International Journal of Aquaculture, 2025, Vol.15, No.1, 1-10 http://www.aquapublisher.com/index.php/ija 5 3.2 Biochemical and microbiological evaluation of smoked catfish treated with bio-preservatives The mean biochemical and microbiological analyses of smoked catfish treated with bio-preservatives (Moringa, Ginger, and their combination) compared to the control group (Table 3). The parameters measured include peroxide value (PV), thiobarbituric acid reactive substances (TBAR), total volatile base nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), total viable count (TVC), and yeast and mould count. Each value is expressed along with its standard deviation. Peroxide value, which indicates the extent of lipid oxidation, varied significantly among the different treatments. The control group (T1) had the highest PV at 11.68±4.13 meq/kg. Moringa treatment (T2) reduced the PV to 9.23±2.77 meq/kg, while the Ginger treatment (T3) had a PV of 10.14±3.45 meq/kg. The combination of Moringa and Ginger (T4) resulted in the lowest PV at 6.10±1.80 meq/kg. Reactive Substances (TBAR), which measures the malondialdehyde content as an indicator of lipid peroxidation, showed significant differences across treatments. The control group (T1) had the highest TBAR at 5.03±2.08 mg malondialdehyde/kg. The Moringa treatment (T2) lowered the TBAR to 2.91±1.44 mg malondialdehyde/kg, while the Ginger treatment (T3) had a TBAR of 4.28±2.36 mg malondialdehyde/kg. The combination treatment (T4) had the lowest TBAR at 1.64±0.47 mg malondialdehyde/kg. Total Volatile Base Nitrogen (TVB-N), an indicator of protein degradation, varied significantly among the treatments. The control group (T1) had the highest TVB-N at 24.17±0.42 mg N/100g. Moringa treatment (T2) reduced the TVB-N to 16.38±6.67 mg N/100g, while the Ginger treatment (T3) had a TVB-N of 20.05±9.36 mg N/100g. The combination treatment (T4) had the lowest TVB-N at 13.21±5.73 mg N/100g. Trimethylamine Nitrogen (TMA-N), another indicator of protein degradation, showed significant differences across treatments. The control group (T1) had the highest TMA-N at 6.39±4.11 mg N/100g. Moringa treatment (T2) lowered the TMA-N to 4.62±3.45 mg N/100g, while the Ginger treatment (T3) had a TMA-N of 5.58±3.99 mg N/100g. The combination treatment (T4) had the lowest TMA-N at 3.61±2.95 mg N/100g. Total Viable Count (TVC), which indicates the overall microbial load, varied among the treatments. The control group (T1) had a TVC of 1.49±1.72 x 10^5 CFU/g. Moringa treatment (T2) had a TVC of 1.26±1.45 × 105 CFU/g, while the Ginger treatment (T3) had the highest TVC at 1.81±2.09 × 105 CFU/g. The combination treatment (T4) had the lowest TVC at 0.71±0.82 × 105 CFU/g. Yeast and Mould Count showed significant differences across treatments. The control group (T1) had a yeast and mould count of 2.42±2.53 × 103 CFU/g. Moringa treatment (T2) significantly reduced the count to 0.83±0.86 × 103 CFU/g, while Ginger treatment (T3) had a count of 1.14±1.20 × 103 CFU/g. The combination treatment (T4) had the lowest count at 0.09±0.04 × 103 CFU/g. Table 3 Quality deterioration and microbiological parameters of the smoked catfish treated with bio-preservatives Parameters T1 (Control) T2 (Moringa) T3 (Ginger) T4 (Moringa & Ginger) PV (meq /kg) 11.68±4.13d 9.23±2.77b 10.14±3.45c 6.10±1.80a TBAR (mg) (malondialdehyde/kg) 5.03±2.08d 2.91±1.44b 4.28±2.36c 1.64±0.47a TVB-N (mgN /100g) 24.17±0.42d 16.38±6.67b 20.05±9.36c 13.21±5.73a TMA-N (mg N/100g 6.39±4.11d 4.62±3.45b 5.58±3.99c 3.61±2.95a TVC (x105 CFU/g) 1.49±1.72b 1.26±1.45ab 1.81±2.09b 0.71±0.82a Yeast and Mould (×103 Cfu/g) 2.42±2.53b 0.83±0.86a 1.14±1.20ab 0.09±0.04a Note: a-d means with different superscript along row are significantly different (p<0.05) 3.3 Sensory evaluation of smoked catfish treated with bio-preservatives The sensory evaluation of smoked catfish treated with bio-preservatives (Moringa, Ginger, and their combination) compared to the control group (Table 4). The parameters evaluated include odour, flavour, taste, texture, appearance, and overall acceptance. Each value is expressed along with its standard deviation. Odour of the smoked catfish varied significantly among the treatments. The control group (T1) had the lowest odour score at 6.50±0.99. Moringa treatment (T2) had an odour score of 7.82±0.50, while Ginger treatment (T3) had a score of 7.05±0.81. The combination of Moringa and Ginger (T4) had the highest odour score at 8.33±0.28. Flavour showed significant differences across the treatments. The control group (T1) had a flavour score of 7.15±0.93. Moringa treatment (T2) improved the flavour score to 7.93±0.55, while Ginger treatment (T3) had a score of
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