Abuja Journal of Agriculture and Environment (AJAE ISSN (2736-1160) Vol. 4 No 1&2, 2024 Website: h ps//www.ajae.

ng Hamisu, (2024)

EVALUATION OF ORGANOLEPTIC PROPERTIES AND MICROBIAL

LOADS OF SMOKED Clarias gariepinus TREATED WITH SOME
NATURAL SPICES
1 1*, 2
Fauziyya HAMISU , Muhammad Auwal HARUNA Abdulazeez Hudu WUDIL , Umar
1 1 1
Babagana ZANNAH , Muhammad Mukhtar ABDULLATEEF , & Yau USMAN
1
Department of Fisheries and Aquaculture, Faculty of Agriculture,
Federal University Dutse, Jigawa State, Nigeria
2
Department of Agricultural Economics and Agribusiness,
Faculty of Agriculture, Federal University Dutse, Jigawa State, Nigeria

Corresponding author: a4globalfi[email protected]

ABSTRACT
This study investigated the effect of some natural spices on organoleptic properties and microbial
load of smoked Clarias gariepinus. Clove, garlic, and ginger were procured and utilized in the
research. The spices were processed into powder form, with 20 grams allocated for each treatment.
The samples were divided into four groups: T1 (salt control), T2 (clove), T3 (garlic), and T4
(ginger) before undergoing hot smoking. Organoleptic evaluation was carried out using open-
ended structured questionnaires employing the 9-point hedonic scale. Data from the organoleptic
assessment and microbial analysis were analyzed using one-way analysis of variance. The results of
the organoleptic assessment revealed a significant difference (p<0.05) among the scored
parameters, with the highest overall acceptance observed in T4 (ginger) scoring 8.05. Microbial
analysis indicated that T3 (garlic) and T4 (ginger) exhibited inhibitory effects on bacteria and
coliforms, with counts of 4.70 ×10³ cfu/g and 3.50×10³ cfu/g, respectively, falling within the
acceptable limits set by ICMSF. Staphylococcus aureus and Escherichia coli were the only bacteria
detected after six months of storage. In conclusion, T4 (ginger) and T2 (clove) were favored by the
panelists, while T3 (garlic) demonstrated effective prevention of bacterial infestation. The spices
utilized in this study have proven to be efficacious.

Keyword: African catfish, microbial analysis, organoleptic properties, pre-storage, post-storage,

spices,

INTRODUCTION Food spoilage impacts the texture, nutritional

Fish is an affordable source of protein and vital value, and flavor of food, rendering it unsuitable
nutrients needed in human diets. It serves as a for consumption (Yoganathan, 2020). Once fish
significant source of animal protein for many is caught, a complex series of enzymatic,
Nigerians, with an estimated annual per capita bacterial, and chemical transformations begins
fish consumption of 13.3 kg in 2013 (FAO, (Adeyeye, 2016). The digestive system of fish
2017). Fish is prone to spoilage at room naturally contains enzymes that help break
temperature, which often encourages bacterial down food particles in a living fish (Romero et
activity, enzymatic processes, and chemical fat al., 2014; Rawat, 2015; Egerton et al., 2018).
oxidation after capture (Nur et al., 2020). However, these enzymes begin to break down
Nigeria accounts for approximately 30-50% of the fish’s stomach as soon as the fish dies,
fish postharvest losses due to inadequate subsequently moving to the flesh and leading to
handling (Kuley et al., 2017). Microbial its decay. Ultimately, the fish becomes soft, and
spoilage accounts for 30% of global fish losses. a strong odor is detected. Measures for food

