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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Date
2010
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Show full item recordAbstract
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.Page Range
480-493Publisher or University
Fisheries Society of NigeriaConference Name
25th Annual Conference of the Fisheries Society of Nigeria (FISON)Conference Location
Lagos, NigeriaConference Date
25-29 Oct 2010Collections