Abstract:
Using natural preservatives for food preservation promotes the healthier lifestyle and wellness in
consumers mentally and physically. The objective of this research was to determine the shelf-life of an
oven-poached triggerfish chunks , with two different poaching mediums at 105 0C set convection oven for
15 mins: in olive oil [OPT) and in sesame oil [SPT]. Microbiological stability (Total Viable Count; TVC) and
sensory acceptance (Hedonic scale; 1-poor to 9-excellent) were performed throughout 3 days of storage in
the tropical environmental conditions [35t20C). Mean TVC increased significantly [P < 0.05; two-way
ANOVA test) with increased storage period in both poaching media, with no [P>0'05; two-way ANOVA
test) statistically significant difference between the two poaching media [OPT =3.34+-0.33 log CFU/g'
6.20+-0.501ogCFU/g and6.40+-0.95logCFU/g and SPT =2.72+-1.26 log CFU/g,7.06+- 0.26 log CFU/g and
7.41 +- 0.24 log CFU/g). The mean acceptability scores for SPT in respect of texture and taste received a
significantly higher score [p<0.05; Friedman test) in immediately after oven poaching than that of the
OPT. OPT and SPT did not show a significant difference between the poaching medium in microbiological
stability and rest of the physio-chemical properties: appearance and aroma. So, sesame oil can be
substituted to olive oil as a potent poaching medium for the triggerfish in respect of shelf life extension
and value addition.
