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Microbiological characteristics and sensory quality attributes of potassium sorbate treated and untreated smoked freshwater snail (<i>Lanistes libycus</i>)

Chidi F Ezeama


No abstract available
Smoked potassium sorbate (KS) treated (0.2% w/v), smoked untreated and raw meat (control) samples of freshwater snail (Lanistes libycus) were evaluated for microbiological and sensory quality (aroma, visual appearance) attributes under ambient temperature (28 ± 20C) storage. There were decreases in total viable counts (TVCs) in smoked KS treated samples till day 4 of storage while smoked untreated samples exhibit population decreases till day 2. Significantly lower counts (P = 0.05) were obtained for smoked KS treated samples than for the control and smoked untreated samples. KS treatment of the smoked samples resulted in fungal population decrease. Most of the gram-negative bacteria present were eliminated following smoking and this resulted in Bacillus cereus, Staphylococcus aureus and Micrococcus spp being dominant following the treatments. While no fungi were detected in the fresh sample, Aspergillus niger, A. flavus, Penicillium sp and Mucor sp were detected on the smoked samples. The aroma of the smoked KS treated sample was preferred to that of the smoked sample while the visual appearance of smoked samples were rated higher than the smoked KS treated samples. KS treatment of the smoked sample extended the shelf life of the samples by about 4 days at ambient storage.

KEYWORDS: Smoking; Potassium sorbate; Sensory quality; Shelf-life; Freshwater snail.

Global Jnl Pure and Applied Sciences Vol.10(3) 2004: 363-367

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eISSN: 2992-4464
print ISSN: 1118-0579