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Effect of Processing on the Chemical and Microbiological Qualities of African Arowana (Heterotis niloticus), a Species of the bonytongue Fish

Received: 24 August 2016    Accepted: 20 May 2017    Published: 28 November 2017
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Abstract

In the present investigation, African arowana (Heterotis niloticus) fish samples were subjected to drying and smoking separately in order to evaluate the effect of low and elevated temperatures on the chemical and microbiological qualities of resulting product. The different temperatures used during drying included 50°C (SampDried50), 60°C (SampDried60), 80°C (SampDried80) and 100°C (SampDried100) and 120°C (SampDried120). Cold smoking (smoking at 45-50oC) and hot smoking (smoking at 75-80oC) were also used in producing smoked Heterotis niloticus. Analysis of the dried and smoked Heterotis niloticus samples indicated that the SampDried120 had the highest protein content of 37.98% while 4.12% was recorded for the SampSmoked75-80 sample as the highest ash content. Free fatty acid (FFA) was lowest (0.31 KOH/g lipid)) in the SampSmoked75-80 sample while 0.31 (mg MDA/kg) was recorded as Thiobarbituric acid (TBA) value for SampDried120. The SampDried120 sample recorded the highest potassium, calcium, phosphorus, magnesium and sodium contents (mg/100g), having respective values of 76.38, 43.04, 64.37, 21.20 and 134.24. Similar results were recorded for the essential amino acids of the Heterotis niloticus samples, with the SampDried120 sample having highest values. Evaluation of microbiological quality showed that Pseudomonas, coliforms and Staphylococcus were lower in the smoked samples than others. This investigation concluded that hot smoking and drying at elevated temperatures of 80, 100 and 120°C could extend shelf life of Heterotis niloticus as a result of reduction TBA and FFA values; furthermore, there were higher values of protein and ash than in other samples.

DOI 10.11648/j.sr.20170505.11
Published in Science Research (Volume 5, Issue 5, October 2017)
Page(s) 65-71
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Heterotis niloticus, Cold and Hot Smoking, Drying, Thiobarbituric Acid, Free Fatty Acids, Essential Amino Acids

References
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Author Information
  • Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, Nigeria

  • Department of Food Technology, Federal Polytechnic, Offa, Nigeria

  • Department of Food Technology, Federal Polytechnic, Offa, Nigeria

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    Olusegun A. Olaoye, Iniobong G. Lawrence, Yemi T. Ayanbukola. (2017). Effect of Processing on the Chemical and Microbiological Qualities of African Arowana (Heterotis niloticus), a Species of the bonytongue Fish. Science Research, 5(5), 65-71. https://doi.org/10.11648/j.sr.20170505.11

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    ACS Style

    Olusegun A. Olaoye; Iniobong G. Lawrence; Yemi T. Ayanbukola. Effect of Processing on the Chemical and Microbiological Qualities of African Arowana (Heterotis niloticus), a Species of the bonytongue Fish. Sci. Res. 2017, 5(5), 65-71. doi: 10.11648/j.sr.20170505.11

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    AMA Style

    Olusegun A. Olaoye, Iniobong G. Lawrence, Yemi T. Ayanbukola. Effect of Processing on the Chemical and Microbiological Qualities of African Arowana (Heterotis niloticus), a Species of the bonytongue Fish. Sci Res. 2017;5(5):65-71. doi: 10.11648/j.sr.20170505.11

