Application of the spice Afrostyrax lepidophyllus Mildbr as a biopreservative and seasoning agent for hot smoked fillets of Pangasius hypophthalmus

Abstract

This study aims to evaluate the effect of Afrostyrax lepidophyllus spice on microbiological, chemical and sensory stability of hot smoked fillets of Pangasius hypophthalmus. Treatments included control (hot smoked fish without spice) and hot smoked pre-treated fillets with 10% spice powder of A. lepidophyllus. The hot smoked fillets of P. hypophthalmus were subjected to chemical (pH, TBA, TVB-N), microbiological (total flora, lactic bacteria, anaerobic flora, coliforms, molds, and yeasts) and sensory analysis for 90 days of storage at 4 °C. Microbial growth was significantly (P < 0.05) inhibited by the addition of A. lepidophyllus spice, which had also reduced the evolution of TBA index and TVB-N contents. A. lepidophyllus spice also reduced free fatty acid oxidation. In addition, the incorporation of A. lepidophyllus spice improved the sensory qualities of the hot smoked fillets of P. hypophthalmus. Throughout the storage period, the qualities of the hot smoked fillets were better with A. lepidophyllus. The aqueous extracts of A. Lepidophyllus have the potential to be used as a natural antimicrobial and antioxidant agents in hot smoked fish fillets. This study has both a scientific and socio-economic impact through the valorization of locally available resources in the development of a value-added product ready for human consumption.

Keywords

• Afrostyrax lepidophyllus
• Pangasius hypophthalmus
• Microbiology and chemical analysis
• Sensory analysis
• Free fatty acid profile
• Smoked and spiced fillets