Spicing: A means of improving organoleptic quality and shelf life of smoked catfish
The organoleptic quality and shelf life of smoked catfish (Clarias gariepinus) was studied over a period of eight (8) weeks after application of spices. Forty (40) chunks of fresh C. gariepinus were dipped in 10% brine solution and distributed into 4 treatments of 10 chunks each, A (100 g ginger), B...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2021-09-01
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| Series: | Scientific African |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2468227621002349 |
| _version_ | 1819121615228633088 |
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| author | Jerimoth Kesena Ekelemu Agatha Aramiche Nwabueze Arnold Ebuka Irabor Nneka Jane Otuye |
| author_facet | Jerimoth Kesena Ekelemu Agatha Aramiche Nwabueze Arnold Ebuka Irabor Nneka Jane Otuye |
| author_sort | Jerimoth Kesena Ekelemu |
| collection | DOAJ |
| description | The organoleptic quality and shelf life of smoked catfish (Clarias gariepinus) was studied over a period of eight (8) weeks after application of spices. Forty (40) chunks of fresh C. gariepinus were dipped in 10% brine solution and distributed into 4 treatments of 10 chunks each, A (100 g ginger), B (100 g garlic), C (50 g garlic/50 g ginger) and D (0 g). Refrigerated for 3 h to complete seasoning process, and then smoked using charcoal and wood for 5 h on day one and 3 h on the second day. Assessed for organoleptic value and microbial analysis after 8 weeks. Results revealed significant difference (P < 0.05) in all parameters except texture. A (100 g ginger) had the highest values for appearance, odour and acceptance (4.66,5.00 and 4.66) respectively, while taste and texture were higher in B (100 g garlic) (4.44 and 4.44 respectively). The least values for organoleptic parameters were observed in D (0 g). Bacteria identified were Staphylococcus aureus and Streptococcus spp with highest count in control (106.66), while treatment C had the least value (55.66). Conclusively, to increase the shelf life of smoked C. gariepinus, it is recommended that mixture of garlic and ginger in equal proportions (50 g garlic/50 g ginger) is used to spice before smoking. |
| first_indexed | 2024-12-22T06:39:22Z |
| format | Article |
| id | doaj.art-622bb5a5fe424f599134e7834b3b03f8 |
| institution | Directory Open Access Journal |
| issn | 2468-2276 |
| language | English |
| last_indexed | 2024-12-22T06:39:22Z |
| publishDate | 2021-09-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Scientific African |
| spelling | doaj.art-622bb5a5fe424f599134e7834b3b03f82022-12-21T18:35:28ZengElsevierScientific African2468-22762021-09-0113e00930Spicing: A means of improving organoleptic quality and shelf life of smoked catfishJerimoth Kesena Ekelemu0Agatha Aramiche Nwabueze1Arnold Ebuka Irabor2Nneka Jane Otuye3Department of Animal Science and Fisheries, Delta State University, Asaba Campus, NigeriaDepartment of Animal Science and Fisheries, Delta State University, Asaba Campus, NigeriaCorresponding author.; Department of Animal Science and Fisheries, Delta State University, Asaba Campus, NigeriaDepartment of Animal Science and Fisheries, Delta State University, Asaba Campus, NigeriaThe organoleptic quality and shelf life of smoked catfish (Clarias gariepinus) was studied over a period of eight (8) weeks after application of spices. Forty (40) chunks of fresh C. gariepinus were dipped in 10% brine solution and distributed into 4 treatments of 10 chunks each, A (100 g ginger), B (100 g garlic), C (50 g garlic/50 g ginger) and D (0 g). Refrigerated for 3 h to complete seasoning process, and then smoked using charcoal and wood for 5 h on day one and 3 h on the second day. Assessed for organoleptic value and microbial analysis after 8 weeks. Results revealed significant difference (P < 0.05) in all parameters except texture. A (100 g ginger) had the highest values for appearance, odour and acceptance (4.66,5.00 and 4.66) respectively, while taste and texture were higher in B (100 g garlic) (4.44 and 4.44 respectively). The least values for organoleptic parameters were observed in D (0 g). Bacteria identified were Staphylococcus aureus and Streptococcus spp with highest count in control (106.66), while treatment C had the least value (55.66). Conclusively, to increase the shelf life of smoked C. gariepinus, it is recommended that mixture of garlic and ginger in equal proportions (50 g garlic/50 g ginger) is used to spice before smoking.http://www.sciencedirect.com/science/article/pii/S2468227621002349SeasonSpicesFishSamplesBacteria |
| spellingShingle | Jerimoth Kesena Ekelemu Agatha Aramiche Nwabueze Arnold Ebuka Irabor Nneka Jane Otuye Spicing: A means of improving organoleptic quality and shelf life of smoked catfish Scientific African Season Spices Fish Samples Bacteria |
| title | Spicing: A means of improving organoleptic quality and shelf life of smoked catfish |
| title_full | Spicing: A means of improving organoleptic quality and shelf life of smoked catfish |
| title_fullStr | Spicing: A means of improving organoleptic quality and shelf life of smoked catfish |
| title_full_unstemmed | Spicing: A means of improving organoleptic quality and shelf life of smoked catfish |
| title_short | Spicing: A means of improving organoleptic quality and shelf life of smoked catfish |
| title_sort | spicing a means of improving organoleptic quality and shelf life of smoked catfish |
| topic | Season Spices Fish Samples Bacteria |
| url | http://www.sciencedirect.com/science/article/pii/S2468227621002349 |
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