Assessment of Microbiological Properties and Sensory Attributes of Smoked Fishes Sold in Port Harcourt Markets

Abolagba OJ and Uwagbai EC(2011). A Comparative analysis of the microbial load of smoke- dried fishes (Ethmalosa Fimbriata and Pseudotolithus Elongatus) sold in Oba and Koko markets in Edo and Delta States, Nigeria at different seasons. Australia Journal of Basic Applied Sciences.5(5):544-550. Abolagba, O. J., and Melle, O. O. (2008). Proximate composition and microbial changes during storage of smoked catfish (Clarias gariepinus). African Journal of Biotechnology, 7(14), 2473–2477. Abolagba, O. J., Melle, O. O.,and Igbinevbo, E. E. (2020). Microbial quality and sensory evaluation of smoked fish sold in Benin City markets. Journal of Food Safety and Hygiene, 6(2), 45–53. Ajibare, A. O., Adeyemi, O. T., and Adebayo, A. (2023). Microbial load and sensory attributes of processed fish products in Southwestern Nigeria. Nigerian Journal of Fisheries and Aquaculture, 11(1), 55–63. Akani, N. P., and Nwankwo, C. E. I. (2019). The effect of drying temperatures on the proximate composition and fungal population of Vernonia amygdalina (bitter leaf). Nigerian Journal of Mycology, 11, 145–152. Akinwumi FO and Adegbehingbe KT(2015). Microbiological analysis of three smoked fish obtained from the Ondo state, Nigeria. Food and Public Health Journal: 5(4):122-126. Akwuobu, C. A., Ohaeri, C. C., and Nwankwo, C. (2019). Microbial assessment of smoked fish sold in Makurdi metropolis. International Journal of Fisheries and Aquatic Studies, 7(3), 90–95. Amachree, D., Akinrotimi, O.A., Orokotan, O.O., & Ayaobu-Cookey, I.K. (2025). Microbiological Assessment of Some Smoked Dried Fish Samples Sold in Open Markets in Port Harcourt Metropolis, Rivers State, Nigeria. , Vol. 11(1), pp. 105–114. Ayeloja AA, George Foa, Jimoh WA and Shittu MO Abdusalami(2018). Microbial load on smoked fish commonly traded in Ibadan, Oyo State, Nigeria. Journal of Applied sciences and Environmental Management,:22(4):1119 8363. Bouzgarrou, O., and Sadok, S. (2017). Microbiological and sensory changes of refrigerated fish fillets treated with natural preservatives. Journal of Food Protection, 80(4), 655–662. Burlingame, B., and Pineiro, M. (2007). The essential role of food composition data in public health and nutrition. Journal of Food Composition and Analysis, 20(3–4), 247–253. Cheesbrough M(2006). District laboratory practice in tropical countries: Low price edition part 2. Cambridge press, England : 45-48. Claucus, A., and Ward, D. R. (1996). Microbiological spoilage of fish and fish products. In D. R. Ward (Ed.), Fish and Seafood Safety (pp. 35–52). Springer. Ekanem, E. O., Udoh, I. P., and Akpan, M. M. (2020). Microbial quality and sensory evaluation of smoked fish processed in Akwa Ibom State. Journal of Applied Sciences and Environmental Management, 24(2), 345–350. Eyo, A. A. (2001). Fish processing technology in the tropics. National Institute for Freshwater Fisheries Research . Graham, D. E., and Huss, H. H. (1996). Quality changes in fresh fish. FAO Fisheries Technical Paper No. 348. Food and Agriculture Organization. Harry TL and Hildegarde H(2010). Sensory properties of food and sensory evaluation (principles and practices),: 2nd edition. Springer New York:1-7 Health Partners. (2023). Food safety and microbial contamination guidelines. Health Partners Press. Ikeh M. I., Ishar C. O., Chiakwelu P. C., Okeke O.A., Okeke C.J., Offor V.O., Obiakor U.A, Oraneli U.B., and Benedict A.G (2024). Study Of Fungal Organisms Associated With Smoked And Dried Fish Sold In Awka Markets, Anambra State. African Journal of Agriculture and Food Science,7(4), 87-98). International Commission on Microbiological Specifications for Foods. (ICMSF1998). Microorganisms in foods 6: Microbial ecology of food commodities. Blackie Academic & Professional. John, A. A., Adeyemo, O. K., and Adebayo, A. (2020). Microbial contamination and sensory