Effect of post-slaughter time intervals on the quality of the African catfish, clarias gariepinus (Burchell, 1822)

American Journal of Food Technology

Volumn 6, Issue 9, 2011, Pages 790-797

  Ayeloja, A A ^a   George, F O A ^a   Obasa, S O ^a   Sanni, L O ^a  

^a FEDERAL UNIVERSITY OF AGRICULTURE   (Nigeria)

Author keywords

Clarias gariepinus; Hot smoked fish; Microbial load; Post slaughter interval; Preservation; Processing

Indexed keywords

CLARIAS GARIEPINUS; HOT-SMOKED FISH; MICROBIAL LOAD; POST-SLAUGHTER INTERVAL; PRESERVATION;

BACILLI; BACTERIOLOGY; CHEMICAL ANALYSIS; COMPUTER SYSTEM FIREWALLS; ESCHERICHIA COLI; FISH; MOISTURE; MOISTURE DETERMINATION;

FISH PRODUCTS;

BACILLUS (BACTERIUM); BACTERIA (MICROORGANISMS); CLARIAS GARIEPINUS; ESCHERICHIA COLI; KLEBSIELLA PNEUMONIAE; PSEUDOMONAS AERUGINOSA; STAPHYLOCOCCUS AUREUS;

EID: 79957836953     PISSN: 15574571     EISSN: 1557458X     Source Type: Journal    
DOI: 10.3923/ajft.2011.790.797     Document Type: Article

References (33)

