Lipid oxidation and organoleptic response during shelf storage of some smoked marine fish in Kenya.

Abstract

Peroxide Value (PV), Thiobarbituric Acid Reactive substances (TBARS), organoleptic properties and shelf life of some smoked marine fish namely Gerres oyena (" Chaa "), Lutjanus argentimaculatus (Red snapper) and Valamugil seheli (Mullet) were studied during storage. Both PV and TBARS for all the fish increased to a peak with storage time then decreased. PV in G. oyena was 10.80±1.07 mEq/kg on day 1 of storage, increased to 18.17±0.39 mEq/kg in day 8, peaked at 21.48±0.44 mEq/kg in day 11 then decreased to 8.50±2.34 mEq/kg on day 28. TBARS increased from 0.39±0.09 mg malondialdehyde/kg when fresh to 0.59±0.09 mg malondialdehyde/kg in day 8 then decreased to 0.07±0.004 mg malondialdehyde/kg on the 19 th day of storage. PV in L. argentimaculatus was 61.65±0.09 mEq/kg on the 4 th day of storage, increased to 112.86±0.19 mEq/kg on day 6 then decreased to15.17±0.54 mEq/kg on day 11. TBARS in L. argentimaculatus was 0.93±0.36 mg malondialdehyde/kg when fresh, 0.16±0.01 mg malondialdehyde/kg on day 1, 1.87±0.03 mg malondialdehyde/kg on day 8 and 0.06±0.01 mg malondialdehyde/kg on day 23. In Valamugil seheli, the PV was 57.59±0.11 mEq/kg on day 1 of storage, 76.55±0.49 mEq/kg on the 8 th day, then it decreased to undetectable levels on the 28 th