<abstract xmlns="http://www.w3.org/1999/xhtml">

The bioactive compounds contributing to aroma and natural antimicrobial potential of oil from <italic>Dacryodes edulis</italic> seed can be harnessed in food industries as food preservatives. This study therefore, reveals the preservative effect and organoleptic property of meat and fish preserved with oil from <italic>D. edulis</italic> seed. Proximate and mineral analysis of oil were carried out using standard methods. Preservative quality of oil on fish and meat was investigated at 4°C and 37°C. Organoleptic property of preserved fish and meat was determined using trained panellists. Fat, protein, carbohydrates, crude fibre, ash and moisture content of oil from <italic>D. edulis</italic> seed are 55.7%, 18.7%, 10.8%, 7.1%, 4.6% and 3.1%, respectively. Potassium (106.5 µg/g) and phosphorous (102.5 µg/g) have the relatively highest values compared (p&lt;0.05) to other minerals like zinc, iron, calcium, magnesium, and sodium. Better preservative property of oil was observed on fried fish and meat kept at 4°C with no microbial growth. The highest microbial load (3.95 × 106 cfu/g) occurred in fresh chicken coated with oil from <italic>D. edulis</italic> seed after 7 days of preservation. Fish and meat fried with oil from <italic>D. edulis</italic> seed were well accepted (9.00) than those fried with groundnut oil (3.50). Oil from <italic>D. edulis</italic> seed is an edible oil that can be utilized as alternative vegetable oil with natural preservatives and embedded nutrients.
</abstract>

The bioactive compounds contributing to aroma and natural antimicrobial potential of oil from Dacryodes edulis seed can be harnessed in food industries as food preservatives. This study therefore, reveals the preservative effect and organoleptic property of meat and fish preserved with oil from D. edulis seed. Proximate and mineral analysis of oil were carried out using standard methods. Preservative quality of oil on fish and meat was investigated at 4°C and 37°C. Organoleptic property of preserved fish and meat was determined using trained panellists. Fat, protein, carbohydrates, crude fibre, ash and moisture content of oil from D. edulis seed are 55.7%, 18.7%, 10.8%, 7.1%, 4.6% and 3.1%, respectively. Potassium (106.5 µg/g) and phosphorous (102.5 µg/g) have the relatively highest values compared (p<0.05) to other minerals like zinc, iron, calcium, magnesium, and sodium. Better preservative property of oil was observed on fried fish and meat kept at 4°C with no microbial growth. The highest microbial load (3.95 × 106 cfu/g) occurred in fresh chicken coated with oil from D. edulis seed after 7 days of preservation. Fish and meat fried with oil from D. edulis seed were well accepted (9.00) than those fried with groundnut oil (3.50). Oil from D. edulis seed is an edible oil that can be utilized as alternative vegetable oil with natural preservatives and embedded nutrients.

Microbiological Quality and Organoleptic Property of Meat and Fish Preserved with Oil from <italic>Dacryodes Edulis</italic> Seed

Department of Food Science and Technology, School of Agriculture, Food and Natural Resources

Olusegun Agagu University of Science and Technology

Acta Universitatis Cibiniensis. Series E: Food Technology

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Microbiological Quality and Organoleptic Property of Meat and Fish Preserved with Oil from  Seed

The bioactive compounds contributing to aroma and natural antimicrobial potential of oil from Dacryodes edulis seed can be harnessed in food industries as food...

Microbiological Quality and Organoleptic Property of Meat and Fish Preserved with Oil from Dacryodes Edulis Seed

Online veröffentlicht: 09. Juli 2022

Seitenbereich: 55 - 68

Eingereicht: 01. Apr. 2022

Akzeptiert: 08. Juni 2022

DOI: https://doi.org/10.2478/aucft-2022-0005

Schlüsselwörter
meat, fish, preservation, microbial count and seeds

© 2022 Temitope Julianah Oniyide et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Microbiological Quality and Organoleptic Property of Meat and Fish Preserved with Oil from Dacryodes Edulis Seed

Online veröffentlicht: 09. Juli 2022

Seitenbereich: 55 - 68

Eingereicht: 01. Apr. 2022

Akzeptiert: 08. Juni 2022

DOI: https://doi.org/10.2478/aucft-2022-0005

Schlüsselwörtermeat, fish, preservation, microbial count and seeds

© 2022 Temitope Julianah Oniyide et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Schlüsselwörter
meat, fish, preservation, microbial count and seeds