Effect of Post-slaughter Time Intervals on the Quality of the African Catfish, Clarias gariepinus (Burchell, 1822)

Evaluation of Heteroclarias Quality With Increased Storage Time Using Quality Index Method (Qim)

“…This indicates that the longer the post slaughter time, the lower the fish quality because the higher the value of QIM the poorer the quality of fish. Ayeloja [2], observed similar results in their study of 'Effect of Length of Delay after Slaughter (LODAS) on quality of raw catfish (Clarias gariepinus)' where it was observed that the sensory quality of C. gariepinus deteriorated with increased storage time but the fish retained most of its original freshness up to 4 hour post slaughter as the fish eyes were transparent, clear and protruding, the gills was bright red colour with fresh odour, while the skin was bright with shiny slime and a firm belly; and the flesh was still firm flexible and elastic with fresh and sea weedy odour. Sveinsdottir [8], also stated good quality index such as odour observed in freshly caught fish could be attributed to its low levels of volatile compounds contents such as 2,6 nonadienal which is characterized to have a cucumber like odour and a low odour threshold of 0.001 ppb.…”

“…Fish is an important component of human diet due to the high content of long chain polyunsaturated fatty acids (LCPUFAS) which is required for improved health condition and prevention of diseases among the old people [1]. Ayeloja [2], stated that fish is vital in the fight against nutritional and food insecurity prevalent in many developing countries such as Nigeria as it supplies good quality polyunsaturated fatty acids (PUFA's), protein, minerals and vitamins which are essential for good health of the citizens. The protein content of fish is highly required by pregnant women for proper development of the foetus and young children as it enhances the proper mental and immunity development against disease among growing children [3].…”

“…Ayeloja [5], reported that the increase in the consumption of fish as the major animal protein could be attributed to its low price, and its acceptance by people of different religious believes unlike some other animal products. In spite of all the importance of fish, it is one of the most rapid perishable foods because of its short shelf life; the rate of fish spoilage is also accelerated by poor postharvest handling, weather conditions, fish species and storage temperature [2]. Ayeloja [6,7], stated that the practice of leaving harvested fish at ambient temperatures (20 + 2 o C) for several hours without processing also lead to rapid quality deterioration of fish and huge economic loss to fish farmers, consumers are also becoming increasingly interested in the quality of fish they consume and the physical attributes of the fish is very vital to immediately access fish quality in the market thus the need for this research.…”

Glimpse of Fish as Perishable Staple

“…The importance of fish in the life of mankind is enormous as it is an important natural source of protein; it provides useful products as well as contributing positively to the economy of many nations (Ayeloja et al, 2020b;Adesoji, 2008 andSalaudeen et al, 2010). It is a major source of food as it supplies balanced protein, vitamins and minerals to the body therefore making it a major constituent of food of many people in developing countries (George et al, 2014;Ayeloja et al, 2011;Obande and Solomon, 2000). Fish have high biological value, this make it a food of choice by protein deficient patients; it is know quickly replenish the warn out cells, replenish the bone nutrients, low cholesterol content and high in unsaturated fatty acids (Oluwatoyin et al, 2010).…”

Bacteriological Assessment and Antibiotic Susceptibility Profile of Bacteria Recovered from <i>Clarias gariepinus</i> Selected from Various Fish Farms in Anambra North Senatorial Zones in Anambra State, Nigeria

“…According to Reference [9], the normal bacterial load of the surface slime of fish range from 10 2 -10 7 cfu/cm 2 while the gills and intestines range up to 10 3 -10 7 cfu/g. The microbial load increases with increasing temperature and results in rapid fish spoilage [10]. According to Reference [11], working on microbial load of smoked-dried fishes observed that the mean total bacterial count from the fish samples was significantly higher in rainy season than in dry season.…”