Effect of Natural Preservative (Cinnamon Bark Marinade) on the Microbial Load and Shelf-life of Smoked-dried African Catfish Clarias gariepinus (Burchell, 1822)

Authors: Haruna MY*, Inusa M, Abdullahi AI, Bello MM and Saidu M

DOI: 10.23880/ijoac-16000277

Volume 7, Issue 4

Abstract

The study was carried out to determine the antimicrobial effect of Cinnamon bark marinade on stored smoke-dried catfish at ambient temperature (37+2°C) for 28 days. The experimental treatments are the control, 0.5%, 1% and 1.5 %( w/v) Cinnamon bark marinade. Thirty-nine fish of average mean weight of 24.87+1.25g were gutted, washed and randomly assigned to the marinade. Thereafter, the fish were soaked in the marinade for 30 minutes and later hot smoked for 12hours. After smoking, the fish were stored in boxes and place on laboratory table for one month. Microbial counts were conducted 7 days’ interval. Three bacterial species namely; Bacillus sp, Corynebacteria sp, and Staphylococcus sp were observed in the study. There was no increase in microbial load as storage progressed. However, the increment was pronounced in control fish sample. 1% Cinnamon barks marinade exhibited the highest 7x103 antibacterial effect. There was increase in microbial load in control sample 25x103 compared to other treatments while 1.5% marinade of the bark treated sample shows potency in bacteria growth. Cinnamon bark marinade could be used because of it antibacterial and antimicrobial properties, therefore protecting stored smoke-dried catfish from microbial spoilage thus limiting economic loss and possible health risk to consumers.

Keywords: Cinnamon Bark Marinade; Microbial Load; Natural Preservatives; Shelf-Life

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