Influence of turmeric on the microbial characteristics, lipid oxidation and sensory properties of canned African catfish in tomato sauce stored at 25oC and 45oC

The aim of the study was to investigate preservative effect turmeric paste on African catfish in tomato sauce with a view producing ready-to-eat and reduce stress processing. microorganisms associated products were enumerated, isolated identified, lipid oxidation monitored, organoleptic properties assessed. microbial load ranged between 0.000 2.635 log cfu/g during storage. Bacillus subtilis coagulans there no presence pathogenic microorganisms. range free fatty acid, peroxide thiobarbituric acid values 0.3 – 0.5% oleic 0.00 0.07 meqO2/kg sample 4.69 mg MDA/g respectively. Addition had significant (p > 0.05) taste, texture, aroma, colour overall acceptability canned samples. This therefore established that addition 3% 4% effective limiting growth reducing hydrolytic rancidity without having negative consumer acceptability.