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Effect Of Microbes On Proximate Contents Of Stored Smoke-Dried African Cat Fish (Clarias Gariepinus) Sold In Ibadan Markets
[Full Text]
AUTHOR(S)
Olagbemide T Peter, Akharaiyi Fred Coolborn
KEYWORDS
Analysis, Smoke-dried, Fish, Market, Commercial, Stored
ABSTRACT
Fish is the commonest source of protein for many homes all over the globe. Smoking as one of the methods for preserving fish is often adopted in most localities in Nigeria hence they are liable to spoilage soon after harvest. Five smoke-dried Clarias gariepinus each were purchase from one vendor in the surveyed four markets in Ibadan city for microbiological and proximate analyses for 60 days. General increase in microbial counts along storage period was observed. However, samples from market D had the highest microbial counts (2.64×104 – 4.50×104 Cfu/g) followed by fish samples from market B with load range of between (2.41×104 - 4.36×104 Cfu/g) and least count in samples from market A with counts of that range from 2.16×104 – 2.91×104 Cfu/g). Species of Staphylococcus aureus and Escherichia coli were isolated from all purchased fish samples while Salmonella species was only isolated from fish samples obtained from markets C and D. Proximate composition of the fish samples featured increase in moisture content, while other determined proximate parameters were in decrease values alongside days of storage. These resulted in the significant reasons to deduce reduction in the amount of nutrients of the fish samples. Proper processing and appropriate methods of storage is necessary to avoid microbial interactions that will sustain fish nutrients and extend shelf life after harvest.
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