Effects of length of delay after slaughter (Lodas) on raw catfish Clarias gariepinus (Burchell, 1822)
The effect of delay after slaughter on microbial quality, proximate composition and sensory scores of raw catfish, Clarias gariepinus was evaluated. A total of 52 live catfish (average weight 700.0~c7.0g) were used for the experiment. Ten freshly slaughtered fish samples each were selected for organoleptic assessment at 0, 4, 8 and 12 hours post-slaughter, while three fish samples each were selected for chemical and microbial analyses. Microbial load on fish samples increased significantly (P< 0.05) with increase in length of delay after slaughter, LODAS. Bacteria isolated included Escherichia coli, Klebsiella pneumoniae, Pseudomonas aeruginosa, Bacillus spp and Staphylococcus aureus. Percent protein and ash contents of fish samples increased with increasing LODAS, while moisture content decreased and lipid was not affected. It was observed that raw C. gariepinus retained most of its physical attributes up to 4 hours post-slaughter. These quality attributes except colour and odour of gills, deteriorated significantly (P < 0.05) at every successive four-hour post-slaughter interval. Significant negative correlation existed between LODAS and sensory quality of raw fish (eyes, r = -0.966, P < 0.05; gills, r = -0.980, P < 0.05; skin, r = -0.998, P < 0.01; and odour, r = -0.994, P < 0.01). This study established that quality of raw C. gariepinus deteriorated with increasing LODAS and that raw C. gariepinus was not totally unacceptable when delayed for 12 hours after slaughter at ambient temperatures.
| Main Authors: | , , , |
|---|---|
| Format: | conference_item biblioteca |
| Language: | English |
| Published: |
FISON
2010
|
| Subjects: | Aquaculture, Fisheries, Clarias gariepinus, Nigeria, Lagos, Proximate composition, freshwater environment, Organoleptic properties, Fish spoilage, Microbiological analysis, Microbial contamination, |
| Online Access: | http://hdl.handle.net/1834/38141 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | The effect of delay after slaughter on microbial quality, proximate composition and sensory scores of raw catfish, Clarias gariepinus was evaluated. A total of 52 live catfish (average weight 700.0~c7.0g) were used for the experiment. Ten freshly slaughtered fish samples each were selected for organoleptic assessment at 0, 4, 8 and 12 hours post-slaughter, while three fish samples each were selected for chemical and microbial analyses. Microbial load on fish samples increased significantly (P< 0.05) with increase in length of delay after slaughter, LODAS. Bacteria isolated included Escherichia coli, Klebsiella pneumoniae, Pseudomonas aeruginosa, Bacillus spp and Staphylococcus aureus. Percent protein and ash contents of fish samples increased with increasing LODAS, while moisture content decreased and lipid was not affected. It was observed that raw C. gariepinus retained most of its physical attributes up to 4 hours post-slaughter. These quality attributes except colour and odour of gills, deteriorated significantly (P < 0.05) at every successive four-hour post-slaughter interval. Significant negative correlation existed between LODAS and sensory quality of raw fish (eyes, r = -0.966, P < 0.05; gills, r = -0.980, P < 0.05; skin, r = -0.998, P < 0.01; and odour, r = -0.994, P < 0.01). This study established that quality of raw C. gariepinus deteriorated with increasing LODAS and that raw C. gariepinus was not totally unacceptable when delayed for 12 hours after slaughter at ambient temperatures. |
|---|