Effect of turmeric on the quality of canned African catfish in tomato sauceduring storage at 25°C and 45°C Canning of ready-to-eat African catfish in tomato sauce
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Abstract
The aim of the study was to investigate the preservative effect of turmeric paste on African catfish in tomato sauce with a view to producing ready-to-eat catfish and reduce the stress of processing. The microorganisms associated with the products were enumerated, isolated and identified, lipid oxidation was monitored, and the organoleptic properties were assessed. The microbial load ranged between 0.000 and 2.635 log cfu/g during storage. Bacillus subtilis and Bacillus coagulans were isolated and there was no presence of pathogenic microorganisms. The range of free fatty acid, peroxide and thiobarbituric acid values were 0.3 – 0.5% oleic acid, 0.00 – 0.07 meqO2/kg of sample and 0.00 – 4.69 mg MDA/g respectively. Addition of turmeric had no significant effect (p > 0.05) on the taste, texture, aroma, colour and overall acceptability of the canned African catfish in tomato sauce samples. This study therefore established that addition of 3% and 4% turmeric paste to African catfish was effective in limiting microbial growth and reducing hydrolytic rancidity without having negative effect on consumer acceptability.
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Olusola S.E. Influence of smoking and natural preservatives on shelf life and microbial quality of Clarias gariepinus during storage. Ife Journal of Science, 2021, 23(1): 145-151. https://doi.org/10.4314/ijs.v23i1.14
Oranusi U.S., Wesley B., Osigwe G.A. Investigation on the microbial profile of canned foods. Journal of Biological and Food Science Research, 2012, 1(1): 15-18. Available at: http://eprints.covenantuniversity.edu.ng/4029/1/Oranusi_et_al_ 2827 29 5B15D.pdf
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Papastergiadis A., Mubiru E., Van Langenhove H., De Meulenaer B. Malondialdehyde measurement in oxidized foods: evaluation of the spectrophotometric thiobarbituric acid reactive substances (TBARS) test in various foods. Journal of Agricultural and Food Chemistry, 2012, 60(38): 9589-9594. https://doi.org/10.1021/jf302451c
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Parham S., Kharazi A.Z., Bakhsheshi-Rad H.R., Nur H., Ismail A.F., Sharif S., Krishna S.R., Berto F. Antioxidant, antimicrobial and antiviral properties of herbal materials. Antioxidants, 2020, 9(12): 1-36. http://doi.org/10.3390/antiox9121309
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Tanvir E.M., Hossen M. S, Hossain M.F. Afroz R., Gan S.H., Khalil M.I., Karim N. Antioxidant properties of popular turmeric (Curcuma longa) varieties from Bangladesh. Journal of Food Quality, 2017, 2017(5): 8471785. https://doi.org/10.1155/2017/8471785
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Balev D., Ivanov G., Dragoev S., Nikolov H. Effect of vacuum packaging on the changes of Russian sturgeon muscle lipids during frozen storage. European Journal of Lipid Science and Technology, 2011,113(11): 1385-1394. https://doi.org/10.1080/1071576021000036425
Bratt L. Fish Canning Handbook (First Edition.). WileyBlackwell. A John Wiley & Sons, Ltd., Blackwell Publishing Ltd 2010, 302 pages, ISBN 978-1-4051-8099-3
CODEX Alimentarius Commision. Standard for Fish Oils CODEX STAN 329-2017, Viale delle Terme di Caracala, 00153 Rome, Italy, 2017, pp. 1- 6.
De Vos P., George M.G., Dorothy J., Noel R.K., Wolfgang L., Fred A.R., William B.W. Phylum XIII. Firmicutes Gibbons and Murray 1978, 5 (Firmacutes [sic] Gibbons and Murray 1978, 5). In: Bergey’s Manual® of Systematic Bacteriology (Second Edition). Springer-Verlag, New York, 2009. pp. 90 - 104, Print ISBN: 978-0-387-95041-9, Online ISBN: 978-0-387-68489-5. https://doi.org/10.1007/978-0-387-68489-5
Dragoev S.G. The storage and preservation of meat III. Direct microbial inhibition. In: Lipid peroxidation in meat and fish foods. Impact on product quality and risk to human health (First Edition). Higher Institute of Food and Flavour Industry, Plovdiv, 1999, рр. 19-30, Print ISBN: 978-9-56-931396-7.
