Influence of traditional drying and smoke-drying on the quality of three fish species (Tilapia nilotica, Silurus glanis and Arius parkii) from Lagdo lake, Cameroon

Abstract

Traditional fishing and fish processing are a very important activities around the Lagdo lake, Cameroon. This study was carried out to investigate the influence of traditional fish processing on the nutritional and microbiological qualities. To this effect, some physico-chemical characteristics (moisture, proteins, fats, TBA index, total ash, minerals) were determined for fresh, smoked-dried and sun dried flesh of three fish species (Tilapia nilotica, Silurus glanis and Arius parkii) while food-spoilage and pathogenic microorganisms (Escherichia coli, Staphylococcus aureus, fecal streptococci, sulfite-reducing clostridia and moulds) were screened on the same samples. Results showed that moisture content varied between 81.49±0.35 and 84.33±1.28 g/100 g for fresh fish; between 7.58±1.13 and 8.95±1.73 g/100 g for smoked-dried fish and between 11.5±0.71 andl4.06±2.11 g/100 g for sun-dried fish. For total ash, values as high as 8.13±1.55-9.86±0.24 g/100 g were recorded in smoked-dried fish while much lower values were obtained for fresh fish. With regard to protein contents, fresh fish had lower amounts between 18.81 ±1.55 and21.23±1.50g/100g while smoked-dried had the most important protein content between 69.1Q±2.94 and 75.72±3.66 g/100 g. All fresh fish samples showed lower fat contents than sun-dried and smoked-dried samples. Most minerals were significantly increased by sun-drying andsmoking-drying. All samples appeared to be of poor microbiological quality since Escherichia coli, Staphylococcus aureus, fecal streptococci, sulfite-reducing clostridia and moulds were detected at concentrations above recommended norms. © Medwell Journals, 2011.