Effect of onion peel waste on microbial load of smoked Clarias gariepinus fish
| dc.contributor.author | Sule, S.O. | |
| dc.contributor.author | Ashley-Dejo, S.S. | |
| dc.contributor.author | Oyetunji, O.T. | |
| dc.contributor.author | Olaniyi, S.E. | |
| dc.contributor.author | Adeyemi, A.Y. | |
| dc.date.accessioned | 2025-03-12T13:24:16Z | |
| dc.date.available | 2025-03-12T13:24:16Z | |
| dc.date.issued | 2023-06-08 | |
| dc.description.abstract | The use of onion peels (Allium cepa) waste (OPW) on the microbiological quality of smoked catfish (Clarias gariepinus) stored for 8 weeks was assessed. Concentration of OPW at 0g, 2.5g and 5g were sprinkled on the fish samples before and after smoking. The microbial result indicated that onion peel acted as an antimicrobial agent on Coliforms bacteria through out the preservation period. It inhibited the growth of aerobic bacteria and fungi for 2 weeks and reduced their count in the treated fish samples, compared to the control. OPW inhibited the growth of some isolated organisms Staphylococcus saprophytica during the initial week, while it inhibited the growth of Shigella sp, Samollena sp., through out the preservation period in the treated samples. OPW 5g can be used to preserve smoked fish without change in quality, sensory and organoleptic assessment of fish for 8 weeks. | |
| dc.identifier.citation | Sule et al, 2023 | |
| dc.identifier.uri | https://www.researchgate.net/publication/375025629_Effect_of_onion_peel_waste_on_microbial_load_of_smoked_Clarias_gariepinus_fish | |
| dc.identifier.uri | https://kwasuspace.kwasu.edu.ng/handle/123456789/4721 | |
| dc.language.iso | en | |
| dc.publisher | Nigeria Institute of Food Science and Tecnology | |
| dc.relation.ispartofseries | 9; 1 | |
| dc.title | Effect of onion peel waste on microbial load of smoked Clarias gariepinus fish | |
| dc.type | Article |