Global Journal of Fisheries Science

GLOBAL JOURNAL OF FISHERIES SCIENCE
Integrity Research Journals

ISSN: 2782-750X
Model: Open Access/Peer Reviewed
DOI: 10.31248/GJFS
Start Year: 2018
Email: gjfs@integrityresjournals.org

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Sensory evaluation of spiced catfish using brine, garlic, ginger, turmeric as preservatives and value-added enhancers in Lafia, Nasarawa State, Nigeria

https://doi.org/10.31248/GJFS2025.078   |   Article Number: CCC1D1283   |   Vol.7 (2) - June 2025

Received Date: 05 April 2025   |   Accepted Date: 23 May 2025  |   Published Date: 30 June 2025

Authors:  Yusuf, J. K.* , Okunsebor S. A. and Omeji S.

Keywords: sensory evaluation, Ginger, spiced catfish, brine, garlic, turmeric and smoking.

ABSTRACT

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The sensory quality of smoked catfish (Clarias gariepinus) treated with different natural preservatives was studied. Catfish chunks were cured with; Salt (T1), Ginger (T2), Garlic (T3), Turmeric (T4), Ginger and garlic (T5), Ginger and turmeric (T6) and Garlic and turmeric (T7) at different levels (10, 20, and 20 g) and evaluated. The study comprises seven (7) treatments including T1 (Salt cured), T2 (Ginger cured), T3 (Garlic cured), T4 (Turmeric), T5 (Ginger and garlic cured), T6 (Ginger and turmeric cured) and T7 (Garlic and turmeric cured). Salt cured C.gariepinus scored the highest mean for appearance at 20 g concentration (4.08) followed by Ginger cured at 20 g (3.88); for texture ginger cured recorded the mean sensory value (4.16) at 20 g concentration followed by garlic and turmeric cured C. gariepinus at 20 g concentration(4.08) respectively. The result showed that ginger cured treatment recorded the highest mean sensory value for taste (4.22) at 20 g concentration followed by ginger and garlic cured treatment (4.1) at 30 g concentration while the highest sensory mean value for flavour was the garlic and turmeric cured treatment (3.96) at 10 g concentration followed by ginger turmeric (3.92) at 20 g concentration. Conclusively, to improve sensory properties of smoked C. gariepinus, it is recommended that mixed spices of ginger and garlic, ginger and turmeric and or garlic and turmeric be used before smoking.

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