Effect of heat sources on sensory evaluation and microbial count of Tilapia fish (Oreochromis niloticus)

Abstract

This study aims to evaluate the Effect of heat sources on sensory evaluation and microbial count of Tilapia (Oreochromis niloticus) fish. A total of six (6) Oreochromis niloticus with a mean weight of 658±25g were caught from the fish farm. The live weights were taken using a digital weighing balance. The fish were gutted, washed thoroughly with water to remove slime and blood; thereafter, the dressed weights were taken and allocated to three heat sources in a completely randomized design. The fish were transferred into a basket for proper draining of water before smoking. They were also covered with a muslin cloth to prevent dust and flies. Smoking was conducted using charcoal, firewood and an electric griller for one hour to achieve uniform smoking. The smoked fish was subjected to sensory evaluation, and microbial count. Sensory evaluation of Tilapia fish differently smoked with three heat sources shows that electric heat source Tilapia fish was more preferred in terms of colour but with least texture and saltiness while the firewood heat source Tilapia fish has more texture than the other heat sources. Tilapia fish from charcoal heat source had the highest microbial growth/count of 1.33 (CFU/g) while electric heat source and firewood heat source Tilapia fish had the same microbial growth/count of 0.67(CFU/g). The findings of this research show that electric heat source is most preferred