EFFECT OF MORINGA OLEIFERA MARINADE ON PROXIMATE COMPOSITION AND SENSORY CHARACTERISTICS OF SMOKE-DRIED AFRICAN CATFISH (CLARIAS GARIEPINUS).

The study assessed the effect of Moringa oleifera marinade on chemical composition and organoleptic properties of smoke dried catfish in a 6x8 factorial experiment. The experimental treatments are the control, 1, 2 and 3% (w/v) Moringa oleifera Marinade (MOM), 5% brine and 0.2% Butylated Hydroxyl Anisole (BHA) (w/v) solutions. Ninety fishes of average weight of 230±8 g were gutted, washed and randomly assigned to the treatments. Thereafter, the fishes were soaked in the treatments for 2 hours and later hot smoked for 12 hours. After smoking, the fishes were stored in air-free netted boxes and placed on laboratory shelves at room temperature (37±2 °C) for 8 weeks. Samples were taken every seven days for chemical and sensory analysis. The proximate analysis showed that Moringa oleifera marinade (MOM) reduced the moisture content of smoke-dried fish samples throughout the storage period. The dehydrating property of MOM was concentration dependent with 3% MOM samples having the lowest moisture content, which was significantly different from other treatments. There was no significant difference in the dehydrating properties of 1% MOM, 2% MOM and salt treated samples. All levels of MOM enhanced and maintained the protein, ash and fat content of smoke-dried fish samples. Sensory scores showed no significant difference among the treatments in terms of color, flavor, juiciness and overall acceptability of fish samples. Moringa oleifera marinade could be used to maintain the quality attributes of smoke-dried African catfish stored for 2 months. [ABSTRACT FROM AUTHOR]

Ovim istraživanjem izmjeren je učinak marinade Moringa oleifera na kemijski sastav i organoleptička svojstva dimljenog soma pomoću faktorskg ekspe rimenta 6x8. Eksperimentalna obrada uključivala je kontrolu, marinadu Moringa oleifera (MOM) od 1, 2 i 3% (w/v), otopine rasola od 5% i butil-hidroksil anisola (BHA) od 0,2% (w/v). Izvađena je utroba devedeset riba prosječne težine 230±8 g, oprane su te im je nasumce određena vrsta tretmana. Nakon toga ribe su se dva sata namakale u otopinama te potom bile dimljene dvanaest sati. Nakon dimlje nja, ribe su spremane u vakuumske mrežaste kutije te su ostavljene na policama laboratorija na sobnoj temperaturi (37±2 °C) tijekom 8 tjedana. Uzimani su uzorci svakih sedam dana za kemijsku i senzornu analizu. Neposredna analiza je pokazala daje mari nada Moringa oleifera (MOM) smanjila udio vlažno sti kod dimljenih uzoraka ribe tijekom skladištenja. Dehidrirajuće svojstvo MOM-a je ovisilo o koncen traciji te su uzorci tretiranih s MOM-om od 3% imali najniži udio vlažnosti, što se znatno razlikovalo od drugih načina obrade. Nije bilo značajnije razlike u dehidrirajućim svojstvima MOM-a od 1% i 2% te uzoraka koji su tretirani solju. Sve razine MOM-a su poboljšale i održale udio proteina, pepela i ma sti kod uzoraka dimljene ribe. Senzorne ocjene nisu pokazale značajne razlike među načinima obrade u smislu boje, okusa, sočnosti i ukupne prihvatljivo sti uzoraka ribe. Marinada Moringa oleifera se može koristiti za očuvanje kvalitete dimljenog afričkog soma koji se skladišti dva mjeseca. [ABSTRACT FROM AUTHOR]