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preservation and safety can be implemented to research fish farm of the Department of
inhibit the growth and activity of food-borne Fisheries and Aquaculture, Faculty of
pathogens, ensuring they remain at acceptable Agriculture, Federal University Dutse, Jigawa
levels (Yoganathan, 2020). The main goal of fish state located on latitude 11° 42’ North and
processing and preservation is to minimize the longitude 9° 22’ East and altitude of 436m above
biochemical processes (including enzymatic, sea level (Compass, 2024). It is within the Sudan
microbial, and chemical reactions) that Savannah agro-ecological zone of Nigeria and is
contribute to the spoilage of fresh fish characterized by dry climate which starts from
(Gonugodugu et al., 2017). Preservation also October to May; cold dry climate starting from
ensures that fish is available both during the November to February and hot dry climate
season and off-season (Oluborode, 2015). Fish during March to May. The rainy season usually
preservation has been part of seafaring cultures begins from June to September with mean
for centuries. Different preservation techniques annual rainfall of 638mm per annum (Climate-
are used to prevent postharvest losses and data, 2024), relative humidity of 15 to 20%
spoilage. Frying, fermentation, drying, salting, (City-population, 2024) and atmospheric
and smoking are among the traditional methods temperature of 27.1ºC and can reach up to 41ºC
of processing and preservation (Legese, 2021). during April and May and may fall below 20ºC
For many years, smoking has been used as a during December and January (Climate-data,
method to extend microbial loadsand improve 2024).
food flavor (Chakroborty & Chakraborty, 2017).
In Nigeria, the primary reasons for smoking fish Experimental Design
v a r y, i n c l u d i n g p r e s e r v a t i o n , fl a v o r The experiment consisted of four (4) treatments:
enhancement, and maintaining protein T1 (salt as control), T2 (clove), T3 (garlic), and
availability for consumers whenever needed T4 (ginger), with three (3) replicates each,
(Hoffman et al., 2017). allocated in a completely randomized design
(CRD).
Spices are consumable plant substances that
have antioxidant, antiseptic, and bacteriostatic Fish Sample Collection and Preparation
qualities. They are incorporated into foods to Fresh samples of Clarias gariepinus were
delay the onset of spoilage, such as rancidity, procured from the landing site of Kafin Gana
and serve as seasonings to enhance the flavor of Reservoir, Birnin Kudu Local Government
foods (Kefas et al., 2022). Incorporating spices Area, Jigawa State, in the early morning hours (8
into food extends its shelf life, reducing food a.m.) and transported to the Teaching and
waste due to their antioxidant and antimicrobial Research Fish Farm of the Department of
properties (Amuneke et al., 2020; Ekelemu et Fisheries and Aquaculture, Federal University
al., 2021). African catfish is one of the most Dutse, Jigawa State, in an icebox container. The
popular freshwater fish species in the world 24 kg (84 pieces) of purchased fish samples,
(Ayoola & Bamiro, 2017; Marimuthu et al., with an average weight of 268 g and an average
2017) and has been cultured intensively and standard length of 24.7 cm, consisting of 21
extensively in Nigeria (Adeniyi et al., 2021). pieces per treatment, were degutted, cut along
The aim of this study was to evaluate the the sides, and washed to remove external dirt.
organoleptic properties and microbial loadsof The fish samples were then soaked in a saline
smoked Clarias gariepinus treated with some solution for about 30 minutes, after which the
natural spices. solution was drained, and the fish samples were
divided into respective treatments.
MATERIALS AND METHODS
Spice Preparation and Application
Study Area The natural spices—clove, garlic, and
The study was conducted at the teaching and ginger—were purchased from Dutse Ultra-

