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Journal of Fisheries and Aquatic Science
  Year: 2013 | Volume: 8 | Issue: 1 | Page No.: 253-256
DOI: 10.3923/jfas.2013.253.256
 
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Preliminary Study on the Antioxidative and Antimicrobial Effects of Fresh Garlic (Allium sativum) on the Shelf Life of Hot-smoked Catfish (Clarias gariepinus)
C.A. Kumolu-Johnson, P.E. Ndimele and F.I. Olasehinde

Abstract:
Clarias gariepinus is a fish that is of high demand in Nigeria. However, a lot of the output from wild and aquaculture deteriorate in quality because of improper preservation methods. This study investigated the effects of fresh garlic (Allium sativum) on lipid oxidation and microbial growth of hot-smoked catfish (Clarias gariepinus). Three garlic concentrations and control (0 (control), 10, 30 and 50 g garlic kg-1 fish) were prepared, hot-smoked and stored for 28 days at ambient temperature of 20-26°C. During the storage period, the samples were subjected to weekly chemical and microbial analyses. The highest Thiobarbituric acid (TBA) (4.32±0.39 mg malonaldehyde kg-1 sample), peroxide (12.31±2.06 milliequivalent peroxide kg-1 of sample) and microbial load (12.03±0.56 Log10 CFU g-1 fish) were recorded in the control while the lowest peroxide (6.91±1.08) and microbial count (11.15±0.43 Log10 CFU g-1 fish) occurred in sample with 50 g garlic kg-1 fish. However, the lowest TBA (3.06±0.26 mg malonaldehyde kg-1 sample) was observed in sample containing 30 g garlic kg-1 fish. The results of analyses suggest that fresh garlic possesses antioxidant and antimicrobial properties, which can extend the shelf life of Clarias gariepinus.
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  •    Anti-Oxidative and Anti-fungal Effects of Fresh Ginger (Zingiber officinale) Treatment on the Shelf Life of Hot-smoked Catfish (Clarias gariepinus, Burchell, 1822)
How to cite this article:

C.A. Kumolu-Johnson, P.E. Ndimele and F.I. Olasehinde, 2013. Preliminary Study on the Antioxidative and Antimicrobial Effects of Fresh Garlic (Allium sativum) on the Shelf Life of Hot-smoked Catfish (Clarias gariepinus). Journal of Fisheries and Aquatic Science, 8: 253-256.

DOI: 10.3923/jfas.2013.253.256

URL: https://scialert.net/abstract/?doi=jfas.2013.253.256

 
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