EFFECTS OF TWO BIO-PRESERVATIVES ON KEEPING QUALITY OF AFRICAN MUD CATFISH, CLARIAS GARIEPINUS

Abstract

The study evaluated the effects of two commonly used household bio-preservatives, Sodium chloride and Ascorbic acid on the proximate and microbial compositions of smoked African mud catfish, Clariasgariepinus during a six weeks’ storage period. Fresh fish samples weighing 450-500g each obtained from the fish farm of the Department of Animal and Environmental Biology, Adekunle Ajasin University, Akungba-Akoko, Nigeria were degutted and cleaned with water. A group of fresh fish sample was soaked in a mixture of 25% NaCl and 1% ascorbic acid for 1hour and 30min and then prepared for smoking while another untreated batch served as the control. The samples were smoked dried in the smoking kiln at 80oC for 12hrs, cooled and packed in open and air tight containers in the laboratory for six weeks. The samples were then analysed for pH, proximate and microbial compositions at zero, two, four and six weeks respectively following standard procedures. There were significant differences (p≤0.05) between the treated and untreated groups. Pre-treatment of fish samples with a mixture of 25% NaCl and 1% ascorbic acid prior to smoking enhanced the keeping quality and stability of fish during storage.