Lipid oxidation and organoleptic response during shelf storage of some smoked marine fish in Kenya.

Abstract

Peroxide Value (PV), Thiobarbituric Acid Reactive substances (TBARS), organoleptic properties and shelf life of some smoked marine fish namely Gerres oyena ("Chaa"), Lutjanus argentimaculatus (Red snapper) and Valamugil seheli (Mullet) were studied during storage. Both PV and TBARS for all the fish increased to a peak with storage time then decreased. PV in G. The shelflives of the three fish species were monitored organoleptically during a 15 day storage period on day 1, 5 and 15 with any score of 5 or below out of 9 being the limit for rejection. The fish were stored on laboratory benches in the open at ambient temperatures of 30 0 C and humidity of 60%. Organoleptic tests based on various attributes were done to establish consumer preference for the fish. The freshness score for G. oyena was 6.38, V. seheli 7.2 and L. argentimaculatus 7.5 at the end of 15 days storage. There was a significantly better score (p<0.05) in taste, texture and flavour for L.argentimaculatus compared to G. oyena and V. seheli. The overall mean score for all the organoleptic attributes for the 3 fish combined was 6.22. The most preferred attribute was taste with a score of 6.5. The most preferred fish was Lutjanus argentimaculatus followed by Gerres oyena then Valamugil seheli.

Use of lysozyme from chicken egg white as a nitrite replacer in an Italian-type chicken sausage

“…Malonaldehyde is capable of cross-linking with amino acids to form amidine linkages and may also interact with other components of meat such as nucleosides, nucleic acids, amino acids of phospholipids and other aldehydes which are the end products of lipid oxidation. This may be the reason why the levels of TBARS decreased with time [21]. Also, Odote and Obiero [21] mentioned that the decrease in levels of TBARS after an increase is because the carbonyls are unstable and react easily with other compounds.…”

“…This may be the reason why the levels of TBARS decreased with time [21]. Also, Odote and Obiero [21] mentioned that the decrease in levels of TBARS after an increase is because the carbonyls are unstable and react easily with other compounds. It is also known that oxygen accessibility, degree of tissue disruption, and storage temperatures can affect shelf-life and are important for rancidity development in meat.…”

Post-harvest interventions in small-scale fisheries: a boon or bane to food and nutritional security in Kenya?

“…In recent times interventions towards improving traditional processing methods in the East Africa region have included the training of processors and traders on handling, processing, product packaging and marketing (Oduor-Odote et al 2010a, b;Mhongole and Mhina 2012). To avoid traditional fish drying and smoking, improved drying and smoking technologies were introduced for marine and inland lakes by Kenya Marine and Fisheries Research Institute (KMFRI) and other development partners (Table 3), and fish of better quality have been reported as a result (Oduor-Odote 2006;Oduor-Odote and Obiero 2009). Based on field observations, most of the raised racks are in poor condition and only a small proportion is utilized (15%).…”

Storage and Microbial Evaluation of Black Pepper Pre-Treated Oven- Dried Moon Fish (Citharinus citharus Geoffery Saint-Hilaire 1809)

“…causes a toxin-medicated disease rather than infection such as diarrhoea and emetic illness characterized by nausea and vomiting [26]. Staphylococcus aureus have been found to be relatively resistance to drying which is a property that favours their transmission from one host to another [27,28]. They also stated that they are able to grow in concentrations of sodium chloride up to 15%.…”