EFFECT OF ETHANOLIC EXTRACT OF BLACK PEPPER (Piper nigrum) ON PRESERVATION OF AFRICAN CATFISH (Clarias gariepinus)

Abstract

Fish preservation is an important stage of fish production as it helps in the reduction of post-harvest losses. This leads to the study of ethanolic extract of black pepper as a preservative of African catfish. A sample size of five (5) fish of average weight 600g for each treatment were slaughtered and gutted before they were dipped in the black pepper extract for 10minutes and 20 minutes in separate bowls. The fish samples that had been preserved with the plant extract were monitored for spoilage at an interval of four (4) hours for the period of forty eight (48) hours and the organoleptic characteristics were observed and recorded. The shelf life of the experimental African catfish was extended from 20 hours as seen in the unpreserved sample to between 24 – 26 hours in the preserved sample. The study also indicated that the duration of dip did not have any effect on the preservative action of black pepper seed extract and this was because the extract was only able to extend the shelf life of the sample to 24 – 26 hours before becoming unfit for consumption at 28 hours for both the 10 and 20 minutes dipping durations. It can therefore be concluded from the findings of this research that African catfish can be preserved using natural preservatives (plants) and thereby reducing post-harvest losses.