Quality Evaluation of Stored Tilapia (Oreochromisniloticus) Pretreated With Selected Spices
Main Article Content
Abstract
Fish quickly deteriorates immediately after harvest. Nowadays instead of using synthetic preservatives, spices are now being used as flavoring and preservative agents. This study sought to arrest the development of deterioration in fish using different spices. Fresh fish samples were pretreated with selected spices before oven drying and stored at ambient temperature. The samples were labeled according to the spice used as ginger (A), garlic (B), clove (C), and mixed-spices (D). The untreated fish served as control (E). The physicochemical, microbial and sensory properties of the fish samples were evaluated after 2 months of storage. The results showed that the fish samples were high in protein (46.41 - 53.12%). The moisture content was lower in the treated fish samples (7.85 to 9.02%) than in the control, E (10.12%). The lipid quality-indices indicated that the treated samples had lower Free Fatty Acids (5.50-6.34%), Trimethyl amine (9.10-11.34mg/100g) and Peroxide value (3.70-4.12 mEq/kg) than the control, E. The mineral analysis indicated that highest iron (0.58 mg/kg), manganese (0.40 mg/kg), lead (0.08 mg/kg) and potassium (3.16 mg/kg) contents were respectively recorded in fish samples B, E, D and C. The bacterial (9.2x102cfu/g) and fungal (7.3x101cfu/g) counts were highest in the control sample, E. Coliform Count was <3 cfu/g in all the samples except in the control, E which had 14 cfu/g. Sample D was the most acceptable (6.5) while sample C (4.40) was the least acceptable to sensory panelists. This study demonstrated that pre-treating fish sample with spices prior to processing significantly (p< 0.05) reduced fish deterioration during storage; and that blends of different spices was more effective than a single spice. The application will increase shelf life and utilization of fish.
Article Details
References
Adeyeye S.O., Oyewole O.B., Obadina A.O., Omemu A.M. and Adebayo-oyetoro A.O. (2016). Effect of smoking methods on quality, microbial and chemical safety of traditionally smoked silver catfish (Chrysichthysnigrodgitatus). Pacific Journal of Science and Technology. 17(1): 258-270.
Alfa Y.M., Nda-Umar U.I., Salihu A.B. and Nma N.Y. (2014). Proximate composition and mineral components of some species of fish sold in Bida market. International Journal of Current Research in Chemistry and Pharmaceutical Sciences. 1(8): 19-24
AOAC. (2005). Official Methods of Analysis. 16th ed., Association of Official Analytical Chemists, Washington, D.C.
APHA. (1992).Compendium of Methods for the Microbiological Examination of Foods. (4th ed). American Public Health Association, Washington, DC.
Archana A.B., Varsha M.J., Nikam S.R. and Vilasrao J.K. (2009). Antibacterial potential of herbal formulation. Research Journal of Microbiology, 4 (4): 164-167.
Bakkali F., Averbeck S., Averbeck D. and Idoamar M. (2008). Biological effects of essential oils – a review: Food Chem. Toxicol. 46: 446-475.
Dagne T., Mitiku G., Solomon A. and Getachew B.F. (2016). Effect of drying method and pre-treatments on nutritional value and sensory quality of fish (Oreochromisniloticus, Pylodictisolivaris and Cyprinuscarpio) species commonly used in Gambella region. Turkish Journal of Agriculture –Food Science and Technology, 4(1): 22-30.
Ezeama, C.F. (2007). Food Microbiology: Fundamentals and Applications. Natural Prints Ltd., Lagos.pp.196.
Fagbenro O., Akinbulumo O., MAdeparusi O.E. and Raji A.A. (2005). Flesh yield, waste yield proximate and mineral composition of four commercial West African fresh water food fishes. Journal of Animal and Veterinary Advance. 4(1): 848-85
Gould G.W. (1996). Industry perspective on the use of natural antimicrobials and inhibitors for food applications. Journal of Food Protection. 59: 82-86.
Holley R.A. and Patel D. (2005). Improvement of shelf-life and safety of perishable foods by plant essential oil and smoke antimicrobials. Food Microbiology. 22: 273-292.
Iwe, M.O. (2002). Hand Book of Sensory Methods and Analysis. Rojoint Communication Services Ltd., Enugu, Nigeria, pp 153.
Kalemba D. and Kunicka A. (2003). Antibacterial and antifungal Properties of Essential Oils. Current Medicine Chemistry, 10 (10): 813-829.
Ndife J. (2016). Functional foods: Basics, Ingredients and Application. Amotees link services and publishers, Kaduna, Nigeria, pp. 174.
Ogbonnaya C. (2009). Influence of drying methods on nutritional properties of tilapia fish. World Journal of Agricultural Sciences 5(2): 256-258.
Onwuka G.I. (2014). Food Science and Technology. Naphthali Prints, Lagos, Nigeria.Pp. 225.
Onwuka G.I. (2018). Food Analysis and Instrumentation, Theory and Practice (2nd ed.). Naphthali Prints, Lagos, Nigeria, pp. 763.
Ozpolat D and Duman M (2017). Effect of black cumin oil (Nigella sativa L.) on fresh fish (Barbusgrypus) fillets during storage at 2±1 °C. Food Sci. Technol, Campinas, 37(1): 148-152.
Rodríguez-Vaquero M, Aredes-Fernández P. and Manca-Nadra M (2013). Winephenolics as preservatives of fish meat. Food Biotechnol. 51 (3) 376–382 (2013)
Joram A and Kapute F (2016).Sensory evaluation of wild-captured and pond-raised Tilapias in Malawi. African Journal of Food Science. Vol. 10 (10): 238-242, October 2016
Zhang Huiyun ,Jingjuan Wu Jingjuan and GuoXinyu (2016). Effects of antimicrobial and antioxidant activities of spice extracts on raw chicken meat quality. Food Science and Human Wellness 5: 39–48.
Viuda-Martos M, Ruiz-Navajas Y, Fernandez-Lopez J and Prerez-Alvarez J. A (2010) Spices as functional foods. Critical Reviews in Food Science and Nutrition, 51:1, 13-28