Evaluation of microbiological quality and organoleptic properties of smoked dried fish sold in Wukari markets Taraba state, Nigeria
Department of Food Science and Technology, Federal University Wukari, Nigeria.
Research Article
Magna Scientia Advanced Biology and Pharmacy, 2023, 09(01), 087–093
Article DOI: 10.30574/msabp.2023.9.1.0034
Publication history:
Received on 04 March 2023; revised on 15 June 2023; accepted on 18 June 2023
Abstract:
This study was conducted to investigate and assess the microbiological quality and organoleptic properties of smoked dried fish sold in Wukari markets, Nigeria. Eight samples of smoked dried fish (SA,CA,MB,SC,TP,CO,SA1,SA2) were analyzed for microbial quality and organoleptic properties using standard methods. The total bacteria aerobic plate count of bacterial cells ranged from 1.31 × 106 to 2.22 × 107, coliform count 1.00 × 105 to 7.40 × 106, Staphylococcal count 4.00 × 106 to 6.10 × 106 and fungi 1.50 × 106 to 8.3 × 106 cfu/g in the fish samples respectively. The microbial load of all samples was higher than the acceptable limit of 5.0 × 105 cfu/g. Identification of bacterial isolates revealed the presence of Staphylococcus aureus, Staphylococcus epidermidis, Bacillus spp, Pseudomonas spp, Escherichia coli, Salmonella typhi and Klebsiella spp. The mould isolates were Aspergillus niger, Aspergillus flavus, Penicillium and Clasporium. From the sensory evaluation of all samples, shawa was the most preferred in terms of appearance, colour, tenderness, aroma and general acceptability. Kulungu was the least preferred in terms of appearance, colour and texture, catfish and tilapia were the least preferred in terms of aroma and ragon ruwa was the least preferred in terms of tenderness and general acceptability. In conclusion, the presence of some pathogenic microorganisms isolated from this study is an indication that samples were contaminated and can potentially pose a health hazard to the consumers. Thus, there is need for smoked fish sellers and marketers to take hygienic measures during smoking and handling of smoked fish so as to avoid contamination.
Keywords:
Bacterial isolates; Health hazards; Microbial load; Microbiological quality; Organoleptic properties; Smoked dried fish
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