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
Effectiveness of salt, ginger, garlic and turmeric as preservatives on the microbial quality of smoked African catfish (Clarias gariepinus) in Lafia, Nasarawa State, Nigeria
https://doi.org/10.31248/GJFS2025.077 | Article Number: E6C090E91 | Vol.7 (3) - August 2025
Received Date: 05 April 2025 | Accepted Date: 06 June 2025 | Published Date: 30 August 2025
Authors: Yusuf, J. K.* , Okunsebor, S. A. , Omeji, S. and Adoke, I. Y.
Keywords: smoked C. gariepinus., microbial quality, spices
Effectiveness of salt, ginger, garlic and turmeric as preservatives on the microbial quality of smoked C. gariepinus was investigated after treatments and storage for two months, with a view to extending its shelf life as well as consumer acceptance. 105 kg of fresh C. gariepinus was distributed at 15 kg per treatment, and cured with T1 (Salt), T2 (Ginger), T3 (Garlic), T4 (Turmeric), T5 (mixed ginger and garlic), T6 (mixed ginger and turmeric) and T7 (mixed garlic and turmeric) at different concentrations (10, 20, and 30 g). The various treatment samples were smoked for 9 hours. The result of microbial examination indicated coliform counts reduced after treatment to post-storage, with a significant interaction between treatments and concentrations. T4 showed a significant reduction in fungal counts, while T6 in this study have shown to have potent antimicrobial effects. It is recommended, therefore, that C. gariepinus be cured using natural spices. These findings suggest that spices (ginger, garlic, and turmeric as well as a combination of these spices) are suitable for use as antimicrobials on the shelf-life of C. gariepinus post-harvest.
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