Microbial and proximate analysis of sea food exposed to different preservation techniques
1 Department of Science Laboratory Technology, Delta State University of Science and Technology.
2 Department of Microbiology, University of Port Harcourt.
3 Department of Microbiology Technology, School of Science Laboratory Technology, University of Port Harcourt.
Research Article
GSC Biological and Pharmaceutical Sciences, 2022, 18(02), 021–025.
Article DOI: 10.30574/gscbps.2022.18.2.0029
Publication history:
Received on 09 December 2021; revised on 29 January 2022; accepted on 30 January 2022
Abstract:
The study examined the microbial load of bacteria and fungi of samples stored from 0- 10 days. The study samples were subjected to proximate analysis. The study showed at day zero that fish was the highest having moisture content of 71.43%, while periwinkle had ash content of 4.62%. Shrimps was the least having 0.74% of ash. Periwinkle had crude protein of 53.1% and carbohydrate of 24.09. The result for minerals shows that all the samples were high in mineral content. Fish was highest in Calcium (Ca) 52.67, Magnesium (Mg) 63.18, Potassium (K) 64.72 while Periwinkle was lowest in Zinc (Zn) 0.48, Iron (Fe) 2.47 and Calcium (Ca) 36.42. Finally Shrimps was lowest in Magnesium with 31.78% respectively, however there is a reduction in all the proximate analysis carried out from day 0 to day 10 in carbohydrate, crude protein and crude lipid. Thus, reduction in water activity as a result of smoking fish slow down spoilage and extend shelf life of the sample. In the samples treated, smoking have been shown to be more effective in the preservation than Refrigeration.
Keywords:
Microbial; Proximate; Preservation; Sea Food; Techniques
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