Effect of Moringa leave marinade on aflatoxin in fresh and smoked African catfish (Clarias gariepinus)


Citation

Adetunji M. C., . and Oni E. O., . and John-Babatunde D. D., . and Omemu A. M., . Effect of Moringa leave marinade on aflatoxin in fresh and smoked African catfish (Clarias gariepinus). pp. 185-194. ISSN 2550-2166

Abstract

This study aimed at evaluating the effect of Moringa leaves Marinade (MOM) on aflatoxin contamination of Clarias gariepinus. A total of thirty fresh fish samples (n 30) grouped into four; Fresh fish without smoking and storage smoked fish 1 and 2 Moringa oleifera Marinade (MOM) respectively and Control (0 MOM) were subjected to microbiological and HPLC analysis while storing for 0-3 months. Mean CFU/g of 2.8 and 3.1 x 10 CFU/g for bacteria and fungi were recovered respectively. Furthermore four bacteria and fungi genera each of which Aspergillus spp. was the most predominant (57) were recovered from the fishes. Aflatoxin concentration increased progressively in 0 MOM smoked fish as the storage period increased while aflatoxin concentration reduced in the fishes treated with 2 MOM (p0.05). On average between 1-40 reduction in aflatoxin concentration and increased keeping quality was enhanced with 2 MOM treatment. These findings recommend the possibility of the use of moringa leaves in the treatment of commercially smoked fish.


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Abstract

This study aimed at evaluating the effect of Moringa leaves Marinade (MOM) on aflatoxin contamination of Clarias gariepinus. A total of thirty fresh fish samples (n 30) grouped into four; Fresh fish without smoking and storage smoked fish 1 and 2 Moringa oleifera Marinade (MOM) respectively and Control (0 MOM) were subjected to microbiological and HPLC analysis while storing for 0-3 months. Mean CFU/g of 2.8 and 3.1 x 10 CFU/g for bacteria and fungi were recovered respectively. Furthermore four bacteria and fungi genera each of which Aspergillus spp. was the most predominant (57) were recovered from the fishes. Aflatoxin concentration increased progressively in 0 MOM smoked fish as the storage period increased while aflatoxin concentration reduced in the fishes treated with 2 MOM (p0.05). On average between 1-40 reduction in aflatoxin concentration and increased keeping quality was enhanced with 2 MOM treatment. These findings recommend the possibility of the use of moringa leaves in the treatment of commercially smoked fish.

Additional Metadata

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Item Type: Article
AGROVOC Term: Moringa oleifera
AGROVOC Term: Clarias gariepinus
AGROVOC Term: Aflatoxins
AGROVOC Term: Sampling
AGROVOC Term: Experimentation
AGROVOC Term: Data analysis
AGROVOC Term: Fish meal
AGROVOC Term: Fish products
AGROVOC Term: Smoked fish
Depositing User: Mr. AFANDI ABDUL MALEK
Last Modified: 24 Apr 2025 00:55
URI: http://webagris.upm.edu.my/id/eprint/10178

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