Assessment of the Microbial and Sensory Qualities of Smoked African Catfish (Clarias gariepinus)
Daramola, J. A.; Alao, F. O.; Osofero, S. A.; Wemimo, O. O.

This study was carried out to assess the microbial and sensory qualities of smoked catfish (Clarias gariepinus) treated with sodium chloride during a 6-week storage at room temperature. Raw catfish steaks were subjected to the following salt treatments (5%, 7.5%, 10%, 12.5% and 15%) for 15 minutes prior to smoking. The non-treated (without salt) catfish served as the control. The fresh fish, control and the treated samples showed diverse microbial loads. After smoke treatment, the microbial loads were reduced and this was maintained during the weeks of storage. The result from this study revealed that the smoked catfish are shelf stable for between three to five weeks under ambient storage condition, before the action and effects of spoilage microorganisms become significant. Smoked fish treated with 12.5% and 15% salt proved best in terms of reduced microbial loads but organoleptically, smoked fish treated at 5% salt was the most acceptable to the panelists.

Full Text: PDF