Bacteriological and nutritional quality of market and home smoke dried shrimp was carried out. Fresh and dried shrimps were bought from market. One set of the fresh shrimp was not rinsed before they were home smoke dried and used for analysis, another set was rinsed with clean water before they were home smoke dried and used for analysis and the market dried sample was used for analysis without any treatment. After the home smoke drying, the microbial load and types of microorganisms were determined using standard microbiological technique. The proximate compositions of the fresh shrimp, home smoke dried and market smoke dried shrimp were also determined. The population of the aerobic bacteria, Vibrio, Pseudomonas, fungi, Salmonella-Shigella, staphylococcal and coliform of the market smoke dried were 4.23±3.30, 1.98±3.15, 0.97±2.58, 2.95±2.96, 1.22±2.67, 3.89±3.22 and 1.88±2.86 CFU/10 g, respectively. The population of the aerobic bacteria, Vibrio, Pseudomonas, fungi, Salmonella-Shigella, staphylococcal and coliform of the home smoke dried not rinsed were 4.18±2.75, 2.69±3.43, 0.4±1.44, 1.96±2.8, 1.47±2.72, 2.33±3.08 and 2.85±3.06 CFU/10 g, respectively. The population of the aerobic bacteria, Vibrio, Pseudomonas, fungi, Salmonella-Shigella, staphylococcal and coliform of the home smoke dried rinsed shrimps were 4.11±2.48, 1.09±2.50, 0.00±0.00, 0.00±0.0, 1.56±2.62, 3.35±3.03 and 1.25±2.17 CFU/10 g, respectively. Eight bacteria genera which include Bacillus, Klebsiella, Proteus spp, Providencia, Pseudomonas, Shigella, Staphylococcus and Vibrio were identified. Aspergillus niger, Penicillium sp, Rhizopus oligosporus and Saccharomyces cerevisae were the fungi isolates identified. Although the bacterial types could contain pathogenic strains, proper cooking could inhibit their presence in food. Smoke drying of the seafood could preserve the shellfish longer since the water activity of the seafood is reduced. The Moisture, Ash, fat, crude fibre, crude protein and Carbohydrate content of the fresh shrimps was 69.42±1.33, 2.58±0.23, 1.66±0.00, 3.86±0.18, 17.81±0.78 and 4.18±0.08%, respectively. Also, the Moisture, Ash, fat, crude fibre, crude protein and Carbohydrate content of the Market smoked dried was 15.92±0.23, 10.34±0.72, 0.96±0.05, 11.13±1.22, 51.07±0.00 and 10.59±0.6%, while the Moisture, Ash, fat, crude fibre, crude protein and Carbohydrate content of the Home smoked dried was 9.50±0.00, 8.95±0.07, 0.73±0.11, 9.48±0.60, 67.34±0.00 and 4.02±0.79%, respectively. The home smoked dried shrimps had less moisture content compared to the market dried shrimps. Smoke drying would be recommended for preservation since it does not reduce the nutritional quality of the shrimp and preservation of food has been a great challenge especially in developing countries where there is poor power supply. More so fresh seafood easily perishes especially when they are not well preserved.
Tegillarca granosa (clam) was preserved by different drying methods. The molluscan shellfish sample was smoked dried and oven dried to predict the most effective method of drying based on the microbiological quality, proximate composition and sensory evaluation of the shellfish sample. Total viable bacterial counts of Tegillarca granosa ranged from 2.45±1.94 - 0.19±.28 x106 cfu/g, Vibrio counts ranged from 3.88±3.32 - 0.00±0.00´104 cfu/g, Pseudomonas count ranged from 3.65±3.25 - 0.00±0.00´103 cfu/g. Salmonella ranged from 3.46±2.70 – 0.00±0.00´105 cfu/g. Shigella ranged from 3.68±2.70 – 0.00±0.00 ´ 105 cfu/g, Staphylococcus counts ranged from 3.67±2.81 – 1.19±2.13 ´ 104 cfu/g. Coliform counts ranged from 5.74±2.63 - 0.00±0.00´105 cfu/g,. Fungal counts ranged from 4.13±2.75 - 0.03±0.07´104 cfu/g. The bacteria isolated were Bacillus, Enterobacter, Escherichia coli, Klebsiella, Pseudomonas, Salmonella, Shigella, Staphylococcus and Vbrio. The fungi isolated were Aspergillus flavus, Aspergillus niger, Penicillium sp and Saccharomyces cerevisiae. Results obtained showed that clam contains unacceptable counts of bacteria and fungi, higher than the specified standard limits of 1.0´105 cfu/g for bacteria 1.0´102 cfu/g for coliform. Proximate composition showed that smoked dried clam is nutritionally richer than oven dried clam. Protein content, carbohydrate content, fat content and moisture content were higher in smoked dried clam than oven dried clam while crude fiber and ash content were higher in oven dried clam. Sensory evaluation to determine the degree of liking showed that the smoke-dried clam was more preferred than the oven dried clam. The result of the microbial analysis revealed that fresh clam had higher microbial load than smoked dried and oven dried clam. Preservation by drying was effective in reducing the microbial load from the shellfish samples. The smoked drying method was more effective in reducing the microbial load of the shellfish samples than the oven dried samples.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.