MICROBIAL ASSESSMENT OF GARLIC ON THE SAFETY AND SHELF LIFE OF SMOKED TILAPIA FISH (Oreochromis niloticus)

Authors

  • H. M. Tairu Oyo State College of Agriculture and Technology, PMB 10, Igboora, Oyo State
  • A. O. Oyelakin Oyo State College of Agriculture and Technology, PMB 10, Igboora, Oyo State
  • K. A. Adaramola Oyo State College of Agriculture and Technology, PMB 10, Igboora, Oyo State
  • T. A. Kolawole Oyo State College of Agriculture and Technology, PMB 10, Igboora, Oyo State
  • A. Adedokun Oyo State College of Agriculture and Technology, PMB 10, Igboora, Oyo State

DOI:

https://doi.org/10.51791/njap.vi.7098

Keywords:

Smoked fish, microbial load, garlic, salt

Abstract

Fish has been playing an important role in addressing nutritional and livelihood security of people in thedeveloping countries. This work was carried out to assess the microbial assessment of garlic on the safety and shelf life of smoked tilapia fish (oreochromis niloticus). The microbial load counts (IVC, TCC and TFC cfu/g) and isolated microorganism were evaluated on smoked tilapia fish preserved for 0, 2, 4, 6. and 8 weeks with Sg of salt, garlic (natural preservatives) and untreated sample. Highest Bacteria Count (TVC) of 3.5 * 10° was recorded in salt sample at the 8 weeks of storage and highest fungi count (TFC) of 5.5 x 10°was recorded in untreated sample at week 2 of storage while highest coliform count (TCC) of 4.2x 10° is recorded in untreated samples at week 2 of storage and the microorganism isolated from the samples showed that the highest number of microorganism species was recorded in untreated sample with 8 species of microbes while the least was in garlic with 3 species of microbes. Statistical analysis shows a significant difference in the number of colonies formed between the groups at (p < 0.05). The preservative samples used in this work, reduced the microbial load, discourage quick spoilage, and encourage longer shelf-life of smoked tilapia fish.

Author Biographies

H. M. Tairu, Oyo State College of Agriculture and Technology, PMB 10, Igboora, Oyo State

Department Of Science Laboratory Technology

A. O. Oyelakin, Oyo State College of Agriculture and Technology, PMB 10, Igboora, Oyo State

Department Of Science Laboratory Technology

K. A. Adaramola, Oyo State College of Agriculture and Technology, PMB 10, Igboora, Oyo State

Department Of Science Laboratory Technology

T. A. Kolawole, Oyo State College of Agriculture and Technology, PMB 10, Igboora, Oyo State

Department Of Science Laboratory Technology

A. Adedokun, Oyo State College of Agriculture and Technology, PMB 10, Igboora, Oyo State

Department Of Science Laboratory Technology

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Published

2024-07-15

How to Cite

Tairu, H. M., Oyelakin, A. O., Adaramola, K. A., Kolawole, T. A., & Adedokun, A. (2024). MICROBIAL ASSESSMENT OF GARLIC ON THE SAFETY AND SHELF LIFE OF SMOKED TILAPIA FISH (Oreochromis niloticus). Nigerian Journal of Animal Production, 586–589. https://doi.org/10.51791/njap.vi.7098

Issue

2016: NSAP 2016 Proceedings

Section

Articles

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