Greener Journal of Agricultural Sciences

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Iriobe and Awoyale

Greener Journal of Agricultural Sciences

Vol. 11(2), pp. 65-69, 2021

ISSN: 2276-7770

Copyright ©2021, the copyright of this article is retained by the author(s)

https://gjournals.org/GJAS

 

 

 

 

 

 

 

Microbiological Quality of Traditional Smoked Catfish (Clarias gariepinus) In Selected Local Government Areas of Kebbi State, Nigeria

 

 

Iriobe T.*1; Awoyale O.M **2

 

 

1Department of Forestry and Fisheries, Kebbi State University of Science and Technology Aliero, Kebbi State, Nigeria.

2Department of fish Technology. Nigerian institute for oceanography and marine Research, Lagos, Nigeria.

 

 

ARTICLE INFO

ABSTRACT

 

Article No.: 012721015

Type: Research

 

 

This study was aimed at assessing the effect of traditional smoking methods on fish Quality from three selected local government in Kebbi state. 2kg of samples we're collected from three locations namely Jega, Yauri and Argungu local government. The samples were stored in an air tight bag for 6 weeks after which they were taken to the laboratory for proximate analysis and microbial analysis. The mean moisture content ranged from 8.50 - 9.00, crude protein ranged from 47.16 - 48.32, fibre content ranged from 1.50 - 2.00. The sensory evaluation revealed that color, odor and taste of samples from Yauri and Argungu were the most preferred. Six (6) microorganisms were identified; aggregate lowest means microbial count was 59.67x105 CFU/g for Yauri and highest count was 69.47 x 105 CFU/g for Jega.  The results analyzed revealed that they were not significant.

 

Accepted:  29/01/2021

Published: 27/05/2021

 

*Corresponding Author

T. Iriobe

E-mail: iriobetosin@ gmail.com

 

Keywords:

Fish processing; Kebbi state; microbial; Clarias gariepinus

 

 

 

  

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Cite this Article: Iriobe, T; Awoyale, OM (2021). Microbiological Quality of Traditional Smoked Catfish (Clarias gariepinus) In Selected Local Government Areas of Kebbi State, Nigeria. Greener Journal of Agricultural Sciences 11(2): 65-69.

 


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