Effects of Gongronema latifolium on the Oxidative Stability, Microbial Biota, Shelf Life, and Proximate Composition of Smoked Horse Mackerel (Trachurus trachurus) Fillets.
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| Title: | Effects of Gongronema latifolium on the Oxidative Stability, Microbial Biota, Shelf Life, and Proximate Composition of Smoked Horse Mackerel (Trachurus trachurus) Fillets. |
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| 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] |
| Copyright of Journal of Aquatic Food Product Technology is the property of Taylor & Francis Ltd and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
| FullText | Text: Availability: 0 |
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| Header | DbId: egs DbLabel: Engineering Source An: 185032035 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Effects of Gongronema latifolium on the Oxidative Stability, Microbial Biota, Shelf Life, and Proximate Composition of Smoked Horse Mackerel (Trachurus trachurus) Fillets. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Enyidi%2C+U%2E+D%2E%22">Enyidi, U. D.</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> enyidiuche@yahoo.com</i><br /><searchLink fieldCode="AR" term="%22Ike%2C+F%2EO%22">Ike, F.O</searchLink><relatesTo>1</relatesTo> (AUTHOR) – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Journal+of+Aquatic+Food+Product+Technology%22">Journal of Aquatic Food Product Technology</searchLink>. 2025, Vol. 34 Issue 2, p69-81. 13p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22Fish+spoilage%22">Fish spoilage</searchLink><br /><searchLink fieldCode="DE" term="%22Marine+fishes%22">Marine fishes</searchLink><br /><searchLink fieldCode="DE" term="%22Fish+fillets%22">Fish fillets</searchLink><br /><searchLink fieldCode="DE" term="%22Fishery+processing%22">Fishery processing</searchLink><br /><searchLink fieldCode="DE" term="%22Saltwater+fishing%22">Saltwater fishing</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: 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] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Journal of Aquatic Food Product Technology is the property of Taylor & Francis Ltd and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
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| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1080/10498850.2025.2483202 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 13 StartPage: 69 Subjects: – SubjectFull: Fish spoilage Type: general – SubjectFull: Marine fishes Type: general – SubjectFull: Fish fillets Type: general – SubjectFull: Fishery processing Type: general – SubjectFull: Saltwater fishing Type: general Titles: – TitleFull: Effects of Gongronema latifolium on the Oxidative Stability, Microbial Biota, Shelf Life, and Proximate Composition of Smoked Horse Mackerel (Trachurus trachurus) Fillets. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Enyidi, U. D. – PersonEntity: Name: NameFull: Ike, F.O IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 02 Text: 2025 Type: published Y: 2025 Identifiers: – Type: issn-print Value: 10498850 Numbering: – Type: volume Value: 34 – Type: issue Value: 2 Titles: – TitleFull: Journal of Aquatic Food Product Technology Type: main |
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