Effect of some local plant extracts on lipid stability, organoleptic properties and nutritional value of fish (Alestes baremoze) during sun and smoke drying in Far-North Cameroon

Effect of moringa (Moringa oleifera) leaf and ginger (Zingiber officinale) rhizome marinades on the proximate and sensory qualities of smoked African catfish (Clarias gariepinus, Burchell 1822)

“…Additionally, a significant volume of fresh fish are also loss after harvest due to inefficient processing and preservation techniques thereby exacerbating the fish demandsupply gap of the country [3] This disparity underscores the need for effective preservation techniques to address the shortfall and meet the growing demand for fish products. Fish, being one of the most delicate and perishable product after capture faces obstacles in its preservation primarily due to its high moisture content (75-80%) [4] . This moisture creates a conducive environment for the growth of various bacteria [5] .…”

“…However, these techniques can cause oxidation of fatty acids in fish. The food industry has begun exploring natural sources of antioxidants to address the challenges with fatty acids oxidation associated with these traditional fish preservation techniques [4] . Moringa leaves, known for their rich nutritional values and antioxidant properties [7] , may mitigate nutrient degradation, while ginger, known with high antioxidative and antimicrobial characteristics [8] , could further enhance preservation and sensory qualities.…”