DOI: 10.14798/72.1.686
Short communication, Note
LIPID PEROXIDATION IN SMOKE-DRIED AFRICAN CATFISH TREATED WITH Moringa oleifera MARINADE, SALT OR BUTYLATED HYDROXYL ANISOLE
2014, 72 (1) p. 36-40
Kazeem Dauda Adeyemi, Aminat Mustapha Ahmed El-Imam, Ayotunde Oluwatunbo Olorunsanya, Foluke Eunice Sola-ojo, Olaife Salome Olatunji, Kehinde Mathias Okukpe, Olusegun Oyeshina Dosunmu, Rafiat Morolayo Shittu, Olayinka Ramota Karim, Ismail Adewale Fatai
Abstract
Smoke-dried fish is vulnerable to lipid peroxidation, which can reduce product quality and pose health risks to consumers. The study examined the antioxidant potency of Moringa oleifera marinade on oxidative stability of smoke-dried catfish in comparison with salt and Butylated hydroxyl anisole (BHA), a synthetic antioxidant. Seventy-two catfish (208±6 g) were processed, randomly assigned to six antioxidant treatment groups and hot smoked. The treatments are the control (0%), 1%, 2% and 3% (w/v) Moringa oleifera marinade (MOM), 5% Brine (w/v) and 0.2% BHA (w/v). The smoke-dried fish were stored at room temperature (35±10C) for 8 weeks. Lipid peroxidation was monitored weekly using Thiobarbituric acid (TBA)assay. The results showed that Moringa oleifera marinade and BHA decreased lipid peroxidation more than (p< 0.05) the control (0.94 mg/MDA/kg) and salt (0.92 mg/MDA/kg) treated samples. This was shown by the lower Thiobarbituric acid reactive substance (TBARS) values of 1% MOM (0.44 mg/MDA/kg), 2% MOM (0.88 mg/MDA/kg), 3% MOM (0.85 mg/MDA/kg) and BHA (0.80 mg/MDA/kg) treated samples. A general increase in oxidative spoilage was observed for all treatments as storage time progressed. However, the increment was more (p<0.05) intense in control and salt treated samples. No significant (p>0.05) difference was observed among all Moringa treated samples and BHA. Moringa oleifera marinade could be used as an alternative to BHA in suppressing lipid peroxidation in smoke-dried African catfish stored for 8 weeks.