Enhancement of Dried Fish Flavor by Cinnamon (Cinnamon Verum) Aqueous Extracts

In an attempt to improve the flavor of traditional dried fish (kajeek) from Sudan, cinnamon (Cinnamon verum) aqueous extract was used. Kejeik was prepared from Mormyrus casahive (khashm elbanat), freshwater fish that obtained from Almorada fish local market, Oumdurman. The processes and analysis were done in the winter season. Cinnamon (Cinnamon verum) aqueous extract was prepared in three different concentrations (5- 10- 15%) and used during drying of the fish. The oil was extracted from the kajeek samples and the quality of dried fish was assessed after addition of cinnamon (Cinnamon verum) aqueous extract. Levels of peroxide value and acid value showed significant (p ≤ 0.05%) reduction after using the cinnamon as well as the pH. pH changed significantly (p ≤ 0.05%) to revealed the action of cinnamon (Cinnamon verum) aqueous extract in changing medium from acidic to neutral. There were insignificant (P ≥ 0.05) differences in most of the sensory parameters of most of the dried fish samples. However, it revealed that the dried fish (kajeek) from fresh water fish (M. Casahive, khashm elbanat) from Sudan was very accepted generally, accepted as flavored with 10% cinnamon (Cinnamon verum) extract with less acceptance in color. The study revealed that cinnamon (Cinnamon verum) aqueous extract could be used in fish preservation methods as anti oxidant agent.

Keywords: Mormyrus casahive (khashm elbanat), Kejeik, cinnamon aqueous extract, peroxide value, Acid value and pH.