Comparative Analysis of Preservation Methods for Fresh Catfish in Ogun State

Catfish (Clarias gariepinus) is the most commercially cultured fish species in Nigeria, with Ogun State, South West Nigeria, being a significant aquaculture production hub. Post-harvest preservation is a critical challenge as fresh catfish deteriorates rapidly under ambient conditions. This study comparatively evaluates the effectiveness of four preservation methods, namely ice storage, smoke-drying, salting, and coating with chitosan combined with refrigeration, on the shelf life, physicochemical quality, and microbial safety of farmed catfish. Fish samples from a certified farm in Ota were subjected to each preservation treatment, and quality parameters evaluated at defined time intervals include total volatile basic nitrogen, peroxide value, thiobarbituric acid reactive substances, pH, texture, colour, and total plate count. Sensory evaluation of cooked samples was also conducted. Results showed that chitosan coating combined with refrigeration at 4 degrees Celsius extended acceptable shelf life to 18 days, compared to 14 days for ice storage alone, 8 months for smoke-drying, and 3 months for salting at ambient temperature. Total volatile basic nitrogen and thiobarbituric acid reactive substances remained significantly lower in the chitosan-coated refrigerated treatment compared to ice storage alone over the 18-day period. The study draws on recent aquaculture post-harvest technology literature. Findings provide evidence-based guidance for catfish farmers and processors in Ogun State. Keywords: catfish, preservation, chitosan, shelf life, post-harvest