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Modern Market, Jigawa State. The spices were extremely, 8 – liked moderately, 7 – liked very
crushed into powdered form using a local mortar much, 6 – liked slightly, 5 – neither liked nor
and pestle. Twenty grams (20 g) of the ground disliked, 4 – disliked slightly, 3 – disliked very
spices were weighed using a sensitive scale much, 2 – disliked moderately, and 1 – disliked
(Digital Pocket Scale BP-N Series, with 7 extremely. The experimental process was fully
weighing modes). The samples were assigned to explained to the evaluators before allowing
each treatment: T2 (clove), T3 (garlic), and T4 them to participate in the organoleptic testing.
(ginger). The spices were mixed properly and They were briefed about the fish species they
allowed to stand for 30 minutes on a wire mesh would taste, the source of the fish, and the
sieve before smoking, to allow ample time for processing method. The study was conducted
the treatments to penetrate the fish samples before storage, within the time frame when the
(Makinde and Babalola, 2011). Each batch of fish were assumed to be in a condition that was
treatments was smoked separately in a smoking acceptable to consumers.
kiln. The department’s traditional smoking kiln,
made from a 400 L drum with a length of 90 cm Microbial Loads Determination
and a diameter of 58 cm, was used for the The microbial loads of the experimental fish
smoke-drying process. The drum was cut were determined before and after storage for a
midway, and the base was used as a combustion period of 6 months. Microbial test was
chamber with a firebox of 22 × 22 cm². The kiln conducted to assess the spices that are more
has four chambers, with a carrying capacity of effective. The appearance, color, texture, and
30–50 fish. The firing section of the kiln was smell of the smoked fish was also assessed by
filled with hardwood to produce smoke, and the regular physical examination on any signs of
stem of the Ebony (Diospyros ebenum) tree was spoilage, such as discoloration, off-putting
used as firewood. The fish samples were odors, or texture changes, might indicate that the
introduced into the smokehouse (preheated for fish has exceeded its shelf life. Microbial
30 minutes). The temperature of the smoking analysis was conducted on the sample where
chamber was maintained between 60 and 70°C bacterial and coliform were counted and
by adjusting the firewood burning in the identified.
chamber. The treated fish were smoked for 3 to 4
hours and allowed to cool overnight (Iheanacho Preparation of Media
et al., 2017). Nutrient agar (NA) and MacConkey agar was
used for enumeration of aerobic mesophilic
Samples for proximate composition, bacteria and coliforms, respectively, from the
organoleptic tests, and microbial loads were smoked fish samples. Mannitol salt agar and
selected from each treatment and separately Salmonella-Shigella agar was used to assessed
packaged in polyethylene bags, labeled the presence of Staphylococcus aureus and
according to their respective treatments (T1, T2, Salmonella species. Nutrient agar, MacConkey
T3, and T4), sealed (to prevent dust, dirt, and agar, Mannitol salt agar, and Salmonella-
flies), and stored at room temperature for six (6) Shigella agar was also prepare according to the
months. manufacturers' instructions (Ikpi and Offem,
2011). The media was dissolved in distilled
Organoleptic Assessment water, heated to dissolve the agar completely,
The organoleptic testing was conducted using and then autoclaved at 121°C for 15 minutes.
open-ended structured questionnaires with the The sterilized media was cooled and pour into
9-point hedonic scale (Iwe, 2014) and sterile Petri dishes. Except SSA which was
distributed to thirty (30) evaluators of different heated on a magnetic stirrer until it has
genders for Clarias gariepinus. Scoring of dissolved, and then dispensed on to petri dishes
flavor, taste, color, appearance, and general without autoclaving.
acceptability of the products by evaluators was
conducted by ranking as follows: 9 – liked

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Sample Preparation bacteria, 0.1 ml of each dilution (10-2 and 10-3)

One gram of the smoked fish samples was was transfer onto separate nutrient agar plates.
collected aseptically and homogenized in 10 ml The samples were spread evenly across the
of sterile peptone water. The homogenate was surface using a sterile spreader after which the
subjected to a 10-fold serial dilution using plates were incubated aerobically at 37°C for
-2
sterile peptone water as the diluent, with 10 and 24h. Post incubation, the number of colonies on
-3
10 dilutions prepared for plating (Ezeama, each plate was counted. The Colony formation
2007). units (CFU) per gram of sample was calculated
using the formula:
Aerobic Mesophilic Bacterial Count
For the enumeration of aerobic mesophilic

CFU/G = NUMBER OF COLONIES / VOLUME PLATED x DILUTION FACTOR

Where CFU = Colony formation units
The final CFU per gram was obtained by averaging the results from the 10-2 and 10-3 dilution
plates.

Coliform Count hours. Black colonies, indicative of hydrogen

To enumerate coliforms, 0.1 ml of each dilution sulfide production, was counted to determine the
-2 -3
(10 and 10 ) was transferred onto MacConkey presence of Salmonella species.
agar plates and spread evenly. The plates were
also incubated at 37°C for 24h. Coliform Assessment of Escherichia coli
colonies, a typically pink was counted, and the This was done using Eosine Methylene Blue
CFU per gram was also calculated using the Agar at 37 °C for 24 h. Colonies with green
same formula as above. The results from the 10-2 metallic sheen was counted as E. coli.
and 10-3 dilution plates were obtained from the
final count. Identification of Bacteria
Identification of the isolate’s bacteria were
Assessment for Staphylococcus aureus carried out based on colonial, morphological
To detect Staphylococcus aureus, 0.1 ml of the and biochemical test according to Bergey’s
homogenized sample was obtained and Manual of Systematic Bacteriology (Amagliani
transferred onto Mannitol salt agar plates and et al., 2012). Microscopic examination of
spread evenly. The plates were incubated at surface colonies on nutrient agar medium was
37°C for 24 h. the bright yellow colonies used to determine the shape and arrangement of
indicative of mannitol fermentation was then microorganisms. Morphological characteristics
sub-cultured onto fresh Mannitol salt agar plates were studied on the oil immersed slide under the
and incubated for an additional 24 hours. A microscope after gram staining. The use of
coagulase test was performed on suspected biochemical tests, such as catalase, oxidase,
colonies by introducing a small amount of the coagulase, indole, citrate and mannitol test,
colony into blood plasma; the formation of clots which interpret the bacterial genus and species
or coagulation confirmed the presence of according to Clinical and Laboratory Standards
Staphylococcus aureus. Institute (CLSI) guideline (CLSI, 2016) was
carried out.
Assessment for Salmonella spp.
For the detection of Salmonella species, 0.1 ml Gram Staining
of the homogenized sample was transferred onto The Graim’s staining technique is carried out to
Salmonella-Shigella agar plates and spread differentiate the bacterial isolates into Gram
evenly. The plates were incubated at 37°C for 24 positive and Gram-negative bacteria based on