quality of smoked fish from Nigerian markets. African Journal of Food Science, 14(5), 120–128. Kavitha R, and Pharm (2023). Isolation and Identification of bacteria (chapter IV). Lecturer Department of pharmaceutic SRM college of pharmacy Kattankulatur’’.html.. Doc. Player. net / 22115483- R-Kavitha- m-pharm-lectuuer department. Ngo-Oum, B., Tchoumbougnang, F., and Ndjouenkeu, R. (2021). Microbial quality and sensory characteristics of smoked fish treated with plant extracts. Food Control, 123, 107–115. Nurhayati, T., Sari, R., and Putri, A. (2020). Microbial load and sensory evaluation of smoked catfish during storage. Aquatic Food Product Technology, 29(2), 150–160. Obasi BC, Whong CMZ, Ado SA and Abdullahi IO (2017). Leavening of some wild yeast and the mutant species isolated from fermented orange juice in bakery products . Federal University, Wukari Trends in Science and Technology journal .: 2(1B):659- 668. Obasi, B.C., & Danladi, G. (2023). Evaluation of microbiological quality and organoleptic properties of smoked dried fish sold in Wukari markets, Nigeria. Magna Scientia Advanced Biology and Pharmacy, 9(1), 87–93 Ojimelukwe, P. C., and Akachukwu, E. (2017). Microbial quality and sensory evaluation of traditionally smoked fish. Journal of Food Technology Research, 4(1), 12–20. Olagbemide, P. T. (2015). Nutritional and microbial quality of smoked fish from local processors. International Journal of Nutrition and Food Sciences, 4(3), 356–362. Olaniyin, A. M., Adeyemi, O. T., and Ojo, A. (2016). Microbial load and sensory evaluation of smoked fish from Lagos markets. Journal of Food Safety, 36(4), 1–8. Olayemi FF., Raji AO and Adedayo MR(2012). Microbiological quality of catfish (Clarias gariepinus) smoked with Nigerian Stored Products Research Institute developed smoking kiln. International Research Journal of Microbiology,3(13):426-430. Olele, N. F., and Ekokotu, P. A. (2014). Microbial quality and sensory attributes of smoked fish processed with improved kilns. International Journal of Fisheries and Aquaculture, 6(3), 45–52. Olokor, J. O., Omojowo, F. S., and Falayi, B. A. (2007). Quality changes of smoked fish during storage. Nigerian Food Journal, 25(1), 45–52. Otene, B.B., & China, M.A.H. (2024). Comparative Evaluation of Microbiological Quality and Public Health Risks of Fresh and Smoked Fish Sold in Selected Markets, Port Harcourt. Rivers State University. Available here. Sani, N. A., Olatunde, O. O., and Hassan, A. (2016). Microbial quality and sensory evaluation of smoked tilapia. Journal of Food Processing and Preservation, 40(6), 1234–1242. Sengor, G. F., Kalafatoglu, H., and Gun, H. (2004). Microbiological and sensory changes in vacuum-packed smoked fish. European Food Research and Technology, 219(4), 395–399. Sowumi, T. A. (2007). Sensory evaluation and microbial quality of smoked fish in Ibadan. Journal of Applied Sciences, 7(12), 1654–1658. Tiamiyu, Y. O., Solomon, R. J., and Olayemi, F. F. (2011). Microbial quality and sensory attributes of smoked fish from Kwara State. Nigerian Journal of Fisheries, 8(1), 120–128. Ubaka, L., Omogbai, B., & Erhayimwen, M. (2019). Microbiological and proximate composition of smoked fish samples sold in Benin metropolis. International Journal of Food Science and Nutrition, 4(4), 177–185. Udochukwu, U., Nwankwo, C., and Okafor, C. (2016). Microbial load and sensory evaluation of smoked fish processed with different fuels. International Journal of Food Science, 1–7. World Health Organization. (2012). Food safety and quality guidelines. WHO Press Yakubu, MM and Ngueku, BB(2015). Quality assessment of smoked dried fish from five different markets in lafia, Nigeria. International Journal of Fisheries and Aquatic studies, 2(4):135- 139. Yola, I.A and Timothy, O(20120. Proximate composition and consumer acceptability of African mudfish Clarias gariepinus smoked with two energy sources. Bayero Journal of Applied Sciences.. 5(2):115-118