Studies on the Effects of Some Organic Spices on the Shelf-Life of Smoked-Dried Gymnarchus niloticus (Curvier, 1829)

Okeke PA, Ohatururonye SO, Ayaobu-Cookey IK and Egenti HO

Published on: 2026-03-23

Abstract

Assessment of the effects of organic spices on the shelf life of smoked dried Gymnarchus niloticus was carried out. The study was done to assess the influence of some natural preservatives, which include common salt (Treatment A), black pepper (Treatment B), Negro pepper (Treatment C), and grape (Treatment D), on the shelf life and safety of smoked African knife fish (Gymnarchus niloticus). The microbial load counts (cfu/ml) and sensory evaluation were evaluated on smoked fish and stored for 8 weeks with grape, black pepper, and Negro pepper (natural preservatives) and control (30 g of salt). The results obtained indicated that fish preserved with salt started moulding on the 6th week, Negro pepper started moulding on the 7th week, and the grape and black pepper treated samples did not show any sign of spoilage, but 10 x 10⁴ and 29 x 10⁴ TFC/ml growth was recorded in the grape and black pepper samples, respectively, at the end of 8 weeks of storage, while after 6 weeks of storage, the control sample got spoilt. The highest fungi count (TFC) of 36 x 10⁴ was recorded in the control sample, and 34 x 10⁴ was recorded in the Negro pepper sample. All the preservative samples used in this work reduced the microbial load, reduced quick spoilage, and increased the longer shelf life of smoked Gymnarchus niloticus. These natural preservatives are medicinal, have no adverse effect, and add to the flavour and seasoning of some foods, and they also act as antimicrobial agents by killing microbes present in the food.