食品加工与技术杂志

抽象的

The Effect of Different Processing Methods on the Nutritional Quality and Microbiological Status of Cat Fish (Clarias lezera)

Oyarekua Mojisola Adenike

This study assessed the effect of sodium citrate and black pepper (Piper guineense) on chemical, microbial and sensory characteristics of smoked catfish slices during six 6 week storage at ambient temperature. The fresh catfish were processed, soaked in the warm (45 ± 10˚C) spice extracts for 10 minutes, drained and smoke dried. It was thereafter subjected to the following treatments: 1% Sodium citrate (B) 1% Black pepper (C) 1% Sodium citrate +1% Black pepper (D) while the control (A) sample was smoke-dried without soaking in any solution. The samples were analyzed using standard methods. Results of the proximate analysis of sample after 6 weeks storage showed the following; moisture content ranged from 10.12-19.42% at day 0 and 13.54-17.87%; protein content ranged from 60.52 to 69.30% and 63.66-69.13%; fat content ranged from 14.24 to 16.66% and 12.05-15.00%; ash content ranged from 3.42 to 5.48% and 3.71-5.95%. There was significant (p>0.05) reduction in the Peroxide Value (PV) and Thiobarbituric acid (TBA) values in comparison with the control. The samples total plate count ranged from 3.24 to 3.88 log10 Colony Forming Units (CFU)/g at day zero and increased to 6.24 log10 CFU/g. The result of general acceptability, however, shows that sample D was most acceptable. Using sodium citrate and black pepper singly and in combination have a potent antioxidant and antimicrobial effect more than smoking.