Combined Effect of Moringa (Moringa oleifera) Water Extracts and Vacuum Packaging on the Quality and Lipid Oxidation of the Sun-Dried Punti (Puntius sophore) During Storage

      Due to lipid oxidation, sun-dried products have a distinct off-flavor, which discourages product usage and limits variety. In addition, there is a frequent complaint about the quality of dried fish available in the market. This research aimed to investigate the effect of moringa water extracts pretreatment (1.5%, 2.5%, and 3.5%) and vacuum packaging on the quality and lipid oxidation of sun-dried punti (Puntius sophore) during storage at ambient temperature for 7 months. Biochemical, aerobic plate count and sensory changes of dried P. sophore were monthly analyzed. Total phenolic content, total flavonoid content, and 1,1-diphenyl-2-picrylhydrazil (DPPH) radical scavenging activity of moringa water extracts were also evaluated. Moringa extract-treated and vacuum-packed dried fishes showed lower aerobic plate count, total volatile base nitrogen than the untreated vacuum packed samples. Vacuum packaging and moringa treatment reduced significantly the lipolysis (acid value) and oxidation of lipid (peroxide value and thiobarbituric acid reactive substance) in P. sophore. The application of moringa water extracts did not affect significantly the sensory properties of the product. Results demonstrated that pre-treatment with moringa water extract (2.5%) and vacuum packaging could be an alternative to reduce the quality deterioration and lipid oxidation and improve the quality as well as the shelf life of this dried product during processing and storage.