Effect Of Pepper Fruit (Dennettia Tripetala) Powder On Some Quality Attributes Of Smoked Herring (Clupea Harangus) Fish

ABSTRACT

This study assessed the effect of pepper fruit powder on some quality attributes of smoked herring fish. The fish were smoked-dried to average moisture content of 10.4±0.2% and stored. Fish were packaged in black polythene bags and kept in a perforated basket. The fish were left in the basket for 14 days at ambient temperature. Samples of fish were assessed weekly for some quality attributed such as pH, Peroxide value (PV), Free fatty acid value (FFA), Thiobabituric acid value (TBA) levels. The results showed significant difference (P<0.05) and the untreated sample had higher values than the treated sample as day increase. Thiobabituric Acid Value (TBA) values for the two sample increased significantly (P><0.05) as the pH increases significantly (P><0.05) ranging from 6.64±0.02 in treated sample on day 0. The result of microbial analysis indicated that micro-organisms in sample (301) is low while the growth of micro-organisms in sample (300) control is higher. >