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Effect of clove on chemical and microbiological quality of washed minced fish and kamaboko from Clarias gariepinus
20th Global Summit on Food Processing, Safety & Technology
November 06-08, 2017 | Las Vegas, USA
C A Negbenebor and E A Ulea
University of Maiduguri, Nigeria
Posters & Accepted Abstracts: J Food Process Technol
Abstract:
Washed minced fish and kamaboko samples were prepared from fresh catfish (Clarias gaeriepinus) after treatment with various concentrations of clove and salt. Proximate composition, pH, thiobarbituric acid (TBA) and free fatty acid (FFA) values were determined. Microbial counts were conducted on the product following storage at 5-7â?? for 9 days. The addition of clove had little or no effect on pH and proximate composition of the processed product but significantly reduced (P<0.05) the total aerobic place count, Staphylococcal count, coliform, and the TBA values. Such inhibition, early in the life cycle would help to increase the shelf-life of the product.