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Effects of temperature and humidity and effectiveness of some selected antioxidants on lipid oxidation of fresh nile tilapia (Oreochromis niloticus L.) of Lake Victoria, Kenya

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Author Affiliations

  • 1Maseno University, P.O. Box 333 - 40105, Maseno, Kenya
  • 2Maseno University, P.O. Box 333 - 40105, Maseno, Kenya
  • 3Maseno University, P.O. Box 333 - 40105, Maseno, Kenya
  • 4Kaimosi Friends University College, P.O.Box 385-50309, Kaimosi, Kenya
  • 5Maseno University, P.O. Box 333 - 40105, Maseno, Kenya and Masinde Muliro University of Science and Technology, P.O. Box 190-50100, Kakamega, Kenya
  • 6Maseno University, P.O. Box 333 - 40105, Maseno, Kenya
  • 7Maseno University, P.O. Box 333 - 40105, Maseno, Kenya
  • 8Maseno University, P.O. Box 333 - 40105, Maseno, Kenya
  • 9Masinde Muliro University of Science and Technology, P.O. Box 190-50100, Kakamega, Kenya
  • 10Maseno University, P.O. Box 333 - 40105, Maseno, Kenya
  • 11St. Pauls University, P.O. Box Private Bag 00217, Limuru, Kenya

Int. Res. J. Environment Sci., Volume 10, Issue (1), Pages 39-47, January,22 (2021)

Abstract

Spoilage of fish and its related products due to oxidation is a primary problem leading to both loses in income and environmental degradation. Various methods such as sun-drying, smoking and refrigeration as currently used to prevent such loses are either costly, unavailable to the intended users or ineffective. In addition, the anti-oxidants available in the market to mitigate loses occasioned by oxidation to the fish are mainly artificial and yet to be optimized for Oreochromis niloticus. This study quantified the interactive effects between the storage temperature and ambient humidity and the effectiveness of Citric acid, Vitamin E (tocopherol), Rosemarinic acid, Propyl gallate and Vitamin C in arresting fish tissue oxidation. This study observed the fish, starts to rot from the head and this spoilage could only be controlled by temperature at low to medium humidity (< ca. 35 %) values. At high humidity, ca. 65%, the rate of spoilage was purely humidity controlled. The effectiveness order of Vitamin E &

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