alexa Comparative Studies on the Nutrients, Sensory and Storage Qualities of Moon-Fish (Citharinus citharus Geoffery Saint-Hilaire 1809) Pre-Treated with Extracts from Two Spices
ISSN: 2155-9546

Journal of Aquaculture Research & Development
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Research Article

Comparative Studies on the Nutrients, Sensory and Storage Qualities of Moon-Fish (Citharinus citharus Geoffery Saint-Hilaire 1809) Pre-Treated with Extracts from Two Spices

Agbabiaka LA1*, Kuforiji OA2 and Egobuike CC3

1Department of Fisheries Technology, Federal Polytechnic Nekede Owerri, Imo State, Nigeria

2Department of Agricultural Technology, Federal Polytechnic Ekowe, Bayelsa State, Nigeria

3Department of Fisheries Technology, Imo State Polytechnic, Umuagwo-Ohaji, Imo State, Nigeria

*Corresponding Author:
Agbabiaka LA
Department of Fisheries Technology
Federal Polytechnic Nekede Owerri
Imo State, Nigeria
Tel: 083 431 501
E-mail: [email protected]

Received Date: July 27, 2015; Accepted Date: November 06, 2015; Published Date: February 15, 2016

Citation: Agbabiaka LA, Kuforiji OA, Egobuike CC (2016) Comparative Studies on the Nutrients, Sensory and Storage Qualities of Moon-Fish (Citharinus citharus Geoffery Saint-Hilaire 1809) Pre-Treated with Extracts from Two Spices. J Aquac Res Development 7:398. doi:10.4172/2155-9546.1000398

Copyright: © 2016 Agbabiaka LA, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.



Comparative effects of soaking Citharinus citharus with extracts from two spices (Black pepper=Piper guineense and Ginger=Zingiber officinale) prior to oven drying using Nutrients and Organoleptic assessments as parameters were studied. Seventy two freshly caught Moonfish weighing 875 ± 25 g were killed, weighed, gutted and washed thoroughly with portable tap water and were divided into two batches of 36 fish each. Each batch was sub-divided into 3 groups of 12 fish per treatment made up of a triplicate, i.e., 4 fish per replicate in a completely randomized design. The fish in first batch was divided into 3 treatments of 12 fish and were immersed for 30 minutes in composite solution containing 3% brine and extract of Piper guineense at 0%, 2% and 5% concentration coded as BP0, BP2 and BP5 respectively; the control treatment contained no Black pepper (BP0). Similar operations were carried out on the second batch of fish soaked in composite solution containing same concentration of brine as hitherto but with varying concentration of ginger extract (Zingiber officinale) at 0%, 2% and 5% for 30minutes coded as GE0, GE2 and GE5 respectively; the control treatment was soaked in 3% brine only without ginger extract (GE0). All fish pre-treated were allowed to drain for five minutes, oven-dried for 5 hours at the temperature range of 80°C-90°C and allowed to cool at room temperature. Results from proximate analysis showed that the use of composite mixture of brine and spices extract increased the crude protein (CP) content of fish linearly (p<0.05), there was no significant differences (p>0.05) in sensory qualities between the two experiments pre-treated with black pepper and ginger. These data above indicated that fish pre-treated with composite solutions of brine and extract of two spices (Piper guineense and Zingiber officinale) prior to oven drying have potentials to improve nutrients assay and storage qualities on Moonfish


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