Research Article

Processing and packaging of smoked clarias gariepinus in Niffr

*Oluborode GB, Adelowo EO and Unogwu A

Fisheries Technology Division, National Institute for Freshwater Fisheries Research, P.M.B. 6006, New Bussa, Niger State

*Corresponding author Email: tkayode2007@yahoo.com

Accepted 06 January 2013

Abstract

Fish is the cheapest and common source of animal protein in the country, and traditional processing of fish in Nigeria is an important means of making fish available to consumers, especially those living in rural areas. The artisanal sector is the major producer of cured fish as about 40% is marketed and consumed smoked and/or dried. Post-harvest losses are high, estimated at 20-30%.The processing and marketing for smoked fish is expanding, although inadequate packaging and storage information among producers and traders limit the efficiency of the trade. The aim of this study is to investigate the effects of additives (ginger and garlic)on the shelf life of smoked and packaged fish and to carry out proximate composition, microbiological and sensory qualities of a commercially important freshwater fish species, Clariasgariepinus. The fish samples were collected from Monia reservoir in Borgu Local Government Area of Niger State. Three different spices were prepared to treats the fish before smoking. The fish were smoked dried and stored. After five weeks of storage, the proximate composition and sensory assessments of the smoked fish was analyzed. Also after 8 and 10weeks the microbiological analysis of stored fish were carried out to determine the lifespan of the products. The results shows that the fish samples treated with spices A and B as additives or preservatives prior to smoking indicates the effectiveness of these preservatives in controlling mold growth and capable of inhibiting microbial growth in stored fish products. Such products can be stored for more than fourteen (14) weeks without any growth of mold.

Key words: Clariasgariepinus, Niger State, clarias gariepinus