Comparative Study of Quality Deterioration and Microbiological Safety of Oven-Dried and Smoked Products from African Catfish (Clarias Gariepinus) At Various Storage Condition (Published)
This study aimed to investigate the effects of oven-drying and smoked-drying on nutritional qualities, quality deterioration and microbiological safety of African catfish (Clarias gariepinus) at various storage condition (1st, 14th , 28th and 42nd Day). Fresh fish samples were obtained from Klassik Integrated Aquafarm, Ado Ekiti, Nigeria. Fish specimens were divided into two equal parts. One part was dried with smoking kiln and the second part with drum kiln. Proximate parameters (protein, lipid and carbohydrate, ash, fibre), quality deterioration and spoilage parameters (TBAR, TVB-N, PV and TMAN) and microbiological parameters (total viable and mould counts) were determined for the oven-dried and smoked products stored at different storage condition using standard methods. According to the proximate assessment of the oven-dried products under 42 days storage conditions, the moisture content ranged between 4.34 and 13.02%, crude protein ranged between 60.24 and 72.84%, fibre ranged between 0.16 2.08%, fat 14.62 and 16.82%, ash 5.44 and 9.04%. TVB-N value ranged between 8.67 and 14.06mgN/100g,PV 1.08 and 6.14 meq, TBAR 0.98 and 2.04 mgMA/kg and TMA-N 2.22 and 3.96 mgN/100g. TVC ranged between 1.34 and 1.52×103 cfu/g and yeast and mould count 1.16 and 3.88×102cfu/g. Considering all the parameters, it can be concluded that the oven-dried products maintained its excellent nutrients quality under 42 days storage condition while there were significant reduction in nutrients quality, quality deterioration and spoilage, high microbial loads were evidence at 28 days storage condition in smoked products.
Keywords: African catfish (clarias gariepinus), microbiological safety, oven-dried and smoked products, quality deterioration, storage condition