ORGANOLEPTIC ASSESSMENT AND PROXIMATE COMPOSITION OF SMOKED CATFISH Clarias gariepinus B. PRESERVED WITH THE ESSENTIAL OIL OF Ocimum gratissimum L. FROM EASTERN, NIGERIA
Keywords:
Clarias gariepinus, Ocimum gratissimum, Organoleptic, steam-distillation, Sesquiterpenes, MonoterpenesAbstract
This study focused on the analyses of essential oil extract of Ocimum gratissimum and evaluates the
organoleptic and preservative properties as well as the proximate composition of smoked-dried catfish. The
essential oil of Ocimum gratissimum was extracted using steam distillation and analysed using GC/MS. 31
components were detected which accounted for 100% of the oil. The oil was composed mainly of monoterpenes
(58.06%), sesquiterpenes (49.94%). The different concentrations of the essential oils 0.25, 0.50, 0.75 and 1 ml
preserved the fishes but 0.75ml improved the shelf-life of the fishes best. The sensory evaluation result obtained
revealed the consumer’s tolerability of the essential oils as preservative and flavour enhancer for smoked
Catfish in Nigeria.
