Sensory Evaluation and Shelflife of Smoke-Cured Clarias Gariepinus Preserved with Different Sources of Fuel Energy
DOI:
https://doi.org/10.70882/josrar.2026.v3i1.139Keywords:
Microbial, Shelf life, Proximate, Sensory qualities, Lipid oxidationAbstract
The impact of three smoking media (firewood, charcoal, and sawdust) on the sensory qualities and nutritional composition, lipid oxidation products, and microbial quality of smoked Clarias gariepinus during 28 days storage at room temperature was investigated in this study. Fish samples were tested on Days 0, 7, 14, 21 and at day 28. According to the sensory analysis of results, at Day 0 all samples were very well accepted were taste (8.03-8.58), aroma (8.23–8.45), texture (8.43–9) and color (7.83-9). However, scores decreased over time (p < 0.05) to 1.09–1.82 on Day 28. The firewood-smoked fish had the best sensory scores throughout storage (taste: 5.00). Proximate composition indicated a gradual decline in crude protein from Day 0 to Day 28. Firewood-smoked fish decreased from 44.71% to 19.92%, charcoal from 39.42% to 16.03%, and sawdust from 37.54% to 10.02%. Lipid oxidation (TBARS) increased steadily, with sawdust attaining the highest value (10.74 mg MDA/kg) at Day 28, compared to charcoal (10.56 mg MDA/kg) and firewood (10.10 mg MDA/kg). Microbial analysis showed substantial bacterial and fungal loads from the start, ranging between 2.8×10⁶–9.1×10⁶ CFU/ml for bacteria and 1.7×10⁶–6.1×10⁶ CFU/ml for fungi on Day 0. Microbial counts rose consistently during storage, with sawdust-smoked samples recording the highest loads (>10⁷ CFU/ml by Day 28), while firewood-treated samples showed comparatively lower microbial growth. Overall, firewood emerged as the most effective smoking medium, producing fish with superior sensory quality, higher protein retention, lower lipid oxidation, and better microbial stability. The study demonstrates that smoking medium significantly influences both the shelf life and safety of smoked catfish, underscoring the need for improved smoking technologies and post-processing hygiene to minimize spoilage and enhance product quality.
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