Author(s): Abdurrazzaq Ibrahim Abdullahi, Mallam Bako Modu and Muhammad Yakubu Haruna

Abstract: The paper evaluates the stability of microbes on of smoked-dried African catfish (Clarias gariepinus) treated with different concentrations of bitter leaf (Vernonia amygdalina) extract. The experimental treatments were the control, 0.5%, 1%, 1.5% (w/v) bitter leaf extract solutions. A total of fifty two fish of average mean weight of 30.98±1.32g were gutted, washed and randomly assigned to the treatments. Thereafter the fish were soaked in the treatments for 30 minutes and later smoked-dried for 12 hours. After smoking the fish were stored in cartons and placed on laboratory table for 21 days. Six bacterial species namely, Bacillus subtilis, Corynebacteria sp, Proteus mirabilis, Streptococcus faecalis, Staphylococcus albus and Staphylococcus aureus were observed in the study. There was no increase in the microbial loads after 21 days of storage in samples treated with 0.5% 1.0% and 1.5% solutions of the bitter leaf extract, but there was significant increase in control from 27×10³cfu to 40×10³cfu. The sample treated with 1.5% solution of the bitter leaf extract exhibited the highest antibacterial effect and gave the best result. Therefore, V. amygdalina extract solution could be used in protecting stored smoked-dried catfish from bacterial spoilage, thus limiting economic loss and possible health risk to consumers.

Pages: 299-303  |  1382 Views  286 Downloads

Download Full Article: Click Here