ABSTRACT

This study was carried out to examine the effect of graded brine solution and spice (allium Sativum) on the nutritive value and shelf life of Clarisgariepinus. 62 adult fish ol C.gariepinus weighting 800g each were used in the experiment. The fish were distributed 6 lish in each of the experimental unit. The fish were also distributed randomly to different treatments as T,, T2, T3, T4, and T5. Treatment 1 and treatment 5 serves as control. T1 was 100% brine solution with 0% spice juice. 12 was 75% brine solution with 25% spice juice. T3 was 50% brine solution with 50% spice juice. T4 was 25% brine solution with 75% spice juice. 15 was 0% brine solution with 100% spice juice. All the treatment were replicated twice. 1 he fish were stunned using salt; beheaded, degutted and washed in clean water to remove blood and slime. 150g of garlic paste to 150cl of water were thoroughly mixed and filtered and the filtrate were used as spice juice. 300g ol salt (sodium chloride) were dissolved in 1 litre of water. The different percentages of brine and spice juice required per treatment were measured out and to treat the fish. The fish was smoked with tropical hardwood at 80-85°c for 6 hours with smoking kiln. The fish was stored at ambiquent temperature of 20-26°c for 30 days. They were subjected to organo-lcptic test, proximate composition analysis and microbiologica test. Two fish were randomy selected for initial proximate composition analysis, organlcptic test and microbiological test. Final proximate composition analysis organoleptic test and microbioogical test were conducted after smoking and then weekly for the four weeks of storage. Results for the experiment showed significant different (P<0.05) in the mean value of the taste rating, appearance rating, favor rating and texture rating with treatment 1 been the highest nutrient agar and mackonkey while T2 had the highest PDA amongst the treatments. The study showed that samples treated with 75% brine solution with 25% spice juice and 50% brine solution with 50% spice juice is ideal and effective for fish preservation.>