Effects of Indigenous spices on Microbial Quality and Sensory Attributes of Smoked Clarias gariepinus

Abstract

This study investigated the influence of various indigenous spices on microbial load and
sensory qualities of smoked African catfish (Clarias gariepinus). Twelve live specimens
(1 kg) were processed and smoked using sterile protocols. Smoked samples preserved
with individual spices were stored in sealed containers for two weeks. Microbiological
analysis was performed biweekly on 1 g muscle tissue. Onion-spiced samples recorded
the highest moisture content (39.230.46%), while garlic-spiced samples exhibited elevated
total coliform counts (77.61021.16 cfu/g). Salmonella-related strains (including
Shigella) were detected across treatments, alongside increased E. coli and S. aureus in
week two. Organoleptic assessment revealed highest acceptability for mixed spice-treated
fish (1.500.60). Indigenous spices improved sensory characteristics while exhibiting antimicrobial
potential.