Effect of Ginger on the Microbial, Organoleptic, Proximate Composition, Safety and Shelf Life of Smoked Tilapia Fish (Oreochromis Niloticus)
Authors & Affiliation:
Tairu Hafeez Motala1, Adelodun Oluwatobi Bayo2. Adedokun Mathew A3, Oladejo Suliat Modupe4, Olawale Bosede Rofiat5
1,4,5 DEPARTMENT OF SCIENCE LABORATORY TECHNOLOGY
2,3 DEPARTMENT OF FISHERIES TECHNOLOGY
OYO STATE COLLEGE OF AGRICULTURE AND TECHNOLOGY, P.M.B.10, IGBOORA, OYO STATE, NIGERIA.
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Fish has been playing an important role in addressing nutritional and livelihood security of people in the developing countries. This work was carried out to assess the microbial qualities of ginger on the safety and shelf life of smoked tilapia fish (oreochromis niloticus).The microbial load counts (TVC, TCC and TFC cfu/g) and isolated microorganism were evaluated on smoked tilapia fish preserved for 0, 2, 4, 6 and 8 weeks with 5g of salt, ginger (natural preservatives) and untreated sample. Highest Bacteria Count (TVC) of 3.5 × 105 was recorded in salt sample at the 8 weeks of storage and highest fungi count (TFC) of 5.5 x 106 was recorded in untreated sample at week 2 of storage while highest coliform count (TCC) of 4.2 x 105 is recorded in untreated samples at week 2 of storage and the microorganism isolated from the samples showed that the highest number of microorganism species was recorded in untreated sample with 8 species of microbes while salt and ginger had 4 species of microbes each. The highest value (64.75%) of crude protein in proximate composition was recorded in ginger sample while the least was 20.32% in untreated sample. Sensory evaluation results show that all the samples were generally accepted by consumers except untreated sample. Statistical analysis shows a significant difference in the number of colonies formed between the groups at (p < 0.05). The preservative samples used in this work, reduced the microbial load, discourage quick spoilage, and encourage longer shelf-life of smoked tilapia fish.
Key words: smoked fish, microbial load, ginger and salt.
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