Comparative quality assessment of oven-poached triggerfish (canthidermis sp') in sesame oil and Olive Oil

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.