ABSTRACT:

This study investigated the effect of some natural spices on organoleptic properties and microbial load of smoked Clarias gariepinus. Clove, garlic, and ginger were procured and utilized in the research. The spices were processed into powder form, with 20 grams allocated for each treatment. The samples were divided into four groups: T1 (salt control), T2 (clove), T3 (garlic), and T4 (ginger) before undergoing hot smoking. Organoleptic evaluation was carried out using openended structured questionnaires employing the 9-point hedonic scale. Data from the organoleptic assessment and microbial analysis were analyzed using one-way analysis of variance. The results of the organoleptic assessment revealed a significant difference (p<0.05) among the scored parameters, with the highest overall acceptance observed in T4 (ginger) scoring 8.05. Microbial analysis indicated that T3 (garlic) and T4 (ginger) exhibited inhibitory effects on bacteria and coliforms, with counts of 4.70 ×10³ cfu/g and 3.50×10³ cfu/g, respectively, falling within the acceptable limits set by ICMSF. Staphylococcus aureus and Escherichia coli were the only bacteria detected after six months of storage. In conclusion, T4 (ginger) and T2 (clove) were favored by the panelists, while T3 (garlic) demonstrated effective prevention of bacterial infestation. The spices utilized in this study have proven to be efficacious.