Microbial Safety and Quality of Smoked <i>Clarias gariepinus</i> Burchell, 1822 on Different Concentration of Preservatives during Ambient Storage

Influence of smoking and natural preservatives on shelf – life and microbial quality of Clarias gariepinus during storage

“…The result of the study on organoleptic assessment such as taste, flavour, texture, appearance, odour and overall acceptability of the smoked C. gariepinus were higher at 1-day storage than the values at 28 days and 56 days storage. The acceptability decreased as weeks of storage increased and this result was in agreement with the report of Omojowo et al, (2010) and Isaac et al, (2014) who reported a decrease in acceptability of smoked catfish C. gariepinus during storage. The treated groups had better overall acceptability when compared to the control.…”

“…This result was similar to the work of Antonia da Silva ( 2002) who reported an increase in the crude protein of smoked blue catfish (Ictalurus furcatus) treated with antimicrobial agents and antioxidants during 6-week storage at room temperature. Also, Tao and Linchun (2008) and Isaac et al, (2014) recorded an increase in the crude protein of grass Carp (Ctenopharyngodon idellus) filets and smoked C. gariepinus on different concentration of preservatives during ambient storage which was similar to the present findings. A higher value obtained in the crude protein of the treated groups may be due to preservatives effects of these plants which slow down autolysis in the fish muscles and consequently slow down the protein break down.…”

“…The treated groups recorded lower peroxide values compared to the control and there were significant differences (P< 0.05) among the treatments. A similar result was observed by Antonia da Silva ( 2002) and Isaac et al (2014) who also recorded an increase in peroxide value of smoked C. gariepinus as the week of storage increased. The results of thiobarbituric acid revealed that the values increased as the weeks of storage increased.…”

“…This might be a result of anti-oxidant (vitamin C) and antimicrobial agents (flavonoids, saponins and tannins) present in turmeric, onion bulb, holy basil. A similar result was observed by Isaac et al, (2014) who reported that the thiobarbituric acid of smoked C. gariepinus increased as the week of storage increases.…”

“…The fresh plants (onion bulb, turmeric rhizome, and holy basil leaves) were washed with sterile distilled water, ground with hammer mill (4500 g of each plant was homogenized with 4.5 litres of sterile distilled water) and 3500 g of water extract of each of the fresh plants was transferred into a plastic container (45 litres capacity). The C. gariepinus were prepared as described by Isaac et al, (2014). The C. gariepinus (1.0 -1.5 kg) were killed by severing the spinal cord with a sterile knife and aseptically eviscerated, washed and rinsed in distilled water and placed on a tray.…”