DOI: 10.14798/71.1.626
Bibliography
EFFECT OF MORINGA OLEIFERA MARINADE ON PROXIMATE COMPOSITION AND SENSORY CHARACTERISTICS OF SMOKE-DRIED AFRICAN CATFISH (CLARIAS GARIEPINUS)
2013, 71 (1) p. 11-18
Kazeem Dauda Adeyemi, Aminat Mustapha Ahmed El-Imam, Ayotunde Oluwatunbo Olorunsanya, Foluke Eunice Sola-ojo, Kehinde Mathias Okukpe, Olusegun Oyeshina Dosunmu, Rafiat Morolayo Shittu, John Tolulope Idris
Abstract
The study assessed the effect of Moringa oleifera marinade on chemical composition and organoleptic properties of smoke-dried catfish in a 6x8 factorial experiment. The experimental treatments are the control, 1, 2 and 3% (w/v) Moringa oleifera Marinade (MOM), 5% brine and 0.2% Butylated Hydroxyl Anisole (BHA) (w/v) solutions. Ninety fishes of average weight of 230±8 g were gutted, washed and randomly assigned to the treatments. Thereafter, the fishes were soaked in the treatments for 2 hours and later hot smoked for 12 hours. After smoking, the fishes were stored in air-free netted boxes and placed on laboratory shelves at room temperature (37±20C) for 8 weeks. Samples were taken every seven days for chemical and sensory analysis. The proximate analysis showed that Moringa oleifera marinade (MOM) reduced the moisture content of smoke-dried fish samples throughout the storage period. The dehydrating property of MOM was concentration dependent with 3% MOM samples having the lowest moisture content, which was significantly different from other treatments. There was no significant difference in the dehydrating properties of 1% MOM, 2% MOM and salt treated samples. All levels of MOM enhanced and maintained the protein, ash and fat content of smoke-dried fish samples. Sensory scores showed no significant difference among the treatments in terms of color, flavor, juiciness and overall acceptability of fish samples. Moringa oleifera marinade could be used to maintain the quality attributes of smoke-dried African catfish stored for 2 months.