International Journal of Aquaculture, 2025, Vol.15, No.1, 1-10 http://www.aquapublisher.com/index.php/ija 4 2.9 Quality deterioration evaluation Fresh and stored oven-dried was examined for quality deterioration assessment to know the degree of freshness and quality. Sample were assessed for peroxide value (PV), thiobarbituric acid value (TBARS), total volatile basic nitrogen (TVB-N) and pH Value of oven-dried fish sample according to Tran et al. (2021). 2.10 Microbiological evaluation Total viable count and mould count was determined using the methods adopted by Kefas et al. (2022). 2.11 Statistical analysis Data obtained in this study were analyzed using analysis of variance (ANOVA) procedures (SPSS 11.0 for Windows). Differences between the mean values of the treatments were determined by the least significant difference (LSD) test and the significance will be define at p<0.05. 3Results 3.1 Proximate composition of smoked catfish treated with bio-preservatives The mean proximate composition of smoked catfish treated with bio-preservatives (Moringa, Ginger, and their combination) compared to the control group (Table 2). The parameters measured include moisture, protein, ash, fibre, fat, and carbohydrate contents. Each value is expressed as a percentage along with its standard deviation. The moisture content of the smoked catfish varied significantly among the different treatments. The control group (T1) shows highest moisture content at 7.90±1.21%. Moringa treatment (T2) shows reduced moisture content to 5.43±0.03%, while the Ginger treatment (T3) had a moisture content of 6.18±0.28%. The combination of Moringa and Ginger (T4) resulted in the lowest moisture content at 4.84±0.13%. Protein content was significantly higher in the treated groups compared to the control. The control group (T1) had a protein content of 59.59±1.58%. Moringa treatment (T2) increased the protein content to 63.10±0.50%, while the Ginger treatment (T3) had a protein content of 61.74±0.38%. The combination treatment (T4) resulted in the highest protein content at 66.18±0.88%. Ash content showed slight variations across the treatments. The control group (T1) had an ash content of 8.55±0.10%. Moringa treatment (T2) slightly increased the ash content to 8.89±0.06%. Ginger treatment (T3) had the lowest ash content at 8.32±0.24%, while the combination treatment (T4) had an ash content of 8.36±0.34%. Fibre content was highest in the combination treatment (T4) at 1.53±0.15%, followed by the Moringa treatment (T2) at 1.43±0.14%, and the Ginger treatment (T3) at 1.36±0.12%. The control group (T1) had the lowest fibre content at 1.21±0.01%. Fat content varied significantly among the treatments. The control group (T1) had the highest fat content at 10.92±0.13%. Moringa treatment (T2) had the lowest fat content at 9.22±0.03%, followed by the combination treatment (T4) at 9.05±0.24%. Ginger treatment (T3) had a fat content of 10.50±0.05%. Carbohydrate content was relatively similar across treatments, with the control group (T1) having a content of 11.64±0.32%. Moringa treatment (T2) had a carbohydrate content of 11.67±0.56%, while the Ginger treatment (T3) had a content of 11.87±0.79%. The combination treatment (T4) resulted in the lowest carbohydrate content at 10.01±1.44%. Table 2 Proximate composition of the smoked catfish treated with bio-preservatives Parameters (%) T1 (Control) T2 (Moringa) T3 (Ginger) T4 (Moringa & Ginger) Moisture 7.90±1.21a 5.43±0.03c 6.18±0.28b 4.84±0.13d Protein 59.59±1.58d 63.10±0.50b 61.74±0.38c 66.18±0.88a Ash 8.55±0.10b 8.89±0.06a 8.32±0.24c 8.36±0.34c Fibre 1.21±0.01d 1.43±0.14b 1.36±0.12c 1.53±0.15a Fat 10.92±0.13a 9.22±0.03c 10.50±0.05b 9.05±0.24c Carbohydrate 11.64±0.32b 11.67±0.56b 11.87±0.79a 10.01±1.44c Note: a-d means with different superscript along row are significantly different (p<0.05)
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