Effects of Natural Ginger Products on the Shelf-Life of Farmed Smoked Fish [Clarias gariepinus, Burchell, 1822]

Abstract

This study was conducted to determine the effectiveness of ginger (Zingiber officinale); powder and paste spice mixture on the shelf-life of smoked Clarias gariepinus at different concentrations (0g of ginger kg-1 of fish (control), 5g of ginger kg-1 of fish, 10g ginger kg-1 of fish and 15g of ginger kg-1 of fish for ginger powder and paste respectively). Microbial proliferation and organoleptic qualities were used to assess the efficacy of ginger as an antioxidant and antimicrobial in smoked catfish. The microbial count indicated that the control has more microbial load than the other concentrations. In the sensory evaluation, a significant difference (p<0.05) was indicated in the ginger powder and paste at 10g/kg. Ginger has antioxidative and antifungal properties; this can extend the shelf-life of smoked Clarias gariepinus.