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Ginger as an Antimicrobial Agent in the Preservation of Smoke Dried Clarias Gariepinus

Ipinmoroti, Mabel Omowumi (2018) Ginger as an Antimicrobial Agent in the Preservation of Smoke Dried Clarias Gariepinus. In: Rahmann, Gerold; Olowe, Victor Idowu; Olabiyi, Timothy Ipoola; Azim, Khalid and Olugbenga, AdeOluwa (Eds.) Ecological and Organic Agriculture Strategies for Viable Continental and National Development in the Context of the African Union's Agenda 2063. Scientific Track Proceedings of the 4th African Organic Conference. November 5-8, 2018. Saly Portudal, Senegal, pp. 227-230.

[thumbnail of 39 MO Ipinmoroti Article.pdf] PDF - Published Version - English


Freshly caught fish were treated with ginger roots extracts at various levels of dilution, 25%(T2), 50%(T2), 75% (T4) while T1, the control was 10% saline solution and then smoked in separate chambers of smoking kiln. Smoking temperatures ranging between 100 and 2000C. Products were packaged in labelled sterile paper bags and assessed biweekly for spoilage and organoleptic properties. Results analysis showed that peroxide value was lowest in 75% Ginger (6.04m/Eq/kg) treatment and highest (7.86mEq/kg) in 10% saline solution. Microbial load reduced with increase concentration of extract so were the peroxide values. Ginger preserved products were accepted by consumer seven after the six weeks of storage. Ginger root extracts could serve as preservative for smoked Clarias gariepinus.

EPrint Type:Conference paper, poster, etc.
Type of presentation:Paper
Keywords:Ginger, preservative, Clarias gariepinus, antioxidant, microbes
Subjects: Food systems > Processing, packaging and transportation
Research affiliation: International Conferences > 2018: 4th African Organic Conference
Related Links:http://www.afronet.bio/
Deposited By: Ipinmoroti, Dr Mabel Omowumi
ID Code:33255
Deposited On:26 Sep 2019 06:34
Last Modified:26 Sep 2019 06:34
Document Language:English
Refereed:Peer-reviewed and accepted

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