El‐ Abassy R.M., Donfack P., Materny A. Rapid determination of free fatty acid in extra virgin olive oil by Raman spectroscopy and multivariate analysis. Journal of the American Oil Chemists' Society, 2009, 86(6): 507-511. https://doi.org/10.1007/s11746-009-1389-0
ElShehawy S.M., Farag Z.S. Safety assessment of some imported canned fish using chemical, microbiological and sensory methods. Egyptian Journal of Aquatic Research, 2019, 45(4): 389 -394. http://doi.org/10.1016/j.ejar.2019.08.005
Famurewa J.A.V., Akise O.G., Ogunbodede T. Effect of storage methods on the nutritional qualities of African Catfish Clarias gariepinus. African Journal of Food Science, 2017, 11(7): 223-233. http://doi.org/10.5897/AJFS2016.1514
Gokoglu N., Yerlikaya P., Topuz O.K., Buyukbenli H.A. Effects of plant extracts on lipid oxidation in fish croquette during frozen storage. Food Science and Biotechnology, 2017, 21(6): 1641-1645. http://doi.org/10.1007/s10068-012-0218-7
González M.J., Miranda-Massari J.R., Mora E.M., Guzmán A., Riordan N.H., Riordan H.D., Román-Franco A. Orthomolecular oncology review: ascorbic acid and cancer 25 years later. International Cancer Therapy, 2005, 4(1): 32-44. Food Science and Applied Biotechnology, 2022, 5(1), 12-21.
Harrigan W.F. Laboratory Methods in Food and Dairy Microbiology (Third Edition). Elsevier Academic Press. 1998, 532 pages. Print ISBN: 9780123260437
He T., Li X., Wang X., Xu X., Yan X., Li X., Sun S., Dong Y., Ren X., Liu. X., Wang Y., She G. Chemical composition and anti-oxidant potential on essential oils of Thymus quinquecostatus Celak from Loess Plateau in China, regulating Nrf2/Keap1 signaling pathway in zebrafish. Science Report, 2020, 10(11280): 1-18.
Hecht T., Oellermann L., Verheust L. Perspectives and Clariid catfish culture in Africa. Aquatic Living Resources, 1996, 9(11): 197-206. http://doi.org/10.1051/alr:1996054
Hornero-Mendez D., Perez-Galvez A., Minguez-Mosquera M.I. A rapid spectrophotometric method for the determination of peroxide value in food lipids with high carotenoid content. Journal of American Oil Chemical Society, 2001, 78(11): 1151-1155. https://doi.org/10.1007/s11746-001-0404-y
Hwang K.T., Kim J.E., Kang S.G., Jung S.T., Park H.J., Weller C.L. Fatty composition and oxidation of lipids in Korean catfish. Journal of American Oil Chemical Society, 2004, 81(2): 123-127. http://doi.org/10.1007/s11746-004-0869-8
Idahor K.O., Okunsebor S.A., Sokunbi O.A., Osaiyuwu O.H., Osayande U.D., Hamza J., Isah N. Effect of storage temperature on African Catfish (Clarias gariepinus Burchell 1822) milt quality. International Journal of Innovation Studies in Aquatic Biology and Fisheries, 2018, 4(1): 7-12. http://doi.org/10.20431/2454-7670.0401002
Kumar G.P., Martin Xavier K.A., Nayak B.B., Kumar H.S.M., Venkateshwarlu G., Balange A.K. Effect of different drying methods on the quality characteristics of Pangasius hypophthalmus. Journal of Current Microbiology and Applied Sciences, 2017, 6(10): 184-195. http://doi.org/10.20546/ijcmas.2017.610.024
Karimi N., Ghanbarzadeh B., Hamishehkar H., Mehramuz B., Kafil H.S. Antioxidant, antimicrobial and physicochemical properties of turmeric extractloaded nanostructured lipid carrier (NLC). Colloid Interfac. Science. 2018, 22(1): 18-24. http://doi.org/10.1016/j.colcom.2017.11.006
Khoddami A., Arifin A.A., Bakar J., Ghazali H.M. Fatty acid profile of oil extracted from fish waste (head, intestine and liver) (Sardinella lemuru). Journal of World Applied Science, 2009, 7(1): 127-131.
