Preliminary study on the antioxidative and antimicrobial effects of fresh garlic (Allium sativum) on the shelf life of hot smoked catfish (Clarias gariepinus)
The effects of fresh garlic (Allium sativum) at concentrations of 0 g/kg (control), 10 g/kg, 30 g/kg and 50 g/kg of fish on lipid oxidation and microbial growth of hot smoked catfish Clarias gariepinus during a 28 day storage period at ambient temperature of 20-260C was examined. The samples were subjected to chemical and microbial analyses during the storage period. The results of analyses suggest that fresh garlic possesses antioxidant and antimicrobial properties, which can extend the shelf life of Clarias gariepinus.
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| Main Authors: | , , |
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| Format: | conference_item biblioteca |
| Language: | English |
| Published: |
Fisheries Society of Nigeria
2010
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| Subjects: | Fisheries, Clarias gariepinus, Nigeria, Garlic, freshwater environment, Chemical analysis, Chemical composition, Microbiological analysis, Processing fishery products, Preservatives, Fish storage, Storage conditions, Storage effects, Storage life, Shellfish, |
| Online Access: | http://hdl.handle.net/1834/38218 |
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