Quality assessment of smoke-dried Clarias gariepinus and Chrysichthys nigrodigitatus stored in two storage facilities

The quality of smoke-dried fish can be enhanced by storing the products in good storage facilities. This research was carried out to determine proximate composition, microbiological and sensory properties Clarias gariepinus Chrysichthysis nigrodigitatus stored refrigerator kitchen cabinet during a 6-week period. Sensory were assessed using panel assessors. Bacterial load done plate count agar spread technique. Fish purchased alive, washed, sacrificed smoked for 72 hours. Percentage weight loss after smoking C. 57.42% 65.91%, respectively. Results crude protein, moisture lipid content ranged between 67.80-68.31%, 8.32-9.00% 12.15-12.34% while values those from 67.04-68.30%, 8.30-8.49% 12.15-12.34, respectively; ranges nutrients 61.75-62.20%, 7.40%-8.00, 16.15-16.28% 60.89-62.19%, 7.40-7.49%, cabinet, results showed no significant difference (p>0.05) composition samples two Microbes isolated Staphyloccus aureus, Bacillus subtilis Escherichia coli. Total bacterial counts (TBC) at week 6 0.17×10-6 0.25×10-6; nigrodigitatus, 0.24×10-6 0.31×10-6 respectively, not significantly different No fungal growth present throughout six-week ratings 8.00±0.00 flavour 4.67±0.58 overall acceptability. (p<0.05) flavour, texture, appearance aroma 2 6. findings this study show that facilities retained nutritional qualities as well acceptability storage.