Ginger as an Antimicrobial Agent in the Preservation of Smoke Dried Clarias Gariepinus

Summary

Freshly caught fish were treated with ginger roots extracts at various levels of dilution, 25%(T2), 50%(T2), 75% (T4) while T1, the control was 10% saline solution and then smoked in separate chambers of smoking kiln. Smoking temperatures ranging between 100 and 2000C. Products were packaged in labelled sterile paper bags and assessed biweekly for spoilage and organoleptic properties. Results analysis showed that peroxide value was lowest in 75% Ginger (6.04m/Eq/kg) treatment and highest (7.86mEq/kg) in 10% saline solution. Microbial load reduced with increase concentration of extract so were the peroxide values. Ginger preserved products were accepted by consumer seven after the six weeks of storage. Ginger root extracts could serve as preservative for smoked Clarias gariepinus.