AQUACULTURE AND FISHERIES MANAGEMENT

This study was carried out to evaluate the effects of selected aromatic pepper spices on the organoleptic and microbial qualities of oven-dried Oreochromis niloticus (Nile tilapia) fillets stored at ambient temperature. Fresh fillets were seasoned with 2% (w/w) of three different pepper spices Scotch Bonnet (Capsicum chinense), Cayenne (Capsicum annuum), and Bell Pepper (Capsicum annuum) and compared with not spiced (control) samples. The spiced and not-spiced fillets were oven-dried at 100°C for 5 hours, packaged in sterile ziploc bags, and stored at room temperature (28 ± 2 °C) for 14 days. Microbiological, and sensory analyses were conducted at 7-day intervals to assess changes during storage. Results revealed that the spice treatments and storage durations significantly (P < 0.05) affected the sensory and microbial qualities of the fish samples. On Day 1, all samples exhibited high sensory ratings across appearance, aroma, taste, and overall acceptability (3.8 – 4.6), but these values declined progressively by Day 14. Cayenne and Bell Peppertreated samples retained relatively higher flavour and acceptability scores than Scotch Bonnet and the control, suggesting mild preservative or antioxidant effects. Microbial counts increased with storage time, with bacterial loads ranging from 7.0 × 10⁻³ cfu/g in Bell Pepper-treated samples to 240.0 × 10⁻³ cfu/g in Cayenne-treated fillets samples after 14 days. Proteus sp., Staphylococcus aureus, and Bacillus sp. were among the predominant bacterial isolates, while Aspergillus flavus, Mucor sp., and Penicillium species were the most common detected fungi. Ultimately, bell Pepper proved to be the most effective in inhibiting microbial proliferation and maintaining product acceptability.

Microbial contamination is a major factor affecting the shelf life and safety of bread. This study was carried out to analyze the bacterial and fungal growth in bread fortified with different levels of Scomber scombrus (0%, 10%, 20% and 30%) over a three-day period immediately after processing. The bread was prepared with varying levels of Scomber scombrus and the treatments (A, B, C and D) were assigned based on the percentage of of the fish concentrate. The bread samples were stored under controlled conditions for three days, small portions of each bread samples were taken at different time points (Day 0, Day 3) and the samples were placed in sterile containers to prevent external contamination. Bacterial counts (CFU/g) on Day 0 ranged from 4.10 × 10² (Treatment A) to 1.20 × 10³ (Treatment D), while by Day 3, these values increased significantly, with Treatment D reaching 2.40 × 10³ CFU/g. Similarly, fungal counts (CFU/g) on Day 0 ranged from 1.70 × 10² (Treatment A) to 3.40 × 10² (Treatment D), increasing by Day 3 to a maximum of 4.20 × 10² CFU/g in Treatment D. Statistical analysis (P < 0.05) showed significant differences across treatments, indicating variations in microbial growth rates. The results suggest that proper storage methods and preservation techniques, such as refrigeration, airtight packaging, and antifungal agents, are crucial for maintaining bread quality and safety. Future research should explore the impact of different preservatives and environmental conditions on microbial proliferation in bakery products.

Shellfish is a fisheries and culinary term for exoskeleton-bearing aquatic invertebrates usedasfood (Ehigiator and Oterai, 2012) including various species of molluscs, crustaceans, andechinoderms. Despite the name, shellfish are not fish. Most shellfish are lowon the foodchainand eat a diet composed primarily of phytoplankton and zooplankton. Shellfishes comprisesofinvertebrate animals such as periwinkle, rock snail, oyster and crabs which possessesexoskeleton called shells which may be single or double over the body (Amadi, 2015).