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首页> 外文期刊>Journal of Food Processing & Technology >The Effect of Different Processing Methods on the Nutritional Quality and Microbiological Status of Cat Fish (Clarias lezera)
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The Effect of Different Processing Methods on the Nutritional Quality and Microbiological Status of Cat Fish (Clarias lezera)

机译：不同加工方法对猫鱼（Clarias lezera）营养质量和微生物状况的影响

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This study assessed the effect of sodium citrate and black pepper (Piper guineense) on chemical, microbial and sensory characteristics of smoked catfish slices during six 6 week storage at ambient temperature. The fresh catfish were processed, soaked in the warm (45 ± 10??C) spice extracts for 10 minutes, drained and smoke dried. It was thereafter subjected to the following treatments: 1% Sodium citrate (B) 1% Black pepper (C) 1% Sodium citrate +1% Black pepper (D) while the control (A) sample was smoke-dried without soaking in any solution. The samples were analyzed using standard methods. Results of the proximate analysis of sample after 6 weeks storage showed the following; moisture content ranged from 10.12-19.42% at day 0 and 13.54-17.87%; protein content ranged from 60.52 to 69.30% and 63.66-69.13%; fat content ranged from 14.24 to 16.66% and 12.05-15.00%; ash content ranged from 3.42 to 5.48% and 3.71-5.95%. There was significant (p>0.05) reduction in the Peroxide Value (PV) and Thiobarbituric acid (TBA) values in comparison with the control. The samples total plate count ranged from 3.24 to 3.88 log10 Colony Forming Units (CFU)/g at day zero and increased to 6.24 log10 CFU/g. The result of general acceptability, however, shows that sample D was most acceptable. Using sodium citrate and black pepper singly and in combination have a potent antioxidant and antimicrobial effect more than smoking.
机译：这项研究评估了柠檬酸钠和黑胡椒（Piper guineense）在环境温度下储存6-6周期间对熏制fish鱼切片的化学，微生物和感官特性的影响。将新鲜的fish鱼进行处理，将其浸泡在温热的（45±10？C）香料提取物中10分钟，沥干水分并进行烟熏干燥。然后对其进行以下处理：1％柠檬酸钠（B）1％黑胡椒（C）1％柠檬酸钠+ 1％黑胡椒（D），而对照（A）样品则进行烟熏干燥而不浸入任何解。使用标准方法分析样品。储存6周后样品的近期分析结果表明：第0天的水分含量为10.12-19.42％，第13天的水分含量为13.54-17.87％;蛋白质含量介于60.52％至69.30％和63.66-69.13％之间;脂肪含量在14.24％至16.66％和12.05-15.00％之间;灰分范围为3.42至5.48％和3.71-5.95％。与对照相比，过氧化物值（PV）和硫代巴比妥酸（TBA）值显着降低（p> 0.05）。在第零天，样品的总板数在3.24至3.88 log10菌落形成单位（CFU）/ g范围内，并增加到6.24 log10 CFU / g。但是，总体可接受性的结果表明样品D是最可接受的。单独使用柠檬酸钠和黑胡椒，与吸烟相比，具有更强的抗氧化和抗菌作用。

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