The objectives of this study were to examine the physical, microbial and nutritional qualities of smoked fish during storage at room temperature. Smoked fish samples were obtained from a processing plant in Osogbo metropolis (Osun state, Nigeria) and stored at room temperature for four months. They were analyzed for insect pest activity, microbial spoilage, hydrogen ion concentration, protein, oil and moisture contents and free fatty acid value before and after storage. The insects observed were Dermestes maculatus and Lardoglyphus sp., the presence of these insect pests signified post-harvest and economic losses. Microorganisms identified were Klebsiella pnuemoniae, Pullularia pullulans, Fusarium sp, Microsporium gypseum, Scopulariopsis brevicaulis, Rhizopus japonicus, and Claudosporium herbarum. Hydrogen ion concentration was between (3.60 - 5.37 and 3.60 - 5.39); Protein content was between (51 – 68% and 51-66%); moisture was between (14-24% and 15 – 26%); oil content was (5 - 32% and 3 - 18%); acid value ranged between 11-18 mgKOH/g and 37-86 mgKOH/g before and after storage, respectively.
Key words: Bio-deteriorating agent, smoked fish, temperature, insect pest activity,Scopulariopsis brevicaulis.
Copyright © 2023 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0