Organoleptic and Microbial Quality of Three Smoke-Dried Fishes

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Smoke-dried fish are highly relished in Nigerian traditional diets.

The aim of this study was to examine the organoleptic and microbial quality of three fishes smoke-dried with rubber wood and stored for 6 weeks storage.

Results, showed a general decline in all sensory attributes.

Moisture content varied but was not significant (P≥0.05).

There were significant (P≤0.05) difference in the mean bacteria and fungi count in the three anatomical parts among the fish samples.The highest mean bacterial and fungi counts were recorded in the gills, muscle and skin of C.

walkeri during the six weeks of storage.

The bacterial isolates were made up of seven (7) genera: Proteus, Pseudomonas, Micrococcus, Bacillus, Staphylococcus, Escherichia and Streptococcus while the fungi isolates was made up of seven (7) genera: Saccharomyces, Penicillum, Mucor, Rhodotorula, Aspergillus, Cercospora and Trichoderma.

Microbial diversity (35.3%) was highest for M.

cephalus than L.

agennes and C.

walkeri (32.4%).

The study revealed that the fishes had an overall mean score of acceptability less than 3 (i.e.


Thus, they were marginally acceptable.This is could pose a serious health concern for consumers.

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