Microbiological Analysis and Organoleptic Assessment of Smoked Sarotherodon melanotheron from Retail Market in Lagos, Nigeria
The microbiological analysis and organoleptic assessment of exposed and cellophane wrapped smoked Sarotherodon melanotheron were investigated for 26 days. The changes in the sensory analysis of smoked S. melanotheron was observed to have decreased in quality as the day increases in both the exposed and cellophane wrapped samples. The microorganisms isolated and identified include the following species of fungi: Penicillium spp. (53.13%, 27.78%), Saccharomyces spp. (15.63%, 16.67%), Trichoderma spp. (6.25%, 16.67%), Fusarium spp. (18.75%, 16.67%), Aspergillus fumigatus (3.13%, 11.11%) and Mucor spp. (3.13%, 11.11%). The species of bacteria: Bacillus spp. (12.5%, 31.82%), Micrococcus spp. (20.0%, 15.91%), Staphylococcus aureus (35.0%, 27.27%), Staphylococcus saprophyticus (30.0%, 22.73%) and Pseudomonas aeruginosa (2.5%, 2.27%) were found in the exposed and cellophane wrapped samples respectively. It could be concluded that the cellophane wrapped smoked fish were infested with more microbes compared to the exposed smoked fish samples. This may be as a result of heat that was absorbed by the cellophane wrapped samples which increase the smoked fish moisture that allowed the proliferation of the microbes. Therefore, there is a need to educate and advocate for good handling of smoked fish and proper hygiene practices.
Copyright (c) 2020 Babatunde E. Emmanuel, Olufemi J. Akinniyi, Chinwendu E. Udemezue
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