EFFECTS OF SPICE AND SPICES BLEND RATIO ON MICRO NUTRIENTS, HEAVY METALS, SHELF LIFE AND SENSORY QUALITY OF SMALL FISH ( Oreochromis niloticus, Pylodictis olivaris and Cyprinus carpio) PRESERVATION, GAMBELLA REGION, ETHIOPIA.

Citation

Aregay Berhe, Endale Tsfaye, Dagne Tarle Tarse, EFFECTS OF SPICE AND SPICES BLEND RATIO ON MICRO NUTRIENTS, HEAVY METALS, SHELF LIFE AND SENSORY QUALITY OF SMALL FISH ( Oreochromis niloticus, Pylodictis olivaris and Cyprinus carpio) PRESERVATION, GAMBELLA REGION, ETHIOPIA.(2017)SDRP Journal of Food Science & Technology 2(2)

Abstract

The study was conducted to assess effect of drying methods and pre-treatments on shelf-life, micro-nutrients, Hg level and sensory quality of dried fish. It was conducted in factorial arrangement of 3×2×3 with 3 drying methods (sun, smoke and oven drying), 2 preservatives (blend ratio and red pepper) and 3 small fish (tilapia, cat fish and carp) species laid out in CRD. Fresh fillets were analyzed for Ca, Fe, Zn, Vit-A, level of Hg, sensory and microbial quality. Dried fillets were stored and analyzed for the expected parameters at 1 month interval and for microbial status every 20 days for 60 days. In fresh samples, a high load of aerobic bacteria (AB) of 4.75 log10 cfu/g was observed and mould counts were not detected in all the 3 species of fish and milk sample. The Ca in fresh fillets (1140.16- 1199.70 mg/100g) was equivalent to Ca in fresh milk (1192.33 mg/100g). Regarding freshly dried fillets, high load of AB (5.22-5.38 log10 cfu/g) with no (P<0.05) significant difference was observed in untreated fillets of the 3 species whereas the initial load of moulds were <1.28 log10 cfu/g. After 60 days of storage, the maximum load of AB and moulds were 7.20-7.57 and 6.08-6.95 log10 cfu/g, respectively. Minerals and Hg level of fresh samples were  20.40-34.33 mg/100g of Fe,  4.75-6.77 mg/100g of Zn,  0.07-0.18mg/100g  of vit-A  and 0.01-0.11mg/100g  of Hg.  The micro-nutrients and Hg level after drying were 1497.86‑1561.51mg/100g  of Ca, 26.50‑53.55 mg/100g  of  Fe,  4.85‑11.51 mg/100g of Zn,  0.03‑0.08mg/100g  of  vit‑A and 0.00‑0.11mg/100g  of  Hg.  After the storage of 3 months, levels of Ca, Fe, Zn,  Vit‑A and Hg were 967.49‑1187.84 mg/100g, 25.69‑53.28mg/100g,  4.13‑11.00 mg/100g,  0.01‑0.06mg/100g  and  0.00‑0.11mg/100g  respectively.  Micro‑elements showed slightly reduction in every month of storage time. Overall acceptability of treated and untreated samples reached 5.28 (like slightly) and 4.62 (neither like nor dislike) respectively after 3 months. The total load of AB (7.20 log10 cfu/g) in all untreated samples was the reason that why samples were not allowed for panelists to taste. This was the point of sensory rejection in which the number of microbial load should be below the 107-108 log10 cfu/g EU [26].

Keywords: small fish, drying, milk, minerals, Hg, shelf‑life, sensory quality, Gambella region, Ethiopia.

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