Preliminary study on the antioxidative and antimicrobial effects of fresh garlic (Allium sativum) on the shelf life of hot smoked catfish (Clarias gariepinus)

Kumolu-Johnson, C.A.; Ndimele, P.E.; Olasehinde, F.I.

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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Bibliographic Details
Main Authors:	Kumolu-Johnson, C.A., Ndimele, P.E., Olasehinde, F.I.
Format:	conference_item biblioteca
Language:	English
Published:	Fisheries Society of Nigeria 2010
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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id	dig-aquadocs-1834-38218
record_format	koha
spelling	dig-aquadocs-1834-382182021-07-14T02:53:46Z Preliminary study on the antioxidative and antimicrobial effects of fresh garlic (Allium sativum) on the shelf life of hot smoked catfish (Clarias gariepinus) Kumolu-Johnson, C.A. Ndimele, P.E. Olasehinde, F.I. 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 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. Includes:- 1 table.;2 figs.;6 refs. 2021-06-24T18:10:44Z 2021-06-24T18:10:44Z 2010 conference_item TRUE http://hdl.handle.net/1834/38218 en http://www.fison.org.ng/ application/pdf application/pdf 480-493 Fisheries Society of Nigeria Lagos (Nigeria) http://aquaticcommons.org/id/eprint/23495 19325 2018-05-07 12:13:48 23495 Fisheries Society of Nigeria
institution	UNESCO
collection	DSpace
country	Francia
countrycode	FR
component	Bibliográfico
access	En linea
databasecode	dig-aquadocs
tag	biblioteca
region	Europa del Oeste
libraryname	Repositorio AQUADOCS
language	English
topic	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 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
spellingShingle	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 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 Kumolu-Johnson, C.A. Ndimele, P.E. Olasehinde, F.I. Preliminary study on the antioxidative and antimicrobial effects of fresh garlic (Allium sativum) on the shelf life of hot smoked catfish (Clarias gariepinus)
description	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.
format	conference_item
topic_facet	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
author	Kumolu-Johnson, C.A. Ndimele, P.E. Olasehinde, F.I.
author_facet	Kumolu-Johnson, C.A. Ndimele, P.E. Olasehinde, F.I.
author_sort	Kumolu-Johnson, C.A.
title	Preliminary study on the antioxidative and antimicrobial effects of fresh garlic (Allium sativum) on the shelf life of hot smoked catfish (Clarias gariepinus)
title_short	Preliminary study on the antioxidative and antimicrobial effects of fresh garlic (Allium sativum) on the shelf life of hot smoked catfish (Clarias gariepinus)
title_full	Preliminary study on the antioxidative and antimicrobial effects of fresh garlic (Allium sativum) on the shelf life of hot smoked catfish (Clarias gariepinus)
title_fullStr	Preliminary study on the antioxidative and antimicrobial effects of fresh garlic (Allium sativum) on the shelf life of hot smoked catfish (Clarias gariepinus)
title_full_unstemmed	Preliminary study on the antioxidative and antimicrobial effects of fresh garlic (Allium sativum) on the shelf life of hot smoked catfish (Clarias gariepinus)
title_sort	preliminary study on the antioxidative and antimicrobial effects of fresh garlic (allium sativum) on the shelf life of hot smoked catfish (clarias gariepinus)
publisher	Fisheries Society of Nigeria
publishDate	2010
url	http://hdl.handle.net/1834/38218
work_keys_str_mv	AT kumolujohnsonca preliminarystudyontheantioxidativeandantimicrobialeffectsoffreshgarlicalliumsativumontheshelflifeofhotsmokedcatfishclariasgariepinus AT ndimelepe preliminarystudyontheantioxidativeandantimicrobialeffectsoffreshgarlicalliumsativumontheshelflifeofhotsmokedcatfishclariasgariepinus AT olasehindefi preliminarystudyontheantioxidativeandantimicrobialeffectsoffreshgarlicalliumsativumontheshelflifeofhotsmokedcatfishclariasgariepinus
_version_	1756079729435213824

Preliminary study on the antioxidative and antimicrobial effects of fresh garlic (Allium sativum) on the shelf life of hot smoked catfish (Clarias gariepinus)

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