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their cell wall composition. A loopful of a 24h culture is picked and used to make a smear on a clean,
greased slide. The smear was heat fixed by passing over a flame and subsequently, the smear is
flooded with crystal violet for one minute ‘and rinsed under slow running tap. The smear is flooded
with iodine for one minute and rinsed under slow running water. There*after, the smear is
decolorized using 95% alcohol for 30 seconds or until smear no longer washes off if held at an angle
and rinsed with water. Furthermore, the smear is counter stain with safranin for 30 seconds and
rinsed with water. Then it is allowed to air dry. Thereafter, a drop of immersion oil is placed on the
smear and viewed under the light microscope using oil immersion objective lens. Cells that
appeared purple were recorded as Gram- positive cells while cells that appeared pink under the
microscope are taken as Gram-negative cells.

Results
Organoleptic Properties of Clarias gariepinus
The organoleptic properties of treated smoked Clarias gariepinus is shown in Table1 indicating the
difference (p<0.05) between the means, for appearance T1 (salt) was recorded with highest value
8.30 and the lowest in T2 (clove) 6.75. The highest taste/flavor score was observed in T2 (clove)
7.95 and the lowest was found in T1 (salt) 6.70. High texture percentage was in T2 (clove) 7.90
while T3 had the lowest value with 6.90. T4 (ginger) recorded 7.75 as the highest score of
aroma/smell while 6.45 from T1 (salt) had the lowest percentage. Maximum overall acceptance was
recorded in T4(ginger) 8.05 whereas the minimum was observed in T1 (salt) 6.60.

Table 1: Sensory scores of smokedClarias gariepinus with naturalpreservatives

Treatments
Parameter T1 (Salt) T2 (Clove) T3 (Garlic) T4 (Ginger)
a b ab
Appearance 8.30±1.17 6.75±1.62 7.40±1.70 7.60±0.75ab
Taste/Flavor 6.70±1.34b 7.95±1.01a 6.85±1.81b 7.90±0.97a
Texture 7.25±1.25ab 7.90±1.67a 6.90±1.97b 7.55±1.05ab
Aroma/Smell 6.45±1.45b 7.45±0.89a 7.05±1.15ab 7.75±1.12a
Overall acceptance 6.60±1.19b 7.80±1.06a 7.45±1.32a 8.05±0.83a
Mean value within the same row with similar superscripts are not significantly
different (p>0.05).
Bacteria and Coliform Count on Clarias indicated significant difference between the
3
gariepinus smoked and treated with different means, T1 (salt) 8.55±0.35×10 had the highest
spices bacteria count and coliform count
The results presented in Table 2 shows the 5.50±0.14×10³ While the least bacteria and
bacteria and coliform count of pre-storage and coliform count were found in T3 (ginger)
post storage smoked treated Clarias gariepinus, 4.70±0.14×10³ and 3.50±0.28×10³. All the
and it was found that T1 (salt) had the highest value obtained from the treatments are within
bacteria count at 0.84×10³ cfu/g and also the the maximum recommended value of bacteria
highest coliform count at 0.55×10³ cfu/g. count for good quality fish products which is 5 x
5
Conversely, T2 (clove) exhibited the lowest 10 colony forming unit per gram according to
bacterial percentage of 0.3610³ cfu/g and a (ICMSF, 2005). And the Microbiological
coliform count of 0.2×10³ cfu/g. T3 (garlic) and Guideline for Ready to –eat – Food which is less
T4 (ginger) both yielded zero counts, from the than 106 (2007), except T1 salt(control) and T2
result of pre-storage sample. (clove) with 5.50±0.14×10³.
The result obtained after six (6) months storage,

