MICROBIAL EVALUATION OF SMOKE-DRIED CLARIAS GARIEPINUS (Burchell, 1822) USING TRADITIONAL AND ECOLOGICALLY FRIENDLY KILNS IN LAGOS STATE, NIGERIA

M M OGUNBAMBO, T O ADENIYI, A E OMOTAYO

Abstract


Fish provides good quality animal protein for many people world-wide and also provides a source of livelihood for many Nigerians. The microbial evaluation of smoked African catfish (Clarias gariepinus) stored at ambient and controlled temperatures during wet and dry seasons using Traditional Drum Kiln (TDK) and newly constructed Eco-Friendly Kiln (EFK) was carried out in this study. Both kilns were standardized for smoking at 60 - 85 0C and the resultant smoked African catfish analyzed using Potato Dextrose Agar and Nutrient Agar for fungal and bacterial loads respectively. Microbial loads were generally found to be higher with TDK with the bacterial load at ambient temperature being significantly higher (p < 0.05) in smoked African catfish using TDK than EFK at 5.7 x 106 and 4.1 x 106 CFU/g respectively in dry season as well as 8.9 x 106 and 5.0 x 106 CFU/g respectively in wet season. Fungal counts were also found to be higher in African catfish samples stored at ambient temperatures using TDK at 2.3 x 106 and 3.1 x 106 CFU/g in dry and wet seasons respectively. The microbial loads significantly increased when stored at controlled temperatures using both kilns in both seasons. The African catfish samples were considered of acceptable quality under category B by International Commission on Microbiology Safety for Foods. This work showed that epileptic power supply hastens deterioration in smoked African catfish and standardizing smoking temperatures between 60 - 85 0C using both TDK and EFK produces good quality smoked African catfish with EFK producing better quality smoked African catfish than TDK.


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