1. AOAC, 1995. Official Methods of Analysis. 16th Edn., Association of Official Analytical Chemists, Arlington, USA.
2. Abdullahi, S.A., D.S. Abolude and R.A. Ega, 2001. Nutrient quality of four oven dried freshwater catfish species in Northern Nigeria. J. Trop. Biosci., 1: 70-76.
3. Adeparusi, E.O., A.I. Ajibefun and E.O. Akeremale, 2003. Smoke-curing offish by artisanal fisher folks in Ilaje, Ondo State, Nigeria. ASSET Series A, 3: 101-109.
4. Ahmed, E.O., M.E. All and A.A. Hamed, 2010. Quality changes of salted kass (Hydrocynus forskalii) during storage at ambient temperature (37±1°C). Pak. J. Nutr., 9: 877-881.
5. Akande, G.R. and J.B. Ola, 1992. Quality changes in iced African catfish (Clarias gariepinus). Mysore J. Agric. Sci., 26: 324-328.
6. Akande, G.R. and E.O. Faturoti, 2003. Post harvest quality changes in Bonga (Ethmalosa fimbriatd) under delayed icing conditions. Bioscience, 15: 1-10.
7. Bako, W.S., 2005. The role of women in fish processing: Handling and marketing in Kainji Lake basin. Proceedings of 19th Annual Conference of the Fisheries Society of Nigeria (FISON), Nov. 29-Dec. 3, 2004, Ilorm, Nigeria.
8. Bernacsek, G.M., 1993. Planning for the future of the fisheries post harvest sector in Africa. Proceedings of the FAO Expert Consultation on Fish Technology in Africa, Oct. 22-25, 1991, FAO Fisheries Report, pp: 187-193.
9. Clucas, I.J., 1990. Fish Handling Preservation and Processing in the Tropics. Tropical Development and Research Institute, Clerkenwell Road, London, pp: 184.
10. Colakoglu, F.A., O. Ozen and F. Cakir, 2006. Microbiological quality of seafood in the Dardanelles, Turkey. Pak. J. Biol. Sci, 9: 425-427.
11. Daramola, J.A., EA. Fasakin and E.O. Adeparusi, 2007. Changes in physicochemical and sensory characteristics of smoke-dried fish species stored at ambient temperature. Afr. J. Food Agric. Nutr. Dev., Vol. 7.
12. Doe, P.E. and J. Olley, 1983. Drying and dried fish product. Proceedings of the Workshop on the Production and Storage of Dried Fish, Nov. 2-5, 1982, Food and Agriculture Organization of the United Nations, pp: 56-62.
13. Eyo, A.A., 2001. Fish Processing Technology in the Tropics. National Institute for Freshwater Fisheries Research, New Bussa, pp: 403.
14. Fawole, M.O. and B.A. Osho, 2002. Laboratory Manual of Microbiology. Spectrum Books Ltd., Ibadan, pp: 6-45.
15. Fernandez, C.F., G.J. Flick, J. Cohen and T.B. Thomas, 1998. Role of organic acids during processing to improve quality of channel catfish fillets. J. Food Prot., 61: 495-498.
16. Hood, M.A., G.E. Ness, G.E. Roderick and N.J. Blake, 1983. Effects of storage on microbial loads of two commercially important shellfish species Crasspstre virginica and Mercenaria campechiensis. Applied Environ. Microbial., 45: 1221-1228.
17. Horner, W.F.A., 1997. Preservation of Fish by Curing (Drying Salting and Smoking). In: Fish Processing Technology, Hall, G.M. (Ed.). 2nd Edn., Blackie Academic and Professional, London, pp: 32-72.
18. Huda, N., R.S. Dewi and R. Ahmad, 2010. Proximate, color and amino acid profile of indonesian traditional smoked catfish. J. Fish. Aquat. Sci., 5: 106-112.
19. ICMSF., 1986. Microorganisms in Foods 2. Sampling for Microbiological Analysis: Principles and Specific Applications. 2nd Edn., University Toronto Press, Canada.
20. Idodo-Umeh, G., 2003. Freshwater Fishes of Nigeria: Taxonomy, Ecological Notes, Diet and Utilization. Idodo Umeh Publisher, Benin, Nigeria, ISBN: 978-8052-01-0, pp: 243.
21. Jallow, A.M., 1995. Contribution of improved Chorkor oven to artisanal fish smoking in The Gambia. Proceedings of the Workshop on Seeking Improvements in Fish Technology in West Africa, Nov. 7-9, 1994, Congo, pp: 22-28.
22. Kayim, M. and E. Can, 2010. The pH and total fat values of fish meat in different iced storage period. Asian J. Anim. Vet. Adv., 5: 346-348.
23. Kumolu-Johnson, C.A. and P.E. Ndimele, 2001. Effect of salting, brining and sundrying on the shelf-life of Clarias gariepinus (lacepede). J. Res. Rev. Sci., 2: 21-25.
24. Kumolu-Johnson, C.A., N.F. Aladetohun and P.E. Ndimele, 2010. The effects of smoking on the nutritional qualities and shelf-life of Clarias gariepinus (BURCHELL 1822). Afr. J. Biotechnol., 9: 73-76.
25. Maga, J.A. and Z. Chen, 1985. Pyrazine composition of wood smoke as influenced by wood source and smoke generation variables. Flavour Fragrance J., 1: 37-42.
26. Obileye, T. and J. Spinelli, 1978. A smoked minced tilapia product with enhanced keeping qualities. IPEC, 18: 242-247.
27. Oksuztepe, G. and A.G. Inanli, 2007. Microbiological changes occurring in trout fillets (Oncorhynchus mykiss W. 1792) salted and treated with potassium sorbate during production and storage. Pak. J. Biol. Sci., 10: 2694-2698.
28. Olutiola, P.O., O. Famurewa and H.G. Sontag, 1991. An Introduction to General Microbiology: A Practical Approach. Heidelberger Veringsinstalt and Druckerie GmbH Heidelbergy, Germany.
29. Omojowo, F.S., P.F. Omojasola, G.L. Idris and J.A. Ihuahi, 2009. Evaluation of citric acid and potassium sorbate as preservatives on the safety and shelf-life of smoked catfish. Nat. Sci, 7: 1-8.
30. Salan, E.O, J.A. Galvao and M. Oetterer, 2006. Use of smoking to add value to salmoned trout. Braz. Arch. Biol. Technol, 49: 57-62.
31. Sveindsdottir, K, 2006. The Process of Fish Smoking and Quality Evaluation. In: Seafood Processing, Venugopal, V. (Ed.). CRC Press, USA, ISBN: 978-1-57444-622-7, pp: 341-376.
32. Tobor, T.G, 1985. Fish production and processing in Nigeria. NIOMR Tech. Paper No. 22, pp: 1-19.
33. Widjaja, W.P, A.S. Abdulamir, N.B. Saari, F.Bt. Abu Bakar and Z.B. Ishak, 2009. Fatty acids profile of tropical bagridae catfish (Mystus nemurus) during storage. Am. J. Food Technol, 4: 90-95.