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Table 2: Bacteria and Coliform Count Clarias gariepinus

Pre-storage Post storage
Treatment Bacteria count Coliform Bacterial count Coliform count
(cfu/g) count (cfu/g) (cfu/g) (cfu/g)
T1 (control) salt 0.84×10³ 0. 55×10³ 8.55±0.35a×10³ 5.50±0.14a×10³
T2 (clove) 0.36×10³ 0.2×10³ 5.90±0.00b×10³ 4.60±0.28b×10³
T3 (garlic) NIL NIL 4.70±0.14c×10³ 3.50±0.28bc×10³
T4 (ginger) NIL NIL 5.10±0.14c×10³ 4.00±0.14c×10³

Characterization and Identification of the negative bacteria. T1 and T2 recorded

Bacteria Isolates in Clarias gariepinus Staphylococcus aureus and Escherichia coli
Table 3 present the result from isolated and bacteria, while Escherichia coli was the only
identified bacteria found in this study. bacteria identified in T3 (garlic), and
Staphylococcus aureus and Escherichia coli are Staphylococcus aureus was found in T4
the two identified bacteria. it also indicates the (ginger).
presence of both Gram positive and Gram-

Table 3: CharacterizationandIdentificationof the BacteriaIsolatesin Clarias gariepinus

Gramstain Biochemicaltests Inference
Sample Media IND MTR VP CRT CAT COA
T1 MSA (+) +ve cocci - + + + + + S. aureus present
SSA (-) - - - - - - - Salmonella spp or
Shigella spp absent
EMB (+) -bacilli + + - - + - E. coli present
T2 MSA (+) +ve cocci - + + + + + S. aureus present
SSA (-) - - - - - - Salmonella spp or
Shigella spp absent
EMB (+) - bacilli + + - - + - E. coli present
T3 MSA (-) - - - - - - - S. aureus absent
SSA (-) - - - - - - - Salmonella spp or
Shigella spp absent
EMB (+) + bacilli + + - - + - E. coli present
T4 MSA (+) + cocci - + + + + + S. aureus present
SSA (-) - - - - - - - Salmonella spp or
Shigella spp absent
EMB (-) - - - - - - - E. coli absent

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Discussion This disagreed with this report where the overall

