Sensory Properties and Microbial Safety of Smoked Clarias gariepinus in Four Markets in Southwest Nigeria

Background and Objective: Smoked catfish (Clarias gariepinus) is a widely consumed and affordable protein source in Nigeria; however, its sensory quality and microbial safety are often compromised due to poor handling and processing conditions. This study aimed to evaluate the sensory attributes and microbial safety of smoked catfish sold in four major markets Bodija, Oje, Sango, and Gbaremu in Ibadan North Local Government Area, Southwest Nigeria. Materials and Methods: A total of 120 smoked catfish samples were collected over six weeks and evaluated by trained panelists from the Department of Aquaculture and Fisheries Management, University of Ibadan. Sensory attributes such as taste, colour, and texture were assessed using a 9-point hedonic scale. Microbial analyses were conducted to determine bacterial and fungal loads, including the presence of pathogens such as Escherichia coli and Salmonella spp. Data obtained were analyzed using descriptive statistics and analysis of variance (ANOVA) to identify significant differences (p<0.05) among market samples. Results: Samples from Bodija market recorded the highest sensory scores, particularly for taste and texture, while those from Sango market exhibited the highest bacterial contamination levels exceeding acceptable safety limits. Fungal isolates, including Aspergillus niger, were also prevalent across all markets. Significant differences (p<0.05) were observed in microbial counts among the sampled markets. Conclusion: The study concludes that although smoked catfish from Ibadan markets generally meets consumer taste expectations, microbial contamination poses a serious health concern due to inadequate handling and storage. Improved smoking techniques, hygienic handling, and stricter enforcement of food safety regulations are recommended to ensure product safety, consumer satisfaction, and the sustainability of the smoked catfish trade in Nigeria.