Quality of Frozen Fish Sold in Some Selected Selling Points within Katsina Metropolis, Katsina State, Nigeria

Magawata, I., I. ABDULMUMIN


A total of thirty six (36) samples of frozen fish species were procured within the six weeks study period from two reputable selling points (Karamchi and Kofar Kaura) in the Katsina metropolis. The samples were subjected to series of analysis to determine the quality of the products with a view to establishing the safety of what consumers buy on daily basis. Samples procured were analyzed for proximate composition, Total Volatile Basis Nitrogen (TVB-N) and Microbiological analysis on weekly basis for six weeks. The results of the proximate composition revealed that moisture, crude protein, lipid and NFE varied significantly (P<0.05). The values for moisture ranged from 54.00±O.71 to 61.75±3.18, crude protein ranged between 15.21±3.27 and 19.13±0.88. Lipid content ranged from 4.25±3.18 to 12.00±3.54 and the NFE ranged between 12.82±1.94 and 18.75±1.06 respectively. The ash content of the products were not significantly different (P>0.05), it ranged from 1.25±0.35 to 1.75±0.35. The Total Volatile Basis (TVB-N) ranged from 3.08mg/100g to 18.20mg/100g. Total bacterial count (TVC) ranged between 3x105 and 5.4x106 cfu/g. the study revealed that the sanitary and hygienic condition in which the frozen fishes were kept have a direct bearing on the quality of fish being sold at the selling points. Samples from Karamchi selling point were more prone to spoilage due to the inadequate storage facilities. Based on this, it is suggested that adequate cooling facilities be put in place to allow for proper preservation of the freshness of frozen fish.

Keywords: Frozen fish, Selling points, TVB-N, Microbiological analysis and cooling facilities

Full Text: PDF
Download the IISTE publication guideline!

To list your conference here. Please contact the administrator of this platform.

Paper submission email: FSQM@iiste.org

ISSN (Paper)2224-6088 ISSN (Online)2225-0557

Please add our address "contact@iiste.org" into your email contact list.

This journal follows ISO 9001 management standard and licensed under a Creative Commons Attribution 3.0 License.

Copyright © www.iiste.org