acceptability was recorded in T4 ginger
O r g a n o l e p t i c P ro p e r t i e s o f C l a r i a s (8.05±0.83) and the lowest Vasala, 2004in
gariepinus T1salt (6.60±1.19). It also concurs with the
The final finding of this research, has showed reported of Ihuahi et al., (2006) stated that
that the use of natural spice on fish sample have a treated Clarias gariepinus with mixture of
great effect toward the consumers acceptability pepper and garlic paste take more acceptable
because it enhances the taste, texture, aroma and organoleptic possessions. This collaborates
general appearance of the fish. This agreed with with the finding of this study. Iheagwara,
a previous study by (Nicholas et al., 2023) who (2013); Taniya and Kannan, (2016) documented
noted that dipping fish into a concentration of that natural spices have favored results on the
ginger before smoking has positive effects on organoleptic properties of smoked C.
the general quality of the final products. gariepinus in terms of taste, flavor, appearance
Chibuezeh et al., (2022) in his research reported and general acceptability, which agreed with
that the appearance of the control sample and this findings as treated C. gariepinus showed the
Sample B (containing only salt) were the least same result by the panelist. Ibrahim et al.,
preferred by the panelists with mean scores of (2017) stated that the 50 g/kg ginger extract
7.05 and 7.33 respectively which translates to during storage period shows the highest overall
“Like moderately” on the Hedonic scale, this a c c e p t a b i l i t y d u r i n g t h e o rg a n o l e p t i c
defers with this study which show the least assessment obtained by the panelist, this tally
preferred sample in T2 (clove) with 6.75. Kutte, with the finding of this research. Also, this
(2022) result shows that control sample (T0) research finding aligns with the report by Diah
with no treatment received lower panel scores and Th., (2017) who reported that spice smoked
than the spice treated samples with regards to tilapia perform well in terms of appearance and
appearance, juiciness, flavor, rancidity, texture texture, according to sensory evaluation by the
and general acceptability throughout the storage panelist. According to the finding of Adibe,
period, this agreed with finding of this research (2018) samples treated with natural spices gave
with only difference in the appearance were the most desirable results in terms of taste,
sample T1(salt) had the highest score by the appearance, flavor and general acceptability. He
panelist. Chibuezeh et al., (2022) further further reported that samples treated with
reported the best rates in terms of taste and natural spices gave longer shelf life, this result is
aroma were sample E (Yaji + brine) with a in accordance to this present report as spices
sensory score of 8.05 and 7.90 for taste and prolong the sample fish shelf life. Ayeloja,
aroma respectively, this slightly agreed with the (2019) in his report stated that African mud
present study which score 7.95 T2 (clove) and catfish is better spiced with garlic–ginger
T4 (ginger) 7.75 for taste and aroma. They also homogenate as the taste panelist preferred the
stated that control (sample A) was least o d o r, fl a v o r, a n d t e x t u r e o f s m o k e d
preferred by the panelists with a sensory score of garlic–ginger spiced smoked catfish than when
6.14 and 6.24 for taste and aroma respectively. garlic or ginger is used singly or when no
This statement is in agreement with this current preservative was added This is not in line with
research as T1 salt (control) has the least score this study because it revealed that the used of
by the panelist. Kefas et al., (2022) in his final single ginger or garlic is also effective and is
report present that the highest overall widely accepted by the consumers which are the
acceptability was obtained in SCL (Drum Kiln major concern.
Clove) and SCB (Drum Kiln Combine ginger
and clove) 7.63±0.74 and the lowest overall Microbial loads of Clarias gariepinus
acceptability was obtained in SCT (Drum Kiln Research findings suggest that natural spices are
whole control) 6.25±0.71 after preservation. effective in preventing microbial activity in fish

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by extending the duration of microorganism Escherichia coli and Aeromonas salmonicida

onset. Clove (T2) is outperformed by garlic (T3) (Nya et al., 2010; Oosthuizen et al. 2018) this
and ginger (T4) in terms of effectiveness against agreed to the statement that garlic has the ability
bacteria at low concentrations, whereas salt (T1) to inhibit the growth of gram-positive
is found to have the least impact. The Staphylococcus aureus this go along with this
antioxidants present in the smoked-dried fish current study. Tamakloe (2018) noted that ginger
could be one factor contributing to the low was used to preserve a fresh Nile Tilapia for a
microbial count observed in this study, which period of two days, thereby effectively
keeps the fish within the acceptable limit of inhibiting microbial growth and lengthening the
5x105 cfu/g as specified by the International shelf-life of the fish.
Commission on Microbiological Safety for
Food (ICMSF, 2005) for a good quality fish CONCLUSION
product. This research supported the statement The study found that using clove, garlic and
that garlic possesses the ability to slow down ginger before smoking can enhance consumer
microbial activity, which aligns with the acceptance and preference, while also lowering
food waste by slowing down the growth of
findings of Nicholas (2023), who noted that microorganisms in the fish processing stage.
garlic exhibits the lowest mean bacterial This research indicates that each of the three
population count, thereby demonstrating its spices possess a considerable impact, with
effectiveness in preservation. According to ginger standing out as the leader in terms of
Bhatwalkar et al. (2021), garlic (Allium sativum) sensory attributes, and garlic has been shown to
exhibits a broad range of properties, effectively prevent bacterial infestation by
encompassing antifungal, antibacterial, and prolonging the fish shelf life. The spices
anti-oxidative effects. The report of (Kombat et employed in the study have been found to be
al., 2017) similarly concur to this research effective.
findings as revealed in his study, that garlic can
RECOMMENDATION
capably delay microbial growth and prolong the It is recommended to pretreat fish with some
shelf-life of fresh fish (Nile tilapia) under natural spices especially ginger before smoke-
ambient storage conditions for days. (Rajsekhar drying to improve and preserve the fish nutrients
et al., 2023) reported that the antibacterial and consumers acceptability.
activity of garlic conferred by allicin has
demonstrated the ability to inhibit gram-positive
growth like Staphylococcus aureus (Li et al.,
2 0 11 ) a n d g r a m - n e g a t i v e b a c t e r i a a s

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