Abstract

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The sensory and organoleptic quality of fermented catfish (Clarias gariepinus) was studied after a fermentation period of three (3) days. Four whole fresh catfishes were fermented using roasted ground rice, sugar and salt, and distributed into four separate jars with spice treatments: FG (15 g ginger), FT (15g turmeric), FP (15 g pepper) and control (FC) (0 g). They were then covered airtight and left to ferment in a cool and dry environment for three days. After the fermentation, they were fried till golden brown. They were then presented to a panel and assessed for sensory and organoleptic quality using parameters of color, taste and aroma on a nine-point scale. FP (15 g pepper) had the highest values of overall acceptability (8.2/9), then FG (15 g ginger) had a score of 7.9/9, closely followed by FT (15 g turmeric) which had a score of 7.8/9. The least score for sensory rating was observed in the control (FC) (0g) at 6.5/9. Statistical analysis of results revealed significant difference (p ≤ 0.05) in all parameters assessed. The use of spices, especially ginger, turmeric and pepper in fermenting catfish is recommended in order to enhance organoleptic properties. It was concluded that fermented fish has favorable organoleptic properties and is appropriate for introduction into Nigerian cuisin

Keywords: catfish, fermentation, organoleptic properties, sensory evaluation, spices.