Short communication, Note
LIPID PEROXIDATION IN SMOKE-DRIED AFRICAN CATFISH TREATED WITH Moringa oleifera MARINADE, SALT OR BUTYLATED HYDROXYL ANISOLE
Kazeem Dauda Adeyemi
orcid.org/0000-0002-6719-2081
; Department of Animal Production, University of Ilorin, Ilorin, Nigeria
Aminat Mustapha Ahmed El-Imam
; Department of Microbiology, University of Ilorin, Ilorin, Nigeria
Ayotunde Oluwatunbo Olorunsanya
; Department of Animal Science, Ibrahim Badamosi Babangida University, Lapai, Nigeria
Foluke Eunice Sola-ojo
; Department of Animal Production, University of Ilorin, Ilorin, Nigeria
Olaife Salome Olatunji
; Department of Animal Production, University of Ilorin, Ilorin, Nigeria
Kehinde Mathias Okukpe
; Department of Animal Production, University of Ilorin, Ilorin, Nigeria
Olusegun Oyeshina Dosunmu
; Godbet Homestead Fish Farm, Ilorin, Nigeria
Rafiat Morolayo Shittu
; Department of Animal Production, University of Ilorin, Ilorin, Nigeria
Olayinka Ramota Karim
; Department of Home-Economics and Food Science, University of Ilorin, Ilorin, Nigeria
Ismail Adewale Fatai
; Department of Animal Production, University of Ilorin, Ilorin, Nigeria
Abstract
Smoke-dried fish is vulnerable to lipid peroxidation, which can reduce product quality and pose health risks to consumers. The study examined the antioxidant potency of Moringa oleifera marinade on oxidative stabilityof smoke-dried catfish in comparison with salt and Butylated hydroxyl anisole (BHA), a synthetic antioxidant. Seventy-two catfish (208±6 g) were processed, randomly assigned to six antioxidant treatment groups and hotsmoked. The treatments are the control (0%), 1%, 2% and 3% (w/v) Moringa oleifera marinade (MOM), 5% Brine (w/v) and 0.2% BHA (w/v). Thesmoke-dried fish were stored at room temperature (35±10C) for 8 weeks. Lipid peroxidation was monitored weekly using Thiobarbituric acid (TBA)assay. The results showed that Moringa oleifera marinade and BHA decreased lipid peroxidation more than (p< 0.05) the control (0.94 mg/MDA/kg) and salt (0.92 mg/MDA/kg) treated samples. This was shown by the lower Thiobarbituric acid reactive substance (TBARS) values of 1% MOM(0.44 mg/MDA/kg), 2% MOM (0.88 mg/MDA/kg), 3% MOM (0.85 mg/MDA/kg) and BHA (0.80 mg/MDA/kg) treated samples. A general increase in oxidative spoilage was observed for all treatments as storage time progressed.However, the increment was more (p<0.05) intense in control and salt treated samples. No significant (p>0.05) difference was observedamong all Moringa treated samples and BHA. Moringa oleifera marinade could be used as an alternative to BHA in suppressing lipid peroxidation in smoke-dried African catfish stored for 8 weeks.
Keywords
antioxidant; BHA; salt; Moringa; lipid peroxidation
Hrčak ID:
119874
URI
Publication date:
31.3.2014.
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