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ABSTRACT
This study was carried out to investigate the impact of 3 different energy sources on the microbial load (as it pertains to consumer health) and shelf-life (as regarding the longevity) of smoked-dried Penaeus monodon stored under ambient temperature. Three wood sources namely; Rubber, Ekki and Meliana were analyzed for their influence on microbial contamination. The shrimps were purchased from Mclver market, Warri, Delta state and transported in an ice packed container to the University of Benin wet laboratory. The Shrimp samples were washed carefully under running water, immersed into a brine concentration of 30% for 30 minutes, treated with a mixture of ginger and garlic for 30 minutes and smoke-dried using the Magbon-Alade smoking kiln. The samples were properly wrapped with brown paper and kept in baskets with lids, stored under ambient temperature of between 34oC-37oC. The samples were stored for a period of four (4) weeks. Sample B, smoked with Rubber (Hevea brasiliensis), showed the best results, having significantly lower levels of micro-organisms (2.1×10⁴cfu/mg) followed by samples smoke-dried with Ekki (2.3×10⁴cfu/mg), Meliana (3.0×10⁴cfu/mg) and the control (4.9×10⁴cfu/mg) respectively. Rubber stands out amongst the other wood energy sources even though statistically, there is no significant difference (P<0.05) between them. Although the primary economic importance of Rubber lies in industries other than fuel wood production like furniture and woodwork making, it is also suitable for processing of seafood products.
