Effects of Storage on the Fungal Loads of Two Commercially Important Fish Species

Abstract

Globally, fishes are eaten fresh, preserved or processed and they form a much-cherished delicacy that cuts across socio-economic, age, religious and educational barriers. However, fishes are easily damaged and the rate of their spoilage is often dependent upon the number of microorganisms present on the fish and the temperature at which the fish is kept. This study was therefore, aimed at evaluating the effects of storage on the fungi characteristics of Ethmalosa fimbriata, and Heterotis niloticus stored in Woven Basket (WB), Fish Hanger (FH), Aluminium Foil (AF) and Plastic Container (PC) for eight (8) weeks. Each of the fresh (wet) and freshly smoked fish species was processed immediately for pH and fungal analyses. The other stored batches were analyzed at two weeks interval using Saboraud Dextrose Agar and Potatoe Dextrose Agar. The pH had the highest value of 7.95±0.00 in E. fimbriata, 7.60±0.00 in H. niloticus and the mean total fungal counts were highest in E. fimbriata (110.33x102±1.20sfu/g stored in AF) and H. niloticus(124.67x102 ±0.33sfu/g) stored in PC when compared with other materials during the storage period. Comparatively, fish samples stored in PC and AF were more contaminated and this was due to the accumulation of moisture and lack of pores in the materials which enhanced the growth of the fungi. However, WB and FH served as the best packaging materials with the least fungal loads; therefore, their adoption by fish processors during storage is recommended