International Journal of Aquaculture, 2025, Vol.15, No.1, 1-10 http://www.aquapublisher.com/index.php/ija 7 phenolic compounds (phenolic acids, polyphenols and flavonoids) which helps to prevent oxidative rancidity and prolong the shelf life of the fish in the treated groups. These results were in accord with the report of Sunday and Toyosi, (2023) who reported that application of spices inhibits the free-radical mediated damages like lipid oxidation thus preventing oxidative rancidity. Also, the present study supports the report of Abdul and Aktar (2011); and Farid et al. (2014) who reported that the nutritional value of dried fish deteriorates with the increase in storage period. Small-scale and large scale fish processors provide important nutrient-rich source of vitamins and minerals to the consumer diet and improve their livelihood. Improved fish processing techniques also improve the working conditions for the vast number of women in processing centers. The fish processsors gain income and food from their employment. The consumption of processed fish reduced risk of heart disease, I.e. Omega-3 fatty acids in catfish contribute to lower levels of bad cholesterol and increased good cholesterol, reducing heart disease risk. It regulates blood pressure, i.e. the potassium in catfish helps regulate blood pressure. The high protein and low-calorie content make catfish an excellent choice for those aiming to lose or manage weight. Phosphorus in catfish contributes to stronger bones and teeth. Omega-3 fatty acids are crucial for brain health and can improve mood and cognitive function (Yusbay, 2023). Plants have ability to synthesize various chemical compounds and these antimicrobial components enhance the defense mechanism of plant against natural infections.Vaishali et al. (2019) reported that many herbs and spices such as moringa leaf, ginger, cloves (Carophyllus aromaticus), cinnamon, guar gum, mustard seed and garlic have antimicrobial properties. When added in food products, the antimicrobial properties associated with such herbs and spices offer them competency to prevent food from spoilage and exercise food safety by controlling growth of spoilage and pathogenic microorganisms. He reported that there are number of plants which are recognized as herbs or spices and are part of culinary practices followed in different countries to improve the sensory quality and shelf life of food products as well as owing to their nutritional, antimicrobial and health promoting properties (Vaishali et al., 2019). The main advantage of using herbs and spices in food as preservatives is due to their ‘generally recognized as safe’ (GRAS) status because their use in human diet is time tested. Alex and Eagappan, (2017); Taniya and Kannan, (2016); Kumolu-Johnson et al. (2015) reported that application of herbs and species that possessed antioxidant and anti- bacterial properties helps to prevent the microbial growth and increasing the shelf life of the product. The results show that the Total viable counts and Mould, Yeast counts were higher in the control than in the treated groups, the values of Total viable counts and Mould, Yeast counts increased at 12 weeks storage. The result of the microbiological evaluation of this study suggest that Moringa and Ginger are effective in inhibiting microbial and fungal growth in smoked catfish. The combination of moringa and ginger recorded the lowest Total viable counts and Mould, Yeast counts at 12 weeks of storage. There was a significant difference (P< 0.05) among the treatments. This study was in concordance with the report of Taniya and Kannan, (2016) who reported higher bacterial counts as the storage period increases in all the treatments with a reduction in microbial count in treated groups compared to the control. Sensory Evaluation of the smoked catfish treated with bio-preservatives is shown (Table 4). The combination of Moringa and Ginger (T4) consistently received the highest scores across all sensory parameters, indicating a significant improvement in the overall sensory quality of smoked catfish. Moringa (T2) generally performed better than Ginger (T3) in terms of odour, flavour, texture, and overall acceptance, although both treatments were significantly better than the control. These results suggest that the application of Moringa and Ginger, particularly in combination, can significantly enhance the sensory attributes of smoked catfish, making them more appealing to consumers. This study shows that combination of a mixture of moringa and ginger gave a better acceptability of preserving fish products as they sustained longer shelf life, reduced bacterial and enzymatic activities and a better sensory score than that of control fish. This study supports the report of Alex and Eagappan, (2017) and Akter et al. (2012) who reported that dried fish treated with spices and herbs had better shelf life and flesh quality than the control.
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