Publication Date:
2021-07-14
Description:
Quality deterioration (microbial load) of smoked white catfish (Chrysichthys nigrodigitatus) from Ekeonunwa market Imo state Nigeria, was studied for six weeks. The experimental fish was divided into two batches. One batch of 18 fishes with average weight of 700g was resmoked weekly at 75oC. the second batch of 18 fishes weighing an average of 750g was left unresmoked. Weekly samples of both unresmoked and resmoked fish were taken from different regions (body flanks, gill and gut) and analyzed in the laboratory. Total plate counts (TPC) for the bacterial organisms in both resmoked and unresmoked samples (Table III) ranging between 1.56 105 and TNTC ( too numereous to count) exceeded the range of specified microbiological limits recommended for fish and fishery products by ICMSF (1986). Pathogenic organisms isolated included Escherichia coli, Staphylococcus aureus, Lysteria monocytogenes, Bacillus cereus, Aspergillus flavus, Penicillium varrucossum, Yeast and Mucor. Both unresmoked and resmoked fish specimens were contaminated with these spoilage microbes, but the microbial load of the resmoked samples were less than those of the unresmoked samples. Resmoking beneficially reduces microbial load of stored fish, increases the shelf/storage life, but can not totally eliminate pathogens. The presence of pathogens raises a public health concern.
Description:
Includes:- 3 tables.;1 fig.;10 refs.
Keywords:
Fisheries
;
Chrysichthys nigrodigitatus
;
Nigeria
;
Imo State
;
freshwater environment
;
Processing fishery products
;
Curing
;
Microbial contamination
;
Microorganisms
;
Infestation
;
Fish storage
Repository Name:
AquaDocs
Type:
conference_item
,
TRUE
Format:
application/pdf
Format:
application/pdf
Format:
442-448
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