The Effects of Garlic Extract on the Proximate Composition and Microbial Load of Hot and Cold-Smoked

The aim of the analysis was to see how garlic extract influenced the composition and microbial activity of cold and hot smoked Clupea harangus (Atlantic herring fish). Fresh atlantic herring was thawed, eviscerated, weighed, washed properly, and folded in the experiment. Each treatment was prepared in duplicates and in three batches, with garlic extract at 100 ml, 75 ml, 50 ml, and no garlic extract as a control. The aim of the analysis was to see how garlic extract influenced the composition and microbial activity of cold and hot smoked Clupea harangus (Atlantic herring fish). Fresh atlantic herring was thawed, eviscerated, weighed, washed properly, and folded in the experiment. Each treatment was prepared in duplicates and in three batches, with garlic extract at 100 ml, 75 ml, 50 ml, and no garlic extract as a control. The folded atlantic herring were dipped in various concentrations of garlic extract, then oven dried for 6 hours at 40°C (cold smoked), 12 hours at 65°C (cold smoked), and 18 hours at 75°C (cold smoked) (hot smoked). After cooling for 20 minutes in the oven, samples for microbial analysis were immediately placed in foil paper and kept in the fridge for a month, while the remaining sample was used for proximate analysis. The moisture content decreases and the protein content increases as the concentration of garlic extract increases; the lipid content was highest at 75 ml garlic extract and the ash content was highest at 50 ml garlic extract at all hours of the drying period. The total bacteria count decreases as the concentration of garlic, the temperature, and the drying time increase. During the entire drying cycle, no fungi growth was observed.

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