Greener Journal of Agricultural Sciences

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

 ISSN: 2276-7770 

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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