NUTRITIONAL AND MICROBIAL EVALUATION OF FRESH, SOLAR, SMOKED, AND FRY DRIED SIGANUS (RABBIT) FISH SPECIES OFF KENYAN MARINE COAST

Abstract

The study investigated nutritional and microbial load status of fresh, solar, smoked, and fry dried Siganus (Rabbit) fish species. Nutritive quality parameters such as moisture, protein, fat, ash, carbohydrates, and microorganism loads were evaluated from the fish samples and highest protein content (58.3±2.6%) recorded in the smoked fish samples while the least (17.6±0.3%) was in fresh samples. Smoked and solar dried samples proximate composition were not significantly different (P>0.05) but differed with fresh and fried samples. The study suggests that fresh and traditionally dried fish products marketed in the Kenyan open air markets and processing sites are less hygienic in their current states as detected microorganism levels were higher than is normally recommended. Fish vending communities processing safety enhancement capacity building training programs is therefore needed and usage of the hybrid tunnel solar dryer could be the best available option for relatively hygienic and nutritive dried fish products production.

Key words: Hygienic fish processing, preservation, nutritional and microbial evaluations