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ABSTRACT:The microbial load on smoked fish sold in Ibadan, Oyo State was studied. 64 of 4 different fish species (Mackerel (Scomber scombrus), Sardine (Sardinela eba), Panla (Gadus morhua) and Cat fish (Clarias gariepinus)) were sourced from five different market locations. The microbiological analysis was done using standard microbiological procedures. The bacterial count of fish sampled from Ojo market was the highest (0.35±0.11 x 10 3 CFU/g) while the bacteria count of the fish sample from Bodija market was the lowest (0.07±0.04 x 10 3 CFU/g). There was no significant difference (p>0.05) in the microbial load of the various fish species sold within Ibadan metropolis as well as fish sampled from various market locations in Ibadan metropolis. Bacterial isolated on smoked fish studied were: E. coli, Salmonella spp, Klebsiella spp, Staphylococcus aureus, Aerosomonas spp, Pseudomonas spp, Vibrio spp, Serratia spp, Chromobacterium spp, Enterobacteria spp and Shigella spp. While the following fungi were isolated from the study: Aspergillus flavus, Penicillium spp, Fusarium oxysporum, Trrichoderma spp and Ceotrichium albidium. Fish species sold in different markets within Ibadan metropolis is fit for human consumption. Caution should be exercised in consuming smoked-dried fish displayed openly, reheating may be necessary to activate such micro-organisms before consumption.

Effect of storage time on the quality of smoked Oreochromis nilotius was studied. One hundred fish samples of O. niloticus (average weight 210 AE 15g) was used. Analysis carried out include: proximate, mineral composition (Ca, Na, Fe and Mg), biochemical, amino acid and sensory evaluation. Data obtained was subjected to Analysis of Variance (ANOVA) while the sensory data was subjected to nonparametric test (Kruskal Wallis test). Proximate quality, mineral, amino acid, biochemical and sensory quality of frozen O. niloticus content reduced with increase in storage period. Na and Mg were the most abundant mineral while glutamic acid and lysine were the most concentrated non-essential amino acid (NEEA) and essential amino acid (EAA) respectively. The total volatile base nitrogen (TVBN), trimethyl amine (TMA) and peroxide values (PV) obtained are within the recommended level for good quality food while NEAA and EAA are within recommended values by WHO. The amino acid scores of the fish in relation to the amino acid scoring pattern of whole hen's egg protein indicate that lysine had the highest amino acid score. No significant (χ 2 ¼ 6.624, p > 0.05) variation was observed in the score allotted for the flavor of smoked O. niloticus during storage. Smoked O. niloticus being a good source of protein, minerals and amino acids, and the quality is within good quality protein recommended by world health organization (WHO), is therefore recommended for consumption.

Effect of processing methods on consumer’s acceptability and proximate composition of yellow croaker was investigated. The experiment was completely randomized design where the treatments were the various processing methods employed. 12kg frozen yellow croaker fish were purchased, cut into chunks, divided into 4 groups of 3kg each, each group was salted and then subjected to different processing methods including: sun drying, deep- frying, solar drying and smoking. After processing, the products were subjected to organoleptic assessment using hedonic scale while the proximate composition was determined using standard experimental procedures.  The result of this study indicates that the odour and flavour of smoked fish product were significantly (p < 0.01) preferred by consumers above other products. Solar dried fish product had highest percentage crude protein followed by smoked fish product while smoked fish product had the highest crude ash. This study suggests that it is better to process yellow croaker by solar drying and smoking so as to get good nutrients.