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Antibacterial and antifungal effect of moringa ( Moringa oleifera ) seedmeal on marinated smoked African mud catfish ( Clarias gariepinus )
Author(s) -
Jimoh Wasiu A.,
Ayeloja Ahmed A.,
Badmus Ganiyat O.,
Olateju Kaosara O.
Publication year - 2020
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/jfs.12772
Subject(s) - moringa , clarias gariepinus , food science , aspergillus flavus , food spoilage , catfish , biology , smoked fish , pediococcus acidilactici , aspergillus niger , bacteria , lactic acid , lactobacillus plantarum , genetics , fishery , fish <actinopterygii>
The study assessed the antibacterial and antifungal effect of Moringa oleifera seed marinade on smoked Clarias gariepinus stored at ambient temperature for 15 days. Sixty C. gariepinus (15 kg) were gutted, washed, and randomly assigned in triplicate to five treatments containing 0, 5, 10, 15, and 20 g/kg M. oleifera seedmeal in 3.67 g/kg brine solution for 2 hr and later hot smoked for 24 hr. After smoking, the fishes were allowed to cool and packed separately in a transparent Ziploc polythene bag arranged in a box and kept at room temperature. Microbial load and diversity were conducted in the laboratory at 5 days intervals. The fungi isolated were Aspergillus flavus , Aspergillus niger , Saccharomyces cerevisiae , Alternaria alternata , Penicillium citrinium , Neurospora crassa , and Rhizopus stolonifer while Enterobacter spp ., Staphylococcus spp ., Proteus spp. , Streptococcus spp. , and Bacillus spp. were the identified bacteria. The optimum effective concentration of moringa seed marinade that acts as anti‐bacteria was found best to be 11.2 g/kg of fish moringa marinade. While 12.08 g/kg exhibited the highest anti‐yeast effect in C. gariepinus and 10.6 g/kg serves as antifungi. Thus, moringa seed marinade is safe to use as a natural edible food preservative that can protect smoked dried catfish from microbial spoilage.