Effects of fermentation and salting on the bacterial, chemical and sensory characteristics of Tilapia (Chromidototilapia guentheri) based marinate in Nigeria

Abstract

Microbiological, chemical and sensory analyses were carried out on Tilapia (Chromidotilapia guentheri) treated with 10 and 15% w/w NaCl with or without spices (1%w/w garlic and 1%w/w red pepper) and allowed to ferment at ambient temperature (28±2 0 C) for two weeks. Results indicate that fermentation and salting remarkably reduced the total bacterial count from 2.55x10 6