Microbiological quality of catfish (Clarias gariepinus) smoked with Nigerian Stored Products Research Institute (NSPRI) developed smoking kiln
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Date
2012
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Abstract
The microbial quality of cat fish (Clarias gariepinus) smoked with Nigerian Stored Products Research
Institute (NSPRI) developed smoking kiln was assessed. Raw fish samples were purchased and cleaned
before smoking in the kiln designed and constructed by the institute. Potato dextrose agar and nutrient
agar were used for the mould/yeast and bacteria load of the smoked fish respectively while appropriate
selective media were used for the isolation of the enteric organisms. The total bacteria count was 2.0 x
10-4 cfug and 0.7 x 10-4 cfug for mould/yeast. The result showed that no Pseudomonas, Escherichia coli
or Salmonella species was found on the smoked fish. Generally the total bacteria count was higher than
the mould/yeast count. The sensory evaluation of the smoked fish showed that the fish was generally
acceptable in taste and flavour. In conclusion, C. gariepinus smoked with NSPRI developed smoking
kiln is of high microbiological standard and suitable for human and livestock consumption