Effect of Some Preservatives on the Microbial Quality of Cold-smoked Catfish at Refrigerated Temperature

Aim: This study investigated the preservative effect of potassium sorbate, ginger, garlic, and a blend of, ginger garlic on microbiological quality shelf stability cold smoked Catfish (Clarius gariepinus) at refrigerated storage.
 Methodology: One hundred (100) freshly harvested catfish obtained from MOUAU Fish Farm were processed divided into five lots 20 each. Four marinating baths containing 0.5% 3% 1.5% respectively prepared. Each lot except fifth (which served as control) was marinated for 2 h 8 h. The samples then stored fourteen days refrigeration temperature (4 ± °C during which analyses carried out. Total viable count, fungal bacterial counts (Escherichia coli, Salmonella, Staphylococcus sp, Listeria sp) before, during, after storage analyzed.
 Results: total count (TVC) reduced 8.7x105 to 1.2x105 CFU/g, 1.13 x106 2.4x105 1.09 x 106 2.00 x105 9.60 1.50 1.19x106 3.00x105 CFU/g +1.5% control respectively. All treatments effective against E. monocytogen, Salmonella count. Similarly, treatment recorded 1x105 counts, storage. Furthermore, decreased all treatments.
 Conclusion: found that treated with can be 14 provided condition is maintained.