Sensory quality of smoked Clarias gariepinus (Burchell, 1822) as affected by spices packaging methods
Ahmed, AYELOJA Ayodeji
Effect of packaging materials and spices on the sensory quality of smoked Clarias gariepinus (Burchell, 1822) was evaluated. The smoked C. gariepinus treated with garlic, ginger, garlic–ginger homogenate, and the control (unpreserved) was stored for 112 days at ambient temperature inside plastic (polyethylene terephthalate) and nylon (polythene). The four groups garlic, ginger, garlic–ginger homogenate spiced fish, and the control (unpreserved) fish samples comprising 216 fish in each group totaling 864 fish (226 ± 23 g) were euthanized, gutted, cleaned, and hot-smoked using Nigeria Institute for Oceanography and Marine Research (NIOMR) smoking kiln, packaged, and sampled at 14-day intervals for a period of 112 days at ambient temperatures (27 ± 2°C). Organoleptic assessment was carried out by a semi-trained taste panel. Data obtained were subjected descriptive statistics (mean) and virtual analysis (bar chart). The results indicated that garlic–ginger homogenate preserved catfish was rated as having the best odor (mean score 9.25) at the onset of the experiment, followed by ginger-preserved catfish (mean score 7.58). However, control was rated as having the best texture (mean score 8.25), followed by garlic–ginger homogenate (mean score 7.17). Plastic (polyethylene terephthalate) was established as a better packaging material than nylon (polythene) as the scores allotted by taste panelists started decreasing earlier for the odor and texture of the smoked fish samples with increased storage time when packaged inside nylon. Garlic–ginger homogenate was recommended as both preservative and spices of C. gariepinus, while plastic was recommended as better packaging material at room temperature.
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