Comparison of Different Techniques for Processing and Preserving fish Rastrineobola argentea from Lake Victoria, Kenya
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.
[1] 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.
[2] Food and Agriculture Organization. The prevention of losses in cured
fish. Fisheries Technical Paper 219, FAO ROME, Italy. 1981.
[3] 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.
[4] 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.
[5] 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.
[6] 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.
[7] 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.
[8] 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.
[9] Food and Agriculture Organization. Fish Processing in Africa. FAO
Fisheries Report Number 329. FAO Rome Italy. 1986.
[10] N. Ismail, and M. Wootton. Fish salting and drying: a review. ASEAN
Food J. 7, 175-83. 1992.
[11] 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.
[12] 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.
[13] 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.
[14] World Health Organization, Food Safety Programme. Food Safety: An
Essential Public Health Issue for the New Millennium. 1999.
[15] 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.
[16] Food and Agriculture Organization. Inland Fisheries Planning
Development and management in Eastern/Central Southern Africa.
1992.
[17] 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.
[18] 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.
[19] AOAC. Official Methods of Analysis of AOAC International 16th
edition. Methods 950.46, Washington D. C, 1995.
[20] W. F. Harrigan. Laboratory methods in food microbiology. 3rd edition.
Academic press Ltd (Sandiego), pp 165-183. 1998.
[21] J. I. Pitt. The genus Penicillium and its telemorphic states Eupenicillium
and Taloromyces. New York: Academic press. 1979.
[22] D. A. A. Mossel. Microbiology of Food. University of Utrecht. Faculty
of Veterinary Medicine, Bittschact 172, Utrecht, the Netherlands. 1982.
[23] 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.
[24] H. L. Banenet and B. B. Hunter. Illustrated Genera of Imperfect Fungi.
Minneapolis Burgress Publishing Company. Minneapolis, MN, pp: 241.
1972.
[25] K. B. Raper and D. L. Fennel. The genus Aspergillus spp. 357. USA:
Robert E. Krieger. 1973.
[26] G. R. Carter. Diagnostic procedures in veterinary bacteriology and
mycology, 3rd edition, IL: Charles C Thomas Publishers, Springfield:
157-171. 1979.
[27] 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.
[28] 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.
[29] 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.
[30] 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.
[31] 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.
[32] 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.
[33] 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.
[34] 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.
[1] 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.
[2] Food and Agriculture Organization. The prevention of losses in cured
fish. Fisheries Technical Paper 219, FAO ROME, Italy. 1981.
[3] 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.
[4] 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.
[5] 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.
[6] 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.
[7] 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.
[8] 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.
[9] Food and Agriculture Organization. Fish Processing in Africa. FAO
Fisheries Report Number 329. FAO Rome Italy. 1986.
[10] N. Ismail, and M. Wootton. Fish salting and drying: a review. ASEAN
Food J. 7, 175-83. 1992.
[11] 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.
[12] 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.
[13] 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.
[14] World Health Organization, Food Safety Programme. Food Safety: An
Essential Public Health Issue for the New Millennium. 1999.
[15] 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.
[16] Food and Agriculture Organization. Inland Fisheries Planning
Development and management in Eastern/Central Southern Africa.
1992.
[17] 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.
[18] 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.
[19] AOAC. Official Methods of Analysis of AOAC International 16th
edition. Methods 950.46, Washington D. C, 1995.
[20] W. F. Harrigan. Laboratory methods in food microbiology. 3rd edition.
Academic press Ltd (Sandiego), pp 165-183. 1998.
[21] J. I. Pitt. The genus Penicillium and its telemorphic states Eupenicillium
and Taloromyces. New York: Academic press. 1979.
[22] D. A. A. Mossel. Microbiology of Food. University of Utrecht. Faculty
of Veterinary Medicine, Bittschact 172, Utrecht, the Netherlands. 1982.
[23] 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.
[24] H. L. Banenet and B. B. Hunter. Illustrated Genera of Imperfect Fungi.
Minneapolis Burgress Publishing Company. Minneapolis, MN, pp: 241.
1972.
[25] K. B. Raper and D. L. Fennel. The genus Aspergillus spp. 357. USA:
Robert E. Krieger. 1973.
[26] G. R. Carter. Diagnostic procedures in veterinary bacteriology and
mycology, 3rd edition, IL: Charles C Thomas Publishers, Springfield:
157-171. 1979.
[27] 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.
[28] 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.
[29] 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.
[30] 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.
[31] 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.
[32] 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.
[33] 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.
[34] 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.
@article{"International Journal of Biological, Life and Agricultural Sciences:53529", author = "Ayub V. O. Ofulla and Jackson H. O. Onyuka and Samuel Wagai and Douglas Anyona and Gabriel O. Dida and John Gichuki", title = "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.", keywords = "Fish landing beaches, Lake Victoria, oil frying,
preservatives.", volume = "5", number = "12", pages = "897-5", }
