavour of smoked catfish during storage as affected by preservativetreatments
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Figure 8: change in taste of smoked catfish during storage as affected by preservativetreatments
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