PROXIMATE, MICROBIOLOGICAL AND SENSORY PROPERTIES OF SMOKED WILD AND AQUACULTURED CATFISH (CLARIAS GARIEPINUS) USING SELECTED AFRICAN WOODS

  • Amin Wakawa Dawi Federal University of Agricultural Mubi, Adamawa state, Nigeria
  • Zara'u Bamali Nourruddeen Kano University of Science and Technology, wudil. Kano State, Nigeria
  • Alkasim Kabir Yunusa Kano University of Science and Technology, wudil. Kano State, Nigeria
  • Olukosi M. Alalade Kano University of Science and Technology, wudil. Kano State, Nigeria
  • A. I. Ali Aliko Dangote University of Science and Technology
Keywords: Wild and aquaculture catfish, Smoking, Proximate, Microbiological quality, Sensory

Abstract

This article assessed the proximate, microbiological and sensory properties of aquaculture and wild catfish smoked with selected word biomass. The samples were smoked using wood chunks then analyzed for its proximate, microbiological quality and sensory attributes of the samples. Thirty (30) semi-train panelist were employed, Hedonic scale ranging from (9) means like extremely to one (1) meaning dislike extremely were used and the data obtained were analyzed using Minitab version 17 statistically for mean and standard deviation. The result of proximate composition in table 1, showed that there were significant difference among the samples, where moisture ranged from (10.07 – 14.61%), ash (3.37 – 4.01%), fat (19.61 – 20.61%), fibre (0.51 – 0.82 5%), protein (48.11 – 55.3%) and carbohydrate content ranged from (9.57 – 16.05%). Table 2, presents the results of microbial quality were the total viable bacterial count ranged from (1.22x103 – 7.33x103 cfu/g) and total fungal counts ranged from (1.00x103 - 4.33x103 cfu/g). The sensory evaluation of smoked catfish samples presented in table 3. Showed that appearance ranged from (7.73 - 8.95) followed by flavour attributes with mean score value ranged from (7.73 - 8.20), taste (7.63 - 8.365), aroma (7.66 - 8.23), mouth feel (7.70 - 8.30) and the overall acceptability ranged from (7.53 - 8.43). This article revealed that wood biomass obtained from selected woods could be effective in improving the organoleptic properties of smoked catfish, extends shelf-life without significant changes on the proximate composition.

Author Biographies

Amin Wakawa Dawi, Federal University of Agricultural Mubi, Adamawa state, Nigeria

Department of food science and Technology, Lecturer

Zara'u Bamali Nourruddeen, Kano University of Science and Technology, wudil. Kano State, Nigeria

Department of food science and Technology, PhD, current HOD

 

Alkasim Kabir Yunusa, Kano University of Science and Technology, wudil. Kano State, Nigeria
  1. Department of food science and Technology,Sub Dean Facility of Agricultural
Olukosi M. Alalade, Kano University of Science and Technology, wudil. Kano State, Nigeria

Department of food science and Technology, PG coordinator,Food Science and Technology

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Published
2025-06-30
How to Cite
Dawi, A. W., Nourruddeen, Z. B., Yunusa, A. K., Alalade, O. M., & Ali, A. I. (2025). PROXIMATE, MICROBIOLOGICAL AND SENSORY PROPERTIES OF SMOKED WILD AND AQUACULTURED CATFISH (CLARIAS GARIEPINUS) USING SELECTED AFRICAN WOODS. FUDMA JOURNAL OF SCIENCES, 9(6), 31 - 37. https://doi.org/10.33003/fjs-2025-0906-3367