Greener Journal of Agricultural Sciences

Open Access

Akise et al

Greener Journal of  Agricultural Sciences Vol. 3 (5), pp. 396-402, May 2013.

 ISSN: 2276-7770 © 2011 Greener Journals

Research Paper

Manuscript Number: 032713547

 

Mycoflora of Three Fish Species Smoke-Dried Using Rubber Wood (Hevea Brassillensis) in Nigeria

 

Akise O.G.1*, Abolagba O.J.1 and Eyong, M.M.2

 

1Department of Fisheries, Faculty of Agriculture University of Benin, Benin City, Edo State, Nigeria.

2Department of Microbiology and Biotechnology, Western Delta University Oghara, Delta State, Nigeria.

 

*Corresponding Author’s Email: ogakise @ yahoo. com. au


Abstract:

A study of the mycoflora of three fish species: Lutjanus agennes (Red Snapper), Mugil cephalus (Mullet), Chrysichthys walkeri (Catfish) smoke-dried using Rubber wood (Hevea brassillensis) was carried out. Fish samples were bought from Ogbe-Ijoh market in Warri, Delta State and smoked using a traditional rectangular mud kiln (Chorkor) and stored on open benches in the laboratory at room temperature. Samples from the smoke-dried fish species were assessed tri-weekly using amended potato dextrose agar during the period of storage. Moisture content of the fish samples varied with storage time but was not significant (P> 0.05). The highest mean fungi count of (1.08 x106, 8.0 x 105 and 1.16 x 106) cfu/g was recorded in the gills, muscle and skin of Chrysichthys walkeri during the six weeks of storage. There were significant differences (P<0.05) in the mean fungi counts in the three anatomical parts among the fish species. The predominant fungi species isolated from three different anatomical parts of smoke-dried fish samples during storage was made up of six (6) genera of fungi. Saccharomyces (37.69%), followed by Penicillum italicum (20.29%), Penicillum oxalicum (17.39%), Mucor sp (10.15%), Rhodotorula sp (7.25%), Aspergillus sp (5.79). The study has shown that fish samples could still be consumed after six (6) weeks of storage but were heavily contaminated with micro-organisms and could pose a serious health concern for consumers.
 
Keywords: Mycoflora, Lutjanus agennes, Mugil cephalus, Chrysichthys walkeri, Smoke-dried fish, Hevea brassillensis

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