Basic HTML Version
International Journal of Aquaculture, 2014, Vol.4, No.21 123
-
130
http://ija.biopublisher.ca
130
Table 1 Proximate composition of
C. gariepinus
after 24 hours smoking and at the end of the experiment (18 weeks)
Treatment
After 24 hours
18 weeks
Moisture content (%) Crude protein (%) Crude fat (%) Crude fibre (%) Ash content (%)
Moisture content (%) Crude protein (%) Crude fat (%) Crude fibre (%) Ash content (%)
Control
7.05±0.01b
69.16±0.00a
8.81±0.04c
0.91±0.01c
13.19±0.00e
12.82±0.00e
55.79±0.00a
13.17±0.02e
0.34±0.00a
11.35±0.05a
E2
6.40±0.00a
72.10±0.02d
8.19±0.01b
0.77±0.00b
11.25±0.02a
10.60±0.02c
58.39±0.00b
12.70±0.00d
0.51±0.00b
15.62±0.02b
E3
7.58±0.03d
70.64±0.02b
8.23±0.01b
0.67±0.03a
12.14±0.01c
10.11±0.01b
59.21±0.02c
11.88±0.01c
0.35±0.02a
16.77±0.00c
E4
7.41±0.01c
70.62±0.01b
7.34±0.00a
0.89±0.04c
12.68±0.00d
9.59±0.01a
61.93±0.03d
10.76±0.03b
0.58±0.02b
17.07±0.00d
E5
8.43±0.05e
71.51±0.00c
7.22±0.02a
0.93±0.05c
11.72±0.00b
11.15±0.00d
63.24±0.01e
9.22±0.00a
0.85±0.01c
17.62±0.02e
Note: Keys: E
1
= smoked fish without spice (control) E
2
=smoked fish with 5% spice; E
3
= smoked fish with 10% spice; E
4
=smoked fish with 15% spice and E
5
=smoked fish with 20% spice
Table 5 Probable identification of bacterial spices present in smoked
C. gariepinus
with different salt and pepper concentrations at 18 weeks
Treatment
Gram stain
Shape
Motility
Catalase
Oxidase
Coagulase
Urease
Indoje
Methyl Red
Voger proker
Gelatin hydrolysis
Starch Hydrolysis
Pigmentation
Oxygen Reduction
H
2
s
Productivity
Fructose
Lactose
Mannitol
Arabinose
xylose
Dulcitol
Raffinose
Glucose
Maltose
Adonitol
Probable Identification
Control
+
S
-
+
-
-
+
+
-
-
+
+
+
A
+
-
A
A
A
A
A
A
A
A
A
Staphylococcus aureus
E2
+
R
+
+
+
-
-
-
-
-
+
+
+
A
-
+
A/G A/G A/G A/G A/G A/G A/G A/G A/G
Clostridium welchii
E3
-
R
+
+
-
-
+
+
+
-
-
+
-
A
-
-
A/G A/G A/G A/G A/G A/G A/G A/G A/G
Proteus morganii
E4
-
R
+
+
+
-
-
-
-
-
-
+
-
A
-
-
A/G A/G A/G A/G A/G A/G A/G A/G A/G
E. coli
E5
-
R
+
-
+
-
+
-
-
-
-
+
+
A
+
-
A
A
A
A
A
A
A
A
A
Bacillus subtilis
Note: Keys: S = Spherical; R = Rod; + = Present;
-
= Absent; A = Acid; A/G = Acid/ Gas