Effect of combined treatment including Litsea cubeba essential oil and wood smoke on Aspergillus niger development and consumer acceptability of dried catfish (Ariidae)

Sinthupachee, Apiram; Koomhin, Phanit; Matan, Nirundorn; Matan, Narumol

Effect of combined treatment including Litsea cubeba essential oil and wood smoke on Aspergillus niger development and consumer acceptability of dried catfish (Ariidae)

2022

Sinthupachee, Apiram | Koomhin, Phanit | Matan, Nirundorn | Matan, Narumol

Dried fish exports generate massive revenue. These exports are in highest demand in the world market. However, dried fish can quickly become spoiled by mould. This creates foul odours that may affect consumer acceptance. Dried fish requires natural antimicrobial agents to improve shelf life. This study aimed to control mould growth and improve the organoleptic properties of dried fish using Litsea cubeba oil vapour in combination with wood smoke. In addition, to understand consumer acceptability, the treated dried fish was used to test consumer brain responses using electroencephalography (EEG). The participants who were able to eat dried fish preferred smoked food and had no history of allergies to dried fish, and essential oils were selected for this test. The combined treatment of the L. cubeba oil vapour at ≥60 μL and smoke for 30 s completely controlled the growth of A. niger at least 6 Log₁₀ CFU g⁻¹ and extended the shelf life of dried fish to 7 days at 30 ± 2 °C compared with the control (3 days). The panellists preferred the dried fish treated with the combined treatment more than the untreated fish (P < 0.05). The consumption (smelling, eating and swallowing) of the treated fish by the participants increased the alpha wave activity in their brains to increase the activation of the neural circuits for attention, working memory, active stage and sensory‐motor integration. These findings can be helpful for smoke‐dried fish product development and dried fish preservation.

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