Effect of garlic (Allium sativum) and Ginger (Zingiber officinale) on the microbial and sensorial quality of smoked mackerel fish (Scomber scombrus)

Abstract

This study examined the effect of garlic (Allium sativum) and ginger (Zingiber officinale) on the microbial and sensorial quality of smoked mackerel fish (Scomber scombrus). Thirty six (36) pieces of fresh frozen Mackerel fish of 1.09kg average weight were purchased, dressed, dipped in a solution of 0% garlic or ginger (T0), 10% garlic (T1), 10% Ginger (T2) and 5% garlic and 5% ginger (T3) solution for 30 min, smoked dried and stored at 28±2 °C over the period of 60 days. Microbiological and sensory analyses were performed on the smoked fish samples. The result revealed that the garlic and ginger treatment of the smoked preserved fish sample were found very influential. The values of the total bacterial count and moulds and yeast count shows that there were significant variations (p≤ 0.05) among the samples. Samples treated with ginger and garlic had lower total bacterial count, yeast and mould count than the control. The organoleptic results showed that samples treated with garlic/ginger (T3) had the best acceptance than the other treatments.