acta satech Journal of the Life & Physical Sciences Babcock

Effect of preservatives on microbial safety and quality of smoked catfish (Clarias gariepinus) during ambient storage
*M.M. Salaudeen, Akande G.R., Oguntade O.R., Afolabi O.O., Olusola A.O. and Ezekiel M.O.
Nigerian Institute for Oceanography and Marine Research Wilmot Point Road, Bar Beach, Victoria Island, P.M.B.12729, Lagos.
2010

ABSTRACT
The microbial safety and quality of smoked catfish (Clarias gariepinus) treated with antimicrobials and antioxidants were examined during six weeks storage at temperature (30-33)0C. Eleven pre-smoking treatments were applied: 25% sodium chloride (NaCl) and 1% ascorbic acid for 1h; 25% NaCl and 1% ascorbic acid for 30 min; 3% sodium lactate for 30min 3% sodium lactate and ginger (Zingiber officinale) extract for 30min; 5% sorbic acid for 30min; 5% sorbic acid for 1h; 3% sodium lactate and aidan (Tetrapleura tetraptera) extract for 30min; 3% sodium lactate and Ethiopian pepper (Xylopia aethiopica) extract for 30min; ginger (Zingiber officinale) extract for 30min; Ethiopian pepper (Xylopia aethiopica) extract for 30min and aidan (Tetrapleura tetraptera) extract for 30min. The samples were smoked, cooled and packed for analysis at 0, 2, 4 and 6 weeks of ambient storage. No Salmonella and coliforms were recovered from the smoked samples and there was significant reductions in total plate count in treated and control samples after cooking and smoking. The microbial counts results were, however, within the ICMSF limits, for acceptable microbial quality. There were no significant changes of pH and peroxide values (PV) fluctuated within samples during the 6 weeks storage without refrigeration.
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