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Effect of storage time on the quality of smoked Oreochromis niloticus

Effect of storage time on the quality of smoked Oreochromis nilotius was studied. One hundred fish samples of O. niloticus (average weight 210 ± 15g) was used. Analysis carried out include: proximate, mineral composition (Ca, Na, Fe and Mg), biochemical, amino acid and sensory evaluation. Data obtai...

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Autores principales: Ayeloja, Ayodeji Ahmed, Jimoh, Wasiu Adeyemi, Adetayo, Mary Boluwatife, Abdullahi, Adam
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6994852/
https://www.ncbi.nlm.nih.gov/pubmed/32021938
http://dx.doi.org/10.1016/j.heliyon.2020.e03284
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author Ayeloja, Ayodeji Ahmed
Jimoh, Wasiu Adeyemi
Adetayo, Mary Boluwatife
Abdullahi, Adam
author_facet Ayeloja, Ayodeji Ahmed
Jimoh, Wasiu Adeyemi
Adetayo, Mary Boluwatife
Abdullahi, Adam
author_sort Ayeloja, Ayodeji Ahmed
collection PubMed
description Effect of storage time on the quality of smoked Oreochromis nilotius was studied. One hundred fish samples of O. niloticus (average weight 210 ± 15g) was used. Analysis carried out include: proximate, mineral composition (Ca, Na, Fe and Mg), biochemical, amino acid and sensory evaluation. Data obtained was subjected to Analysis of Variance (ANOVA) while the sensory data was subjected to nonparametric test (Kruskal Wallis test). Proximate quality, mineral, amino acid, biochemical and sensory quality of frozen O. niloticus content reduced with increase in storage period. Na and Mg were the most abundant mineral while glutamic acid and lysine were the most concentrated non-essential amino acid (NEEA) and essential amino acid (EAA) respectively. The total volatile base nitrogen (TVBN), trimethyl amine (TMA) and peroxide values (PV) obtained are within the recommended level for good quality food while NEAA and EAA are within recommended values by WHO. The amino acid scores of the fish in relation to the amino acid scoring pattern of whole hen's egg protein indicate that lysine had the highest amino acid score. No significant (χ(2)(=) 6.624, p > 0.05) variation was observed in the score allotted for the flavor of smoked O. niloticus during storage. Smoked O. niloticus being a good source of protein, minerals and amino acids, and the quality is within good quality protein recommended by world health organization (WHO), is therefore recommended for consumption.
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spelling pubmed-69948522020-02-04 Effect of storage time on the quality of smoked Oreochromis niloticus Ayeloja, Ayodeji Ahmed Jimoh, Wasiu Adeyemi Adetayo, Mary Boluwatife Abdullahi, Adam Heliyon Article Effect of storage time on the quality of smoked Oreochromis nilotius was studied. One hundred fish samples of O. niloticus (average weight 210 ± 15g) was used. Analysis carried out include: proximate, mineral composition (Ca, Na, Fe and Mg), biochemical, amino acid and sensory evaluation. Data obtained was subjected to Analysis of Variance (ANOVA) while the sensory data was subjected to nonparametric test (Kruskal Wallis test). Proximate quality, mineral, amino acid, biochemical and sensory quality of frozen O. niloticus content reduced with increase in storage period. Na and Mg were the most abundant mineral while glutamic acid and lysine were the most concentrated non-essential amino acid (NEEA) and essential amino acid (EAA) respectively. The total volatile base nitrogen (TVBN), trimethyl amine (TMA) and peroxide values (PV) obtained are within the recommended level for good quality food while NEAA and EAA are within recommended values by WHO. The amino acid scores of the fish in relation to the amino acid scoring pattern of whole hen's egg protein indicate that lysine had the highest amino acid score. No significant (χ(2)(=) 6.624, p > 0.05) variation was observed in the score allotted for the flavor of smoked O. niloticus during storage. Smoked O. niloticus being a good source of protein, minerals and amino acids, and the quality is within good quality protein recommended by world health organization (WHO), is therefore recommended for consumption. Elsevier 2020-01-29 /pmc/articles/PMC6994852/ /pubmed/32021938 http://dx.doi.org/10.1016/j.heliyon.2020.e03284 Text en © 2020 The Author(s) http://creativecommons.org/licenses/by-nc-nd/4.0/ This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
spellingShingle Article
Ayeloja, Ayodeji Ahmed
Jimoh, Wasiu Adeyemi
Adetayo, Mary Boluwatife
Abdullahi, Adam
Effect of storage time on the quality of smoked Oreochromis niloticus
title Effect of storage time on the quality of smoked Oreochromis niloticus
title_full Effect of storage time on the quality of smoked Oreochromis niloticus
title_fullStr Effect of storage time on the quality of smoked Oreochromis niloticus
title_full_unstemmed Effect of storage time on the quality of smoked Oreochromis niloticus
title_short Effect of storage time on the quality of smoked Oreochromis niloticus
title_sort effect of storage time on the quality of smoked oreochromis niloticus
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6994852/
https://www.ncbi.nlm.nih.gov/pubmed/32021938
http://dx.doi.org/10.1016/j.heliyon.2020.e03284
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