Mycoflora, Proximate Composition and Mineral Analysis during the Storage of Smoked Dried Crayfish (Penaeus natialis - Shrimps)

Abstract

This study was carried out to assess the changes in proximate composition, mineral content and mycoflora associated with smoked dried crayfish Penaeus natialis (shrimps) stored for twenty weeks. Smoked dried crayfish Penaeus natialis (shrimps) were purchased at Igbokoda, Ilaje Local Government Market, Ondo State, Nigeria. They were studied under storage for twenty weeks (6 months) and the proximate, mineral and mycofloral analyses were carried out at four weeks interval. The mycoflora were isolated using direct plating and dilution methods on Potato Dextrose Agar (PDA), Saboraud Dextrose Agar (SDA) and Malt Extract Agar (MEA) and identified using their cultural and morphological features with reference to standard procedures accordingly. The fungi isolated using direct plating methods and dilution methods were Aspergillus niger, Aspergillus flavus, Aspergillus fumigates, Rhizopus sp., Phytophthora siskiyouensis, Penicillum sp. and Mucor sp. The proximate analysis result showed a decrease in Ash, fat, and crude fibre content while moisture, crude protein and carbohydrate content increased respectively during the twenty four weeks storage. The mineral analysis result of the smoked dried crayfish Penaeus natialis (shrimps) showed a decrease in Sodium, Potassium, Calcium, Magnesium, Zinc, Iron, Copper, Manganese, Cadmium and Phosphorous respectively. This study showed that the smoked dried crayfish Penaeus natialis (shrimps) were contaminated by fungi; which is an indication that the market places where these products were displayed for sale were not hygienic coupled with leaving the products in open air without coverage which could allow products contamination with fungal spores leading to fungal spores germination, deterioration and spoilage of products during storage. Good hygiene, constant product checking and sensitization of the products processors, handlers and sellers will minimize exposure to fungal spores’ contamination while mitigating deterioration and spoilage of the products during storage.