
	American Journal of Food Technology
	Year: 2015 \| Volume: 10 \| Issue: 2 \| Page No.: 78-84 DOI: 10.3923/ajft.2015.78.84

Preliminary Study on the Antioxidative and Anti-Fungal Effects of Ginger Oil on the Shelf Life of Hot Smoked Fish

C.A. Kumolu-Johnson, P.E. Ndimele, O.A. Ayorinde and T.I. Ojikutu

Abstract: The antioxidative and anti-fungal effects of ginger oil on smoked Chrysichthys nigrodigitatus, Clarias gariepinus and Oreochromis niloticus were examined during five week storage at room temperature 25-30°C. The ginger oil was extracted from fresh ginger through hydro-distillation. The fish samples were gutted washed thoroughly and each fish species were divided into three groups. Two groups were spiced with 1.0 and 1.5 mL of ginger oil/kg of fish, respectively before they were smoke dried for 2 h. The third group acts as the control which was not spiced with ginger oil. Chemical and microbiological analyses were performed to investigate quality changes and to determine the shelf stability of the products. The lowest TBA (14.64 mg MDA kg^-1) and peroxide (3.91 mEq kg^-1) values were recorded in Oreochromis niloticus samples treated with 1.5 mL ginger oil/kg of fish at week 1, while the highest TBA (30.48 mg MDA kg^-1) and PV (18.76 mEq kg^-1) occurred in the Clarias gariepinus control at week 5. The result also revealed that samples treated with ginger oil had lower mould count than the control but there was no significant different (p≥0.05), when compared to the control after 5 weeks of storage.

PDF Fulltext XML References Citation Report Citation

RELATED ARTICLES:

•	Anticancer and Antimicrobial Activities of Zerumbone from the Rhizomes of Zingiber zerumbut

•	Investigating the Quality Changes of Raw and Hot Smoked Oreochromis niloticus and Clarias lazera

•	A Review on Post-Harvest Losses in Artisanal Fisheries of Some African Countries

•	The Protective Nature of Garlic, Ginger and Vitamin E on CCl₄-Induced Hepatotoxicity in Rats

How to cite this article:

C.A. Kumolu-Johnson, P.E. Ndimele, O.A. Ayorinde and T.I. Ojikutu, 2015. Preliminary Study on the Antioxidative and Anti-Fungal Effects of Ginger Oil on the Shelf Life of Hot Smoked Fish. American Journal of Food Technology, 10: 78-84.

DOI: 10.3923/ajft.2015.78.84

URL: https://scialert.net/abstract/?doi=ajft.2015.78.84

COMMENTS

11 April, 2019
Omale Blessing Ojone:
please, can I get the whole presentation of this work. I'll like to use it for my project. thank you

REPLY

COMMENT ON THIS PAPER

Navigation


		Online First
		Current Issue
		Previous Issues
		Editorial Board
		Submit a Manuscript
		Guide to Authors
		Subscribe to E-alerts

Indexed In


		ASCI-Database
		Asian Digital Library
		Cambridge Scientific Abstract
		Chemical Abstract Services
		FSTA
		Google Scholar

Science Alert