ABSTRACT

Application of Hazard Analysis and Critical Control Point (ITJCCP) of seven species of smoke fish at various locations around Shiroro Lake were evaluated. A Traditional Smoking Kiln and an Improved Traditional Smoking Kiln (control experiment),. This experiment was carried out for a period of sixteen weeks, using six hundred and seventy two(672)samples, sensory evaluation, proximate analysis, microbial identification, heavy metals and and Poly Aromatic Hydrocarbon in thesmoked seven species of fish were determined based on standard procedures. Fre . sh samples of fish species were purchased from each of the market which were then transported to the various locations to be smoked(the locations where these smoking were carried out using the Traditional Smoking Kiln were Zumba, Gwada and kuta). Result ofSensory evaluation via Organoleptic assessment, with parameters of color, smell, taste, texture and appearance showed that ITSK performed better off with a preference acceptability of 72%- 88%than that of TSK ( from three locations) thusKuta site showed the least preference acceptability of 48%-68%.After smoking, the microbial load were categorized intd Total Viable Count(TVC), Total Colifonn Count(TCC)and Total Fungi Count(TF(C); values obtained for ITSK indicated that TVC had the highest occurrence of bacteria load ranging from 0. 14X I 02 - 0.46X l 08 , for Clariasspp,Bagrusbayad, Latesniloticus anti Heterotisniloticus, only Clariasspp had TCC value of 0.25X I 07 and TFC value o·f 0.48X108 S. nigrita, M.rume and Tilapia spphad no values were recorded . These values were significantly different(P< 0.05).TVC. The Values from Zumba studied indicated that TVC ranged between l .8 1 .x l 08 - 4. 12xl08 , TCC 0.53Xl 0 4 -1.35X107 and TCF was between 0. 1 4x I 0 3 0.82x 1 03 for all the seven fish species studied,Gwada site ranged between 0.73x1 08 - 2.63x l 08 for TVC, only S.nigritahad TCC value of 0.5lxl 04 and TFC value of 0. 1 1xI05 , Kuta site had TVC values that ranged from l .20x 1 08 -3.25x I 08 , only B. bayadand Clariasspphad TCC values of 0.40x I 04 and 0.23x 1 04 respectively,(P>0.05). Proximate composition ((chemical hazard) values from the smoked fish using ITSK showed that moisture content ranged from 1 .33-4.65%, Ash content was between 1 .09-4.30%, crude protein was between 43 . 1 3-51.35% crude fibre ranged from 0.93-1 .46%, ether extract ranged from 1 1 .85- 1 4.49% and carbohydrates ranged from 27.33-36.68%. these value were significantly different (P>0.05). Furthermore, values for the three sites that used TSK kiln range from 2.33-4.97% for moisture content, 0.96-2. 1 6% for ash content, CP: ranged from 3 9.78-52.86%, CF:0.78- 1 .25%,E.E: 9.34-13.50%, free CI-!0:3 1 .34-44.55% these were significantly different (P