ORGANOLEPTIC ASSESMENT, CHEMICAL AND MICROBIAL STUDIES OF HOT SMOKED Clarias gariepinus (BURCHELL, 1822) ON DIFFERENT CONCENTRATION OF SALT AND DRIED MORINGA Oilefera LEAF.

Tobiloba Anjolaoluwa Ilori

Abstract


ABSTRACT
The aim of food processing and preservation is to inhibit microbial growth, improve acceptability and above all extend the shelf-life of the products either by way of use as preservatives, refrigerating or traditionally by either salt-curing or smoking. Hence, this experiment was conducted to assess the chemical, microbial studies and quality of smoked Clarias gariepinus using different concentrations of Moringa and salt spice mixture as preservatives. Sixty catfish, C. gariepinus weighing (450 – 900g) were allocated to five treatments. The prepared weight concentration of Moringa 10, 15, 20, and 25g were soaked in 5g/l w/v salt solution for 5 minutes and later the fish samples were rubbed with powdered Moringa of different concentrations after degutting: T1= 0%, T2= 1%, T3=1.5%, T4= 2%, T5=2.5%. The C. gariepinus samples were hot smoked between 80-120℃ for 15 hours. Storage studies were carried out on the processed fish for 4 weeks (24 h after smoking, 2nd, 3rd and 4th weeks). Proximate composition, organoleptic assessment, Total Viable Count (TVC), biochemical parameters such as Peroxide Value (PV), Free Fatty Acid (FFA), Hypoxanthine (Hx), Total Volatile Base (TVB) and pH were assessed. Data were analyzed using descriptive statistics and ANOVA at p ≤ 0.05. Results obtained showed that crude protein of C. gariepinus were better in treated groups compared to the control and increased with increasing level of moringa and salt spices at 4 weeks. Better organoleptic assessments were recorded in treated groups compared to the control. Best hot smoked fish samples assessment was recorded in 1.5% spice mixture (3.1±0.60, 2.9±0.32, 3.4±0.50, 3.4±0.42) compared to the control (1.9±0.45, 2.1±0.45, 2.1±0.72, 4.5±0.31) after 4 weeks and were significantly different (p ≤ 0. 05) from the control. Total viable count from the study revealed that bacteria load in smoked C. gariepinus decreased in Moringa and salt spice mixture than the control after 24 hours and 4 weeks and this were significantly different (p <0. 05) from the control. The PV, Hx, FFA, pH and TVB were lower in the treated groups compared to the control after 24 hours, 2, 3 and 4 weeks. These results indicated that using 0.5% salt + 1.5% moringa and spice mixture improved the shelf life and consumer acceptability of smoked C. gariepinus and it was concluded that 1.5% spice mixture would positively influence shelf life, reduce and prevent bacteria pathogens in smoked C. gariepinus multiplied.
Keywords: Clarias gariepinus; Preservatives; Microbial safety; Organoleptic assessment; Proximate composition.
Word Count: 350 Words.

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