Chemo-Nutritional Analysis and Organoleptic Quality Characteristics of Smoked African Catfish (Clarias gariepinus) Treated with Scent Leaf (Ocimum gratissimum) Juice

This study evaluated nutrient composition, biochemical and organoleptic quality characteristics of smoked Clarias gariepinus treated with scent leaf (Ocimum gratissimum) juice during five (5) weeks of storage at ambient temperature. Table-sized catfish were subjected to solution of O. gratissimum juice at 0.2%. 0.4%, 0.6%, 0.8% and 1.0%v/v for 5 minutes prior to smoking. 1.0%v/v brine was used as the treatment control. Proximate composition of fresh and smoked fish was done at week 0 and week 5. Biochemical analysis and organoleptic quality assessment were done weekly. Result of proximate composition showed that crude protein values obtained ranged between 64.42% and 66.80%. Biochemical analysis result revealed that the values of free fatty acids, peroxide value and total volatile nitrogen increased with storage time, the values remained within the limits (0.09% - 0.65%, 1.22 meq/kg – 1.77 meq/kg and 1.495 mg/100 g – 11.750 mg/100 g respectively). The organoleptic assessment revealed that sample treated with 0.2% juice recorded higher values for taste (7.43), aroma (7.46), texture (7.33), appearance (7.77) and general acceptability (7.57) by the taste panel compared to the other samples and control. This could be due to the effect of spicy property of scent leaf. At low concentration, the organoleptic characteristics of the smoked fish were best. The study also revealed that Ocimum gratissimum juice can be used to improve biochemical and organoleptic quality of stored smoked Clarias gariepinus.