Olalekan Adeyeye Samuel Ayofemi
Department for Management of Science and Technology Development, Ton Duc Thang University, Ho Chi Minh City, Vietnam.
Faculty of Environment and Labour Safety, Ton Duc Thang University, Ho Chi Minh City, Vietnam.
Recent Pat Food Nutr Agric. 2019;10(2):152-163. doi: 10.2174/2212798410666181120124012.
Fish serves as a good source of dietary protein which is very inexpensive in relation to other animal protein foods and it is an excellent component of human diet. This study assessed the effects of smoking methods and natural spices on studied parameters and consumer acceptance of smoked silver catfish (Chrysichthys nigrodigitatus).
One hundred samples of silver catfish were obtained by purposive sampling method. The fresh fish samples were smoked in two batches, the first batch was smoked with drum smoker and the second batch with oven smoker while the control was smoked without the natural spices. Rancidity indices (TVB-N, TMA-N, TBA and pH), microbiological analysis and sensory evaluation were carried out on smoked fish samples. The recent patents on edible fat blends (US20020031595A1), long chain fatty acids (WO2008085840A2) and esters of polyunsaturated fatty acids (US20090023808A1) helped in selecting the analytical methods.
The results showed that there was statistical significant difference (P≤0.05) between total volatile base-nitrogen, trimethylamine values and pH of the smoked silver catfish samples treated with different concentrations of clove, ginger and garlic paste and those samples which were not treated with clove, ginger and garlic. This study showed that smoking methods has effects on quality indices, microbial quality and consumer acceptance of smoked silver catfish. Clove, ginger and garlic have some anti-oxidative effects on rancidity indices of smoked silver catfish as there was inverse relationship between clove, ginger and garlic and values of peroxide, free fatty acid and thiobarbituric acid. This was also observed for the microbial quality of the smoked silver catfish. There was also inverse relationship between clove, ginger and garlic and all the sensory parameters except for texture and as the concentrations of the natural spices increase the values of the sensory parameters decrease.
In conclusion, this study showed that smoking methods affects the studied parameters, microbial quality and consumer acceptance of smoked silver catfish. Addition of clove, ginger and garlic had anti-microbial and anti-oxidative effects on quality parameters of smoked silver catfish. There was also a negative correlation between clove, ginger and garlic and all the sensory parameters except for texture.
鱼类是膳食蛋白质的良好来源，相对于其他动物蛋白食品而言价格非常低廉，是人类饮食的优质组成部分。本研究评估了烟熏方法和天然香料对烟熏银鲶鱼（Chrysichthys nigrodigitatus）各项研究参数及消费者接受度的影响。
通过目的抽样法获取100份银鲶鱼样本。新鲜鱼样本分两批进行烟熏，第一批用鼓式烟熏器烟熏，第二批用烤箱烟熏，对照组则不添加天然香料进行烟熏。对烟熏鱼样本进行酸败指标（TVB - N、TMA - N、TBA和pH值）、微生物分析及感官评价。近期关于食用脂肪混合物（US20020031595A1）、长链脂肪酸（WO2008085840A2）和多不饱和脂肪酸酯（US20090023808A1）的专利有助于选择分析方法。
结果表明，用不同浓度丁香、姜和蒜糊处理的烟熏银鲶鱼样本与未用丁香、姜和蒜处理的样本相比，其总挥发性碱氮、三甲胺值和pH值存在统计学显著差异（P≤0.05）。本研究表明，烟熏方法对烟熏银鲶鱼的质量指标、微生物质量及消费者接受度有影响。丁香、姜和蒜对烟熏银鲶鱼的酸败指标有一定抗氧化作用，因为丁香、姜和蒜与过氧化物、游离脂肪酸和硫代巴比妥酸的值呈负相关。在烟熏银鲶鱼的微生物质量方面也观察到了这种情况。丁香、姜和蒜与除质地外的所有感官参数也呈负相关，并且随着天然香料浓度的增加，感官参数值降低。
总之，本研究表明烟熏方法会影响烟熏银鲶鱼的研究参数、微生物质量及消费者接受度。添加丁香、姜和蒜对烟熏银鲶鱼的质量参数具有抗菌和抗氧化作用。丁香、姜和蒜与除质地外的所有感官参数也呈负相关。
