QUALITY ASSESSMENT OF SMOKED CLARIAS GARIEPINUS, ETHMALOSA FIMBRIATA AND SCOMBER SCOMBRUS FROM THREE FISH SITES IN LAGOS STATEOGUNBAMBO MOGBOJUBOLA MUTIAT AND OSIBONA ADESOLA OLAYINKA
Smoked Clarias gariepinus collected from Lagos Island Market, Ethmalosa fimbriata and Scomber scombrus from Makoko and Ogba retail markets respectively in Lagos State were investigated for microbiological quality and proximate analysis. Smoked Clarias gariepinus had average moisture contents of 39.43% at the smoking site and 45.57% late in the evening at the retail outlet, while average protein content was 36.68% and 33.39% lipid and ash contents were averaged at 11.61, 9.11, 4.00 and 2.73% respectively. The mean total viable count at the smoking and retail outlets respectively were 9.96 x 103cfu/g, 4.71 x 104cfu/g, total coliform count was 2.37 x 103cfu/g and 1.59 x 104cfu/g, while fungal and Listeria sp. load were 2.89 x 103, 1.98 x 104cfu/g, 3.45 x 102 and 2.28 x 102cfu/g. The values obtained for smoked Ethmalosa fimbriata were moisture 30.36%, and 32.32%, protein 24.83% and 23.02%, lipid and ash 5.09, 3.88%, 6.15 and 5.06% at the smoking and retail outlets respectively. The average total viable count were 8.14 x 103cfu/g and 4.75 x 104cfu/g, total coliform count was 2.08 x 103cfu/g and 1.31x 104cfu/g. Fungal and Listeria sp. load were 3.97 x 103, 5.94 x 104cfu/g, 3.67 x 102 and 2.71 x 102cfu/g respectively. Smoked Scomber scombrus had moisture contents of 42.68% and 45.16%, Protein 27.54% and 24.56%, lipid and ash were 17.39, 13.89%, 2.69 and 2.37% respectively. The total viable count were 2.92 x 104cfu/g and 4.29 x 104cfu/g, total coliform count 6.13 x 103cfu/g and 1.92 x 104cfu/g while fungal and Listeria sp. load and were at 2.62 x 103, 1.16 x 104cfu/g, 3.86 x 102 and 4.53 x 102cfu/g respectively. The microorganisms observed were mainly Staphylococcus sp., Streptococcus sp., Listeria sp., Escherichia coli, Proteus sp. Penicillin sp., Aspergillus sp. and Rhizo pus sp. The presence of these microorganisms is significant from a food safety point of view as some of them are producers of potent microtoxins that may cause diseases.
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