International Journal of Aquaculture, 2025, Vol.15, No.1, 1-10 http://www.aquapublisher.com/index.php/ija 6 7.33±0.90. The combination treatment (T4) had the highest flavour score at 8.40±0.82. Taste of the smoked catfish also showed significant variations. The control group (T1) had a taste score of 6.68±1.65. Moringa treatment (T2) had a taste score of 7.33±1.19, while Ginger treatment (T3) had a score of 7.20±0.98. The combination treatment (T4) had the highest taste score at 8.40±0.18. Texture scores were significantly different across treatments. The control group (T1) had a texture score of 7.03±0.84. Moringa treatment (T2) improved the texture score to 8.33±0.28, while Ginger treatment (T3) had a score of 7.95±0.47. The combination treatment (T4) had the highest texture score at 8.50±0.26. Appearance of the smoked catfish varied among the treatments. The control group (T1) had an appearance score of 7.13±0.67. Moringa treatment (T2) had a score of 7.88±0.55, while Ginger treatment (T3) had a score of 7.73±0.55. The combination treatment (T4) had the highest appearance score at 8.43±0.17. Overall acceptance scores were significantly different across treatments. The control group (T1) had an overall acceptance score of 7.23±1.07. Moringa treatment (T2) improved the overall acceptance to 8.13±0.50, while Ginger treatment (T3) had a score of 7.83±0.61. The combination treatment (T4) had the highest overall acceptance score at 8.75±0.41. Table 4 Sensory Evaluation of the smoked catfish treated with bio-preservatives Parameters T1 (Control) T2 (Moringa) T3 (Ginger) T4 (Moringa & Ginger) Odour 6.50±0.99d 7.82±0.50b 7.05±0.81c 8.33±0.28a Flavour 7.15±0.93c 7.93±0.55b 7.33±0.90c 8.40±0.82a Taste 6.68±1.65c 7.33±1.19b 7.20±0.98b 8.40±0.18a Texture 7.03±0.84d 8.33±0.28b 7.95±0.47c 8.50±0.26a Appearance 7.13±0.67c 7.88±0.55b 7.73±0.55b 8.43±0.17a Overall Acceptance 7.23±1.07d 8.13±0.50b 7.83±0.61c 8.75±0.41a Note: a-d means with different superscript along row are significantly different (p<0.05) 4 Discussions The result from the proximate composition (Table 2) revealed that highest protein content was observed in the combination treatment (T4) (66.18±0.88%), significantly higher than the control (59.59±1.58%). This suggests that the bio-preservatives help preserve the protein quality during the smoking and storage process. There was a significant difference (P<0. 05) among the treatments. This result was similar to the report of Sunday and Toyosi, (2023) who reported better crude protein in fish treated with spices compared to the control. The combination of Moringa and Ginger (T4) resulted in the lowest moisture content (4.84±0.13%) compared to the control (7.90±1.21%). This indicates that bio-preservatives effectively reduced the water activity, which is critical for prolonging the shelf life of smoked fish by inhibiting microbial growth. Significant difference existed among the treated fish sample in moisture content and protein content (P<0.05). But there was no significant difference between the ash content of fish smoked with Ginger and the combination of Moringa and Ginger smoked fish. This could be due to the high oxidative value of ginger as reported by (Utah et al., 2021). The Moringa and Ginger combination (T4) had the lowest fat content (9.05±0.24%), indicating that the bio-preservatives might help reduce lipid oxidation, thus preserving the fat quality in smoked catfish which agree with the work of Hassan et al. (2013); Abdul and Aktar, (2011) reported an increase in the moisture content as the length of storage increased and a decrease in crude protein, and lipid as the storage period increased which was in accord with the present findings. Carbohydrate content was relatively similar across treatments, with the combination treatment (T4) showing the lowest value (10.01±1.44%), possibly due to the more effective preservation method reducing the need for carbohydrates as a preservative. The results of quality deterioration and microbiological parameters revealed that Peroxide Value (PV), Thiobarbituric Acid Level (TBA), Total Volatile Basic Nitrogen (TVB-N), and Trimethylamine (TMA) were decreased in the treated groups compared to the control. However, the combination treatment (T4) had better values of PV, TBA, TVB-N and TMAN at 12 weeks storage. This is because these bio-preservatives possessed
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