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This research is in two phases, one phase investigated the use of spices to inhibit the quick deterioration of fish. Spices used ere Xylopia aethiopica, Capsicum frutescens, Zingiber officinale, Piper guineense. Fishes used were Clarias gariepinus and Tilapia guineensis. Blended spices were applied on the fishes and kept for three days in an airy cage and the weights of fishes for each day were recorded. The second phase of this research monitored the preservation capabilities of the spices as a function of preservation time. This was determined by carrying out proximate analysis on the fish samples. Results showed the preservative capability of the fish samples by the four spices. The weights of the control of tilapia and catfish were 541.70 and 152.52g respectively, before scaling. Both weights reduced significantly after scaling and further reduced by the 3rd day of their preservation to 363.194 and 104.405g respectively. The weights of tilapia and catfish preserved with C. frutescens were 93.00 and 117.90g respectively, before scaling. Both weights reduced significantly after scaling and further reduced consistently from the 1st day up until the 3rd day of preservation to 61.810 and 82.288g respectively. The weights of tilapia and catfish preserved with P. guineense were 87.62g and 148.29g respectively, before scaling. Both weights reduced significantly after scaling and further reduced consistently from the 1st day of preservation to the 3rd day of preservation, with the only exception being a significant decrease, from 84.16 to 94.639g of catfish preserved with P.guineense from the 2nd to the 3rd day of preservation, with this same scenario for tilapia and catfish preserved with X. aethiopica. Measures such as action to control the moisture, good sanitary conditions in the processing of food must be taken, as well as the use of dry powdered ginger sample for future research.
Keywords: Dry powdered ginger, inhibit the quick deterioration