Bibliographic Details
| Title: |
Effects of Gongronema latifolium on the Oxidative Stability, Microbial Biota, Shelf Life, and Proximate Composition of Smoked Horse Mackerel (Trachurus trachurus) Fillets. |
| Authors: |
Enyidi, U. D.1 (AUTHOR) enyidiuche@yahoo.com, Ike, F.O1 (AUTHOR) |
| Source: |
Journal of Aquatic Food Product Technology. 2025, Vol. 34 Issue 2, p69-81. 13p. |
| Subjects: |
Fish spoilage, Marine fishes, Fish fillets, Fishery processing, Saltwater fishing |
| Abstract: |
Horse mackerel Trachurus trachurus is a highly cherished sea fish in Nigeria. It is eaten fresh boiled, fried, or smoked. Preservation is a major problem, and most processed fish spoil within 5 days. Five graded concentration levels of Gongronema extracts were prepared as treatment T1, 200 ml, T2, 150 ml, T3, 100 ml, T4, 50 ml and T5, 0 ml the control. Horse mackerel fillets were immersed. Fillet treated with 200 ml/liter of Gongronema had the lowest microbial load of 0.11 ± 0.03 × 103CFU. TVB-N values of fillets were highest for those treated with 200 ml Gongronema/liter was 9.61 ± 0.03 mg/kg. Gongronema extended shelf life and inhibited bacterial vegetative proliferation and fish spoilage. [ABSTRACT FROM AUTHOR] |
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| Database: |
Engineering Source |