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  • @article{10.11648/j.sr.20170505.11,
      author = {Olusegun A. Olaoye and Iniobong G. Lawrence and Yemi T. Ayanbukola},
      title = {Effect of Processing on the Chemical and Microbiological Qualities of African Arowana (Heterotis niloticus), a Species of the bonytongue Fish},
      journal = {Science Research},
      volume = {5},
      number = {5},
      pages = {65-71},
      doi = {10.11648/j.sr.20170505.11},
      url = {https://doi.org/10.11648/j.sr.20170505.11},
      eprint = {https://download.sciencepg.com/pdf/10.11648.j.sr.20170505.11},
      abstract = {In the present investigation, African arowana (Heterotis niloticus) fish samples were subjected to drying and smoking separately in order to evaluate the effect of low and elevated temperatures on the chemical and microbiological qualities of resulting product. The different temperatures used during drying included 50°C (SampDried50), 60°C (SampDried60), 80°C (SampDried80) and 100°C (SampDried100) and 120°C (SampDried120). Cold smoking (smoking at 45-50oC) and hot smoking (smoking at 75-80oC) were also used in producing smoked Heterotis niloticus. Analysis of the dried and smoked Heterotis niloticus samples indicated that the SampDried120 had the highest protein content of 37.98% while 4.12% was recorded for the SampSmoked75-80 sample as the highest ash content. Free fatty acid (FFA) was lowest (0.31 KOH/g lipid)) in the SampSmoked75-80 sample while 0.31 (mg MDA/kg) was recorded as Thiobarbituric acid (TBA) value for SampDried120. The SampDried120 sample recorded the highest potassium, calcium, phosphorus, magnesium and sodium contents (mg/100g), having respective values of 76.38, 43.04, 64.37, 21.20 and 134.24. Similar results were recorded for the essential amino acids of the Heterotis niloticus samples, with the SampDried120 sample having highest values. Evaluation of microbiological quality showed that Pseudomonas, coliforms and Staphylococcus were lower in the smoked samples than others. This investigation concluded that hot smoking and drying at elevated temperatures of 80, 100 and 120°C could extend shelf life of Heterotis niloticus as a result of reduction TBA and FFA values; furthermore, there were higher values of protein and ash than in other samples.},
     year = {2017}
    }
    

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  • TY  - JOUR
    T1  - Effect of Processing on the Chemical and Microbiological Qualities of African Arowana (Heterotis niloticus), a Species of the bonytongue Fish
    AU  - Olusegun A. Olaoye
    AU  - Iniobong G. Lawrence
    AU  - Yemi T. Ayanbukola
    Y1  - 2017/11/28
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    JO  - Science Research
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    EP  - 71
    PB  - Science Publishing Group
    SN  - 2329-0927
    UR  - https://doi.org/10.11648/j.sr.20170505.11
    AB  - In the present investigation, African arowana (Heterotis niloticus) fish samples were subjected to drying and smoking separately in order to evaluate the effect of low and elevated temperatures on the chemical and microbiological qualities of resulting product. The different temperatures used during drying included 50°C (SampDried50), 60°C (SampDried60), 80°C (SampDried80) and 100°C (SampDried100) and 120°C (SampDried120). Cold smoking (smoking at 45-50oC) and hot smoking (smoking at 75-80oC) were also used in producing smoked Heterotis niloticus. Analysis of the dried and smoked Heterotis niloticus samples indicated that the SampDried120 had the highest protein content of 37.98% while 4.12% was recorded for the SampSmoked75-80 sample as the highest ash content. Free fatty acid (FFA) was lowest (0.31 KOH/g lipid)) in the SampSmoked75-80 sample while 0.31 (mg MDA/kg) was recorded as Thiobarbituric acid (TBA) value for SampDried120. The SampDried120 sample recorded the highest potassium, calcium, phosphorus, magnesium and sodium contents (mg/100g), having respective values of 76.38, 43.04, 64.37, 21.20 and 134.24. Similar results were recorded for the essential amino acids of the Heterotis niloticus samples, with the SampDried120 sample having highest values. Evaluation of microbiological quality showed that Pseudomonas, coliforms and Staphylococcus were lower in the smoked samples than others. This investigation concluded that hot smoking and drying at elevated temperatures of 80, 100 and 120°C could extend shelf life of Heterotis niloticus as a result of reduction TBA and FFA values; furthermore, there were higher values of protein and ash than in other samples.
    VL  - 5
    IS  - 5
    ER  - 

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