QUALITY ASSESSMENT OF SMOKED FISH (Clarias gariepinus) PRESERVED WITH ACTIVATED ORGANIC CARBON

Abstract

This study was carried out to evaluate the sensory and quality of smoked catfish (Clarias gariepinus) preserved using different weighed activated organic compounds, to increase its shelf life. The fish samples were purchased from Rumbum Kifi, Kano State, and conveyed to the laboratory where they were properly gutted, washed and processed. The smoked fish were sampled A, B, C and D with the organic carbon activated with lime water weighed 190g, 180g and 170, respectively, while D serves as a control. The samples, A (190g), B (180g), C (170g) and D (control) were then placed into three different small size cotton as the storage facility and inserted into white nylon for 8 weeks. From the results obtained, there is no significant difference (p > 0.05) in all the parameters of the sensory scores using a 5-point hedonic scale of preference. Sample A (190g) has the highest general acceptability, followed by B (180g) and C (170g), while D (control) has the least. For the fungal load, sample A (190g) has the lowest mean fungal load, followed by B (180g) and C (170g), while D (control) has the highest mean fungal load. Thus, affirming the effective absorption of the activated organic compound, suggesting increase in shelf-life of fish activated with organic compounds compared to the ordinary smoked fish.