+234 813 0686 500
+234 809 3423 853
info@grossarchive.com
+234 813 0686 500
info@grossarchive.com

FUNGI ASSOCIATED WITH SPOILAGE OF SMOKED DRIED FISH

  • Type: Project
  • Department: Microbiology
  • Project ID: MCB0073
  • Price: ₦3,000 ($20)
  • Chapters: 5 Chapters
  • Pages: 65 Pages
  • Format: Microsoft Word
  • Views: 1.4K

For more Info, call us on
+234 8130 686 500
or
+234 8093 423 853

ABSTRACT

Fish is highly nutritious with high protein content. However, it is a suitable medium for growth of microorganisms, if poorly processed (Oparaku and Mgbenka, 2012). The growth of microorganisms and other non-microbial activities such as lipid oxidation contribute to the deterioration of fish products (Martin, 2010). An increase in the ambient temperature triggers favourable conditions for microorganisms to thrive, which reduces the quality of fish and its potential keeping time leading to food loss (Abolagba et al., 2011). Preserving food and other perishable products like fish and meat generally involves processes that impede growth of microorganisms either by the addition of growth inhibiting ingredients or adjusting storage conditions by freezing or drying (Akise et al., 2013). Processing methods affect the microorganisms in fish in different ways, resulting in different types of micro-flora and different risks from spoilage organisms and pathogens. In dried fish, the micro-flora are prevented from growing by the storage method used and the product may have a long shelf life in the preserved state. However, the microbial load of fish rarely indicates the quality of the fish, but gives an indication of the risk of spoilage induced since each of the organisms has different ways of affecting the health conditions of consumers of such contaminated fish (Gram et al., 2015).  As result there is a need to investigate microorganisms such fungi that are associated to fish spoilage. This necessitated this study into investigating fungi associated with smoked dried fish vended in Eke –Awka Market in Anambra state.

FUNGI ASSOCIATED WITH SPOILAGE OF SMOKED DRIED FISH
For more Info, call us on
+234 8130 686 500
or
+234 8093 423 853

Share This
  • Type: Project
  • Department: Microbiology
  • Project ID: MCB0073
  • Price: ₦3,000 ($20)
  • Chapters: 5 Chapters
  • Pages: 65 Pages
  • Format: Microsoft Word
  • Views: 1.4K
Payment Instruction
Bank payment for Nigerians, Make a payment of ₦ 3,000 to

Bank GTBANK
gtbank
Account Name Obiaks Business Venture
Account Number 0211074565

Bitcoin: Make a payment of 0.0003 to

Bitcoin(Btc)

btc wallet
Copy to clipboard Copy text

500
Leave a comment...

    Details

    Type Project
    Department Microbiology
    Project ID MCB0073
    Price ₦3,000 ($20)
    Chapters 5 Chapters
    No of Pages 65 Pages
    Format Microsoft Word

    Related Works

    ABSTRACT Microbial assessment of smoked  Scombia scombia spp.  of fish procured from two markets in Owerri metropolis was carried out. The samples were analyzed using bacteriological and fungi media. The average bacteria counts ranges from 3.1X106-6.8X106cfu/g while the average fungi counts ranges from 0.0-0.3X106cfu/g. Four species of bacteria... Continue Reading
    ABSTRACT A nations’ capacity for industrialization and employment depends on her improvement in level of production enhanced by available information. This is necessary for promoting entrepreneurship in agricultural transformation agenda for food security and poverty alleviation in Nigeria. This study assessed the value chain information sources... Continue Reading
    ABSTRACT Fungi associated with the spoilage of cocoyam (Colocasia esculenta) during storage at ambient temperature (28+20c) was investigated in this study. This was done by cutting the damaged portion of the cocoyam tubers and blend with diluents (water) to have even... Continue Reading
    ABSTRACT  Fungi associated with the spoilage of cocoyam ( Colocasia esculenta ) during storage at ambient temperature (28+20c) was investigated in this study. This was done by cutting the damaged portion of the cocoyam tubers and blend with diluents (water) to have even distribution of the microorganism and ensure ease of plating out. This done... Continue Reading
    ABSTRACT Fungi associated with the spoilage of cocoyam ( Colocasia esculenta ) during storage at ambient temperature (28+20c) was investigated in this study. This was done by cutting the damaged portion of the cocoyam tubers and blend with diluents (water) to have even distribution of the microorganism and ensure ease of plating out. This done... Continue Reading
    ABSTRACT Fungi spoilage organisms are silently invading acidifying, fermenting, discoloring, and disintegrating microbes that render corn unpalatable and unsafe. Fungi spoilage is caused by two factors, (biotic) living which includes insects, birds, rodents and... Continue Reading
    ABSTRACT Fungi associated with the spoilage of cocoyam (Colocasia esculenta) during storage at ambient temperature (28+20c) was investigated in this study. This was done by cutting the damaged portion of the cocoyam tubers and blend with diluents (water) to have even... Continue Reading
    TABLE OF CONTENT Page Title page--------ii Certification--------iii Dedication--------iv Acknowledgement-------v Table of contents-------vi List of Tables-------viii Abstract --------ix CHAPTER ONE Introduction------1 Unsafe food marketing and its economic implication in... Continue Reading
    TABLE OF CONTENTS CHAPTER ONE 1.0 Introduction 1.1 Statement of the problem 1.2 Aims/Objective of the Study 1.3 Limitation of the Study 1.4 Significance of the Study CHAPTER TWO 2.0 Literature Review 2.1 Maize as Sweet Corn 2.2 Types of Sugary Corn and Their... Continue Reading
    INTRODUCTION The seed of locust beans ( Parkiabiglobosa ) plant found growing in the Savannah Africa provides one of the popular seasonings in African diet. The nutritious and delicious food spice is popularly called “ogiri” in Igbo, “iru” in Yoruba and “dawadawa” in Hausa in Nigeria. It is heavily consumed in Nigeria, Ghana, Sierre... Continue Reading
    Call Us
    Get this work
    whatsappWhatsApp Us