The Determination of Shelf Life and Some Nutritional Components of Catfish (Clarias lazera) After Hot Smoking

Egbal O. Ahmed; Hawa T. Adm; Kalthom E. Mohammed

doi:10.59743/jmset.v2i1.111

Authors

Egbal O. Ahmed Department of Marine Resources, Faculty of Natural Resources, Omar Al-Mukhtar University, Al-Baida, Libya
Hawa T. Adm Ministry of Animal Resources and Fisheries, Khartoum, Sudan.
Kalthom E. Mohammed Ministry of Animal Resources and Fisheries, Khartoum, Sudan.

DOI:

https://doi.org/10.59743/jmset.v2i1.111

Keywords:

Clarias lazera, Hot smoking, Shelf life, Nutritional component

Abstract

Changes in the quality of hot smoked catfish Clarias lazera were determined just after smoking and during refrigerated storage (4°C±1). Chemical, sensory, and microbiological analyses of the samples were carried out during the storage to test their shelf life and quality. Significant (p<0.05) differences were found in the chemical composition of fresh and smoked Clarias lazera. The process reduced moisture content and pH and increased crude protein, crude fat, and ash. During storage at 4°C±1 the percentage of total protein, the ash contents, and the pH increased significantly (p<0.05), whereas the moisture contents and the crude fat significantly (p<0.05) decreased. Microbiological analysis results demonstrated that the smoking techniques reduced the microbial content of the fish; total viable counts (TVC) of bacteria in fresh fish used as raw material had a total microbial load reaching 19.6×10⁶cfu/g. After smoking, TVC recorded 3.2×10⁶ cfu/g and pathogenic micro-organisms Escherichia coli were counted at about 3.8×10⁶ cfu/g, therefore Salmonella spp and Staphylococcus aureus were not detected in the fish samples. No yeast or mould was detected in the fresh and smoked samples. During storage at 4°C the weekly change in microbial loads of smoked C. lazera was increased, micro-organisms E. coli and Salmonella spp were observed, while Staphylococcus aureus was not detected. Sensory evaluation of smoked fish samples showed that the quality of the smoked fish might still be acceptable 28 days after smoking under refrigerator conditions.

References

Afolbi, O.A., Omosole A.A., and Olusegun L.O. (1984). Quality changes of Nigerian traditionally processed freshwater fish species. I. Nutritive and organoleptic changes. J. Food Technol., 19: 333-340.

Anonymous (1992). Retail Packaging of fish and fishery products. Info fish Technical Handbook 5. Kuala Lumpur, Malaysia.

AOAC (1995). Official Methods of Analysis, 16th edition, Association of Official Analytical Chemist, Arlington, VA.

Bhuiyan A.K.M., Ratnayake W.M.N., and Ackman R.G. (1986). Effect of smoking on the proximate composition of Atlantic mackerel (Scomber scombrus). Journal of Food Science, 51: 327-329.

Bilgin S., Unlusayin M., Izci L., and Gunlu A. (2008). The determination of the shelf life and some nutritional components of gilthead seabream (Sparus aurata L., 1758) after cold and hot smoking. Turk. J. Vet. Anim. Sci., 32(1): 49-56.

Cardinal M., Knockaert C., Torrissen O., Sigurgisladottir S., Morkore T., Thomassen M., and Vallet J.L. (2001). Relation of smoking parameters to the yield, color and sensory quality of smoked Atlantic salmon (Salmo salar). Food Res. Int., 34: 537-550

Clucas I.J., and Sutcliffe P.J. (1981). An Introduction to Fish Handling and Processing. (Part 2), Tropical Products Institute, 56/62 (LONDON) Gray’s Inn Road, London. WCI & SLV Overseas Development Administration G., 143: 69-79.

Connel J.J., (1985). Fish muscle protein. In Recent Advance in Food Sciences. Vol. 1, Editor: Hawthorn J., and Leitch J.M. Butterworths, London.

