Preliminary studies in the production of Bunyi-Youri (a putrified sundried fish product)

Abstract

Fresh fish samples of Lates niloticus species obtained from Gwange fresh fish market, Maiduguri were used for laboratory and field studies. Fresh fish was collected aseptically, gutted, washed and allowed to ferment at ambient temperature of 43-49°C for 6-8 days. Total mesophilic plate count, moisture content, trimethylamine (TMA) values, and pll were determined. The micro-organisms isolated were identified using standard methods. The proximate compositions of the fresh and fermented products were also evaluated.

Results indicated two main stages of processing: the spoilage or putrifactive stage which was characterized by high microbial count and TMA values and the fermentative stage which was characterized by decrease in pH, moisture content, microbial count and TMA values. After 8 days of processing, there was a significant decrease (P<0.05) in moisture content followed by corresponding increase in the amounts of fat, protein and ash when compared to the fresh unprocessed samples. Of the microbial isolates 80% were of micrococci and 20% staphylococci. All the staphylococcal isolates were coagulase negative.

Keywords: Preliminary studies, Bunyi-youri, Putrified Sundried Fish.