Kyosev D., Dragoev St. Fish Technology and Fishery Products (First Edition). Food Processing Industry Publishing House, 2009, 336 pages. Print ISBN: 9789549053364 [In Bulgaruan]
Lana M.M., Tijskens L. M. M. Effects of cutting and maturity on antioxidant activity of fresh-cut tomatoes. Food Chemistry, 2006, 97(2): 203-211. https://doi.org/10.1016/j.foodchem.2005.03.037
Larmond E. Laboratory Methods for Sensory Evaluation of Foods. (Fifth Edition). Research Branch, Canada, Department of Agriculture 1977, 73 pages. Print ISBN: 9780662012719
Lenucci M.S., Cadinu D., Taurino M., Piro G., Dalessandro, G. Antioxidant composition in cherry and high-pigment tomato cultivars. Journal of Agriculture and Food Chemistry. 2006, 54(7): 2606-2613. http://doi.org/10.1021/jf052920c
Lim H.S., Park S.O., Ghafoor K., Hwang S.Y., Park J. Quality and antioxidant properties of bread containing turmeric (Curcuma longa L.) cultivated in South Korea. Food Chemistry, 2011, 124(4): 1577-1582. http://doi.org/10.1016/j.foodchem.2010.08.016
Liu K, Liu Y., Chen F. Effect of storage on lipid oxidation and changes in nutrient contents in peanuts. Food Science and Nutrition. 2019, 7(7): 2280-2290. http://doi.org/10.1002/fsn3.1069
Maqsood S., Benjakul S., Kamal-Eldin A. Haemoglobinmediated lipid oxidation in the fish muscle: a review. Trends Food Science and Technology, 2012, 28(1): 33-43. http://doi.org/10.1016/j.tifs.2012.06.009
Mancini S., Preziuso S., Dal Bosco A., Roscini V., Szendrő Z., Fratini F. Effect of turmeric paste (Curcuma longa L.) and ascorbic acid on physical characteristics and oxidative status of fresh and stored rabbit burgers. Meat Science, 2015, 11(12): 93-100. http://doi.org/10.1016/j.meatsci.2015.07.005
Malomo A.A., Abiose S.H. Effect of ginger extract on the viability of lactic acid bacteria and sensory characteristics of dairy yoghurt and soy yoghurt. Bacterial Empire, 2020, 3(3): 41-45. https://doi.org/10.36547/be.2020.3.3.41-45
Mei J., Ma X., Xie J. Review on natural preservatives for extending fish shelf life, A review: Foods, 2019, 8(10): 13-23. http://doi.org/10.3390/foods8100490
Naik J., Raju C.V., Manjuntha A.R. Studies on the quality of canned fishery products prepared using ice stored mackerel and pink perch. Indian Journal of Science Research and Technology. 2014, 2(4): 71-78. Available at: http://doi.org/10.1.1.677.4700&rep=rep1&type=pdf
Ogueke C.C., Nnadi N.B., Owuamanam C.I., Ojuku M., Nwachukwu I.N., Ibeabuchi C.J., Bede E.N. Preservative potentials of essential oils of three Nigerian spices in mixed fruit juice and their antioxidant capacity. African Journal of Biology, 2018, 17(35): 1099-1110. https://doi.org/10.5897/AJB2018.16548
Oladosu-Ajayi, R. N., Dienye, H. E., George, F. O. A., Alegbeleye, W. O., Bankole, M. O. Effect of citrus essential oil as a preservative on the proximate composition of stored smoked clupeids, E. fimbriata and S. maderensis. International Journal of Food Science, Nutrition and Dietetics, 2020, 9(6): 477-481. http://doi.org/10.19070/2326-3350-2000084
