Presentation Information
[PveJL7OM-01]COMPARATIVE NUTRITIONAL AND MICROBIAL OF BOILED AND FRESH Clarias gariepinus STORED UNDER FREEZED CONDITION
*Kafayat Aina Iyapo1, Adewole Muniru Adeyemo2, Khairat Olamide Abdullahi3 (1. Kwara State University, Malete (Nigeria), 2. Adekunle Ajasin University, Akungba Akoko (Nigeria), 3. Ojaja University, Eyenkorin, Ilorin Kwara State (Nigeria))
Keywords:
Food safety,Public health,Fish spoilage,Lipid peroxidation,Clarias gariepinus
[Purpose]: This study investigated the comparative nutritional, microbial quality and antioxidant status of boiled and fresh C. gariepinus stored under freezed conditions.
[Method]: Four C. gariepinus were bought and divided into two portions: one portion was analysed freshly, while the other was boiled prior to storage under a freezed environment. Both samples were stored at −18 °C in a freezer and analysed at day zero and three. Nutritional composition such as protein, carbohydrate, moisture content etc and microbial analyses were carried out to determine total viable bacterial count (TVC), using standard culture techniques. Total Volatile Basic Nitrogen (TVBN) and Thiobarbituric Acid Reactive Substances (TBARS) are chemical indices of fish freshness and lipid oxidation to support microbial findings. Isolated microorganisms were identified using standard antimicrobial procedures. Data were analysed using descriptive statistics and ANOVA at (p < 0.05).
[Results] : Higher protein value (25.03±0.15%; 19.24±0.12%) was from boiled fish sample at day zero and three of freezed storage. Higher TVC (1.56 x 10³ cfu g-1: 2.62 x 101 cfu g-1) was from fresh sample at day zero and day three of freezed condition. Coliform counts (1.86 x 102 MPN g−1) was higher in fresh sample at day zero of storage. Staphylococcus aureus and Bacillus cereus were among the persistent isolated microorganisms at day zero and three of freezed condition. The TVBN and TBARS values observed at day three demonstrated that freezing do not completely halt spoilage processes.
[Consideration] : Both fresh and boiled catfish fillets stored under freezed condition for three days can be still be consume because the total viable counts are within the permissible limit for human consumption.
[Conclusion] : The study concluded that boiling combined with freezing significantly improves the microbial quality and freshness of Clarias gariepinus, although strict hygienic handling and limited storage duration are still required. The findings provide valuable insights into fish preservation, food safety, and public health.
[Method]: Four C. gariepinus were bought and divided into two portions: one portion was analysed freshly, while the other was boiled prior to storage under a freezed environment. Both samples were stored at −18 °C in a freezer and analysed at day zero and three. Nutritional composition such as protein, carbohydrate, moisture content etc and microbial analyses were carried out to determine total viable bacterial count (TVC), using standard culture techniques. Total Volatile Basic Nitrogen (TVBN) and Thiobarbituric Acid Reactive Substances (TBARS) are chemical indices of fish freshness and lipid oxidation to support microbial findings. Isolated microorganisms were identified using standard antimicrobial procedures. Data were analysed using descriptive statistics and ANOVA at (p < 0.05).
[Results] : Higher protein value (25.03±0.15%; 19.24±0.12%) was from boiled fish sample at day zero and three of freezed storage. Higher TVC (1.56 x 10³ cfu g-1: 2.62 x 101 cfu g-1) was from fresh sample at day zero and day three of freezed condition. Coliform counts (1.86 x 102 MPN g−1) was higher in fresh sample at day zero of storage. Staphylococcus aureus and Bacillus cereus were among the persistent isolated microorganisms at day zero and three of freezed condition. The TVBN and TBARS values observed at day three demonstrated that freezing do not completely halt spoilage processes.
[Consideration] : Both fresh and boiled catfish fillets stored under freezed condition for three days can be still be consume because the total viable counts are within the permissible limit for human consumption.
[Conclusion] : The study concluded that boiling combined with freezing significantly improves the microbial quality and freshness of Clarias gariepinus, although strict hygienic handling and limited storage duration are still required. The findings provide valuable insights into fish preservation, food safety, and public health.
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