Quality Attributes, Chemical and Microbial Safety of Street-Vended Smoked West Africa Ilisha (Ilisha africana) from Major Markets in Ibadan, Oyo State, Nigeria
1 Department of Food Science and Technology, Federal University of Agriculture, Abeokuta, Ogun State, Nigeria
2 Department of Home Science and Management, Federal University, Gashua, Yobe State, Nigeria
International Journal of Aquaculture, 2015, Vol. 5, No. 32 doi: 10.5376/ija.2015.05.0032
Received: 15 Sep., 2015 Accepted: 01 Nov., 2015 Published: 30 Dec., 2015
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Preferred citation for this article:
Adeyeye S.A.O and Omoniyi, S. A., 2015, Quality Attributes, Chemical and Microbial Safety of Street-Vended Smoked West Africa Ilisha (Ilisha africana) from major markets in Ibadan, Oyo State, Nigeria, International Journal of Aquaculture, 5(32): 1-8
This study was carried out to assess the quality and safety of street-vended smoked West African Ilisha fish from major markets in Ibadan, Oyo State, Nigeria. Fifty smoked fish samples were collected from ten major markets in Ibadan, Oyo State, Nigeria and the samples were analyzed in the laboratory for proximate, quality and rancidity indices (PV, TBA, TVB-N, TMA and FFA), polycyclic aromatic hydrocarbon (PAH), heavy metals and microbiological (coliform, fungi, Listeria monocytogenes, Salmonella paratyphi and Staphylococcus aureus) analyses. The results revealed that the mean moisture, protein, fat, crude fibre, ash and carbohydrate contents (%) of smoked fish samples were 11.35-15.18, 52.13-60.22, 11.56-16.13, 1.74-2.52, 1.12-1.54 and 9.53-16.25 respectively. The values of PV, TBA, TVB-N, TMA and FFA of smoked fish samples were 8.96-9.18 meq.peroxide/kg, 1.13-1.62, 1.04-1.16 mg Mol/kg, 17.29-19.36 mgN/kg and 2.15-2.68 mgN/kg respectively. The results also revealed the presence of sixteen (16) PAHs compounds in the smoke fish samples. However, ten of the sixteen PAHs compounds were above the 5.0 μg /kg B(α)P maximum permissible levels set by EU Regulation 1881/2006. The concentrations of Hg, Pb, Cd, and Cr in the smoked fish samples showed that quantities detected were generally below the maximum permissible levels and hence pose no risk to consumers. The results of microbiological analysis indicated the presence of Staphyloccoccus aureus in the smoked fish samples which may be due to post-processing handling. In conclusion, the study revealed that consumption of street-vended smoked fish may expose consumers to chemical and microbiological risks.
Smoked fish; Street-vended; Quality; safety; PAHs; Heavy metals
International Journal of Aquaculture
• Volume 5