Citric acid as preservative in smoked catfish
This study was carried out to assess microbial quality of smoked catfish (Clarias gariepinus) treated with citric acid during 5-week storage at room temperature. Raw catfish were subjected to the following treatments for 5 minutes prior to smoking: 1-5% citric acid. The non-treated catfish served as control. The control samples showed diverse and high microbial load. All treated smoked sample were negative for E. coli and Streptococcus sp. and low in their TVC, coliform, staphylococcus and fungi and maintained these low count till the end of the 5th week storage. Treatment with 5% gave the best result but I and 2% citric acid are prefered by the consumers. Treatment with 2% was recommended as an acceptable concentration in preserving smoked catfish due to its effectiveness and acceptance by the consumers.
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| Format: | conference_item biblioteca |
| Language: | English |
| Published: |
FISON
2009
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| Subjects: | Fisheries, Clarias gariepinus, Nigeria, New Bussa, freshwater environment, Preservatives, Processed fishery products, Cured products, |
| Online Access: | http://hdl.handle.net/1834/38111 |
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| Summary: | This study was carried out to assess microbial quality of smoked catfish (Clarias gariepinus) treated with citric acid during 5-week storage at room temperature. Raw catfish were subjected to the following treatments for 5 minutes prior to smoking: 1-5% citric acid. The non-treated catfish served as control. The control samples showed diverse and high microbial load. All treated smoked sample were negative for E. coli and Streptococcus sp. and low in their TVC, coliform, staphylococcus and fungi and maintained these low count till the end of the 5th week storage. Treatment with 5% gave the best result but I and 2% citric acid are prefered by the consumers. Treatment with 2% was recommended as an acceptable concentration in preserving smoked catfish due to its effectiveness and acceptance by the consumers. |
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