Smoke-dried fish is vulnerable to lipid peroxidation, which can reduce product quality and pose health risks to consumers. The study examined the antioxidant potency of Moringa oleifera marinade on oxidative stabilityof smoke-dried catfish in comparison with salt and Butylated hydroxyl anisole (BHA), a synthetic antioxidant. Seventy-two catfish (208±6 g) were processed, randomly assigned to six antioxidant treatment groups and hotsmoked. The treatments are the control (0%), 1%, 2% and 3% (w/v) Moringa oleifera marinade (MOM), 5% Brine (w/v) and 0.2% BHA (w/v). Thesmoke-dried fish were stored at room temperature (35±10C) for 8 weeks. Lipid peroxidation was monitored weekly using Thiobarbituric acid (TBA)assay. The results showed that Moringa oleifera marinade and BHA decreased lipid peroxidation more than (p< 0.05) the control (0.94 mg/MDA/kg) and salt (0.92 mg/MDA/kg) treated samples. This was shown by the lower Thiobarbituric acid reactive substance (TBARS) values of 1% MOM(0.44 mg/MDA/kg), 2% MOM (0.88 mg/MDA/kg), 3% MOM (0.85 mg/MDA/kg) and BHA (0.80 mg/MDA/kg) treated samples. A general increase in oxidative spoilage was observed for all treatments as storage time progressed.However, the increment was more (p0.05) difference was observedamong all Moringa treated samples and BHA. Moringa oleifera marinade could be used as an alternative to BHA in suppressing lipid peroxidation in smoke-dried African catfish stored for 8 weeks.

Sušena dimljena riba izložena je lipidnoj peroksidaciji, što može smanjiti kvalitetu krajnjeg proizvoda, ali i ugroziti zdravlje potrošača. Ovim istraživanjem ispitanoje potencijalno antioksidantsko djelovanje marinade Moringa oleifera na stabilnost oksidacije kod dimljenog soma te je ono uspoređeno s djelovanjem soli i butil hidroksi anisola (BHA), sintetičkog antioksidanta.Obrađeno je 72 primjeraka soma (208 ± 6 g),a ravnomjerno su raspoređeni u 6 skupina tretiranih antioksidansima te izloženih vrućem dimu. Skupine s obzirom na vrstu tretmana i postotak izloženosti bile su sljedeće: kontrolna skupina (0%), 3 skupine somovatretiranih marinadom Moringa oleifera (MOM)(1%, 2% i 3%), somovi u rasolu (w/v) (5%) i somovi u butil hidroksi anisolu (w/v) (0,2%). Dimljena riba bila je pohranjena na sobnoj temperaturi (35 ± 10C)8 tjedana. Peroksidacija lipida tjedno je praćena pomoću ispitivanja tiobarbiturnom kiselinom (TBA). Rezultati su pokazali smanjenje lipidne peroksidacijekod skupina somova u marinadi Moringa oleifera i u butil hidroksi anisolu (p