Journal of Food Processing & Technology

Abstract

Biochemical and Microbiological Assessment of Smoked Dried Clarias gariepinus

Amighty Olorunpelumi Ricketts

Microbiological and Biochemical characteristics of smoke-dried Clarias gariepinus was studied for four weeks to assess changes related to belated consumption. Five fishes were bought from 3 different sellers and then mixed together to make a composite sample of fifteen. Analytical methods as described by Bergey’s manual of bacteriology and AOAC were used for weekly Microbiological and Biochemical analysis while Mineral was analyzed biweekly, Microbiological properties fluctuated through the 4 weeks but were within acceptable limits as prescribed by the Food and Agriculture Organization (FAO), microflora isolated study are Penicillium and Aspergillus niger , the bacterial Species isolated are Staphylococcus aureus, Klebsiella spp and E. coli. There was significant (p<0.05) rise in ash and protein while moisture and lipid declined significantly (p<0.05) through the period of the study. Mineral content for Na, K, Ca and Fe did change significantly (p<0.05) through the study. The quality of the smoke-dried C. gariepinus was wholesome at the time of purchase but progressively declined through the course of the study thereby making it of reduced nutritional benefit and potentially harmful for consumption.