CHAPTER ONE
1.0 INTRODUCTION
Fish is highly nutritious with high protein content. However, it is a suitable medium for growth of microorganisms,if poorly processed (Oparaku and Mgbenka, 2012). The growth of microorganisms and othernon-microbial activities such as lipid oxidation contribute to the deterioration of fish products (Martin, 2010). An increase in the ambient temperature triggers favourable conditions for microorganisms to thrive,which reduces the quality of fish and its potential keeping time leading to food loss (Abolagba et al., 2011).
Preserving food and other perishable products like fish and meat generally involves processes that impedegrowth of microorganisms either by the addition of growth inhibiting ingredients or adjusting storageconditions by freezing or drying (Akise et al., 2013). Processing methods affect the microorganisms in fishin different ways, resulting in different types of micro-flora and different risks from spoilage organisms andpathogens.
In dried fish, the micro-flora are prevented from growing by the storage method used and the productmay have a long shelf life in the preserved state. However, the microbial load of fish rarely indicates thequality of the fish, but gives an indication of the risk of spoilage induced since each of the organisms has different ways of affecting the health conditions of consumers of such contaminated fish (Gram et al.,2015). As result there is a need to investigate microorganisms such fungi that are associated to fish spoilage. This necessitated this study into investigating fungi associated with smoked dried fish vended in Eke –Awka Market in Anambra state.
1.2 Aims/Objectives of the study.
The aim of the study is to investigate the fungi associated with spoilage of smoked dried fish. Specifically, the objective of the study is to;
- Isolated the fungi’s associated to smoked dried fish vended in Eke-Awka market.
- To identify the fungi associated to smoked dried fish.
1.3 Scope of the study
The scope of the study covers the fungi associated with smoked dried fish that are vended in Eke- Awka market. The scope will also cover the isolation and identification of fungi associated to smoked dried fish.
1.4 Justification
- Smoked dried fish constitute a major source of animal protein for a vast majority of the population in Nigeria, particularly the rural areas.
- It is therefore important from toxicological points of view to investigate the growth and effects of fungi on smoked —dried fish.
DISCLAIMER: All project works, files and documents posted on this website, UniProjectTopics.com are the property/copyright of their respective owners. They are for research reference/guidance purposes only and some of the works may be crowd-sourced. Please don’t submit someone’s work as your own to avoid plagiarism and its consequences. Use it as a reference/citation/guidance purpose only and not copy the work word for word (verbatim). The paper should be used as a guide or framework for your own paper. The contents of this paper should be able to help you in generating new ideas and thoughts for your own study. UniProjectTopics.com is a repository of research works where works are uploaded for research guidance. Our aim of providing this work is to help you eradicate the stress of going from one school library to another in search of research materials. This is a legal service because all tertiary institutions permit their students to read previous works, projects, books, articles, journals or papers while developing their own works. This is where the need for literature review comes in. “What a good artist understands is that nothing comes from nowhere. All creative work builds on what came before. Nothing is completely original.” - Austin Kleon. The paid subscription on UniProjectTopics.com is a means by which the website is maintained to support Open Education. If you see your work posted here by any means, and you want it to be removed/credited, please contact us with the web address link to the work. We will reply to and honour every request. Please notice it may take up to 24 – 48 hours to process your request.