Doe P.E. (1998). Fish Drying and Smoking Production and Quality. Technomic Publishing Co., Inc. Lancaster, Pennsylvania.

Duyar H.A., Erdem M.E., Samsun S., and Kalayci F. (2008). The Effects of the Different Woods of Hot- Smoking Vacuum Packed Atlantic Bonito (Sarda sarda) Stored at 4°C. Journal of Animal and Veterinary Advances, 7: 1117-1122.

Egbal O.A., Hawa T.A., and Kalthom E.M. (2013). Investigating the Quality Changes of Hot Smoked Clarias lazera at Refrigerated Temperature (5°C±1). Journal of Agriculture and Food Sciences, 1(2): 14-20. Jour

Egbal O., Mohammed E., Regiah A., Hana M., and Asgad A. (2010). Investigation the Quality Change of Raw and Hot Smoked Oreochromis niloticus and Clarias lazera. Pakistan Journal of Nutrition, 5: 481-484.

Foline, O. F., Rachael, A. M., Iyabo, B. E and Fidelis, A. E. (2011). Proximate composition of catfish (Clarias gariepinus) smoked in Nigerian stored products research institute. International Journal of Fisheries and Aquaculture 3(5): 96-98.

Harrigan W.F. (1998). Laboratory Methods in Food Microbiology, 3rd edition. London Academic Press.

ICMSF (International Commission on Microbiological Specification for Foods) (1986). Microorganisms in Foods 2, Sampling for Microbiological Analysis. Principles and Specifications, 2nd edition, Oxford: Blackwell Science.

Kiin-Kabari D.B., Barimalaa I.S., Achinewhu S.C., and Adeniji T.A. (2011). Effect of extracts from three indigenous species on the chemical stability of smoke-dried catfish (Clarias lezera) during storage. African Journal of Food, Agriculture, Nutrition & Development, 11(6): 5335-5343.

Kumolu J.C.A., Aladetohun N.F., and Ndimele P.E. (2010). The effects of smoking on the nutritional qualities and shelf-life of Clarias gariepinus (BURCHELL 1822). African Journal of biotechnology, 9: 073-076.

Lidström M., Nevas M., Hielm S., Lahteenmaki L., Peck M.W., and Korkeala H. (2003). Thermal inactivation of nonproteolytic Clostridium botulinum type E spores in model fish media and in vacuum – packaged hot smoked fish products. Appl. Environ. Microbiol., 69(7): 4029-4036.

Nickelson R.I., McCarthy S., and Finne G. (2001). Fish, crustaceans and precooked Sea foods. In: Compendium of Methods for the Microbiological Examination of Foods, 4th edition, Downes F.P, and Ito K. (Eds.). American Public Health Association, Washington, DC.

Ramazan E., and Oğuz S.K. (2009). The effect of package types and storage period on characteristics of Tinca tinca. African Journal of Food Science, 3: 361-364.

Turan H., Sonmez G., Celik M.Y., and Kaya Y. (2007). Effects of different salting process on the storage quality of Mediterranean Mussel (Mytilus galloprovincialis.L). Journal of Muscle Food, 18(4): 380-390.

Unlusayin M., Kaleli S., and Gulyavuz H. (2001). The determination of flesh productivity and protein components of some fish species after hot smoking. J. Sci. Food Agr., 81: 661-664.

Vasiliadou S., Ambrosiadis I., Vareltzis K., Fletouris D., and Gavriilidou I. (2005). Effect of smoking on quality parameters of farmed gilthead sea bream (Sparus aurata L.) and sensory attributes of the smoked product. Eur. Food Res. Technol., 221: 232-236.

Ward A.R. (1995). Fish smoking in the tropics: A Review. Trop. Sci., 35: 103–112

Yohanna J., Fulani A.U., and Akaama W. (2011). Prospects for adaptable technological innovation in fresh fish processing and storage in rural area of Domal L. G. A. of Nasarwa a state. Journal of Agricultural Science, 3(3): 282-286.