Olaniran A.F., Abiose S.H., Adeniran A.H. Biopreservative effect of ginger (Zingiber officinale) and garlic paste (Allium sativum) on tomato paste. Journal of Food Safety. 2015, 35(4): 440-452. http://doi.org/10.1111/jfs.12193
Olusola S.E. Influence of smoking and natural preservatives on shelf life and microbial quality of Clarias gariepinus during storage. Ife Journal of Science, 2021, 23(1): 145-151. https://doi.org/10.4314/ijs.v23i1.14
Oranusi U.S., Wesley B., Osigwe G.A. Investigation on the microbial profile of canned foods. Journal of Biological and Food Science Research, 2012, 1(1): 15-18. Available at: http://eprints.covenantuniversity.edu.ng/4029/1/Oranusi_et_al_ 2827 29 5B15D.pdf
Ozyurt G.B., Simsek A., Etyemez M., Plat A. Fatty acid composition and oxidative stability of fish oil product in Turkey retail market. Journal of Aquatic Food Product, 2013, 22(3): 322-329. http://doi.org/10.108/10498850.20111.644882 332-329
Papastergiadis A., Mubiru E., Van Langenhove H., De Meulenaer B. Malondialdehyde measurement in oxidized foods: evaluation of the spectrophotometric thiobarbituric acid reactive substances (TBARS) test in various foods. Journal of Agricultural and Food Chemistry, 2012, 60(38): 9589-9594. https://doi.org/10.1021/jf302451c
Pearson D. The Chemical Analysis of Food. (Seventh Edition). Churchill Livingstone. 1976, 575 pages. Print ISBN: 9780443014116
Pant G., Prakash A., Pavani J.V.P., Bera S., Deviram G.V.N.S., Kumar A., Panchpuri M., Ravi R.G. Production, optimization and partial purification of protease from Bacillus subtilis. Journal of Taibah University for Science, 2015, 9(1): 50-55. http://doi.org/10.1016/j.jtusci.2014.04.010
Parham S., Kharazi A.Z., Bakhsheshi-Rad H.R., Nur H., Ismail A.F., Sharif S., Krishna S.R., Berto F. Antioxidant, antimicrobial and antiviral properties of herbal materials. Antioxidants, 2020, 9(12): 1-36. http://doi.org/10.3390/antiox9121309
Secci G., Parisi G. From farm to fork: lipid oxidation in fish products. A review. Journal of Animal Science, 2016, 15(1): 124-136. http://doi.org/10.1080/1828051X.2015.1128687
Seo M.Y., Lee S.M. Protective effect of low dose of ascorbic acid on hepatobiliary function in hepatic schemia/ reperfusion in rats. Journal of Hepatology, 2002, 36(1): 72-77. https://doi.org/10.1016/S0168-8278(01)00236-7
Shantha N.C., Decker,E.A. Rapid, sensitive, iron-based spectrophotometric methods for determination of peroxide values of food lipids. Journal of AOAC International, 1994, 77(2): 421-424. http://doi.org/10.1093/jaoac/77.2.421
Slimestad R., Verheul M. Review of flavonoids and other phenolics from fruits of different tomato (Lycopersicon esculentum Mill.) cultivars. Journal of Science of Food and Agriculture, 2009, 89(8): 1255-1270. http://doi.org/10.1002/jsfa.3605
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How to Cite
MALOMO, Adekunbi Adetola et al.
Effect of turmeric on the quality of canned African catfish in tomato sauceduring storage at 25°C and 45°C.
Food Science and Applied Biotechnology, [S.l.], v. 5, n. 1, p. 12-21, mar. 2022.
ISSN 2603-3380.
Available at: <https://www.ijfsab.com/index.php/fsab/article/view/162>. Date accessed: 11 oct. 2024.
doi: https://doi.org/10.30721/fsab2022.v5.i1.162.