Assessment of Proximate Composition, Microbial Load, and Sensory Attributes of Spice-Treated Smoked Clarias gariepinus

Background and Objective: Preservation of smoked fish often faces challenges related to nutrient loss, microbial spoilage, and reduced sensory quality. Natural spices may offer a dual benefit by enhancing flavor and extending shelf life. This study aimed to evaluate the effects of three natural spices; ginger (Zingiber officinale), turmeric (Curcuma longa), and lemongrass (Cymbopogon flexuosus) on the proximate composition, microbial load, and sensory attributes of smoked African catfish (Clarias gariepinus). Materials and Methods: Twenty live catfish (average weight: 700 g) were treated with aqueous extracts of the spices and smoked for 12 hrs. Proximate analysis was conducted using AOAC (2005) standard methods. Total viable counts were assessed using Nutrient Agar and MacConkey Agar after serial dilution. Sensory evaluation was performed using a hedonic scale (10 to 2) by 30 randomly selected panelists. Data were analyzed using one-way ANOVA in IBM SPSS Statistics version 20.0. Results: Crude protein content was significantly highest in the control (33.24±0.01%), followed by turmeric (25.33±0.08%) and ginger (24.49±0.01%), with the lowest in lemongrass-treated samples (7.57±0.01%). Lipid content was highest in ginger-treated fish (32.70±0.01%) and lowest in the control (17.76±0.01%). Microbial load was lowest in lemongrass-treated fish (6.00×10² CFU/mL) and highest in turmeric-treated samples (10.00×10² CFU/mL). Ginger-treated fish received the highest overall sensory score (134.20), while lemongrass-treated samples had the lowest (113.17). Conclusion: Ginger treatment enhanced sensory quality, while lemongrass demonstrated strong antimicrobial activity. These findings support the potential use of natural spices to improve the quality and safety of smoked catfish. Further research may explore spice combinations and long-term storage effects.