Commenced in January 2007
Paper Count: 31100
Comparison of Different Techniques for Processing and Preserving fish Rastrineobola argentea from Lake Victoria, Kenya
Abstract:This study was set to determine the antimicrobial activities of brine salting, chlorinated solution, and oil frying treatments on enteric bacteria and fungi in Rastrineobola argentea fish from fish landing beaches within L. Victoria basin of western Kenya. Statistical differences in effectiveness of the different treatment methods was determined by single factor ANOVA, and paired two-tail t-Test was performed to compare the differences in moisture contents before and after storage. Oil fried fish recorded the lowest microbial loads, sodium chloride at 10% concentration was the second most effective and chlorinated solution even at 150ppm was the least effective against the bacteria and fungi in fish. Moisture contents of the control and treated fish were significantly lower after storage. These results show that oil frying of fish should be adopted for processing and preserving Rastrineobola argentea which is the most abundant and affordable fish species from Lake Victoria.
Digital Object Identifier (DOI): doi.org/10.5281/zenodo.1332232Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 1825
 S. Bellagha, A. Sahli, A. Farhat, N. Kechaou, and A. Glenza. Studies on salting and drying of Sardine (Sardinella aurita): Experimental kinetics and modeling. Journal of Food Engineering 78, 947- 952. 2007.
 Food and Agriculture Organization. The prevention of losses in cured fish. Fisheries Technical Paper 219, FAO ROME, Italy. 1981.
 S. Berhimpon, R. A. Souness, K. A. Buckle, and R.A. Edwards. Salting and drying of yellowtail (Trachurus mccullochi Nichlos). Int. J. Food Sci. 25, 409- 419. 1990.
 W. F. A. Horner. Preservation of fish by curing, drying, salting and smoking. In: G.M. Hall, Fish processing technology (2nd Ed.). London: Blackie Academic and Professional. Pp. 32 - 73. 1997.
 F. Leroi and J. J. Joffraud. Salt and smoke simultaneously affect chemical and sensory quality of cold-smoked salmon during 5┬░C storage predicted using factorial design. J. of Food Prot., 63(9): 1222-1227. 2000.
 K. S. Clement, and M. Saheed.. Sun and solar cabinet drying of salted shark fillets, Proceedings of the 14th international drying symposium (IDS 2004) Sao Paulo, Brazil, 22-25 Aug, vol. C. pp 1584-1591. 2004.
 F. Leroi, J. J. Joffraud, and F. Chevalier. Effect of salt and smoke on the microbiological quality of cold-smoked salmon during storage at 5┬░C as estimated by the factorial design method. J. of Food Prot. 63(4): 502- 508. 2000.
 Tropical Products Institute
[TPI]. Fish handling, preservation and processing in the tropics. Part 1 and 2. TPI 56/62 Grays Inn Road London UK.1982.
 Food and Agriculture Organization. Fish Processing in Africa. FAO Fisheries Report Number 329. FAO Rome Italy. 1986.
 N. Ismail, and M. Wootton. Fish salting and drying: a review. ASEAN Food J. 7, 175-83. 1992.
 J. W. Wempe, and P. M. Davidson. Bacteriological profile and shell life of white amur (Ctenotphryngodo idella). J. Food Sci. 57 (1) 66 - 68. 1992.
 C. I. Wei, T. S. Huang, J. M. Kim, W. F. Lin, M. L.Tamplin and J. A. Bartz. Growing and survival of Salmonella monterideo on tomatoes and disinfection with chlorinated water. J. Food Prot. 58 (8) 829-836. 1996.
 D. L. Park, S. M. Rua Jr., and R. F. Acker. Direct application of new hypochlorite sanitizer for reducing bacterial contamination on foods. J. Food Prot. 54, 960-964. 1991.
 World Health Organization, Food Safety Programme. Food Safety: An Essential Public Health Issue for the New Millennium. 1999.
 O. K. Odongkara, R. O. Abila, and P. O. Onyango. Distribution of Economic Benefits of Lake Victoria Fisheries: The State of the Fisheries Resources of Lake Victoria and their Management: Proceedings of the LVFO Entebbe Regional Stakeholders- Workshop. 24-25 February 2005, Entebbe, Uganda. 2005.
