Open AccessComparative effects of Lime and Garlic extracts on the Bacterial Load and Nutritional Quality of processed Shrimps (Penaeus notialis) from Sombreiro River, River State
Author(s) -
K. C. Nwaogwugwu,
B. J. O. Efiuvwevwere,
O. K. Agwa,
N. U. Nwogwugwu
Publication year - 2021
Publication title -
journal of advances in microbiology
Language(s) - English
Resource type - Journals
ISSN - 2456-7116
DOI - 10.9734/jamb/2021/v21i530349
Subject(s) - lime , total viable count , food science , salmonella , coliform bacteria , shrimp , distilled water , veterinary medicine , zoology , chemistry , biology , medicine , fishery , bacteria , paleontology , genetics , chromatography
Shrimps are highly valued worldwide. They deteriorate rapidly after harvest except preserved. This study was undertaken to determine the bacterial load and nutritional quality of shrimps subjected to 20% lime juice, 50% garlic extract and distilled water followed by smoking and storage at ambient (room) temperature for 28 days. Fresh shrimp samples from Sombreiro River in Degema Local Government Area of Rivers State were used for this study. The Shrimps were analyzed for total viable counts (TVCs), Coliform, Staphylococcal, Vibrio, Salmonella, and Shigella counts. The control samples had highest protein content of 21.2±0.018 immediately after treatment while after smoking, samples treated with lime and garlic had higher protein content; highest in samples treated with lime juice with protein content of 63.27±1.20, garlic-treated samples and control sample had protein content of 60.5±2.49 and 51.27±10.76 respectively at end of storage. Garlic-treated samples had highest ash content of 15.46±0.11, lime-treated samples and control had ash content of 13.29±0.11 and 11.75±0.11 at the end of storage period. There were slight increases in nutrient level with storage. Samples treated with lime juice had lowest bacterial count throughout the four weeks of storage. At day 0, samples treated with lime, garlic- treated samples and control had total viable count of 1.7×103, 2.11×103 and 4.5×104 respectively, at the end of storage period. Lime-treated samples, garlic-treated samples and control had coliform count of 2.3×102, 5.89×102 and 5.27×104 respectively at the end of storage period. Total Staphylococcal count for lime-treated samples, garlic-treated samples and control at the end storage period were 4.9×102, 4.8×102 and3.5×103 respectively. Samples treated with lime and garlic had no Vibrio, Salmonella and Shigella after smoking till end of storage. In this study 20% lime juice proved more effective against bacteria though with no significant difference (p>0.05) and increased the nutritional value of smoked shrimps more than 50% garlic extract.