 Food and Agriculture Organization. Inland Fisheries Planning Development and management in Eastern/Central Southern Africa. 1992.
 J. H. O. Onyuka, R. Kakai, D. M. Onayngo, P. F. Arama, J. Gichuki, and A. V. O. Ofulla. Prevalence and antimicrobial susceptibility patterns of enteric bacteria isolated from water and fish in Lake Victoria Basin of western Kenya. World Academy of Science and Technology 75: pg 762- 769. 2011.
 APHA/AWWA/WEF. Standards Methods for the examination of water and wastewater. 20th edition. American Public Health Association/American Water works Association/Water Environment Federation,Washington, DC, USA,ISBN:0-87553. pp 235-7, 1998.
 AOAC. Official Methods of Analysis of AOAC International 16th edition. Methods 950.46, Washington D. C, 1995.
 W. F. Harrigan. Laboratory methods in food microbiology. 3rd edition. Academic press Ltd (Sandiego), pp 165-183. 1998.
 J. I. Pitt. The genus Penicillium and its telemorphic states Eupenicillium and Taloromyces. New York: Academic press. 1979.
 D. A. A. Mossel. Microbiology of Food. University of Utrecht. Faculty of Veterinary Medicine, Bittschact 172, Utrecht, the Netherlands. 1982.
 Food and Drug Administration. U. S. Food and Drug Administration (FDA) Guidance for industry: Fumonsin levels in human foods and animal feeds. www. cfsan.fda.gov/dms/fumonbg.3html. 2001.
 H. L. Banenet and B. B. Hunter. Illustrated Genera of Imperfect Fungi. Minneapolis Burgress Publishing Company. Minneapolis, MN, pp: 241. 1972.
 K. B. Raper and D. L. Fennel. The genus Aspergillus spp. 357. USA: Robert E. Krieger. 1973.
 G. R. Carter. Diagnostic procedures in veterinary bacteriology and mycology, 3rd edition, IL: Charles C Thomas Publishers, Springfield: 157-171. 1979.
 R. A. Samson, E. S. Hoekstra, and C. A. N. Van Oorschot. Introduction to food fungi (pg 4-92), Central Bureau Voor Schimmerlcultures. Institute of Royal Netherlands, Academy of Arts and Sciences. 1981.
 S. S. Nielsen. Introduction to Chemical Analysis of Foods. Purdue University West Lafayette Press, Indiana. Nielsen, S. S. 1994. Introduction to Chemical Analysis of Foods. Purdue University West Lafayette Press, Indiana.
 Y. Cockerell, B. Francis, and D. Halliday. Changes in nutritive value of concentrate feeding - stuffs during storage In: proceedings of the conference on the development of feed resources and improvement of animal feeding methods in the CENTO region countries, London. Tropical Products Institute, pp. 181-192. 1971.
 Y. Elian-Simplice, J. T. Russell and A. Joseph. Inhibition effects of organic and inorganic salts on the growth of Pectobacterium carotovarus sub carotovorum and Pectobacterium artrosepticum: Physico-chemical basis. Appl. Environ. Microbiol. Dio: 10.1128/AEM. 02447-08. 2008.
 J. Y. D'Aoust. Salmonella. In: The Microbiological safety and quality of food (Lund B.M., Baird-Parker A.C. and Gould G.W. eds.) Vol. II, pp. 1233-1299. 2001.
 P. Bahri, G. I. Ayse, O. Gulsum and I. Irfan. Microbiological and chemical qualities of salted grey mullet. Int. J. Sci. Technol., 2: 91-98. 2006.
 A. O. Egbal, A. E. Mohammd and H. A. Ali. Quality changes of salted Kass (Hydrocynus forskalii) during storage at ambient temperature (37┬▒10C). Pakistan journal of Nutrition. 9 (9): 877-881, 2010.
 G. F. Qin, Z. Y. Li, X. D. Chen, and A. B. Russell. An experimental study of a NaClO generator for anti-microbial applications in the food industry. J. Food Process Eng 54, 111-118. 2002.